All American Modern Sports Grill

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 chicken in the bottom drawer of the main cook line stove had an internal temperature of 45°. Person in charge stated that the chicken had been prepped today and placed in the drawer about an hour prior to the inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed raw tuna, yellow tail fish, cooked white rice, shrimp, imitation crab, spicy crab salad, sliced tomatoes, ahi tuna, sea bass, smoked pork chops, parmesan chicken, spare pork ribs, raw marinated chicken, and blackened chicken with internal temperatures of 44-47 °F in the walk-in cooler. Per PIC items had been in the walk-in since previous evening. Specialist measured the walk-in cooler with Min/max range thermometer and the reading was 40°F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41 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. 3rd consecutive

Priority

Food-Contact Surfaces: Cleaned and Sanitized

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed ice machine in the kitchen area and drink nozzle holder in the bar area had an accumulation of organic matter. Person in charge stated they will have the staff properly clean and sanitize the ice machine and drink nozzle holder. Discussed with PIC that the ice maker and drink nozzle holders shall be cleaned on a routine basis to prevent the accumulation of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Corrective Action: Correct prior to next routine inspection.