Industrial Catering

Inspector's notes

Observed cut melon, cooked beef, cooked beans, cooked sausage, cooked chicken, eggs, chili, cream cheese, sliced cheddar, curly fries, raw beef, shredded jack cheese, raw beef burger patties, raw bacon, sour cream, cooked salsa, and hashbrowns cold holding in the only refrigeration unit at 55-67 degrees. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°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 only refrigeration unit with an ambient air temperature of 55 degrees. Informed PIC that 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. mechanic on site repaired unit and unit returned to being able to hold TCS foods at 41 degrees or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS foods stored in refrigerator. Per PIC food is leftover from todays service and being saved for tomorrow. Informed PIC that no food is to be carried over from one days service to the next. All food must be used or discarded after service. PIC discarded food 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 46*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 the following items being carried over in the reach in unit at time of inspection: cheese, eggs, raw chicken, raw beef, hot dogs and ham. 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 the single reach in unit with an ambient temperature of 48*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 40*F. Cold holding equipment shall be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following items being carried over in the reach in unit at time of inspection: raw chicken, raw bacon, chorizo, cheese and ham. 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 Certified Food Protection Manager present on unit 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

While right side of refrigerator was holding well (39°F), left end of the refrigerator farthest from fan was blocked by various other foods, causing uncooked hot dogs (71°F), sliced cheese (62), sliced ham (65), and thawed frozen potato fries (68°F) all to be holding above 41°F at time of inspection. These foods on the left side were being repeatedly removed and returned from fridge as well, contributing to higher temperatures than other foods in fridge. 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 packed with ice or moved to right side of fridge after blocks to air flow were removed to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection manager for unit 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

No Certified Food Protection manager for unit 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 numerous large water jugs, cups and a bag of potatoes blocking the hand sink, preventing handwashing. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs and raw pork chorizo being stored in cooler above cooked veggies, cheeses, and other RTE foods. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various foods in main refrigeration unit holding between 44-56 degrees Fahrenheit, including raw marinated beef, cooked beef, shredded cheese, sliced cheese, raw chorizo, eggs, bacon and sour cream. All items outside of acceptable temperature range that had not just been purchased from commissary warehouse within the past 20 minutes were discarded 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC confirmed there were no thermometers present on unit at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

PIC confirmed they did not have test strips on unit at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. PIC was able to obtain sanitizer test strips by end of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Unit was observed cooling hot foods from hot holding table in large igloo cooler under ice. Per MCEHC, food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. PIC was instructed to discard hot foods with all other foods held on unit at the end of the day. All cooling food was embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 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 insepction. 6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: Observed 2 overhead light fixtures in mobile food 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 inspeciton.

Inspector's notes

Observed 1 overhead light fixture 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 2 overhead light fixtures in mobile food 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 cooked shredded chicken, chicken breast, raw hamburger patties, raw beef, cooked rice, chicken strips, shredded monteray jack cheese, sour cream, raw eggs, cooked shredded beef, and sausage patties in sole reach-in refrigeration unit with temperatures ranging from 36.7*F to 40.9*F. It is unknown how long food items have been in refrigeration unit. Excessive steps such as carry over shall not occur on the mobile food unit. Food items embargoed at time of 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-5-205.15 (B), C: System Maintained in Good Repair; Maintained o Observed a leak at the 3-compartment sink faucet fixture while the water is running. Ensure all systems are maintained and in good repair. Please repair faucet fixture prior to next routine inspection. Correct By: Correct Prior To Next Routine 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 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 chicken, beef and bean burritos, cooked rice, hot dogs, sour cream, raw eggs and cooked pinto beans. 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