Starfish Scottsdale

Inspector's notes

Observed Thai Peanut sauce, made in house, in an ice bath in the prep sink with a temperature of 73*F, per PIC had been placed into the ice bath at 9:30am 3 hours prior. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. Provided cooling log. Corrective Action: Corrected at time of inspection. Observed three containers of Red Curry sauce, made in house, in the walk-in cooler with temperatures of 45-48*F, made yesterday. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Provided cooling methods handout. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the bar ice well, cantaloupe puree and cantaloupe garnish with a temperature of 59-60*F, made at 11 am 2 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°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. Discussed maintaining cantaloupe in a cold holding unit moving forward. Corrective Action: Corrected at time of inspection.