IMAD HABIBI FOOD - 1651

Violations (7)

• fea55b50-3bfd-462a-a8cf-1b18ed29025dCriticalCorrected on site

  Toxic substances properly identified, stored, and used; held for retail sale, properly stored

  7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Observed an unmarked bottle of yellow liquid on the counter. When asked, Person-in-Charge (PIC) stated that it was degreaser and showed inspector the original bottle it was from.

  Food/Color Additives and Toxic Substances

• 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 a procedure to clean-up vomit/fecal accidents nor the Proper Protective Equipment (PPE) needed to do so.

  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. Facility did not have any training or agreement with food employees that demonstrate their knowledge and acceptance of the symptoms of foodborne illness (Nasty 5) that would exclude/restrict them from working.

  Employee Health

• 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 Facility did not have their commissary agreement.

  Pima County Code for Mobile Food Establishments ONLY

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

  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. Facility did not have test strips available. Facility uses chlorine sanitizer.

  Utensils, Equipment and Vending

• 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 service log.

  Pima County Code for Mobile Food Establishments ONLY

• 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. make unit Observed several Time/Temperature Control for Safety Foods (TCS) temping above 41F. Diced tomatoes - 48F, gyro meat - 47F, falafel mix - 45F.

  Time Temperature Control for Safety Food (TCS Food)