Inspection Report

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed tofu, wontons with cream cheese filling, cream cheese, cooked rice, cooked noodles, and cooked chicken and beef broth in tall standing refrigerator closest to kitchen entrance at 50*F-55*F. Per person-in-charge (PIC) and applicable date markings, food items were prepped and placed into unit between 6/6 and 6/11, and were discarded at time of inspection. Ambient air temperature of unit was at 51.8*F at time of inspection. All other TCS food items placed into unit that morning 2-2.5 hours prior (including raw animal proteins, tofu, and milk) were relocated to alternative refrigeration to rapidly cool to 41*F at time of inspection. Also observed bean sprouts, cooked shrimp, and cut lettuce at 50*F-54*F in long tabletop cooler. Per PIC, food items are stored in reach-in refrigerators and moved to lower units/tabletops at opening. Ambient air temperature of top was at 50.7*F and bottom section was at 43.3*F. All TCS items improperly cold held were relocated to alternative refrigeration. Unit was adjusted to a cooler setting and observed to have an ambient air temperature of 41*F. Also observed raw shrimp, beef, and chicken and cut bok choy in small left prep table at 44*F-50*F. Per PIC, items were brought from refrigeration and placed into unit at opening, 2-2.5 hours prior. Per PIC, items were previously stored in the two other standing refrigerators that kept the food at 41*F or below. Items in small reach-in were moved to functioning refrigeration at time of inspection. Ambient air temperature of small prep table unit was at 50.3*F. PIC adjusted unit and was reading at 48.9*F at end of inspection. Discussed with repairing unit/cleaning coils to ensure it can hold food at 41*F or below. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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. Addl Notes: Observed tall standing refrigerator closest to kitchen entrance with an ambient air temperature of 51.8F. All TCS food items held in refrigerator were either discarded or moved to alternative refrigeration based on the time they were placed in unit (reference above violation #22). PIC was in process of cleaning unit and cooling it down at time of inspection. Long tabletop cold unit had an ambient air temperature of top section at 50.7*F and bottom section at 43.3*F. PIC adjusted unit and was reading at 41*F at time of inspection. Also observed small left tabletop unit with ambient air temperature at 50.3*F. Unit was adjusted and reading at 48.9*F at end of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding tall standing unit and small left tabletop unit so that it maintains TCS foods at 41°F or below prior to re-inspection. Corrective Action: Correct within 24 hours.