Carnitas El Chuy

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 TCS items in fridge out of temperature, including cooked rice at 70°F, raw pork at 55°F, and cooked carne asada at 108°F. Per PIC, pork had been left out during service next to stove top for an unknown amount of time; rice and carne asada had been cooked in the morning around 9am on the unit and had been cooling in the fridge since. Except during preparation, cooking, or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were voluntarily discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Priority

Contamination Prevented during Food Preparation, Storage and Display

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed lemons inside of a grocery bag within a tote bag sitting on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC removed lemons from bags and stored them in an alternative location on the counter to satisfy requirements. Corrective Action: Corrected at time of inspection.

MCEHC Mobile Food Requirements

MCEHC Chap. 8, Sec. 3, Reg. 5b - Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Addl Notes: Observed no Commissary Visits Log available for inspector at time of inspection. Per MCEHC, mobile food units are required to show documentation of commissary visits to confirm that water/waste are properly obtained/disposed. PIC must provide Commissary Visits Log by re-inspection within 10/24/26 or 10 days. Corrective Action: Correct prior to re-inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Observed TCS food items, including cooked rice and cooked carne asada out of temperature inside fridge. Per PIC, food had been made at 9am and had been cooling during time of inspection. Per MCEHC, cooling temperature controlled foods is not allowed on mobile units due to inability for equipment to rapidly cool items and to avoid raising temperature of other foods stored inside. Due to extended period of time out of temperature, food items were voluntarily embargoed at time of inspection and education given on keeping foods hot-held during operations. Corrective Action: Corrected at time of inspection.