Kitchens of America

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Repeat Violation 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed cooked chicken in a large deep container at internal temperature of 47*F in some spots and 51*F in the center dated for 10/7/26. Per person in charge (PIC) the steak was cooked and placed in there yesterday. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Also discussed with PIC Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Embargoed the cooked steak and PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation