Food City

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 a pot of cooked beans on a stove. It was observed that the stove was turned off. The internal temperature of the cooked beans as measured using a probe thermometer was around 106°F. According to the person in charge, the beans had been cooked and placed on the stove to hold before placing the beans in the hot well. In discussion with the person in charge, the stove had been inadvertently turned off, and the beans had been on the stove for less than 1 hour. All TCS foods improperly hot held were reheated to 165°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 135°F or above. Corrective Action: Corrected at time of inspection.

FD-84739

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 deep (greater than 6 inches in depth) uncovered buckets of cooling beef stock in the walk-in cooler. According to the person in charge, the beef stock had just been cooked and began cooling approximately 1 hour prior to the start of the inspection. The internal temperature of the stock as measured using a probe thermometer was around 90°F. Although the containers were uncovered, they were greater than 4 inches in depth. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. 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. Corrective Action: Corrected at time of inspection.

FD-84739