TUCSON MEDICAL CENTER

Violations (3)

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  6-301.14 A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. cookline and ware washing are handwashing sinks Observed no handwashing signs posted.

  Preventing Contamination by Hands

• 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. make unit near grill (MU) Observed containers of ready to eat TCS foods (cooked chicken 43F,44F) (deli ham 43F) holding at temperatures above 41F. Observed bags of ice inside unit. Observed ambient temperature of MU at 43F. PIC stated items are held under temperature control.

  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. make unit near grill (MU) Observed bags of ice inside unit. Observed ambient temperature of MU at 43F.

  Food Temperature Control