Habanero Fresh Mexican Grill

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 stainless pan next to cooktop line on ice holding TCS product. Ice underneath pan was melted; the following items were between 46-55*f degrees. crumble sausage, shredded cheese, pooled eggs, chorizo, and ham. Observed main front counter line open top fridge holding coleslaw, red salsa, green salsa, cut lettuce, shredded cheese, and pico 45-47*f degrees. Per owner all items had been out of temperature less than 4 hours. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

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