LA CABANA DEL BAMBINO - Downtown--fri, sat 6-12/AZ347481

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. Did not have form 1-B or similar form filled out at the beginning of inspection.

Employee Health

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 have vomit/fecal clean-up kit and did not have written procedures for vomit fecal clean-up.

Employee Health

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. Make-unit Ambient temperature of make unit is above 41F. 4/8/2026 1:35:28 PM -07:00 - make-unit ambient: 48 °F

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. make-unit Ambient temperature of make unit is above 41F. 4/8/2026 1:36:27 PM -07:00 - make-unit ambient: 48 °F

Food Temperature Control

Warewashing facilities, installed, maintained, used, test strips

4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Did not have test strips. Facility uses bleach as their sanitizer. PIC stated their test strips are at the commissary.

Utensils, Equipment and Vending

Plumbing installed; proper backflow devices

5-304.13 If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover or device as specified under § 5-303.12. No cap on potable water inlet.

Physical Facilities

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 commissary logs. PIC stated they recently started using Casa del Metate as their commissary and have not filled out logs yet. Ensure commissary logs are kept on mobile unit. Correct by next inspection.

Pima County Code for Mobile Food Establishments ONLY