Foley Ranch

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 raw cut tomatoes, cut lettuce, raw chicken tenders, raw catfish, French dip ribeye, and bacon wrapped jalapenos with cooked jalapenos in the far prep cooler behind the stove top with internal temperatures at (46-54°F). Person in Charge (PIC) stated that all goods were placed in cooler about 3 hours prior. PIC added ice beneath cambro containers to cool items in top portion of prep cooler and relocated raw meats to walk-in cooler to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Priority