Mr Totos - 1568

Violations (8)

• 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. Did not have written procedures for vomit/fecal clean-up.

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Empty food containers were stored in hand sink.

  Preventing Contamination by Hands

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-703.11 After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (C) Chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under § 4-501.114. Contact times shall be consistent with those on EPA-registered label use instructions by providing: (1) Except as specified under Subparagraph (C)(2) of this section, a contact time of at least 10 seconds for a chlorine solution specified under 4-501.114(A), (2) A contact time of at least 7 seconds for a chlorine solution of 50 MG/L that has a PH of 10 or less and a temperature of at least 38°C (100°F) or a PH of 8 or less and a temperature of at least 24°C (75°F), (3) A contact time of at least 30 seconds for other chemical SANITIZING solutions, or (4) A contact time used in relationship with a combination of temperature, concentration, and PH that, when evaluated for efficacy, yields SANITIZATION as defined in 1-201.10(B). 3-compartment sink Observed food employee washing equipment but did not sanitize after wash and rinse step. All utensils and equipment must be washed, rinsed, and sanitized.

  Protection from Contamination

• 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 and double door reach in refrigerator. Make unit- salas in make unit was 54F. Other items in make unit were in temperature. PIC stated salsas were recently filled into single use containers and placed in make-unit. Top of make unit was propped open. Birrieria in double double door reach in was 47F. Other items in reach in were in temperature. PIC stated birrieria was recently transported from commissary.

  Time Temperature Control for Safety Food (TCS Food)

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  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. 2 employees did not have food handler cards/certification.

  Pima County Code for Mobile Food Establishments ONLY

• 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. Did not have commissary logs. Correct by next routine inspection. 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

• 67389849-b41c-49b1-8f20-6a9f91de2066

  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. observed container rice and dried chilies in storage truck behind the mobile unit. All food storage and preparation must on the mobile unit or at the commissary.

  Pima County Code for Mobile Food Establishments ONLY

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  D. Commissary

  R9-8-110.F.1-2 A mobile food vendor for each mobile food unit shall have a written agreement with a commissary or other servicing area, as applicable, located in the county that issues a mobile food unit’s state-license: 1. Is APPROVED by a REGULATORY AUTHORITY as safe and sanitary for FOOD preparation consistent with the FC and other state statutes and laws; 2. Has a signed agreement with a commissary that includes: a. The commissary’s name, address, and telephone number; b. The commissary’s permit number issued by a REGULATORY AUTHORITY; c. The mobile food vendor’s name, address, and telephone number; d. The manager’s name, address, and telephone number, if applicable; e. A list of services to be provided to the mobile food vendor; and f. The expiration date of the agreement, if applicable; or Did not have signed commissary agreement. PIC says agreement might be in their car or at home but could not provide document during inspection.

  Pima County Code for Mobile Food Establishments ONLY