El Matachin - 1663

Violations (8)

• 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. Observed that there is not fecal/vomit clean-up kit on the MFU.

  Employee Health

• 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; Observed that the Person-in-Charge (PIC) does not have Conditional Agreement signed with employees.

  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 multiple foods in the make-unit refrigeration unit not maintaining cold-holding temperatures (41F degrees or below). The ambient temperature of the unit was registering a min of 36F degrees. PIC stated that the food was prepared today at the commissary around 3PM at the commissary and then transported around 5:30 PM. 3/6/2026 6:22:48 PM -07:00 - Bacon-wrapped Hot Dogs: 48 °F 3/6/2026 6:23:31 PM -07:00 - Bacon-Wrapped Chili Peppers : 50 °F

  Time Temperature Control for Safety Food (TCS Food)

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  Thermometers provided and accurate

  4-302.12 (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Observed no thermometer on-site to check temperatures. PIC stated that it was left at the commissary

  Food Temperature Control

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  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. Observed that only the PIC has a food handlers certification. Observed other employees operating the MFU.

  Pima County Code for Mobile Food Establishments ONLY

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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. Observed that no one on site as has a Food Protection Manager Certification (CFPM). Person-in-Charge (PIC) was unaware that a CFPM was required and only obtained a food handler's certification.

  Supervision

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  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 commissary logs at time of inspection. PIC stated that logs are maintained at the commissary.

  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. Observed multiple foods, such as sauces and Temperature Controlled for Safety (TCS) toppings, in a salad bar not maintaining cold-holding temperatures (41F degrees or below) The containers of food are in a larger holding unit that utilizes ice to maintain foods cold. Observed that the containers were not submerged in ice all the way. 3/6/2026 6:29:46 PM -07:00 - Nacho Cheese: 58 °F 3/6/2026 6:29:45 PM -07:00 - Green Salsa: 52 °F 3/6/2026 6:29:46 PM -07:00 - Cream of Corn: 58 °F 3/6/2026 6:29:47 PM -07:00 - Shredded Cheese: 56 °F 3/6/2026 6:29:47 PM -07:00 - Cucumbers with cooked mushrooms: 56 °F 3/6/2026 6:29:45 PM -07:00 - Creamy Bacon and Caramelized Onion Sauce: 56 °F

  Time Temperature Control for Safety Food (TCS Food)