The Forum at Tucson - Memory Care

Violations (4)

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  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. reach in cooler (RIC) Observed ready to eat TCS foods holding in RIC at temperatures above 41F (cut melon 54F, cut lettuce and cut tomato 59F, coleslaw 55F, milk 55). Observed ambient temperature of RIC at 61F Food is transferred from main kitchen and is held in unit for service.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44

  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. reach in cooler (RIC) Observed ready to eat TCS foods holding in RIC at temperatures above 41F.Observed ambient temperature of RIC at 61F Food is transferred from main kitchen and is held in unit for service.

  Food Temperature Control

• 9a890e57-30b0-458a-914d-d0b2a3c85b55

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. ware washing machine Observed no chlorine test strips onsite.

  Utensils, Equipment and Vending

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. water-ice machine Observed calcium residue on exterior surfaces of water-ice machine.

  Utensils, Equipment and Vending