Helpings Cafe & Market

Inspector's notes

In the hot holding unit found rice, beans, and cheese sauce with internal temperatures ranging from 125-131*F. The PIC stated the food item had been there for more than 2 hours. All the food items were embargoed and voluntarily discarded by the PIC at the time of inspection.

Inspector's notes

The butter, garlic butter, and honey butter being managed under time as a control did not have any time stamp or log to indicate when they put placed under time as a control. The PIC added the times at the time of inspection.

Inspector's notes

In the hot holding unit cooked rice, pumpkin soup, and cheese sauce had internal temperatures ranging from 97*F-124*F. The person in charge (PIC) verified the temperatures using the establishment's thermometer. The PIC stated the food had been in that unit for more than two hours. The food items were embargoed and voluntarily discarded by the PIC at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.

Inspector's notes

In the food assembly area fried leeks and TCS butter were held under time as a control did not have time stamp to indicate how long they have been under time as a control. The person in charge (PIC) stated the food items had been placed under time as a control for 3 hours. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.

In the food assembly TCS foods such as butter, fried leaks, heat treated cranberry salsa were held at room temperature and had internal temperatures off 55*F-66F. The person in charge (PIC) stated the food items had been stored at room temperature for approximately 3 hours. The PIC stated they will be begin using time as a control of 4 hours for these products moving forward. 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. 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.