Carniceria El Herradero

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 in the front customer service area, near the cashier, a cold-holding unit used for self-service TCS foods. The unit contained cooked red salsa, green salsa, salsa molcajete, pico de gallo, requesón, guacamole, chopped onions, tomatoes, cilantro, cooked beans, white soft cheese, ham, turkey, turkey sausage, queso enchilado (spicy cheese), hot links sausage, bacon, cooked pork, and blood sausage (moronga). Using a min/max thermometer, the unit was observed at 47°F. Internal temperatures of the TCS foods ranged from 47°F to 55°F. The Person in Charge (PIC) stated that the items had been held in the cold-holding unit since the previous day. The PIC voluntarily discarded all TCS foods held in the unit. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.