TAQUERIA LINGO LINGO - 1138

Violations (5)

• 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 filled out for food employees.

  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. Did not have written Procedures for vomit/fecal clean-up.

  Employee Health

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918fCorrected on site

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Concentration of chlorine in sanitizer bucket was below 50ppm.

  Prevention of Food Contamination

• 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. Does not have commissary logs. Person in Charge (PIC) says they have the logs at the commissary. Keep a copy of commissary logs on food truck. Correct by next routine inspection. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non compliance as outlined in PCC 8.08.060(B)(2).

  Pima County Code for Mobile Food Establishments ONLY

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  D. Commissary

  R9-8-110.F.1-2 A mobile food vendor for each mobile food unit shall have a written agreement with a commissary or other servicing area, as applicable, located in the county that issues a mobile food unit’s state-license: 1. Is APPROVED by a REGULATORY AUTHORITY as safe and sanitary for FOOD preparation consistent with the FC and other state statutes and laws; 2. Has a signed agreement with a commissary that includes: a. The commissary’s name, address, and telephone number; b. The commissary’s permit number issued by a REGULATORY AUTHORITY; c. The mobile food vendor’s name, address, and telephone number; d. The manager’s name, address, and telephone number, if applicable; e. A list of services to be provided to the mobile food vendor; and f. The expiration date of the agreement, if applicable; or Did not have signed commissary agreement at time of inspection.

  Pima County Code for Mobile Food Establishments ONLY