La Herradura Mexican Grill and Seafood - MFU

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

2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Informed the Person-in-Charge (PIC) of requirements from the Health Department for permit holders that requires operators to have a written agreement with the conditional employees regarding the reporting of reportable symptoms and medical diagnosis as it pertains to food-borne illnesses and the handling of food.

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. Informed the PIC of requirements from the Health Department that require permit holders to have written procedures for the safe/proper clean-up of vomit and fecal accidents, as well as, the necessary supplies and disinfectants needed for effective norovirus 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. Top Section of Make-Top Unit Observed multiple Temperature Controlled for Safety (TCS) foods that were stored in the top section of the make-top unit that were cold-holding temperatures (41F degrees or below). Inside the make-top unit TCS foods were maintaining temperature. Observed that the cover for the top section of the unit was opened upon arrival and there were open spaces where there was no food containers being stored allowing for air circulation to escape. Pico de Gallo - 48F Shredded Cheese - 51F Bacon-wrapped Hot Dogs - 48F Diced Carne Asada - 43F Ambient temperature of Unit: 45F - 48F degrees

Time Temperature Control for Safety Food (TCS Food)

A1. Exterior

PCC 8.08.030 1c. All waste disposal connections must be of different size or type than those used for supplying potable water. The waste connection must be located lower than the water inlet connection to prevent contamination of the potable water system. Wastewater outlets must be greater than 1 inch and potable water inlets must be no larger than ¾ inch unless otherwise approved by the department. Potable water system inlets must be capped when not in use. Observed that the water inlet was still missing a cap. Informed that a cap will be needed for the water inlet to prevent any external contamination. Will be assessed on the next routine inspection

Pima County Code for Mobile Food Establishments ONLY

A2. Interior

PCC 8.08.030 1b. Doors to the food preparation and serving areas must be self-closing and kept closed. Observed that the door was still not capable of self-closing. Will be re-assessed on the next routine inspection

Pima County Code for Mobile Food Establishments ONLY

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. Observed no commissary agreement on the Mobile Food Unit (MFU). MFU uses Tanque Verde Lutheran Church as a service area and it's fixed facility for food storage/preparation.

Pima County Code for Mobile Food Establishments ONLY

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. Observed no attendance log on the MFU at time of inspection. Logs were provided to the Person-in-Charge (PIC) and will be re-assessed on the next routine inspection.

Pima County Code for Mobile Food Establishments ONLY

B. Additional operating permit requirements

R9-8-110.D. A mobile food unit: 1. Shall display in a conspicuous location for public viewing the mobile food unit’s: a. State-license, and 60. b. County permits, if applicable. Did not observe the permit posted for public view

Pima County Code for Mobile Food Establishments ONLY

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. Employee working the mobile food unit did not have an active food handler's card. PIC informed that the other worker has their food handler's and that the current worker is a new employee. Informed PIC to obtain a food handler's for the new employee

Pima County Code for Mobile Food Establishments ONLY

C. Operations

R9-8-110.E.3.c ype III mobile food unit is a FOOD ESTABLISHMENT that prepares, cooks, holds, and serves FOOD and: c. All cooking, processing, preparing, grilling, assembling, storage, and service of any FOOD shall be conducted inside the mobile food unit and commissary. Observed two bag of onions that were stored outside the Mobile Food Unit (MFU)

Pima County Code for Mobile Food Establishments ONLY