Sophias Mexican Food - 1320

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. Observed blender sitting in the basin of hand sink, making it inaccessible to food employees.

Preventing Contamination by Hands

Food obtained from approved source

3-201.11 (A) FOOD shall be obtained from sources that comply with LAW. Facility has bottled aqua frescas in reach-in refrigerator that were not labeled. PIC stated they buy them from a women that works out of their commissary. Inspector could not verify if the juices were permitted. All food items on mobile unit must come from an approved source.

Approved Source

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

2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Did not have form 1-B or a similar form signed.

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. Did not have written procedures for vomit/ fecal clean-up or a vomit/fecal clean-up kit.

Employee Health

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

4-101.11 Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; Several food items in make unit were stored in plastic shopping bags.

Utensils, Equipment and Vending

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

4-501.12 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting board on make-unit was deeply scored and discolored.

Utensils, Equipment and Vending

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. Chlorine test strips expired 9/2024. Expired test strips can provide inaccurate readings.

Utensils, Equipment and Vending

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. Microwave had an accumulation of food debris inside.

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. Did not have commissary visit logs. PIC stated they have a meeting with the owner of the commissary to get new logs.

Pima County Code for Mobile Food Establishments ONLY