Los Altos Ranch Market

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 small pan of cooked carne asada covered in foil on a flat-top griddle that was hot holding according to the person in charge. The internal temperature of the pan of carne asada as measured using a probe thermometer was holding around 111°F. Also observed a pan of roasted jalapenos inside of a hot holding case with internal temperatures as measured using a probe thermometer ranging from 111°F - 129°F. According to the person in charge, the carne asada and jalapenos had both been cooked within the last hour and 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-60860

Food Separated and Protected

PRIORITY VIOLATION-3-306.13(A) - Priority: Consumer Self-Service Operations. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: Observed a consumer self-service freezer that contained raw frozen loose shrimp that customers were bagging themselves. Consumer self-service of raw animal proteins is not approved to prevent cross contamination. All consumer self-service of raw animal proteins was discontinued at time of inspection. Corrective Action: Corrected at time of inspection.

FD-60856

Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed some fryer baskets with broken wires in them, such that they are no longer smooth or easily cleanable. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. The person in charge will acquire new fryer baskets. Corrective Action: Correct prior to next routine inspection.

FD-60860

Physical Facilities Installed, Maintained, and Clean

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed a large hole in the wall above the 2-compartment sink that is located next to the 3-compartment sink. Discussed with person in charge to have the hole repaired. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

FD-60860

Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed some fryer baskets with broken wires in them, such that they are no longer smooth or easily cleanable. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. The person in charge will acquire new fryer baskets. Corrective Action: Correct prior to next routine inspection.

FD-60856