Tucson Racquet & Fitness Club - Courtside Kitchen

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Facility did not have an employee illness policy that allows employees to demonstrate their knowledge and acceptance of the symptoms of foodborne illness (Nasty 5) that would exclude/restrict them from working.

Employee Health

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 units and reach-in refrigerator Observed several Time/Temperature Control for Safety (TCS) food items above 41F. Make unit by door: Diced tomatoes - 52F, cut lettuce - 51F, cut melon - 50F, cut watermelon - 55F, cooked rice - 55F Right make unit in front of cook line: sliced tomatoes - 48F, shredded cabbage - 53F, cottage cheese - 53F, Left make unit in front of cook line: cut lettuce - 51F & 46F, cooked peppers - 42F, sliced ham - 43F Reach -in refrigerator: shredded cheese - 46F, cooked bratwurst - 43F Ambient of make unit by the door - 52.5F, ambient of right make unit in front of cook line - 50.5F Ambient of reach-in and left make unit in front of cook line were under 41F. Person-in-Charge (PIC) stated make unit temperatures were checked at 9am and all items were at 41F or below. Facility does not have a policy in place for temperature checks and recording.

Time Temperature Control for Safety Food (TCS Food)

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 by door and right make unit in front of cook line Make units were unable to hold TCS food items at 41F or below. Ambient of make unit by the door - 52.5F, ambient of right make unit in front of cook line - 50.5F

Food Temperature Control

Wiping cloths; properly used and stored

3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Observed several wet wiping cloths being held on the counters outside of chemical sanitizer solution.

Prevention of Food Contamination

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-101.19 NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed rags placed to cover the shelf above the cook line. Utensils, oils, and salt containers are placed on top of the rags.

Utensils, Equipment and Vending

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. Chlorine test strips expire in 2023

Utensils, Equipment and Vending