El Pollo Correteado

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 TCS foods stored in the walk-in cooler near the three-compartment sink at improper temperatures. Two large pans of cooked whole beans, prepared the previous day, were observed with internal temperatures of 55°F at the time of inspection. Observed four small containers of refried beans in a refrigerated unit near the front cashier register with an internal temperature of 47°F. 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.

Priority

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 grilled chicken stored in a hot-holding unit with internal temperatures ranging from 115°F to 124°F. The PIC stated that the chicken had been held for less than four hours. The PIC was instructed to reheat the chicken to the required temperature before returning it to hot holding. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Priority

Proper Date Marking and Disposition

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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 TCS foods stored in the walk-in cooler without date marking. Items stored were Red cooked salsas.The PIC stated that the TCS foods had been prepared earlier that morning. All RTE/TCS foods were properly date marked at the time of inspection. 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.

Time as a Public Health Control: Procedures and Records

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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 grilled chicken stored in a hot-holding unit without a written time-as-a-public-health-control procedure. Advised the PIC to document the procedure on paper rather than on a whiteboard. The written procedure must include the time the food is prepared and the time it must be discarded. The PIC was instructed to ensure that the food is discarded if it exceeds the four-hour time limit. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and timestamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedure prior to re-inspection. Corrective Action: Correct prior to re-inspection.