Super Oscar's Mexican Food

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 TCS cooked red salsa and cooked green salsa in the walk-in cooler with internal temperatures of 55°F. Person in charge (PIC) confirmed that both salsas were prepared the previous day and that the date marking was correct. The same salsas were also observed in smaller containers designated for service, with internal temperatures of 55°F. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Priority

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

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed a Raid insecticide bottle in the dry storage area. The PIC stated that the bottle had been stored there for some time but was not being used. The PIC also stated that a certified pest control professional visits the establishment once a month. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.