University of Arizona Concessions - Hillenbrand Stadium

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. Person in Charge (PIC) states they may have employee illness reporting agreement but they would have to check.

Employee Health

Adequate handwashing sinks, properly supplied and accessible

5-202.12 (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. All Hand sinks How water at hand sink was 84F.

Preventing Contamination by Hands

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. Facility did not have any food in the establishment. Cold holding equipment was turned off during the off season. Ensure cold holding equipment is turned on for the re-inspection. Cold holding equipment must have an ambient temperature of 41F or below.

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. Facility did not have any food in the establishment. Cold holding equipment was turned off during the off season. Ensure cold holding equipment is turned on for the re-inspection. Cold holding equipment must have an ambient temperature of 41F or below.

Food Temperature Control

Warewashing facilities, installed, maintained, used, test strips

4-501.19 The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions. 3-comp sink had temperature of 84F.

Utensils, Equipment and Vending