Chino's Sonoran Dogs - 1242

Violations (6)

• 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. No written procedures for vomit fecal clean-up or a clean-up kit.

  Employee Health

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  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Did not have food manager certificate at time of inspection. Person in charge (PIC) stated they have the certificate but left it at home.

  Supervision

• 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. cut tomatoes had temperature above 41F. PIC started operating at 4pm. 4/24/2026 5:18:04 PM -07:00 - cut tomatoes : 50 °F

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  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. Cut tomatoes in a container with ice were above 41F. There was not enough ice in the container to keep tomatoes cool.

  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. Did not have commissary logs available. PIC stated they keep logs at the commissary. PIC will send photo of logs to inspector.

  Pima County Code for Mobile Food Establishments ONLY

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  D. Commissary

  R9-8-110.F.1-2 A mobile food vendor for each mobile food unit shall have a written agreement with a commissary or other servicing area, as applicable, located in the county that issues a mobile food unit’s state-license: 1. Is APPROVED by a REGULATORY AUTHORITY as safe and sanitary for FOOD preparation consistent with the FC and other state statutes and laws; 2. Has a signed agreement with a commissary that includes: a. The commissary’s name, address, and telephone number; b. The commissary’s permit number issued by a REGULATORY AUTHORITY; c. The mobile food vendor’s name, address, and telephone number; d. The manager’s name, address, and telephone number, if applicable; e. A list of services to be provided to the mobile food vendor; and f. The expiration date of the agreement, if applicable; or Did not have commissary agreement on hand during inspection. PIC stated they will email agreement to inspector.

  Pima County Code for Mobile Food Establishments ONLY