Angie's Prime Grill #11133

Violations (2)

• 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 cut spinach with a temperature of 61°F in plastic containers stored on top of the designated slots inside the two preparation tables located in the front of house by the cook line. PIC stated the spinach had been there an hour. Except during preparation, cooking, cooling 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. PIC grabbed all the spinach containers and put them inside the preparation tables to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 43

  In-Use Utensils; Properly Stored

  3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed two plastic scoopers being stored in a large plastic container being used to scoop cooked rice in the back of house. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. PIC stated they will add time stickers to the container to know when to change out the scoopers. All in-use utensils were properly sent back to the three compartment sink to be washed, rinsed, and sanitized. Corrective Action: Correct prior to next routine inspection.