Eat Up Drive In

Inspector's notes

Observed TCS items such as cheese sauce and soup in one hot holding unit at 117°F and 122°F prepared three hours prior to 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. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chili being hot help but having an internal temperature of 96-110*F. Person in charge states it was placed in the hot holding unit less than an hour prior to the 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. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed vegetable soup (cooked vegetables) having a date marking of 1/26. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pasta cooling in the walk in cooler but being covered with a lid as well in a deep container. Cooked pasta was in the appropriate time/temperature for cooling at the time of inspection. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of roasted cauliflower cooling in the top compartment of prep-style refrigerator. 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. Employee transferred cauliflower onto a sheet pan and moved it to the walk-in to cool rapidly. Cauliflower was within parameters for proper cooling times and temperatures. 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... Cut tomatoes, cheese, cut cabbage, cooked quinoa, sliced roast beef, sliced turkey, raw chicken, cooked chicken, and corn all measured between 47 and 58 degrees F internally in prep top coolers on prep line. Ambient temperature of both units measured around 54 degrees F. Items had been stocked within the last 2 hours and were transferred to walk-in to cool, packed into ice baths, or voluntarily discarded at time. Service call was placed at time as well. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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... Observed turkey chili and cheese sauce in covered containers in walk-in cooler which measured 50 degrees F internally, items had been prepared and cooler around an hour prior. Items were uncovered and returned to ice bath at time. Please ensure food items are cooled in shallow uncovered containers until they reach 41 degrees F to allow for maximum heat transfer. 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 the following TCS items between 49-62*F in both prep fridges on cookline: cooked corn, cooked cauliflower, cooked pulled chicken, cut lettuce, cut tomatoes, raw chicken, sour cream, butter, shredded cheese, spicy mayo, blue cheese, various salad dressings, cauliflower mash, cole slaw, deli turkey, and cooked roast beef. Prep fridges were observed at 55-62*F throughout both units. Employees stated that blue cheese, shredded cheese, salad dressings, spicy mayo, sour cream, and butter were stocked at open, more than 4 hours prior. PIC voluntarily discarded these items. Employee stated all other items were stocked within the last 2 hours. These items were placed into walk-in to rapid cool to below 41*F. TCS items must be held at or below 41*F to prevent growth of pathogens. 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. Observed both prep fridges on cookline at 55-62*F throughout and unable to hold various TCS items at or below 41*F. PIC called for repair of units at time of inspection. Cold holding units holding TCS items must be at or below 41*F, or otherwise working at a capacity to ensure TCS items are kept at or under 41*F. A 24-hour re-inspection will be conducted. Discussed MCESD’s policy regarding permit suspension for insufficient cold holding after 24 hours. Correct By: Correct Prior To Reinspection