ENCOMPASS HEALTH REHABILITATION INSTITUTE OF TUCSON

Violations (4)

• 5e30d16f-f556-40ad-a445-206f84ddd291Corrected on site

  Time as a Public Health Control: procedures and records

  3-501.19 (A) Except as specified under (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. serving area open air cooler (OAC) Observed ready to eat TCS foods (cut melon, ham and turkey sandwiches) holding in open air cooler at temperatures above 41F. Person in charge (PIC) stated items are held under time as control and are discarded within 2 hours. Observed no written procedures and no time log.

  Time Temperature Control for Safety Food (TCS Food)

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  Proper cooling methods used; adequate equipment for temperature control

  4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. open air cooler in serving area (OAC) Observed ambient temperature of OAC at 47F.

  Food Temperature Control

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  Contamination prevented during food preparation, storage, and display

  3-305.11 (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. walk in freezer (WIF) Observed ice buildup on sections of ceiling and cooling unit inside WIF.

  Prevention of Food Contamination

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. ware washing machine Ware washing machine is out of service. 3 compartment sink is used for ware washing. PIC stated unit is scheduled to be serviced.

  Utensils, Equipment and Vending