El Herradero Brothers

Proper Cooling Time and Temperatures

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 pre-table cold-holding unit that the unit's internal temperature was 42°F according to the min/max thermometer. The unit contained approximately 2 lbs. of cooked rice stored in a plastic bag, with an internal temperature of 45°F. The PIC stated the TCS food was prepared one day prior. Observed cooked red salsa and cooked green salsa in the pre-table cold-holding unit that had been prepared more than 4 hours prior and were holding at an internal temperature of 55°F. Person in charge voluntarily discarded TCS Items. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

FD-73512

Proper Date Marking and Disposition

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed in the walk-in cooler a tub containing approximately 2 lbs. of cooked barbacoa that was past its disposition date. The disposition date was 10/04/2026, one day prior to the date of inspection (10/05/2026). The PIC voluntarily discarded the product at the time of the inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

FD-73512