Taqueria El Sonorense - 1629

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 or a vomit/fecal clean-up kit.

  Employee Health

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

  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 for food employees.

  Employee Health

• 0bf4f31f-71e0-4320-9ac5-6f9b0409ad23Corrected on site

  Single-use/single-service articles; properly stored, used

  4-903.11 (A) Except as specified in (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Single use containers were stored in a basket on the floor of the mobile unit.

  Proper Use of Utensils

• 9a890e57-30b0-458a-914d-d0b2a3c85b55Corrected on site

  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. Water a 3-compartment sink was 101F.

  Utensils, Equipment and Vending

• 67389849-b41c-49b1-8f20-6a9f91de2066Corrected on site

  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. Outside make-unit large containers of salsa were stored on the bottom portion of the make unit salsa bar.

  Pima County Code for Mobile Food Establishments ONLY

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4

  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Did not have certified food protection manager certificate. Person in charge (PIC) stated they are planning to take the exam by next Tuesday.

  Supervision

• 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. Lettuce in make unit and reach in refrigerator were 45F and 48F. Roasted peppers in make unit were 93F. PIC stated lettuce was cut at the commissary, then placed on the mobile unit. Cut lettuce was not placed in walk-in to cool at commissary before it was placed in the refrigerators on the mobile unit. PIC stated peppers were recently roasted on the mobile unit, then placed in the make unit to cool.

  Pima County Code for Mobile Food Establishments ONLY

• 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. containers of condiments were stored on ground.

  Prevention of Food Contamination