Yami's Taqueria - 1447

Violations (10)

• 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; Person in charge (PIC) was not able to name all reportable symptoms and illnesses. PIC was not able to produce documentation of training for reportable symptoms and illnesses.

  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. MFU did have written procedures in place for vomit/fecal matter clean-up but did not have personal protective equipment (PPE) for the clean-up of a vomit/fecal matter accident available at time of inspection.

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Upon arrival observed that handwashing sink was holding miscellaneous items making it inaccessible. PIC directed inspector to use 3-compartment sink to wash hands instead of the handwashing sink.

  Preventing Contamination by Hands

• 9a890e57-30b0-458a-914d-d0b2a3c85b55

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Observed that facility had quat test strips, however, facility uses chlorine sanitizer.

  Utensils, Equipment and Vending

• 59a214c8-e30e-4793-b2ac-1ebcf2b69452

  A1. Exterior

  PCC 8.08.030 1c. All waste disposal connections must be of different size or type than those used for supplying potable water. The waste connection must be located lower than the water inlet connection to prevent contamination of the potable water system. Wastewater outlets must be greater than 1 inch and potable water inlets must be no larger than ¾ inch unless otherwise approved by the department. Potable water system inlets must be capped when not in use. Observed that water inlet was not capped.

  Pima County Code for Mobile Food Establishments ONLY

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

  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. Cold holding make unit Observed cooked meat in cold holding unit with a temperature of 71F. Observed that all other food items in make unit were at 41F or below. PIC stated that the cooked meat had been brought recently from the commissary and was being cooled in the make unit.

  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 Observed no commissary attendance logs at time of inspection. Mobile food unit (MFU) must maintain a service log for a period of at least 30 days. Log must be made available upon request. Correct within 30 days.

  Pima County Code for Mobile Food Establishments ONLY

• c4f5f169-515e-45da-87ae-20179dcd7b93

  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 Observed no commissary agreement at time of inspection.

  Pima County Code for Mobile Food Establishments ONLY

• 060c32c9-55ea-4961-ad33-ff59abd11395Corrected on site

  Plant food properly cooked for hot holding

  3-401.13 Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 57°C (135°F). Observed grilled onions being held in steam table. Observed that grilled onions were not at 135F or above. All other food items were at 135F or above. Inspector asked food employee how long onions had been on the steam table. Food employee stated that he had recently grilled the onions.

  Food Temperature Control

• 97c94d0e-d697-438c-9ad5-a1218d5f6264Corrected on site

  Insects, rodents, and animals not present

  6-202.15 (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. Upon arrival, observed that MFU door was propped open.

  Prevention of Food Contamination