LA CARRETA DEL RORRO LLC - 1232

Toxic substances properly identified, stored, and used; held for retail sale, properly stored

7-204.11 Chemical SANITIZERS, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall: (A) Meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions), or sanitizer bucket chlorine solution in sanitizer bucket was above 100ppm.

Food/Color Additives and Toxic Substances

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. outside make-unit Outside make unit has ambient temperature of 50F.

Food Temperature Control

In-use utensils; properly stored

3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under (B) of this section, in the FOOD with their handles above the top of the FOOD and the container; indoor make unit Handles of spoons were in contact with pico de gallo and cut onion.

Proper Use of Utensils

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

4-502.13 (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Single use mayonnaise containers used to store pico de gallo, shredded cabbage, and cucumbers. Single use containers can not be re-used.

Proper Use of Utensils

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. Uses chlorine sanitizer for sanitizer bucket but only has QUAT test strips.

Utensils, Equipment and Vending

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. Does not have commissary service logs. Keep a copy of commissary logs on mobile unit. Correct within 30 days. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non compliance as outlined in PCC 8.08.060(B)(2).

Pima County Code for Mobile Food Establishments ONLY

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. out side make-unit salsa bar Pico de gallo and shredded cabbage had temperature above 41F Pico de gallo-45F shredded cabbage-47F Ambient of make unit is 45F.

Time Temperature Control for Safety Food (TCS Food)

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. Extra pico de gallo, shredded cabbage, peppers, salsas, and condiments were stored in outside make-unit. Top portion of outside make-unit can be used as a salsa bar but excess food product can not be stored in the bottom of the make-unit or the outdoor reach-in refrigerator. Outdoor reach-in refrigerator can be used to store bottled/canned drinks. All food storage must be on the mobile unit or at the commissary.

Pima County Code for Mobile Food Establishments ONLY