Crave Box

Inspector's notes

Observed raw beef and cheese cooling from room temperature in drawer cooler under stove. TCS foods must be cooled in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork, cheese, and sliced ham measured at 55-58F in drawer cooler beneath stove. Cooler temperature measured at 60F. PIC reported placing items into cooler within an hour. PIC will discontinue use of cooler until serviced. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked quinoa, cooked squash, and cut tomatoes having internal temperatures of 46-52*F. These foods were taken out of the walk in cooler less than 3 hours prior to the inspection. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: 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. - Observed tomato, chicken noodle, and vegetable bisque soups with temperatures between 109 to 122*F at time of inspection. Per employee, items were brought out an hour prior to inspection. All soups were reheated to 165*F at time of inspection. Discussed proper hot holding temperatures at time of inspection. All food held hot must be maintained at 135*F or above at all times. Discussed monitoring of TCS foods held hot to verify all TCS food being hot held are maintained at 135*F or above at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. - Observed cut tomatoes, cooked shrimp, spinach, cut lettuce, cooked zucchini, chicken, and beef with temperature between 53 to 56*F. Per employee, all items were placed on the line an hour prior to inspection. Employees moved all items to reach-in to rapid cool at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions---Observed the prep cooler used to store water/Gatorades having green organic matter inside the unit. Person in charge states they will clean the unit as soon as possible. Discussed the importance of cleaning all parts of the establishment frequently to prevent the build up of any dust/organic matter. Correct By: Correct Prior To Next Routine Inspection