Mito's Elotitos

Observed several items in cooler (mayo, pico, salsa, cojita cheese) without ice holding an ambient temperature of 62-67*F. Person in charge stated food was placed in cooler 2 hours prior to inspection. Person in charge purchased ice to place foods on an ice bath. Foods began to cool and reached a temperature of 55-57*F within 30 minutes. 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. Predefined Comment: 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.