Garcia's

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: in the cookline food reach-in cooler, observed, shredded lettuce pans at 61-62 deg f . also pans of spinach dip and cheese prepared on site at 53 deg f. temperatures on the salsa and sour creme indicating 45 deg f , food pans placed inside another pan(double paned). shredded cheese 51-53 deg f . discussed with manager to ensure tcs food is kept at 41 deg f manager removed. suggested monitoring cookline temps on daily before lunch, mid-day and afternoon time intervals. kitchen manager will provide additional training to kitchen staff. tcs food removed. Corrective Action: Corrected at time of inspection.

Priority

Proper Date Marking and Disposition

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl Notes: in the walk-in cooler, observed food pans of chimichanga, cooked shredded chicken, and cooked shredded beef, and soup. asked facility manager regarding the on-site discard date for the rte/tcs food prepared on site. per manager shredded cooked on Sunday and Wednesday. manager affixed a use by date sticker indicating prep. date and 6 day final discard dates for all food pans. manager will provide additional training for date marking procedure. MCESD use by date policy and guidance document reviewed. Corrective Action: Corrected at time of inspection.