DC JUMBIE - 1170

Violations (4)

• 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. Did not observe any proper Personal Protective Equipment (PPE) needed for the clean-up of vomit and fecal accidents as previously discussed in the prior inspection.

  Employee Health

• 9a890e57-30b0-458a-914d-d0b2a3c85b55Corrected on site

  Warewashing facilities, installed, maintained, used, test strips

  4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Observed the label for the Quaternary Ammonia Chloride (QAC) testing strips on the MFU in illegible condition not allowing for proper concentration reading or for expiration check.

  Utensils, Equipment and Vending

• 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. Observed no current commissary logs at time of inspection

  Pima County Code for Mobile Food Establishments ONLY

• 67389849-b41c-49b1-8f20-6a9f91de2066Corrected on site

  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. Observed some bags of diced tomatoes that were stored in the refrigeration unit that were temping higher than 41F degrees. Observed temperatures were between 45F - 50F degrees. PIC stated that they were cut in the MFU and stored for cold-holding.

  Pima County Code for Mobile Food Establishments ONLY