Saint Pasta

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 small quantity (layer of food is ~4" deep) of roasted blended tomatoes cooling at 114F in a very deep plastic container with a tight plastic wrap cover. 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. Person in charge (PIC) removed plastic wrap to facilitate cooling - inspector verified temperatures. Per PIC, container was placed in walk-in to cool less than 30 minutes prior to the inspection, within the parameters for proper cooling times and temperatures. Corrective Action: Corrected at time of inspection.

Wiping Cloths; Properly Used and Stored

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: At the make line, observed a sanitizer bucket with a wiping cloth stored in a solution of quaternary ammonium (quat) sanitizer that was measured at <150ppm. Quat sanitizer solutions for food contact surfaces should be maintained at 200-400ppm. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. PIC remade sanitizer solution during inspection to correct. Corrective Action: Corrected at time of inspection.