BANNER UNIVERSITY MEDICAL CENTER TUCSON - Main Cafeteria

Violations (2)

• fe8bd578-439a-45a2-9f1c-7484fb48d485Corrected on site

  Proper reheating procedures for hot holding

  3-403.11 (C) READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that has been commercially processed and PACKAGED in a FOOD PROCESSING PLANT that is inspected by the REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 57°C (135°F) when being reheated for hot holding. Steamer Verified using a probe thermometer that several TCS items in the steam table were temping below 135F (Cooked Broccoli 91F, Cooked Corn 98F, Cooked Rice 107, Cooked Gravy 109F). The PIC stated that the food had recently been frozen and was reheated in an industrial style steamer before being placed in the steam table. Confirmed using a probe thermometer that the water at the bottom of the steam table was 170-180F, and that food that had been moved to the steam table from the grill was temping appropriately. Observed that the cooked gravy was double stacked so that it was not directly touching the heating element of the equipment.

  Time Temperature Control for Safety Food (TCS Food)

• 7f5ee7dd-6b43-46f1-802b-e968572e37d3

  Plumbing installed; proper backflow devices

  5-205.15 A PLUMBING SYSTEM shall be: (B) Maintained in good repair. Handwashing Sink Observed that the handwashing sink onsite would only operate for 1-2 seconds at a time and pause for 10-15 minutes before allowing water to flow, which made it difficult to appropriately wash hands for the required 20 seconds.

  Physical Facilities