CHAVINDECAS LAS MARIAS - 1428

Violations (9)

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

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Observed handwashing sink obstructed by large air cooling fan. A metal pan was stored inside of the handwashing sink.

  Preventing Contamination by Hands

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

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

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Person in Charge (PIC) did not have documentation that employees have been trained in on employee illness reporting requirements of the 5 reportable symptoms and 6 illnesses that restrict/excludes a food worker. PIC unaware of this requirement.

  Employee Health

• 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. Observed large container of salsa in the make unit with an internal temperature of 84F and container of Pico in the make top unit at 51F. PIC stated this was prepped at the commissary 2 hours ago. Min/max thermometer was used to receive an ambient temperature of 41F in the make unit refrigeration.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed large container of salsa reading an internal temperature of 84F placed in the make unit for cold holding. PIC stated this salsa was prepped at the commissary 2 hours ago.

  Food Temperature Control

• 67389849-b41c-49b1-8f20-6a9f91de2066

  C. Operations

  PCC 8.08.030 C3. Food preparation must be limited to cooking, reheating, or assembling ingredients that have been prepared at the commissary. Salsa was observed cooling inside the mobile unit.

  Pima County Code for Mobile Food Establishments ONLY

• 67389849-b41c-49b1-8f20-6a9f91de2066

  C. Operations

  R9-8-110.E.3.c ype III mobile food unit is a FOOD ESTABLISHMENT that prepares, cooks, holds, and serves FOOD and: c. All cooking, processing, preparing, grilling, assembling, storage, and service of any FOOD shall be conducted inside the mobile food unit and commissary. Observed food such as large packages of raw meat stored in the bottom portion of outside salsa bar make unit refrigeration.

  Pima County Code for Mobile Food Establishments ONLY

• 22502acc-0a71-4ce9-9fa2-cdb683f7662aCorrected on site

  Proper cooling time and temperatures

  3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. Salsa was measured with an internal temperature of 84F. Per PIC, it was prepared two hours ago. Food did not cool to 70F within two hours.

  Time Temperature Control for Safety Food (TCS Food)

• 67389849-b41c-49b1-8f20-6a9f91de2066

  C. Operations

  PCC 8.08.030 C15. Grease must be disposed of in a manner approved by the department. Observed mobile unit still leaking near potable water source to the outside ground leaving a water accumulation. Site of leak has grease residue. Facility shall ensure no leaking is occurring of waste onto the outside ground. Correct by next routine inspection.

  Pima County Code for Mobile Food Establishments ONLY

• 75aab07f-0ae8-49a3-bde4-1243c25bf1b3Corrected on site

  Proper eating, tasting, drinking, or tobacco use

  2-401.11 (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. Observed personal food and drinks stored open in food preparation areas of the mobile unit. Half eaten plate of food on a styrofoam plate and an open half- empty glass bottle of coke stored on top of AC unit by handwashing sink. Employees were eating and drinking inside of the mobile unit.

  Good Hygienic Practices