Bobby's Mexican Grill LLC - 1800

Violations (7)

• fea55b50-3bfd-462a-a8cf-1b18ed29025dCriticalCorrected on site

  Toxic substances properly identified, stored, and used; held for retail sale, properly stored

  7-204.11 Chemical SANITIZERS, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall: (A) Meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions), or Observed facility had lavender scented chlorine sanitizer on-board. When asked PIC stated that that is the sanitizer they use for warewashing. Facility was not actively warewashing any utensils/equipment.

  Food/Color Additives and Toxic Substances

• 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 did not have a procedure or the Proper Protective Equipment (PPE) needed to clean-up a vomit/fecal accident.

  Employee Health

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  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 any training or agreement with food employees on the symptoms (Nasty 5) that would exclude/restrict them from working.

  Employee Health

• 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 did not have their commissary service log.

  Pima County Code for Mobile Food Establishments ONLY

• 59a214c8-e30e-4793-b2ac-1ebcf2b69452Corrected on site

  A1. Exterior

  PCC 8.08.030 1c. All waste disposal connections must be of different size or type than those used for supplying potable water. The waste connection must be located lower than the water inlet connection to prevent contamination of the potable water system. Wastewater outlets must be greater than 1 inch and potable water inlets must be no larger than ¾ inch unless otherwise approved by the department. Potable water system inlets must be capped when not in use. Observed potable water inlet was not capped.

  Pima County Code for Mobile Food Establishments ONLY

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

  B. Additional operating permit requirements

  R9-8-110.C.1-5 A mobile food vendor shall for each mobile food unit: 1. Obtain a state-license that includes a statewide inspection specified in subsection (H). 2. Obtain a renewal state-license annually that includes a statewide inspection specified in subsection (H). 3. Except for the county in which a mobile food unit has a state-license, obtain a permit annually for each county where the mobile food unit operates. 4. Ensure all employees have a valid food handler card or a certificate from an accredited food handler training-provider as specified in the FC. 5. Comply with random statewide inspections at no additional cost except as provided in A.R.S. 11-269.24. Not all employees have a valid Food Handler's card.

  Pima County Code for Mobile Food Establishments ONLY

• 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. Salsa Bar Several Temperature Controlled for Safety (TCS) foods were above 41F in the salsa bar. Person-in-Charge (PIC) stated they were placed in the salsa bar within the last hour. Observed that ice at the bottom of the salsa bar cold-holding unit was completely melted. 3/27/2026 5:29:56 PM -07:00 - Pico de gallo - Salsa Bar: 74 °F 3/27/2026 5:28:56 PM -07:00 - Hot Salsa - Salsa Bar: 66 °F 3/27/2026 5:29:57 PM -07:00 - Mild Salsa - Salsa Bar: 69 °F

  Time Temperature Control for Safety Food (TCS Food)