SOLID GRINDZ HAWAIIAN FOOD - MFU #2

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; PIC could locate copy of documentation that employees have been trained in on employee illness reporting requirements but no forms are not signed.

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. Upon permit renewal inspection, Mobile Food Unit (MFU) was not able to cold-hold food properly. Lowest ambient air temperature measured at 49F. Person-in-Charge (PIC) stated that the facility uses ice to keep TCS food cool at 41F or less. While facility may use ice to keep TCS foods cool in the summer months, having to use ice to keep TCS foods at 41F or less throughout the year indicates that the make unit is not able to function properly.

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed the ambient temperature of the make top unit reading an internal temperature of 49F. PIC stated that an ice tray is used to proper cool the unit when in use.

Food Temperature Control

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. Upon permit renewal inspection, facility did not bring commissary agreement with an approved commissary. According to PIC, facility uses Just 1 More fixed restaurant to store and hold food items if they are unable to access Davis Monthan Air Force Base. Inspector spoke with PIC and stated that because Pima County does not have jurisdiction at Davis-Monthan Air Force Base, the mobile food unit would need to obtain a commissary agreement from an approved commissary in Pima County. Just 1 More does not have a commissary permit and only has a Class 3 Fixed facility permit and is not allowed to service mobile food units.

Pima County Code for Mobile Food Establishments ONLY