BOBBY'S BURGERS

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: Shake machine found with dairy-based shake mix which had an internal temperature of 43-46*F. PIC stated the mix had been added about 2 hours ago and discarded the mix. The shake machine will not be used for cold holding of TCS food product until it is repaired/replaced and able to maintain product at a temperature of 41*F or below. 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. Corrective Action: Corrected at time of inspection.

Priority

Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Doors to prep cooler and drawer cooler on cook-line unable to close properly. Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.