Big Nate's Family BBQ LLC

Proper Hot Holding Temperatures

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Addl Notes: Observed mac and cheese stored in hot case with an internal temperature of 120*F. PIC stated TCS food had been in hot case for more than 3 hours and discarded mac and cheese at time of inspection. Discussed heating cheese ingredients prior to incorporating to pasta to prevent drop in temperature on TCS food. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Priority

Certified Food Protection Manager

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Certified food protection manager card was not present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. **REPEAT VIOLATION** Corrective Action: Correct prior to next routine inspection.

Plumbing Installed; Proper Backflow Devices

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed sanitizer in three compartment sink continuously running water when turned chemical dispenser was turned off. Employee had to manually shut off cold water valve to prevent water from continuously running. Also observed leaking pipes underneath prep sink faucet. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.