The Trophy Bar

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 the following food items cold holding at internal temperature of 47-48 deg F in a reach in unit that was holding >41 deg F pepperoni, cooked mushrooms, sausage crumbles, shredded mozzarella, and marinara. Manager informed the food items had been brought from walk in a short time prior and placed back in walk in unit. Corrective Action: Corrected at time of inspection.

Priority

Food-Contact Surfaces: Cleaned and Sanitized

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed the piercing blade of the can opener stored in holder with dried organic debris. Manager placed in dishwashing area Corrective Action: Corrected at time of inspection.

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: One of the reach in cold units in the food preparation area holding temperature at 47.1 deg F (according to the min/max thermometer). TCS food items cold holding in unit was redirected to walk in unit. Currently there is no TCS cold holding in this unit. Manager will call for repair.