Los Ponchos hot dogs #3 - 1470

Violations (6)

• dbcd6be4-db39-409b-b81f-13269e3a44ecCriticalCorrected on site

  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. Facility When the inspector asked the PIC about the establishments procedure for the cleanup of vomiting and diarrheal events the PIC stated that they do not currently have a written procedure on the truck.

  Employee Health

• 67389849-b41c-49b1-8f20-6a9f91de2066Corrected on site

  C. Operations

  PCC 8.08.030 C3. Food preparation must be limited to cooking, reheating, or assembling ingredients that have been prepared at the commissary. Make unit Observed shredded cabbage at 52F in the make top unit. PIC stated cabbage was recently prepped and put in the make unit to cool

  Pima County Code for Mobile Food Establishments ONLY

• 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. Make unit Upon inspection diced beef and diced chicken was found to be above the cold holding requirements of 41F or below. The PIC informed the inspector that the meats were prepped at the commissary this morning and are brought in and out of the unit frequently for service. Using the inspectors ambient thermometer both make units ambient air temperature was confirmed to be below 41F.

  Time Temperature Control for Safety Food (TCS Food)

• c771d664-4402-48c6-9159-5f86ae53598fCorrected on site

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

  4-101.12 (A) Except as specified in (B) and (C) of this section, cast iron may not be used for UTENSILS or FOOD-CONTACT SURFACES of EQUIPMENT. Flattop Grill A soiled cloth rag was found next to the flattop grill with food utensils being stored on top of it.

  Utensils, Equipment and Vending

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Facility There were multiple non food contact surfaces of the truck that had food residue and debris on it.

  Utensils, Equipment and Vending

• 758fbcb9-5f12-460a-bbc3-44e999f3168e

  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. During this routine inspection the commissary logs were not present. PIC (person in charge) stated that he keeps this log at his commissary. PIC was told to maintain this log on the truck for at least 30 days.

  Pima County Code for Mobile Food Establishments ONLY