Krazy Sub

Inspector's notes

On the sandwich open top observed Bologna, salami, provolone, pepperjack, American cheese, roast beef, ham, and chicken holding 45-50*f degrees. Items oved to walk-in to cool and were out of temperature less than 4 hours per PIC. All items requiring refrigeration must be kept below 41*f degrees.

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 TCS food items improperly cold holding in sandwich station reach-in such as sliced ham, sliced cheese, Tuna mix, and Italian sausage holding between 46-51*f degrees. Person in charge (PIC) voluntarily discarded items at time of inspection. TCS food items must be kept at or below 41*f degrees at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: 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. Sandwich prep line cooler found holding Temperature control for safety (TCS) foods found holding an ambient air temperature of 48*f degrees. All units holding TCS foods must be able to hold foods at or below 41*f degrees. Re-inspection for unit is set for 11/27/23. Please contact inspector before date if unit is operational. Correct By: Correct Prior To Reinspection