Inspection Report

Violations

Violation #: 20

Repeat Violation

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 3 large buckets filled to a depth of 10-12 inches, two with cooked tomatoes and the other with cooked tomatillos that were cooked the day before and cooled overnight inside of the walk-in cooler according to the person in charge (PIC). According to the PIC, the tomatoes and tomatillos were cooled inside of the buckets with ice. The internal temperature of the cooked tomatoes and tomatillos as measured using a probe thermometer ranged from 43°F - 46°F. Based on the cooling parameters of cooling from 135°F - 70°F within the first 2 hours, and then from 70°F - 41°F within the next 4 hours for a total cooling period of 6 hours, the tomatoes did not cool properly and were embargoed at time of inspection (see embargo form). Discussed with person in charge to always cool the food in a wide, flat shallow pan that is no more than 4 inches deep. Discussed with person in charge that the individual thickness of each tomato is close to the 3-4 inch maximum depth and to therefore consider cooling the tomatoes and tomatillos a single layer deep to minimize the depth of the cooling food to no more than 4 inches. Discussed with person in charge to utilize ice baths where necessary to rapidly chill the food and to consider adding ice directly to the cooling tomatoes to help cool them down as well in addition to keeping in an ice bath to ensure it cools properly. *2nd CONSECUTIVE VIOLATION.* Corrective Action: Corrected at time of inspection.

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 sliced ham, shredded lettuce, shredded cheese and Pico de Gallo salsa all with internal temperatures as measured using a probe thermometer ranging from 47°F-50°F inside of the prep top unit across from the skillet and stove. A min-max thermometer was placed into the unit and allowed to stabilize for 15 minutes. The ambient air temperature reading inside of the unit after 15 minutes was holding at 46°F. In discussion with the person in charge, the foods had been placed into the unit less than 2 hours prior to the start of the inspection. All time and temperature controlled for safety foods were placed on ice baths in the unit until it can be repaired. Discussed with person in charge to reach out to a technician to service the unit and maintain minimal food and keep TCS foods in ice baths until the unit is repaired. The establishment has sufficient cold holding capacity to maintain safe operation. 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.