Randizzle's Food Truck

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 raw ground beef patties with internal temperature of 67*F with probe thermometer, in reach-in holding greater than 41*F. Also observed white American cheese with internal temperature of 60*F. Person in charge (PIC) placed in the freezer to rapidly cool. 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. Corrective Action: Corrected at time of inspection.

Priority

Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

PRIORITY VIOLATION-7-202.12 (A-B) - Priority: Conditions of Use Addl Notes: Observed a spray bottle of chlorine sanitizer measuring over 200PPM. Person in charge (PIC) diluted with water. Corrective Action: Corrected at time of inspection.

Priority

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 the reach-in cold-holding drawer holding at 57*F. TCS food items were moved to freezer. Person in charge (PIC) will repair before using. Corrective Action: Corrected at time of inspection.