Raffaele's Gourmet

Inspector's notes

Observed the single reach in unit with an ambient temperature of 71*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 an accumulation of grease underneath the fryer. 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 basket of onions with organic material growing. Informed PIC all food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice and cooked beans stored under raw sausage. Informed PIC 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 refrigeration unit holding at 68 degrees. Informed PIC 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. PIC informed mechanic and was able to repair unit to cold hold at 41 degrees. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no thermometer on unit. Informed PIC any refrigerator storing TCS food products is required to have a thermometer. PIC was able to get a new thermometer from commissary. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no test strips available on unit. Informed PIC that test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. PIC was able to get a new test strips from commissary. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked seafood, hotdogs, cooked rice, cooked beans, cheese, sour cream, and raw sausage in refrigeration unit out of temperature (65-77 degrees). PIC explained they were leftover from today. Informed PIC all time/temperature control for safety (TCS) foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation. PIC discarded all TCS foods. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite 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 the following time/temperature controlled for safety food items held in only cold holding unit with internal temperatures between 66*F-126*F: queso, cooked hamburger patties, cooked sausage links, cooked chicken fajitas, salsa, cooked al pastor, and gravy. Per per person-in-charge (PIC), food was prepped today at 11:30AM, approximately 2.5 hours earlier and was going to be used for tomorrow morning service. All time/temperature control for safety foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation unless otherwise approved by the Department. PIC voluntarily discarded all food held over to be used for tomorrow. Also reviewed temperature holding requirements with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed corn dogs (96°F), sliced deli ham (78°F), pico de gallo (89°F), frozen French fries (72°F), raw eggs (98°F) all holding above 41°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. 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 on unit sanitizer as scented laundry bleach with additional softeners and whiteners. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC was instructed to obtain kitchen approved sanitizer at time of inspection and discard the laundry bleach at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Only refrigerator in unit was observed holding at 73°F at 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. On site mechanics serviced fridge at time of inspection cold holding unit reached 41°F. Corrective Action: Corrected at time of inspection.

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 four 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.

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 coffee mate creamer at 49*F, pork chorizo at 49*F, hot dogs at 50*F, sliced turkey at 50*F, hamburger patties at 46*F, roast beef at 51*F, sliced cheddar cheese and raw eggs at 53*F. The amount of time the food was left out of temperature was unknown. Food items were embargoed at time of inspection. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods shall be maintained at 41*F or below. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed leaking faucet at three-compartment sink. All plumbing systems shall be maintained and in good repair. Recommended professional repairs be conducted to person in charge. 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 broken screen covering overhead. Openings shall be limited to 324 square inches each and equipped with a screen. Correct By: Correct Prior To Next Routine Inspection