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 75*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 39*F. Cold holding equipment shall be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a screen directly above the flat top area to be in disrepair. Please provide a new screen prior to next routine inspection to protect outer openings. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following items being carried over in the reach in unit at time of inspection: eggs, corn dogs, cheese, cooked chicken, bacon, hot dogs and cooked beef. 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

No running water was available at hand sink at start of inspection. Unit had run out of water at some point during their shift and has not prior to inspection. Unit was able to fill tanks and hand sink was made functional again at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausages and bacon in mixed tin container on shelf above stove reporting at 95 degrees Fahrenheit at time of inspection. They had been left there after cooking to store for the rest of the night. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce (57°F), pico de gallo with cut tomatoes (70°F) and a creamy cheese mixture (57°F) all in refrigerator reporting above 41°F at time of inspection. Fridge was left off at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 50*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 35*F. Cold holding equipment shall be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two damaged screens, one above the flat top area and the other above the hand wash sink. Please repair screens 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 flat top. 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

Person in charge (PIC) does not have their CFPM Certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sole cold holding equipment maintaining temperature at 76°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Unit was repaired on site and held at 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dirty dishes blocking and sitting in the hand wash sink. PIC relocated all items blocking handwash sink at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 compartment sink with a sanitizer concentration of 0ppm for chlorine. PIC added chlorine to the water for the sanitizer at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dirt, dust, grease, and food debris through the mobile unit at time of inspection. 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 TCS food items with internal temperatures beteween 64 -86F in the coolers. TCS food items included various cheeses, deli meats, cooked eggs, raw eggs, cooked meat buritos, cooked sausage, cooked potatoes, cooked beans, and cooked steak. Food items were embargoed at the time of inspection.

Inspector's notes

Observed faucet at three-compartment sink inn disrepair. Plumbing shall be maintained and in good repair. Please correct prior to next routine inspection.

Inspector's notes

Observed inadequate light intensity at overhead light fixture near driver cabin. 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.

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. The sole mechanical refrigeration had an ambient temperature of 73.4*F Person in charge notified the onsite mechanics. After repairs the ambient temperature was 41*F. 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/4617/AMC-Toolbox---Cooling. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected >>>Observed the screen on the ceiling above the driver cab of the unit unattached and the gasket along the side door damaged. 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. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed blender inside of cabinet that had food debris still on surface. Discussed with operator that all equipment needs to be put away clean to sight and touch. Operator removed blender from cabinet to wash the equipment. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Observed screen closest to front of mobile unit on ceiling where the frame was bent. Also observed tear on screen on window on driver's side. Discussed with operator to repair or replace prior to next routine inspection to prevent pests. Correct By: Correct Prior To Next Routine Inspection