Tucson Assisted Living Retreat

Violations (2)

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

  Food-contact surfaces: cleaned and sanitized

  4-703.11 After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator; Observed utensil temperature at high temp dish machine to reach a maximum of 144F

  Protection from Contamination

• 8750e3d1-1671-4e0d-9c0f-8c5732b35733CriticalCorrected on site

  Pasteurized foods used; prohibited foods not offered

  3-801.11 In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION: (B) Pasteurized EGGS or EGG PRODUCTS shall be substituted for raw EGGS in the preparation of: (1) FOODS such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, EGGnog, ice cream, and EGG-fortified BEVERAGES, and (2) Except as specified in (F) of this section, recipes in which more than one EGG is broken and the EGGS are combined; Facility has non pasteurized shell eggs, eggs are combined in batches for food service.

  Highly Susceptible Populations