PINO

Violations (1)

• 22CriticalCorrected on site

  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 diced raw tomatoes, sliced raw tomatoes, cooked tomatoes, raw shrimp, sliced melon, cut lettuce, and garlic in oil mixture at an internal temperature of 46°F-54°F in top portion of prep-coolers by wood fire pizza oven. Person in Charge stated that food items were prepared and placed in prep-coolers 2 hours prior. All Time/Temperature Control for Safety (TCS) foods improperly cold held were relocated to walk-in cooler unit to rapidly cool to 41°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 41°F or below. Corrective Action: Corrected at time of inspection.

  Priority