La Barquita Restaurant

Violations (1)

• 33Corrected on site

  Proper Cooling Methods Used; Adequate Equipment for Temperature Control

  4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 in the walk-in cooler near the prep table, multiple TCS food items being held at improper cold-holding temperatures, with internal temperatures ranging from 45°F to 55°F. Items observed included approximately 10 lbs of raw chicken, 15 lbs of raw beef, and 15 lbs of raw fish/shrimp; approximately 30 lbs of cooked chicken and 20 lbs of cooked beef/pork; approximately 10 lbs of menudo, 10 lbs of pozole, 20 lbs of chicken soup, and beef soup; 45 lbs of beans; 20 lbs of chile relleno; 60 lbs of salsa; 20 lbs of mole/red sauce; and 20 lbs of pico de gallo. The Person in Charge (PIC) voluntarily discarded all TCS foods observed at improper cold-holding temperatures. Discussed with the PIC the importance of maintaining TCS foods at 41°F or below to prevent bacterial growth and ensure food safety. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.