Tesota

Violations (1)

• 22CriticalCorrected on site

  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 garlic in oil in the cook line with internal temperature of 83°F. Observed parmesan cheese with internal temperature 85°F. Person in charge (PIC) stated that those items sit in the cook line for the entirety of the lunch service, which is about 4 hours. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Other TCS items sitting in room temperature: honey,/hazelnut/butter mixture, miso butter. Advised PIC to employ time as a control for those items by developing a time as a control policy and time stamping the items with discard times. PIC time stamped items at time of inspection with discard time 3pm. Corrective Action: Corrected at time of inspection.

  Priority