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InMaricopa Alibertos Internal temperatures of cooked beef being held in the steam well were 114-119 degrees. Manager was instructed to reheat beef to at least 165 degrees and maintain foods for hot holding at or above 135 degrees. Beef was reheated on the grill to 185-188 degrees. Observed a build-up of debris on the non-food contact surfaces of the ice machine and blender. Blender was taken out of service for cleaning and manager asked to clean often to avoid build-up. The Box Meat Shop Observed sealed bags of beef jerky held in the retail store. Internal temperature of the semi-moist beef was 78 degrees. Per the manager, the facility is cooking beef strips, cooling them to room temperature and then using a reduced oxygen packaging process (ROP) to package them. ROP requires a pre-approved variance, which the operator did not have. The package beef was embargoed. Manager stated they would no longer make/sell beef jerky.

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