AFROdiet - 1588

Violations (4)

• 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. Informed the Person-in-Charge (PIC) of requirements from the Health Department for permit holders that requires operators to have a written agreement with the conditional employees regarding the reporting of reportable symptoms and medical diagnosis as it pertains to food-borne illnesses and the handling of food.

  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. Informed the PIC of requirements from the Health Department that require permit holders to have written procedures for the safe/proper clean-up of vomit and fecal accidents, as well as, the necessary supplies and disinfectants needed for effective norovirus clean-up.

  Employee Health

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold 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: (2) At 5ºC (41ºF) or less. Reach-in-Refrigerator (RIR) Observed foods that were stored for cold-holding in the RIR that were not maintaining proper holding temperatures (41F degrees or below). Observed condensation on the lid and outside of the plastic containers of the foods that were indicative that the foods may have been cooling. The Person-in-Charge (PIC) stated that the foods were prepared in the morning prior to setting up for lunch and placed into the RIR.

  Time Temperature Control for Safety Food (TCS Food)

• 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. Informed the PIC that cooling of foods is not allowed on MFU and it must be done at the commissary only, preferably the day before service to allow complete cooling.

  Pima County Code for Mobile Food Establishments ONLY