Pupusas Dona Mary

Proper Cooling Time and Temperatures

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 a clear, unlidded plastic bucket filled approximately halfway with cooked and cooling pork chunks and shredded pork inside of a reach-in refrigerator. The pork in the bucket was stored to a depth of at least 5-6 inches. The internal temperature of the cooked pork as measured using a probe thermometer ranged from 79°F - 83°F. According to the person in charge, the pork had been cooked the morning of the inspection and began cooling in the refrigerator at approximately 8:00 am. Based on the time and temperature parameters for cooling cooked foods from 135°F to 70°F within the first 2 hours and then from 70°F to 41°F within the next 4 hours for a total cooling time not to exceed 6 hours, the cooked pork did not cool within the appropriate timeframe and was embargoed at time of inspection (see embargo form). Discussed with person in charge to place cooling foods at a depth of 4 inches or less in wide, flat shallow uncovered metal pans placed up on the highest level in the reach-in refrigerator directly underneath the fans and/or to utilize an ice bath to help rapidly chill cooling foods. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Priority

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 a thick, blue soap-like crust on the upper rim of the dishwashing sink compartment at the 3-compartment sink. Discussed with person in charge to utilize a scrubber or some other means to remove the crust from the sink. In its current state the sink is not smooth or easily cleanable. The person in charge will have the sink cleaned. 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. Corrective Action: Correct prior to next routine inspection.