TACOS EL GONZA - 1490

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. No form 1-B or similar form.

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. No written procedures for vomit fecal clean-up.

Employee Health

Thermometers provided and accurate

4-302.12 (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Did not have thermometer at time of inspection.

Food Temperature Control

Warewashing facilities, installed, maintained, used, test strips

4-501.19 The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions. Hot water at 3-comp sink was not able to reach 110F. Water temperature was 72F.

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. Did not have test strips.

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 logs.

Pima County Code for Mobile Food Establishments ONLY