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Violations (8)

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Hand sink was full of food containers and inaccessible to employees.

  Preventing Contamination by Hands

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

  4-101.11 Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; grocery bags were used to store limes in make unit.

  Utensils, Equipment and Vending

• 301078bc-485a-44ca-849b-c825f9a621fd

  Food properly labeled; original container

  3-302.12 Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Containers of flour were not labeled.

  Food Identification

• 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. Inside Make-unit Container of birrieria in the bottom portion of make unit had temperature above 41F. PIC stated Birriera was cooked yesterday, then cooled in an ice bath at the commissary. Other items in make unit were at 41F or below. Birrieria- 65F.

  Time Temperature Control for Safety Food (TCS Food)

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

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Birrieria was cooled in a large pan in an ice bath at the commissary yesterday. Temperature of birrieria was 65F.

  Food Temperature Control

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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. Did not have filled out commissary logs.

  Pima County Code for Mobile Food Establishments ONLY

• 0bf4f31f-71e0-4320-9ac5-6f9b0409ad23

  Single-use/single-service articles; properly stored, used

  4-502.13 (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Facility reused mayonnaise and Chicken Bouillon containers to store salsas.

  Proper Use of Utensils

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  C. Operations

  PCC 8.08.030 C4. All food preparation and storage must be done at the commissary or inside the mobile unit, unless the department approves a variance. outdoor make unit. Extra food storage is in outside make unit. Top of make unit can be used as a salsa bar but the bottom portion of the make unit must remain empty. All food storage must be on the mobile unit or at the commissary.

  Pima County Code for Mobile Food Establishments ONLY