HOT DOGS LOS CHIPILONES #2 - 1388

Violations (10)

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

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

  2.201.11(C) The PERSON IN CHARGE shall ensure that a CONDITIONAL EMPLOYEE: (1) Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under Subparagraphs (A)(1) - (3) of this section, is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria for the specific symptoms or diagnosed illness as specified under § 2-201.13;P and (2) Who will work as a FOOD EMPLOYEE in a FOOD ESTABLISHMENT that serves as a HIGHLY SUSCEPTIBLE POPULATION and reports a history of exposure as specified under Subparagraphs (A)(4) – (5), is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria as specified under 2-201.13(I). After discussion with PIC, PIC stated that employees did have Form 1-B or agreement similar to Form 1-B that employees are aware of the illnesses and symptoms that employees are not allowed to work on the mobile unit with, but that the signed Form 1-B papers were kept at the commissary/fixed facility.

  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. PIC stated that the mobile food unit has a kit to properly clean-up vomit/fecal accidents, but that the kit is located and kept at the commissary.

  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 Temperature Controlled for Safety (TCS) food items being cold-held above 41F inside mobile food unit. Facility uses large ice tray to cold-hold TCS food items, observed diced tomatoes and green salsa were cold-holding above 41F. PIC stated that the TCS foods were prepared this morning at 10AM and placed on the mobile food unit for food service today. PIC stated that another food employee was on his way to the commissary to obtain ice during routine inspection, PIC had noticed that the container holding TCS foods had needed more ice to allow for proper cold-holding.

  Time Temperature Control for Safety Food (TCS Food)

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.12 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Blue cutting board. Observed cutting board used by food employees in mobile food unit was subjected to severe scratching and scoring marks. Cutting board had become discolored.

  Utensils, Equipment and Vending

• 9a890e57-30b0-458a-914d-d0b2a3c85b55

  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. Chlorine test strips During inspection, observed no sanitizer test strips on mobile food unit. PIC stated the mobile unit had some, but had ran out and did not obtain new sanitizer test strips for chlorine (bleach).

  Utensils, Equipment and Vending

• 43e53617-9795-4e39-9586-1aa2ddeeea7b

  A2. Interior

  PCC 8.08.030 1b. Doors to the food preparation and serving areas must be self-closing and kept closed. Entrance/Exit Doors Observed doors to the mobile food unit were kept open during routine inspection. Doors had springs that allowed the doors to be self-closing, but the springs were not attached to the doors. PIC stated that the doors are kept open for more airflow during the summer when the temperature is hot outside.

  Pima County Code for Mobile Food Establishments ONLY

• 758fbcb9-5f12-460a-bbc3-44e999f3168e

  B. Additional operating permit requirements

  PCC 8.08.030 B3. Mobile food establishments serving time/temperature control for safety (TCS) foods must log their visits to the approved commissary or fixed food establishment. The log must be in a format approved by the department and kept with the commissary at all times. Commissary service logs Upon routine inspection, facility did not have commissary service logs. PIC stated that the logs were kept at the commissary today and were not kept on the mobile food unit.

  Pima County Code for Mobile Food Establishments ONLY

• 758fbcb9-5f12-460a-bbc3-44e999f3168e

  B. Additional operating permit requirements

  PCC 8.08.030 B1. Mobile food establishments must operate from an approved commissary and provide a commissary agreement to the department as a part of the documents submitted during plan review for a new permit, at permit issuance or renewal, and upon request. Trucks and pushcarts that only sell or dispense individually packaged, commercially processed items from an approved source are exempt from providing a commissary agreement. Commissary Agreement Upon routine inspection, mobile food unit did not have their commissary agreement on-board mobile food unit to show inspector.

  Pima County Code for Mobile Food Establishments ONLY

• 758fbcb9-5f12-460a-bbc3-44e999f3168e

  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. Upon routine inspection, Person-in-Charge (PIC) stated that he had obtained food handler's card, but was not able to show inspectors during inspection. Informed PIC that facility must be able to show inspectors proof of food handler's card during inspections. All employees on mobile food unit (MFU) shall have food hander's card. Correct by permit renewal inspection.

  Pima County Code for Mobile Food Establishments ONLY

• 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. Observed facility had TCS food that was in the cooling process during routine inspection. Facility was cooling diced tomatoes and green salsa that was prepared this morning at 10AM.

  Pima County Code for Mobile Food Establishments ONLY