Copper Char Co.

Violations (2)

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  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 cut lettuce (50^F) and cut tomatoes (50^F) in cold holding unit closest to the fryer. Cold holding unit was holding at 38^F. Per operator, cut lettuce and tomatoes were prepped around 11 am. Advised operator to ensure that all TCS items are kept at 41^F or below at all times. Predefined Comment: All TCS foods improperly cold held were discarded by operator at time of inspection. Predefined Comment: 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.

  Priority

• 57

  MCEHC Mobile Food Requirements

  MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: Observed no commissary logs on the unit at time of inspection. Advised operator that properly filled and signed commissary logs shall be kept on the unit at all times. Corrective Action: Correct prior to next routine inspection.