HonorHealth Osborn Medical Center

Proper Cold Holding Temperatures

Repeat Violation 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: 2ND CONSECUTIVE VIOLATION Observed chocolate yogurt soft serve cold holding in the dispenser with an internal temperature of 65F, and macaroni salad, sliced tomatoes, chicken salad, cut lettuce, sliced ham, and sliced turkey cold holding in the top of the salad bar in the cafeteria with internal temperatures of 45-48F, probe thermometer, verified by person in charge (PIC). According to PIC, the salad bar was stocked an hour prior to inspection; the TCS foods were taken to the walk-in cooler to rapidly cool to 41F. The yogurt in the dispenser was discarded, see embargo form. The first refrigerated area of the salad bar observed to have an ambient air temperature of 46F during the inspection. The salad bar will not be used for cold holding until it maintains 41F or less and the yogurt machine will be monitored before it is filled again. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Discussed AMC (active managerial control) and training/verification of cold holding. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Corrective Action: Corrected at time of inspection.

FD-02286

Food-Contact Surfaces: Cleaned and Sanitized

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 metal pans, stored as clean on the clean rack near the dish machine, with food debris on the inside food contact surfaces. PIC placed the soiled pans at the 3-compartment sink to be rewashed. Discussed periodically inspecting clean equipment and retraining employees to thoroughly clean and remove food and soil from kitchen equipment prior to storing as clean. Equipment must also be air-dried prior to stacking. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Corrective Action: Corrected at time of inspection.

FD-02286