Royal Oaks

Observed tuna, potato, and chicken salads in top and bottom compartments of cold holding unit near ice cream freezer with an internal temperature ranging 46-48*F. Ambient temperature of unit 41*F, and all other food items held at 41*F and below. Person in charge stated foods were prepared 6 hours prior to inspection and were actively cooling. All cold or room temperature foods actively cooling should reach 41*F within 4 hours and be placed in refrigeration units designed for rapid cooling. Person in charge voluntarily discarded of foods. PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection.

Milk, fruit salad cups with melon and yogurts in open cold holding bin with an internal temperature of 45-48*F. Person in charge mentioned foods had an internal temperature of 41*F within 2hrs prior to inspection. All cold temperature-controlled foods should be held at 41*F or below. Person in charge placed foods in main kitchen walk-in. Foods reached an internal temperature of 41*F within 1hr and 15min. Recommended checking ambient temperature of units prior to use. 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: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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.

Cold holding bin near service area with an ambient temperature of 55*F. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced tomorrow. Owner to provide work order invoice once completed. 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 ice or in neighboring units at 41*F. 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.

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.