Parilla Los Picos

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 cooked chicken, cooked beef, cut tomatoes, cut cabbage, and shredded cheese with temperatures between 43 to51*F in the prep cooler across from the grill at time of inspection. Per the cooks, cooked chicken, cooked beef, and shredded cheese were all in the prep table from the day prior and were voluntarily discarded at time of inspection. Per cooks, cut tomatoes and cabbage were placed in the prep table less than 4 hours & they moved the items to the walk-in cooler to rapid cool at time of inspection. Observed ambient temperature of the prep table at 45.6*F at time of inspection. PIC stated they would not utilize the cooler for TCS foods until it is able to keep food items at 41*F or below. Establishment has multiple working reach-in coolers/freezer, another prep table and a walk-in that is capable of keeping food items at 41*F or below. 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.

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