Tasty Pot of Az

Inspector's notes

Observed a missing AVB cap on the mop sink faucet. AVB observed to be functioning. All plumbing must be maintained in good repair at all times. Repair/replace prior to the next routine inspection and maintain in good repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple employee drinks stored above prep areas. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prepared hot pots containing a variety of TCS foods measuring 44-45*F tightly covered with plastic wrap. Per PIC, the hot pots were recently assembled and covered with plastic. All TCS foods cooling were uncovered to allow for rapid cooling. 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. Advised PIC to peel back at least 2-3 inches of plastic to help expedite cooling after assembling from multiple ingredients. Advised PIC to store excess hot pots in the walk in cooler for faster cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 10+ frozen ROP bags of raw beef thawing at room temp or in the prep sink in hot, still water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE pre-assembled hot pot dishes with various TCS and non-TCS foods including RTE meats, blood sausage, noodles, rice cakes, cut tomatoes and cabbage with internal temperatures ranging from 40-48*F internally when measured with a probe thermometer. Observed the ambient air temp at 41*F when measured with a min/max thermometer. Observed more than 50 other cooling hot pots inside the cooler. Per PIC, the foods were assembled yesterday and were observed in temperature less than 4 hours prior. 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. Advised PIC to utilize the cooler for already cooled foods only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE pre-assembled hot pot dishes with various TCS and non-TCS foods with internal temperatures ranging from 40-48*F internally when measured with a probe thermometer. Observed the ambient air temp in the unit at 41*F when measured with a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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 50+ cooling pre-assembled hot pots covered and stacked in the glass door reach in cooler measuring 48-55*F when measured with a probe thermometer. Per PIC, the hot pots were assembles less than 2 hours and placed in the reach in. Observed the ambient air temp in the cooler at 41*F with a min/max thermometer. 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. Since the foods had been cooling for less than 2 hours, the PIC relocated the hot pots to the walk in cooler to rapidly cool. Advised PIC the glass door reach in is intended for previously cooled TCS foods only. Advised PIC to assemble hot pots, cool in the walk in, and store in the reach in upon reaching 41*F. Corrective Action: 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. ------ In the prep cooler across from the walk in cooler, observed an ambient air temperature of 39*F when measured with a min/max thermometer. On the top of the prep cooler, observed TCS foods with internal temperatures ranging from 46-53*F when measured with a probe thermometer, including: RTE fish cakes, quail eggs, sausages, rice noodles, tofu, raw octopus, fish, and squid. All other TCS foods on the inside cavity were observed holding at 41*F or below. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated all foods were stored in other units overnight and had been in the unit with the lid opened for less than 2 hours. Had PIC add ice to all foods to rapidly cool. Advised PIC to keep the lid closed when not actively prepping foods. Correct By: Corrected At Time Of Inspection