Ak-Chin Pavilion

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. Prep cooler across from hot holding station had an ambient air temperature ranging between 53 to 57 degrees F, per min/max thermometer. Foods recently placed in cooler were holding below 41 degrees F. Discussed ambient temperature of trailer and need for filling trays in top half of cooler to prevent heat entering unit. Reviewed options with chef, who agreed to utilize 4-hour time control for TCS food items in prep cooler. Foods will be discarded by 8pm. Area supervisor will follow up with operator regarding long term solution when hold TCS foods in cooler during summer months.

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 such as various cheeses, taziki, and sliced salami with internal temperatures ranging between 48°F-51°F in prep cooler. Ambient air temperature of cooler measured 49°F. Per person in charge (PIC), food items were placed in unit about 3 hours prior. Items were immediately placed in freezer for rapid cooling. Once food items were moved out of unit, ambient air dropped to 38°F. Discussed not over stocking unit to allow for airflow and routinely checking ambient air temperature to ensure 41°F or below is maintained. Correct By: Corrected At Time Of Inspection