Calabash Lounge

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 51°F-59°F internal temperature range, per probe thermometer of egugi, pepper soup, palaver sauce, degue, gravy dish, bean dish, cooked rice, cooked turkey, raw fish, raw chicken, meat pie mix, sausage, meat base, and yogurt inside 3-door cooler. Per person in charge (PIC), last internal temperature check of foods inside 3-door cooler was taken two days prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. All listed TCS foods (see embargo list) improperly cold held were discarded at time of inspection. PIC instructed to use ice baths to cool TCS foods. PIC is using drink coolers at bar and coolers near entrance to the establishment to cold hold TCS foods. Corrective Action: Corrected at time of inspection.

Priority

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 50.1°F ambient air temperature, per min/max thermometer, inside 3-door cooler. Cold holding equipment shall have the capacity to maintain TCS foods at 41°F or below. Establishment shall repair 3-door cooler such that it maintains TCS foods at 41°F or below prior to re-inspection on 10/12/26. Corrective Action: Correct prior to re-inspection.