Groggy's

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

2-401.11 - Core: Eating, Drinking, or Using Tobacco

Repeat Violation Observed the main walk in cooler holding at 53*F when measured with a min/max thermometer. Observed the unit holding TCS foods between 48-53*F when measured with a probe thermometer including; hot dogs, chili, deli cheese, and tomato sauce. Also observed sliced tomatoes and lettuce that were prepared this morning. PIC voluntarily discarded foods held beyond 4 hours and moved the lettuce and tomatoes to the beer walk in cooler to rapidly cool (see embargo.) 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. A re-inspection will be conducted on 7/1/2024 to ensure the cooler is functioning properly. 4-301.11 - Priority Foundation: 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 the walk in cooler with an ambient air temperature measured at 40*F with a min/max thermometer and TCS foods closest to the door measuring 44-45*F with a probe thermometer, including: cooked chicken wings, chili, hot dogs, and sliced cheese. Observed other TCS foods in the cooler measuring 41*F or below against the back wall of the cooler. 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. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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 walk in cooler holding at 40*F when measured with a min/max thermometer. Observed the unit holding TCS foods between 44-45*F closes to the door. 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. A re-inspection will be conducted within 24 hours to ensure the cooler is functioning properly. 4-301.11 - Priority Foundation: 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.