Ralph's Snack Bar

Inspector's notes

Observed one can of Orthene in one of the storage compartments under the 3-compartment sink. Because of the toxicity of restricted use pesticides, they can only be applied by certified operator. Person in charge discarded the Orthene during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 70*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 37*F. Cold holding equipment shall be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of grease underneath the fryer. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three sets of glass bulbs missing the protective shielding. Please provide protective shielding prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shell eggs being carried over in the reach in unit at time of inspection. Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Food items were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one damaged screen above the flat top area. Please repair screen prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large amount of grease buildup underneath the fryer. Clean at a frequency that prevents soiled accumulation of grease build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3 sets of glass light bulbs missing the protective shielding near the reach-in prep fridge. Please provide protective shielding prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of grease on the walls and around the fryer. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed three light shields missing above the reach-in prep table. Please provide protective shielding prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a missing light shield above the service window. Please replace missing light shield prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ambient temperature of sole reach-in refrigeration unit at 54.1*F. No food was observed in refrigeration unit. Establishment must provide sufficient refrigeration to cold hold TCS and Ready to Eat food items at 41*F or below. Mobile food unit was taken to onsite mechanic at time of inspection at obtained temperature of 41*F.

Inspector's notes

Observed small leak at faucet of three-compartment sink. All plumbing shall be maintained and in good repair. Please correct prior to next routine inspection.

Inspector's notes

Observed four overhead light fixtures with insufficient light intensity. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; • At least 215 lux (20 foot candles): o At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, o Inside equipment such as reach-in and under-counter refrigerators; and o At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and • At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Please correct prior to next routine inspection. 6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: Observed one overhead light fixture without protective light shield. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Please correct prior to next routine inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. o At the time of the inspection there were objects placed in the handwashing sink for storage. The handwashing sink shall be maintained so accessible at all times and not used for other purposes than handwashing. Employee removed items from the handwashing sink. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected o Observed one screen above the food prep area of the unit to be torn. Outer openings of a food establishment shall be protected against the entry of insects and rodents by, filling or closing holes and other gaps along floors, walls, and ceilings. Unit was taken to the mechanic on site and the screen was replaced. Correct By: Corrected At Time Of Inspection

Core-6-303.11, C: Intensity-Lighting o Observed three lights out above the cook line and prep area. Unit was taken to the mechanic on site and the lightbulbs were installed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. >>>Observed raw bacon and raw shell eggs above shredded cheddar cheese at time of inspection. Food items shall be separated to avoid cross-contamination. Food items were embargoed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. >>>Observed cooked jalapenos at 49*F in cold holding reach unit. The amount of time the food was left out of temperature was unknown. Food items were embargoed. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less Correct By: Corrected At Time Of Inspection

~MCEHC Chap. 8, Sec. 3, Reg. 9d; Food preparation in MF Type III is not simplified to reduce excessive steps where food may become contaminated. >>>Observed the following items being carried over in the reach in unit at time of inspection: cooked jalapenos, shredded cheddar cheese, raw beef, pork chorizo, raw bacon, unknown raw fish, pork sausage, shredded cheese, sour cream, raw eggs and cooked pinto beans. Also, Observed cooked pinto beans at 75*F cooling in the reach in unit at time of inspection. Food items were embargoed.Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Food items were embargoed. Correct By: Corrected At Time Of Inspection