Tre Bicchieri

Violations (1)

• 22Critical

  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 a refrigerated preparation table front of house by cook line with multiple TCS items like raw batter (50°F), anchovies (49°F), cake (49°F), Greek yogurt (54°F), heavy whipped cream (50°F), and cream sauces (49°F) inside shallow metal containers. The refrigerated preparation table was measured at 52.1°F with a min/max thermometer. All Time Temperature Control for Safety (TCS) foods which had been in the unit for less than 4 hours were moved back to the freezer back of house to rapidly cool. Unit must be able to maintain 41°F or below at all times AND must be 41°F or below before putting TCS items back inside for cold storage. Discussed cold holding requirements. Corrective Action: Corrected at time of inspection

  Priority