Ume Tea

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 raw chicken stored in the bottom of the prep table with temperatures between 47 to 48*F at time of inspection. Per PIC, chicken was placed into the prep table less than 2 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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

Non-Food-Contact Surfaces Clean

Repeat Violation 4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed a large amount of debris on the surface of the vent hoods in back food preparation area above fryer. Observed buildup of flour/dust on back shelf in the storage area at time of inspection. Clean frequently to minimize contamination. Repeat violation: 3rd Consecutive. Corrective Action: Correct prior to next routine inspection.

Physical Facilities Installed, Maintained, and Clean

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed buildup of dust, grease, and food debris throughout the establishment at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.