Inspection Report

Violations

Violation #: 22

Repeat Violation

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 the following time/temperature controlled for safety (TCS) food items with an internal temperature between 53*F-55*F in walk-in refrigerator: cut tomatoes, hummus, cut lettuce, sliced cooked gyro meat, cut chicken, and packaged raw chicken. The measured ambient temperature of the unit was 58.1*F using a min/max thermometer. Person-in-charge (PIC) indicated walk-in refrigerator had been functioning intermittently since the day prior. PIC stated internal temperatures of food items were not taken this morning. All TCS items kept past 4 hours were discarded, while all TCS items that were received/prepped within 4 hours were relocated to alternative refrigeration to cool to 41*F or below at time of inspection. Also observed cut tomatoes and cut lettuce at prep table unit on line at 50*F-55*F. PIC states they were prepped and placed in unit this morning, approximately 1-2 hours prior. Observed container of tomatoes double panned and a shallow layer of ice underneath lettuce and tomatoes. Tabletop unit is functioning properly. Discussed with PIC double panning prevents cool air from reaching the food item, and an ice bath should be a slurry of ice and water. PIC added more water to ice bath and cooled food down to 41*F at time of inspection. 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. REPEAT VIOLATION (2ND CONSECUTIVE)

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 walk-in refrigerator holding TCS food items at 53*F-55*F with an ambient air temperature of unit at 58.1*F, via min/max thermometer. PIC states a work order was placed to repair unit, and a technician will be onsite between 2PM and 5PM today. All TCS items kept past 4 hours were discarded and TCS items received/prepped within 4 hours were relocated to alternative refrigeration at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below prior to re-inspection. Corrective Action: Correct within 24 hours.