Reach for it of Tucson, Inc - food pantry

PIC present, demonstrates knowledge, and performs duties

2-101.11 (A) Except as specified in (B) of this section, the PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation. Observed that there was no person in charge (PIC) at time of inspection.

Supervision

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 did not have/could not locate clean up procedures in case of vomit or fecal incident.

Employee Health

Food in good condition, safe, and unadulterated

3-101.11 FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented. Observed foods for distribution in refrigerator to contain mold like substance and to not be honestly presented- tomatoes, strawberries, and oranges. Facility observed to have variance for outer openings and no mop sink where code was cited for 3-101.11: serving safe, unadulterated, and honestly presented food.

Approved Source

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed TCS foods to be cold held above 41 degrees f at time of inspection.

Time Temperature Control for Safety Food (TCS Food)

Proper date marking and disposition

3-501.17 (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed lunch meats to have a discard date beyond 7 day datemarking- ham discard date 6-10-26

Time Temperature Control for Safety Food (TCS Food)

Thermometers provided and accurate

4-302.12 (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Volunteer stated that he was unaware if they have a thermometer.

Food Temperature Control

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 refrigeration to not be capable of maintaining TCS foods at 41 degrees or less. Observed staff refrigeration to have an ambient temperature of 52 degrees as well.

Utensils, Equipment and Vending