Elly's

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 sausage links hot holding on the grill with internal temperature ranging from 99-109°F. Person in charge (PIC) stated that those were reheated and placed in hot holding about 1 hour ago. Informed 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. Given that the timeframe of reheating and hot holding is within 2 hours, PIC took the sausage links to the oven to reheat to 165°F again. Corrective Action: Corrected at time of inspection.

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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 reach-in cooler by the waffle station with ambient temperature 61°F as measured via inspector's min/max thermometer. TCS foods stored in this cooler include tuna salad, chicken salad, yogurt, boiled eggs, pancake batter containing eggs, pumpkin batter containing eggs and dairy, lettuce. Internal temperature of chicken salad, tuna salad, and pumpkin batter ranges from 52-55°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 41°F or below. PIC stated they had taken a temperature at 8am (3.5 hours ago) and the cooler was working properly at that time. PIC voluntarily discarded TCS food items stored in the cooler. Corrective Action: Corrected at time of inspection.

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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 sausage links and sauce containing tomatoes with prep dates over 7 days ago (10/02 and 10/01) in the walk-in cooler. Informed person in charge (PIC) that 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). PIC stated understanding and discarded those two food items at time of inspection. **Consecutive Violation: 2nd** Corrective Action: Corrected at time of inspection.

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