Choon Burritos

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 an employee transferring green salsa into a small container with an internal temperature of 55°F. The PIC stated that the green salsa had been brought out from the walk-in cooler. The PIC voluntarily discarded the green salsa due to improper cold-holding temperature. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Priority

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: Observed cooked refried beans in the walk-in cooler past their marked discard date. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Priority

Certified Food Protection Manager

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed that the establishment did not have a Certified Food Protection Manager (CFPM) on site. The owner was advised of the requirement to have a certified food protection manager and the importance of maintaining the required certification at the establishment. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.