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InMaricopa
Cilantro’s Mexican Cocina
The inspector observed internal temperatures of potato soup and chili held in the steamer at 124-127 degrees. The manager was instructed to reheat items to at least 165 degrees and maintain foods in hot holding at or above 135 degrees. Items were reheated to 178-200 degrees.
The inspector observed a buildup of debris on the non-food contact surfaces of the inside and outside of the prep coolers. The manager was asked to keep clean.
Fry’s Marketplace Deli
The inspector observed open packages of ham, beef and ham with expired date marks. The manager was asked to monitor date marks not to exceed seven days, including the day packages were opened. The items were removed from service to be discarded. ....

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