420 Taco

Violations (6)

• 631d7d74-517f-4a64-834e-88d666810fb7CriticalCorrected on site

  Proper use of restrictions and exclusions

  2-201.11 (F) A FOOD EMPLOYEE shall: (1) Comply with an EXCLUSION as specified under 2-201.12(A) - (C) and Subparagraphs 2-201.12(D)(1), (E)(1), (F)(1), (G), or (H)(1) and with the provisions specified under 2-201.13(A) - (H); P or (2) Comply with a RESTRICTION as specified under Subparagraphs 2-201.12(D)(2), (E)(2), (F)(2), (G), (H)(2), or 2-201.12 (H), (I), or (J) and comply with the provisions specified under 2-201.13(D) - (J). Facility When the PIC (person in charge) was asked about their employee illness policy, they stated that they do not currently have one.

  Employee Health

• dbcd6be4-db39-409b-b81f-13269e3a44ecCriticalCorrected on site

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Facility When the inspector asked the PIC about the establishments procedure for the cleanup of vomiting and diarrheal events the PIC stated that they do not currently have a written procedure.

  Employee Health

• 14dfbdde-d3cb-4677-ae2a-226bea8b7566Corrected on site

  Proper hot 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: (1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54°C (130°F) or above; Facility During the inspection the inspector found three containers of meat being hot held to be under the required hot holding temperature of 135F or above. The inspector verified this temperature using his thermometer. 4/18/2026 11:53:24 AM -07:00 - Diced Beef: 97 °F 4/18/2026 11:53:10 AM -07:00 - Shredded pork : 93 °F 4/18/2026 11:53:33 AM -07:00 - Brisket: 98 °F

  Time Temperature Control for Safety Food (TCS Food)

• e711457d-53ef-47ed-8826-52aca8bd7acaCorrected on site

  Thermometers provided and accurate

  4-302.12 (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Facility When the inspector asked the PIC if they could present their food temperature measuring device, the PIC stated that they did not currently have one on the mobile food unit (MFU)

  Food Temperature Control

• 758fbcb9-5f12-460a-bbc3-44e999f3168e

  B. Additional operating permit requirements

  R9-8-110.G A mobile food vendor for each mobile food unit shall maintain a service log in a Department provided format that: 1. Documents the type of services, specified in Subsection (E), and dates received; 2. Is maintained in the mobile food unit for at least a period of 30 days; and 3. Is made available to a REGULATORY AUTHORITY upon request. Facility Upon request from the inspector the facility was not able to provide a service log.

  Pima County Code for Mobile Food Establishments ONLY

• 758fbcb9-5f12-460a-bbc3-44e999f3168e

  B. Additional operating permit requirements

  R9-8-110.D. A mobile food unit: 1. Shall display in a conspicuous location for public viewing the mobile food unit’s: a. State-license, and 60. b. County permits, if applicable. Facility Upon inspection the MFU's permit was not in conspicuous location for public viewing.

  Pima County Code for Mobile Food Establishments ONLY