Hilton Tucson East - ALLORO

Consumer advisory provided for raw or undercooked foods

3-603.11 (A) Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under 3-801.11(C), if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Observed several items on the menu that had the reminder next to them; indicating there is a possibility of consuming undercooked meat, fish or poultry. PIC stated that the management team wanted them to mark every item that has poultry or meat on it. PIC stated that they do not let customers order poultry items such as chicken wings undercooked.

Consumer Advisory

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. During inspection PIC stated the maintenance team turned off the handwashing station in the warewashing area to repair leaking faucet.

Preventing Contamination by Hands

Clean-up of Vomiting and Diarrheal Events

2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Facility had access to 3 sanitizers during inspection. EPA reg no: 875-190, 1677-246, and Safety First hand sanitizer. Janitorial staff stated they use safety first hand sanitizer to clean up after vomit/fecal accidents. All three of these sanitizers are ineffective at killing the pathogen of concern; norovirus.

Employee Health

Physical facilities installed, maintained, and clean

6-501.114 The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Observed several refrigerators throughout facility that were not in operation. PIC stated that they had broken down and were not in use.

Physical Facilities

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. Observed 0PPM of chlorine after running the automatic dish washer in the warewashing area and the bar tending area. PIC was able to switch out and then prime sanitizer for warewasher in warewashing area. PIC stated he needed to contact maintenance to prime the warewasher in the bar tending area.

Utensils, Equipment and Vending

Plumbing installed; proper backflow devices

5-205.15 A PLUMBING SYSTEM shall be: (B) Maintained in good repair. handwashing sink near slicer PIC stated that the leak was being worked on and would be repaired within a few days. Their maintenance team stated they were waiting on a part to arrive. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non-compliance as outlined in PCC 8.08.060(B)(2).​ This is the second instance of this violation. Ensure all leaks are fixed within 30 days.

Physical Facilities

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. PIC stated they discard items in the breakfast bar area after a certain time, however, could not provide filled logs showing when the current items were placed or when they were to be discarded. Items out of proper range were: Watermelon at 45F, melon at 63, honey dew at 55F.

Time Temperature Control for Safety Food (TCS Food)