Damascoffeeco - 1630

Violations (4)

• 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 employees that demonstrate their knowledge and acceptance of the symptoms of foodborne illness (Nasty 5)that would exclude/restrict them from working.

  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 did not have a procedure to clean-up a vomit/fecal accident nor the Proper Protective Equipment (PPE) needed to do so.

  Employee Health

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918f

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Observed wiping cloths that were wet to the touch not being held in chemical sanitizer in between uses.

  Prevention of Food Contamination

• 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 servicing area log.

  Pima County Code for Mobile Food Establishments ONLY