Mama Olga's Tamales And Fine Mexican Food

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 cooked shredded chicken in walk-in cooler at 46-58 °F. Chicken had been prepared the day prior as per person in charge. 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. All TCS foods improperly cold held were discarded by person in charge at time of inspection. Corrective Action: Corrected at time of inspection.

Priority

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 cooked shredded pork cooling in 5-gallon buckets with lids on at 70 °F. Pork had finished cooking and began cooling two hours prior as per person in charge. 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. Pork was separated into flat containers and uncovered to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.