TAQUERIA EL RAPIDO - Country Club/Benson Hwy - 1133

Violations (8)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  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; Facility did not have documentation that employees were trained on employee health reporting requirements.

  Employee Health

• 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 did not have procedures for cleaning up vomit/fecal incidents.

  Employee Health

• 22502acc-0a71-4ce9-9fa2-cdb683f7662aCorrected on site

  Proper cooling time and temperatures

  3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. Cooked tripe was measured with an internal temperature of 79F. PIC (person in charge) stated that the tripe was cooked a little over two hours ago and put in the make-top unit refrigerator. Tripe did not cool to 70F within two hours.

  Time Temperature Control for Safety Food (TCS Food)

• 14dfbdde-d3cb-4677-ae2a-226bea8b7566Corrected on site

  Proper hot 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: (1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54°C (130°F) or above; Cooked beef/carne asada was on the flat top grill but on a side with the heat not turned on. The internal temperature of the meat was 123F. The meat was cooked about two hours ago per employee.

  Time Temperature Control for Safety Food (TCS Food)

• f45929eb-0306-418b-8506-9fd7fc5a77e9Corrected on site

  Contamination prevented during food preparation, storage, and display

  3-305.11 (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Milk crate type box of limes, chile peppers, onions stored on the floor underneath three compartment sink and exposed three-compartment sink plumbing.`

  Prevention of Food Contamination

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

  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. Neither employee had a food handler certificate onsite. All employees are required to have a food handler certificate and shall keep copies of the certificates at the mobile unit. Correct within 30 days. This is a repeat violation.

  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. Facility did not have commissary attendance logs onsite. Have commissary attendance logs onsite at all times when operating. Form was provided. Correct within 30 days.

  Pima County Code for Mobile Food Establishments ONLY

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

  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. Cooked tripe was measured within an internal temperature of 79F. According to employee, the tripe was cooked two hours ago and then put in the make-top unit refrigerator on the mobile unit. Explained to the employee that cooling hot foods must be conducted at the commissary. Hot TCS (time/temperature control for safety) food must be kept hot while on the mobile unit or cooled at the commissary. Tripe was placed back on the flat top grill and reheated to 165F for hot holding. This is a repeat violation.

  Pima County Code for Mobile Food Establishments ONLY