AFC Sushi

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: Various sushi items with fish, crab, avocado, and other TCS items found in reach-in cooler in lobby area with internal temperatures of 53*F. Ambient temperature of the cooler was also 53*F. PIC stated the sushi items were placed in the cooler at 12PM today and moved them to a freezer for rapid cooling. The sushi items were found to be below 41*F prior to 4PM. The reach-in cooler in the lobby will not be used for cold holding of TCS food items until it is repaired/replaced and able to maintain an ambient temperature of 41*F or below. Alternate coolers are available to continue normal operations. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

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