Sloppie Toppings

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 temperature controlled for safety (TCS) items out of temperature in both fridges, including cooked chicken wings at 82°F, raw chicken at 56°F, packaged hot dogs at 57°F, and freshly prepped ranch at 45°F. Per PIC, cooked chicken wings had been prepared on the truck around 5:30pm and were cooling, the raw chicken and hot dogs had been taken out of refrigeration around 4pm for transport to unit, and ranch had been made around 5:30pm. 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. Hot dogs and raw chicken were placed on ice bath and relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection along with any other TCS items. Cooked chicken was reheated for personal consumption. 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 tall fridge near hand sink reading at 62°F with first reading, then 57°F for second reading and storing TCS foods. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. PIC moved TCS foods to functioning fridge. PIC is to repair cold holding equipment such that it maintains TCS foods at 41°F or below by re-inspection on or before 10/24/26, or 10 days. Corrective Action: Correct prior to re-inspection by 10/24/26.

MCEHC Mobile Food Requirements

MCEHC Chap. 8, Sec. 3, Reg. 5b - Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Addl Notes: Observed no Commissary Visits Log available for inspector viewing at time of inspection. Per MCEHC, Commissary Visits Logs must be maintained, up-to-date, and stored on the unit during all times of operation to ensure that water/waste is properly obtained/disposed. PIC to have Commissary Visits Log available for inspector(s) during next routine inspection. Corrective Action: Correct prior to next routine inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Observed chicken wings cooling in fridge. Per MCEHC, cooling is not allowed on mobile units due to inability for equipment to rapidly cool hot items as well as risk of increasing temperature of other TCS items stored in same area. PIC reheated wings for personal consumption as well as discontinue cooling processes on mobile unit, hot items must instead be hot-held for duration of service. Corrective Action: Corrected at time of inspection.