All Star Catering

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 48°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 sanitizer test strips. Test strips are required for any sanitizers used with food contact surfaces. Person in charge (PIC) acquired test strips at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple washware items in basin of handwash station at beginning of inspection. Handwash station shall be maintained so accessible at all times an not used for other purposes than handwashing. Inspector removed items from handswash station at time of inspection.

Inspector's notes

Observed one overhead protective screen in disrepair. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: o Filling or closing holes and other gaps along floors, walls, and ceilings; o Closed, tight-fitting windows; and o Solid, self-closing, tight-fitting doors Please correct prior to next routine inspection.

Inspector's notes

Observed small leak at faucet of sole handwash station. All plumbing shall be maintained and in good repair. Please correct prior to next routine inspection.

Inspector's notes

Observed 4 overhead light fixtures in mobile unit with insufficient light intensity. Insufficient lighting in an area • 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 5 overhead light fixtures in mobile unit without protective shields. 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.

Inspector's notes

Observed sole reach-in refrigeration unit with an ambient temperature of 53.7*F. No food was observed in refrigeration unit. Inadequate amount of refrigeration. Establishment must prove 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 and obtained an ambient temperature of 38.9*F.

Inspector's notes

Observed one overhead protective screen in disrepair. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: o Filling or closing holes and other gaps along floors, walls, and ceilings; o Closed, tight-fitting windows; and o Solid, self-closing, tight-fitting doors Please correct prior to next routine inspection.

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. Insufficient lighting in an area • 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 four overhead light fixtures without protective shields. 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. • An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Please correct prior to next routine 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. The following tcs foods were observed out of cold holding temperature for an unknown amount of time, chicken strips 47F, sour cream 49F. Operator voluntarily discarded the foods items. Food was embargoed. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Observed the only mechanical temperature holding at 59F. Operator fixed refrigerator and maintained at 38F. Correct By: Corrected At Time Of Inspection

Core-4-501.12, C: Cutting Surfaces Observed cutting board with heavy scoring. Repair by resurfacing board. Slice board into 3 parts to be able to wash, rinse, sand sanitize in the 3-compartment sink. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed service door disrepair (located between the cabin and kitchen). Repair door. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.17, C: Physical facilities installed, maintained, and clean; Outdoor Food Vending Areas. Overhead Protection Observed damaged overhead screens. Openings shall be equipped with a screen and in good repair. Recommended that overhead screens be repaired or replaced. Correct By: Correct Prior To Next Routine Inspection