Ralph's Snack Bar

Inspector's notes

Observed no handwashing cleanser at the handwashing sink at the 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods including wrapped egg and sausage breakfast burritos, cooked rice, cooked beans, cheese, and cooked beef ranging from 105*F-117*F in hot holding case at the time of inspection. Also observed cooked meat on top of hot holding unit 116*F at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, they cooked the TCS foods within the last 30 minutes and will sell the TCS food items within the next hour. PIC decided to use time as a control for food safety as the unit was only operating for 4 hours that day and was instructed to properly time stamp food at the time of inspection. PIC reheated cooked chicken to 165*F at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomato 87*F, cut lettuce 77*F, shredded cheese 65*F on the top portion of the cold holding unit at the time of inspection. Also observed TCS foods such as deli meat, shredded cheese, raw beef in the main cold holding unit ranging in temperatures of 47*F-56*F. 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. PIC was operating for 4 hours total the day of inspection and decided to use time as a control for food safety for the TCS food items. PIC was instructed to properly time stamp food held under time as a control at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in cold holding unit range in temperatures between 47*F-56*F at the time of inspection. Per inspectors min/max thermometer, the unit was recorded at 59.4*F and significant ice build up was observed on the inside of the unit at the time of inspection. 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. Corrective Action: Correct prior to re-inspection by 9/17/26.

Inspector's notes

Observed a fan with dust and debris directly above the reach-in prep table. 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: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM (Certified Food Protection Manager) on site at the time of inspection. The PIC (Person in Charge) was informed that a CFPM is required to be onsite at all times during operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM (Certified Food Protection Manager) on site at the time of inspection. The PIC (Person in Charge) was informed that a CFPM is required to be onsite at all times during operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no chlorine sanitizer test strips onsite at the time of inspection. PIC was informed that rest strips are required to be onsite in order to ensure the sanitizer solution is at the proper 50-100ppm concentration to avoid chemical intoxication. Corrective Action: Correct prior to reinspection.

Inspector's notes

Observed no protective shielding for all four light fixtures on the roof of the unit. The PIC was informed that the bulbs require protection in the chance they were to burst, protecting the employees and food alike from potential glass shards. Corrective Action: Correct prior to next routine 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 ambient temperature of reach-in refrigeration unit of 53.9*F. Inadequate amount of refrigeration for the amount of TCS food on premises. Person in charge took mobile unit to onsite mechanic and corrected the issue at time of inspection. Inspector measured ambient temperature of reach-in refrigeration unit at 35.9*F. Correct By: Corrected At Time Of Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding Observed five overhead light fixtures without protective covers. 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. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding >>>Observed two of the glass light fixtures missing their protective shielding. Advised operator glass light bulbs must be covered to prevent contamination. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection