Mohave Middle School

Violations (1)

• 21CriticalCorrected on site

  Proper Hot Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Addl Notes: In front hot holding display observed portioned cheese sauces/107-122 and beef/110-118°F. In hot holding oven cabinet near the kitchen entrance observed cooked boneless chicken wings/111-124°F and portioned cheese sauces /124-130°F. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. After discussion with the person in charge and reviewing reheating logs it was determined all TCS commercially processed foods had been reheated to acceptable temperatures above 135°F (175+°F on log). Hot held foods placed in warmers at 155°F according to logs between 10AM-10:40AM. TCS foods hot holding for less than 2 hours. Holding temperature for cabinets and display warmer increased at time of inspection. TCS foods sold or voluntarily discarded at end of lunch service at time of inspection (temporary 4 hour TPHC ). Discussed reheating and holding procedures. Corrective Action: Corrected at time of inspection.

  Priority