El Rancho Mercado Y Carniceria

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 pork in walk-in cooler bearing date markings of 10/6 and 10/5. Foods had been in walk-in cooler since day of preparation as per person in charge. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day they were made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by person in charge at the time of inspection. Corrective Action: Corrected at time of inspection.

FD-05180

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 soup containing cooked vegetables at 110 °F cooling in ambient temperature room. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Soup had begun cooling one hour prior as per person in charge. Soup was relocated to walk-in cooler and placed in ice bath to rapidly cool at time of inspection. Observed soup at 70 °F after 30 minutes of cooling. Corrective Action: Corrected at time of inspection.

FD-05180