Teen Challenge Christian Life Ranch

Violations (3)

• 15Critical

  Food Separated and Protected

  PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: In the reach-in refrigerator and walk-in cooler, raw-shelled eggs were stored above ready-to-eat foods, including vegetables, milk, cooked foods, and other items. The person in charge (PIC) moved the raw eggs to the bottom shelf at the time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross-contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

  Priority

• 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: In the kitchen reach-in refrigerator, all TCS foods had internal temperatures of 52°F, such as cooked chicken, deli sandwiches, deli salads, pico de gallo (contains cut tomato), cut melons, cut watermelon, packaged hummus, pizza, and raw sausages. The person in charge (PIC) verified the internal temperatures using the establishment's thermometer. The PIC did not know when the unit was last checked. The food items were embargoed and voluntarily discarded by the PIC at the time of inspection. Instructed the PIC not to use the unit until it is repaired/replaced, and it is able to hold temperature 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.

  Priority

• 23Critical

  Proper Date Marking and Disposition

  PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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 reach-in refrigerator, packaged TCS food was found with the following dates: Grilled salmon salad use-by 9/24/26, Spicy Tuna Salads use-by 9/24/26, sliced melons prep 9/5/26, Pico de gallo use-by 9/26/26, and coleslaw use-by 9/26/26. The food items were embargoed and voluntarily discarded by the PIC at the time of inspection.

  Priority