Raffaele's Gourmet

Inspector's notes

Observed sole unit refrigerator holding at 73°F at start of inspection. Cleaners on site confirmed that the fridge had been off since before they arrived. Refrigerator was found to be inoperable and would not produce cold air at start of inspection. Food was already in process of being discarded by cleaners for weekend at time of inspection, so fridge was clear of TCS foods. 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. Mechanics on site repaired unit and administered freon until unit returned to holding at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw hot dogs, shredded cheese, sliced ham, sliced cheese, cooked beans, cooked steak, raw steak, raw beef, raw chicken, raw chorizo, and raw eggs stored in sole reach-in refrigeration unit with temperatures ranging from 44*F to 65*F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. It is unknown how long food items have been in refrigeration unit. Food items embargoed at time of inspection.

Inspector's notes

Observed container of Orthene cockroach killer stored under sole handwash station. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment. Inspector removed container at time of inspection.

Inspector's notes

Observed an ambient temperature of 68.7*F in sole reach-in refrigeration unit. Observed raw hot dogs, shredded cheese, sliced ham, sliced cheese, cooked beans, cooked steak, raw steak, raw beef, raw chicken, raw chorizo, and raw eggs stored in sole reach-in refrigeration unit with temperatures ranging from 44*F to 65*F. Inadequate amount of refrigeration. Establishment must provide sufficient refrigeration to cold hold TCS items at 41*F or below. Mobile food unit was taken to onsite mechanic at time of inspection and obtained an ambient temperature of 37.7*F.

Inspector's notes

Observed two overhead light fixtures in mobile food unit 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 in mobile food unit 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.

Inspector's notes

Observed raw hot dogs, shredded cheese, sliced ham, sliced cheese, cooked beans, cooked steak, raw steak, raw beef, raw chicken, raw chorizo, and raw eggs stored in sole reach-in refrigeration unit with temperatures ranging from 44*F to 65*F. It is unknown how long food items had been in refrigeration unit. Excessive cooking steps such as carry over shall not occur on the mobile food unit. Food items embargoed at time of inspection.

Inspector's notes

Observed container of Orthene cockroach killer stored under sole handwash station. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment. Inspector removed container at time of inspection.

Inspector's notes

Observed sole reach-in refrigeration unit with an ambient temperature of 58.8*F. No food items were observed in refrigeration unit at time of inspection. Inadequate amount of refrigeration. Establishment must provide sufficient refrigeration to cold hold TCS and Ready to Eat food items. Mobile food unit was taken to onsite mechanic at time of inspection and obtained an ambient temperature of 40.6*F.

Inspector's notes

Observed multiple cockroaches in various stages of life throughout mobile food unit. Establishment shall be maintained free of insects, rodents and pests. Please correct prior to next routine inspection.

Inspector's notes

Observed small leak in plumbing under sold handwash station. Plumbing shall be maintained and in good repair. Please correct prior to next routine inspection.

Inspector's notes

Observed 1 overhead light fixture in mobile food unit 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 6 overhead light fixtures in mobile food unit without protective light 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.

Core-6-202.15, C: Outer Openings, Protected Observed damaged overhead protective screen near driver compartment. 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 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. o Observed burritos with meat at 53*F, raw bacon at 45*F, sausage links at 57*F, raw chicken at 49*F, raw beef at 57*F, shredded cheddar cheese at 50*F and sliced ham at 53*F in the reach in cold holding 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

Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator o 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. Owner discarded the Orthene. 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. o Observed tilapia fish and raw chorizo being carried over in the reach in unit at time of inspection. Observed hamburger beef patties and cooked pinto cooling in the reach in unit at time of inspection. Observed pinto beans and shredded beef hot holding on the flat top grill being carried over to the next day for use. 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

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. No soap available at the hand wash sink to wash hands. Operator provided soap to properly wash hands for the hand wash sink. 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. Hand wash sink had utensils stored inside, block hand washing. Operator removed blocked items away from the hand wash sink. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. The following tcs foods were observed out of hot holding temperature for an unknown amount of time, stored inside the hot holding oven; spaghetti 122F, cooked cooked 118F, chorizo bean burrito 117F, sausages burritos 119F, bacon eggs burrito 119F, carne asada quesadilla 98F, hamburger 110F, bean/cheese burritos 11F, potato tacos 98F. Operator voluntarily discarded the foods items. 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 the following tcs foods out of cold holding temperature for an unknown amount of time inside the reach-in refrigerator, hashbrowns 54F, sausages 64F, american cheese 49F, cheddar cheese 50F, raw shelled eggs 54F. Operator voluntarily discarded/removed the foods from use. Items were 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. The temperature of hot holding oven was holding at 125F. Operator adjusted and temperature increased to 135F an above. Correct By: Corrected At Time Of Inspection

Core-4-501.12, C: Cutting Surfaces Observed cutting board surfaces with heavy scoring, per operator non-tcs foods are cut. Provide and maintain a cleaning of the cutting to remove all scores. Ensure to wash, rinse and sanitize surfaces. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed organic build-up accumulation on surface of equipment wall junctures transitions between equipment, walls, & flooring. Clean and maintain a cleaning schedule to remove all organic accumulation daily. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage Observed wastewater valve open and wastewater discharge to the exterior of the mobile food establishment to the ground. Operator closed the wastewater valve. 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. Per operator, the cook cools down potatoes to prepare fried potatoes taco. Those prepared tacos were observed in the reach-in refrigerator cooling down. No cooling down of cooked foods allowed in the mobile food establishment. Operator voluntarily discarded foods items. Items were embargoed. ~MCEHC Chap. 8, Sec. 3, Reg. 7c, 8e, 9f; The name and/or vehicle number not indicated on both exterior sides & rear of the vehicle in letters of contrasting colors and at least 3” high and a minimum of 3/8” wide. The business name on the back of unit is faded and hard to read. Provide a business name on at least 3" letter high by 3/8" wide. Correct By: Corrected At Time Of Inspection