Glendale Spring Training Dodgers

Inspector notes: At time of inspection, delivery from commissary kitchen arrived. TCS food items including cooked and cooled baked potatoes and prepared chicken wraps were measured with internal temperatures ranging from 50°F to 55°F. Per the PIC and driver the food had left the commissary at proper temperature approximately 45 minutes before delivery. Food was split between two speed racks and placed in the main refrigeration unit to facilitate rapid cooling. Reviewed expectations for temperature control for all TCS foods being delivered and discussed options to improve delivery process to ensure safe food handling temperatures

Inspector notes: In the indoor kitchen/service area, hot holding cabinet found with 4 pans of cooked beef and vegetables measured with internal temperatures ranging from 118°F to 120°F. Per PIC, items had just been cooked and placed in cabinet approximately 30 minutes prior to inspection. PIC had pans sent back to kitchen to be reheated to 165°F before being returned to the hot holding cabinet. Reviewed processes and found that food items are being cooked and prepared in the outdoor kitchen and current cool/windy conditions were causing food to cool to quickly before being placed in hot holding. PIC had operation adjusted to ensure proper food temperatures were being maintained