Calitacos Maryvale

Inspector's notes

Observed a bag of rice inside of the walk-in cooler that had been cooked and began cooling approximately 1 hour prior to the temperature assessment. It was observed that the bag of rice was only partially open on top. The internal temperature of the rice as measured using a probe thermometer was around 87°F. The person in charge transferred the bagged rice to a wide, flat shallow unlidded pan placed up high inside the walk- to finish cooling in the walk-in cooler. Discussed with person in charge to place cooling foods into wide, flat shallow (less than 4 inches deep) metal pans placed up high inside the walk-in cooler where the air is blowing the hardest to help chill foods quickly. Also discussed using ice baths to rapidly chill food as well. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several wiping cloths stored dry on cutting boards and prep units. Discussed with person in charge to store wiping cloths in sanitizer buckets with approved sanitizer concentrations after use to prevent the towels from drying out. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple dishes at the clean dishes storage rack with observable water still trapped inside of the nested dishes. The person in charge separated the wet dishes so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.