Carniceria El Tapatio

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 46°F-56°F internal temperature, per probe thermometer, of salsa verde, beans, and chimichangas inside stainless steel 2-door cooler. Per person in charge (PIC), 41°F internal temperature was measured in the salsa verde, beans, and chimichangas 3 hours 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 TCS foods improperly cold held were placed into functioning cold holding unit to rapidly cool to 41°F. Corrective Action: Corrected at time of inspection.

FD-23-02340