Zona Pho - Watson

Proper Reheating Procedures for Hot Holding

PRIORITY VIOLATION-3-403.11 - Priority: Reheating for 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/4618/AMC-Toolbox---Reheating. Addl Notes: Rice with an internal temperature of 113 degrees F was holding in a rice cooker on the cook line. Spoke with kitchen associate and they stated that the rice was cooled from last night and then placed into the rice cooker to reheat this morning (approximately 1.5 hours prior to inspectors arrival). Rice was discarded at time of inspection. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Corrective Action: Corrected at time of inspection.

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Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Repeat Violation PRIORITY VIOLATION-8-103.12 (A) - Priority: Conformance with Approved Procedures; Compliance with HACCP Plan. 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/3978/Food-Variances. Addl Notes: Observed cooked ROP meats (cooked chicken and beef) thawing under refrigeration in a single door cooler across from the three-compartment sink. Establishment is not following procedures under the HACCP plan. Cooler temperatures are not being checked and recorded twice a day. Date of thawing and discard date are not filled out on the label for the cooked beef eye round and beef brisket meats in the cooler. PIC stated that the temperature of the coolers will be logged and kept on hand for verification. PIC stated that the beef eye round and brisket started the thawing process on yesterday, the dates (thawing and discard) were added to the label on each bag at time if inspection. The following instructions must be adhered to by the restaurants: a) Receive products in a frozen state and record temperatures. b) Check and record coolers/freezer units used for storing ROP products twice a day for proper operation. c) Thaw/defrost products under refrigeration. d) Use products within 6 days from the thaw/defrost date. All procedures in approved variance/HACCP plan must be conformed to at all times. Corrective Action: Corrected at time of inspection. *Second consecutive violation

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