LA CARRETA DEL RORRO LLC - 1232

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 Make unit had an ambient temperature of 43F . Facility can not store food in make unit until it has ambient temperature of 41F and is verified by inspector. Inspector contact information provided. Person in Charge (PIC) placed "Out of Order" sign on equipment. In the mean time, the facility can utilize an ice chest with ice for the salsa bar. Ensure all sides of food containers are in contact with the ice to ensure food temperature is maintained at 41F or below. Ice should be replenished as often as necessary to maintain food temperatures at 41F and below.

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. outside make-unit Make unit had an ambient temperature of 43F. Facility can not store food in make unit until it has ambient temperature of 41F and is verified by inspector. Inspector contact information provided. Person in Charge (PIC) placed out of order sign on equipment. In the mean time, the facility can utilize an ice chest with ice for the salsa bar. Ensure all sides of food containers are in contact with the ice to ensure food temperature is maintained at 41F or below. Ice should be replenished as often as necessary to maintain food temperatures at 41F and below.

Food Temperature Control

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

4-502.13 (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Will follow up within time frame discussed.

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. Will follow up within time frame discussed.

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. Will follow up within time frame discussed.

Pima County Code for Mobile Food Establishments ONLY

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. Will follow up within time frame discussed.

Pima County Code for Mobile Food Establishments ONLY