Calitacos

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

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 the walk-in cooler with an ambient temperature of 47.3°F using a minimum/maximum thermometer. TCS foods stored inside the unit were found to have internal temperatures ranging from 46–48°F. Items observed included birria and cooked shredded beef. The PIC voluntarily discarded the TCS foods that were above 41°F. The PIC was advised that cold-holding equipment must be capable of maintaining TCS foods at 41°F or below. The walk-in cooler is not to be used for storing TCS foods until it has been repaired and is maintaining the required temperature. The establishment was allowed to remain open due to having a small, limited menu and adequate alternative equipment available for temperature control, including a prep-unit cooler and a three-door freezer. TCS foods prepared within the previous four-hour period were transferred to the freezer for proper temperature control.The PIC was advised that the walk-in cooler must be repaired by a qualified technician within 24 hours. The establishment will remain open during this 24-hour period while corrective action is completed. Corrective Action: Correct within 24 hours.