Sierra Winds Retirement Comm

Observed sliced brie cheese in cold holding unit near grill with an internal temperature of 53*F. Person in charge stated cheese was prepared within one hour of inspection and was actively cooling. Foods actively cooling should be placed in units designed for rapid cooling. Person in charge had staff place cheese in neighboring reach-in refrigerator. 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. Predefined Comment: 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.

Observed ready to eat refrigerator in dining area with an ambient temperature of 41*F. Foods holding an ambient temperature of 43-45*F. Person in charge stated unit was recently stocked and adjusted temperature to unit and continue to monitor function to ensure proper internal temperature of 41*F or below are being held. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Sliced meatloaf in metal holding pan in hot holding unit, with an internal temperature of 120-124*F. Person in charge mentioned foods were placed in the unit within 2 hours prior to inspection. All hot temperature-controlled foods should be held at 135*F or above. Person in charge voluntarily discarded foods. Discussed usage of hot holding logs, and reheating for 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. 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. Predefined Comment: All TCS foods improperly hot held were discarded by PIC at time of inspection.

Hot box at entrance of grill area with an ambient temperature of 130*F. Hot holding units should be held at a temperature of 135*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced tomorrow. Establishment to provide work order invoice once completed. Out of order sign placed on unit and turned off. No temperature-controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be held on stove or to be discarded after 4 hours after being removed from temperature control. 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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.

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. Predefined Comment: 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. Corrective Action: Corrected at time of inspection.