Mariscos El Viejon JR

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 large bucket with pozole in it reporting at 65 degrees. PIC stated they had placed in in cooler with ice to cool after it was made, then brought it to the market and reheated the pozole on the stove tops. PIC stated that the pozole had been brought to the market roughly 2 hours prior and had been removed from the cooler repeatedly throughout the market for reheating. All pozole was reheated on site at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Priority

MCEHC Mobile Food Requirements

MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: PIC was observed cooling pozole in in cooler with ice at time of inspection. Per MCEHC, food preparation on mobile units shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. Cooling is not permitted by mobile food establishments. Pozole was reheated and PIC was requested to cool only in an approved walk in or bring items hot to market at time of inspection. Corrective Action: Corrected at time of inspection.