Mountain Shadows Resort

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 prep refrigerator across from the flat top grill observed sliced tomatoes/52°F, sliced soft cheeses 54°F, cut leafy greens/ 56°F, and raw ground beef/46.°F Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: 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. After discussion with the PIC it was determined all TCS foods were placed in the prep refrigerator 3.5 hours ago. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

FD-52339

Food-Contact Surfaces: Cleaned and Sanitized

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed dark residue on the interior of two nozzles the soda guns at the bar. PIC of bar cleaned soda guns at time of inspection. Discussed regular cleaning frequency to preclude the accumulation of soil and mold. Corrective Action: Corrected at time of inspection

FD-52336

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed cooked pickled jalapeños cooling in a cambro more than 4 inches deep in the glass door reach in refrigerator near the ice machine. Internal temperature measured 110°F. According to the PIC the jalapeño had been cooling for an hour. In the two door reach in refrigerator near the kitchen entrance observed a tightly covered cambro of cooked potatoes with an internal temperature on 74°F. According to the PIC the potatoes had been cooling for 1.75 hours. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Predefined Comment: All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Predefined Comment: All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

FD-52339