Daily Stop

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 potato wedges in the hot holding unit with internal temperature in the range from 120 to 125°F. Informed person in charge (PIC) that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC stated that those items will rarely last more than 2 hours. Recommended time as a control as an option to PIC for non-packaged items. Provided PIC with time as a control procedure guidance document and time as a control template log. PIC stated those items were placed in the hot holding unit within the last 30 minutes and time stamped those items at time of inspection. Advised PIC to maintain accurate logs daily. **Consecutive Violation: 2nd** Corrective Action: Corrected at time of inspection.

FD-83346

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 no CFPM on site during the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation, whenever open TCS food is served/handled. *TCS - temperature/time control for food safety Person in charge (PIC) has taken the course for food manager, but no certificate could be provided. **Consecutive Violation: 2nd** Corrective Action: Correct prior to next routine inspection.

FD-83346

Insects, Rodents and Animals not Present

6-501.112 - Core: Removing Dead or Trapped Birds, Insects, Rodents and other Pests Addl Notes: Observed two seemingly dead cockroaches around the floor drain and behind the cooking equipment. Removing dead or trapped pests reduces the attraction of insects and development of odors. Person in charge (PIC) removed those at time of inspection. Corrective Action: Corrected at time of inspection.

FD-83346