Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.>>>Observed hard boiled egg whites (internal temperature 60*F), chopped tomatoes (internal temperature (50*F) in the refrigerated prep unit near the ice cream freezer; between these two foods observed deviled eggs mix with an internal temperature of 114*F. Employee indicated they put the deviled eggs mix in the unit 10 minutes before inspection; employee/person in charge informed that hot foods must not be cooled in refrigerated prep units because these units do not have the capacity to cool foods properly and may cause surrounding foods to increase in temperature; all of the foods listed above were moved to the walk-in to cool back down to 41*F and below. Also observed coleslaw (internal temperature 52*F) and raw chicken/marinated chicken (internal temperature 53*F) next to par-cooked French Fries (internal temperature 70*F) in the refrigerated prep unit across from the fryer; employee indicated they cooked the French Fries 2 hours before the inspection and placed them next to these cold holding foods; person in charge willingly discarded of both the raw chicken and coleslaw. Person in charge indicated they were not attempting to cold hold/cooled down the French Fries but rather they were on time as a public health control; inspector suggested not keeping hot food that is on time as a control in the same cold holding units as cold held time/temperature controlled for safety foods because they will increase the temperature of these cold held time/temperature controlled for safety foods. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.>>>Observed 4 pans of garlic butter (prepared date 06/14/23) in the walk-in cooler; discussed with person in charge doing daily check of walk-in to remove any ready to eat time/temperature controlled for safety foods that have been in the unit for more than 7 days; this is especially important for ready to eat time/temperature controlled for safety foods that are depleted often. Inspector also suggests scaling back preparation of garlic butter. Person in charge willingly discarded of the garlic butter. Ready to eat (RTE) Time/Temperature Controlled for Safety (TCS) foods MUST NOT exceed the 7 days at 41?F, except time it is frozen; RTE TCS foods must be labeled with the date they were prepared, opened (if they are a RTE TCS food made in a food processing plant), and/or thawed within 24 hours of being prepared, opened, and/or thawed. If a RTE TCS food was both prepared and frozen by the establishment they must label the food with both the date prepared, the date frozen (if different), and the date thawed. Day one is the day the item is prepared or opened. Examples of RTE TCS foods that MUST be date marked include (but are not limited to) non-cultured milk derivatives, cooked/processed meat/seafood, cooked plant foods, cut tomato/melon/leafy greens, and garlic-oil-mixtures/masa/hominy/raw seed sprouts/tofu/cold brew coffee.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.>>>Observed par-cooked French Fries (internal temperature 70*F) on the refrigerated prep line; person in charge indicated they were on time a a public health control but they were not labelled with time they were put on time as a public health control. Person in charge indicated they par-cook the fries and that is the time their time as a control begins; employee indicated they par-cooked the French Fries 2 hours before inspection. Inspector informed person in charge that they must label the fries with the time they started time as a control and they must have a written policy for time as a public health control. The French Fries were willingly discarded. Establishment must develop a time as a public health control policy and start labeling their French Fries with the start time for the time as a control.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.>>>Observed deviled eggs mix with an internal temperature of 114*F in the refrigerated prep unit near the ice cream freezer. Employee indicated they put the deviled eggs mix in the unit 10 minutes before inspection; employee/person in charge informed that hot foods must not be cooled in refrigerated prep units because these units do not have the capacity to cool foods properly and may cause surrounding foods to increase in temperature; devil eggs mix was moved to the walk-in to cool down to 41*F and below.

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-202.11 (A), P: Approved System>>>Observed a pressurized/shut off spray nozzle with water turned on down stream of a atmospheric vacuum breaker. Person in charge informed that atmospheric vacuum breakers are not an approved back flow device for pressurized/shut off spray nozzles and the establishment must remove them promptly after use. Person in charge removed the nozzle.