Carniceria Los Reyes

Proper Cooling Time and Temperatures

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 three bins of cooked barbacoa (20 Ibs) stored in the walk-in cooler. According to the person in charge (PIC) and the date marking, the barbacoa was prepared one day prior to the inspection. Internal temperatures of the cooked barbacoa were measured at 53°F. The PIC was advised of the importance of properly cooling cooked time/temperature control for safety (TCS) foods in accordance with approved cooling procedures. Discussed the importance of dividing large batches into smaller, shallow portions to facilitate rapid cooling rather than cooling food in large, bulky batches, which can prevent the food from cooling within the required time frames. The PIC was advised to monitor and document cooling temperatures and times to ensure compliance with the required cooling parameters. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

FD-37386

Proper Hot Holding Temperatures

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Addl Notes: Observed TCS foods held in the hot-holding unit at an internal temperature of 112°F, below the required minimum of 135°F. The person in charge (PIC) stated that the items had been held beyond the allowable 2-hour time frame. Items observed included stuffed gorditas containing cooked pork, cooked chicken fajitas, stuffed chile rellenos, and cooked rolled pork tacos. All improperly hot-held TCS foods were voluntarily discarded by the PIC at the time of inspection. Discussed with the PIC the importance of maintaining TCS foods at 135°F or above during hot holding to prevent the growth of harmful bacteria. The PIC was advised that the establishment may use time as a public health control in place of temperature control only when applicable food code requirements are met, including maintaining a written procedure that identifies when food is removed from temperature control and the time by which it must be served or discarded. When using an approved 4-hour time-control procedure, TCS foods must be marked and discarded within the required time limit. The PIC was advised to ensure all TCS foods are maintained at 135°F or above, except during preparation, cooking, cooling, or when time is used as a public health control in accordance with an approved written procedure. Corrective Action: Corrected at time of inspection.

FD-37386