Spark by Hilton Tucson Airport

Violations (6)

• 3ddabd9b-05e4-43bb-a4a2-288b9720052cCriticalCorrected on site

  Food separated and protected

  3-302.11 (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and (b) Cooked READY-TO-EAT FOOD; (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to­eat food. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas; (3) Cleaning EQUIPMENT and UTENSILS as specified under 4-602.11(A) and SANITIZING as specified under § 4-703.11; (4) Except as specified under Subparagraph 3-501.15(B)(2) and in (B) of this section, storing the FOOD in packages, covered containers, or wrappings; (5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (7) Storing damaged, spoiled, or recalled FOOD being held in the FOOD ESTABLISHMENT as specified under § 6-404.11; and (8) Separating fruits and vegetables, before they are washed as specified under § 3-302.15 from READY-TO-EAT FOOD. A crate of raw eggs was stored on a wire rack above packets of cream cheeses and bags of bagels.

  Protection from Contamination

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-702.11 UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Equipment and utensils are not regularly sanitized before use after cleaning. Kitchen staff stated that items cleaned at the 3-compartment sink are not sanitized before use. Recommend adding a drying rack for the sanitizer drainboard or install wire rack above it to allow protected space for air drying to occur.

  Protection from Contamination

• fea55b50-3bfd-462a-a8cf-1b18ed29025dCriticalCorrected on site

  Toxic substances properly identified, stored, and used; held for retail sale, properly stored

  7-301.11 POISONOUS or TOXIC MATERIALS shall be stored and displayed for retail sale so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS or TOXIC MATERIALS by spacing or partitioning; and Single use boxes of Tide laundry cleaner were stored next to cans of tuna in the guest service area.

  Food/Color Additives and Toxic Substances

• fea55b50-3bfd-462a-a8cf-1b18ed29025dCriticalCorrected on site

  Toxic substances properly identified, stored, and used; held for retail sale, properly stored

  7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. At least 3 spray bottles filled with various colored liquids (blues, greenish yellow) were stored under the 3-compartment sink.

  Food/Color Additives and Toxic Substances

• f45929eb-0306-418b-8506-9fd7fc5a77e9

  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. Case wrapped bottles of water are stored under the wash basin of the 3-compartment sink; an open case in direct contact with the floor. Recommend installing racks over the 3-compartment sink to store single use and food items to leave room for the floor rack to store water.

  Prevention of Food Contamination

• 0bf4f31f-71e0-4320-9ac5-6f9b0409ad23Corrected on site

  Single-use/single-service articles; properly stored, used

  4-903.11 (A) Except as specified in (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. A case of single use coffee cups was stored under the 3-compartment sink in direct contact with the floor. Again, recommend installing racks over the 3-compartment sink to store single use and food items to leave room for the floor rack to store water.

  Proper Use of Utensils