Inspection Report

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed pans of cooked and cubed beef hot holding in the hot holding cabinet in the build your own station of the cafeteria with internal temperatures of 108-118F, and alfredo sauce and marinara sauce hot holding in the hot cabinet of the pasta station with internal temperatures of 62-104F, probe thermometer, verified by PIC. According to PIC, the cooked beef and sauces are prepared in the main kitchen and transported to the cafeteria. The beef and sauces are held under temperature control until transferred to the serving wells, which starts the time as a control holding. While under temperature control, hot foods must maintain 135F or more. The beef and sauces started hot holding about an hour prior to inspection. PIC instructed employees to reheat the foods to 165F. PIC will retrain employees to ensure that TCS foods are held at 135F or above. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed cooked sausage links and patties from breakfast cooling in the refrigerated drawers in the grill station (102-110F cooling for 1.5 hours), and several recently prepped items from cold or ambient temperature such as sliced deli turkey, house-made egg salad, and cooked chicken in tightly covered, deep plastic containers on a rack in the walk-in cooler (48-53F cooling for 2 hours or less). The prepped items on the rack in the walk-in cooler were prepped in the main kitchen to be held under time as a control once lunch service starts. According to PIC, the procedure is to use the blast chiller in the main kitchen to cool the TCS foods on the rack and the sausage observed cooling in the drawer. Employee placed the TCS foods onto trays/shallow pans as necessary and placed into the freezer in the main kitchen to rapidly cool to 41F or less. PIC will instruct employees to no longer cool the sausage from breakfast because it is held under time as a control and must be discarded, or will remove the sausage from the time policy and instead use temperature. Discussed proper cooling methods and containers. Deep, covered, plastic pans are not effective containers for heat transfer and air circulation. Shallow, metal and loosely covered containers facilitate heat transfer. Reach-ins and prep coolers are designed to maintain food temperatures and may not cool rapidly. TCS foods starting at ambient temperature have 4 hours to cool to 41F or less. Hot foods are required to cool from 135F to 41F in 6 hours: 135F-70F in the first 2 hours; 70F-41F in the next 4 hours. Corrective Action: Corrected at time of inspection.