Ralph's Snack Bar

Inspector's notes

No drying provision available at hand sink at start of inspection. Cleaner later provided paper towels for hand sink during 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No sanitizing solution available on unit at start of inspection. When cleaner arrived, they brought additional bleach for unit. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only fridge in truck holding at 85°F. No food was in fridge 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. Fridge was serviced by on site mechanics until it could hold items at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC did not have any thermometers on unit for monitoring holding temperatures of food and holding equipment. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Unit was equipped with a thermometer for monitoring temperatures while fridge was being repaired in shop. Corrective Action: Corrected at time of inspection.

Observed the reach-in refrigerators' temperature at 70*F at the time of inspection. The PIC (Person in Charge) was informed that all cooling units must be able to keep at 41*F or below in order to ensure food safety. PIC put in a work order to have fridge fixed at the time of inspection. Onsite mechanics repaired unit to compliant temperature of <41*F. Corrective Action: Corrected at the time of inspection. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Inspector's notes

Observed the reach-in refrigerators' temperature at 70*F at the time of inspection. The PIC (Person in Charge) was informed that all cooling units must be able to keep at 41*F or below in order to ensure food safety. PIC put in a work order to have fridge fixed at the time of inspection. Onsite mechanics repaired unit to compliant temperature of <41*F. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Observed a broken handle for the reach-in fridge unit at the time of inspection. PIC was informed that the handle must be fixed in order to have a proper seal for the fridge to ensure that the temperature inside can be kept at 41*F or below. PIC entered a work order at the time of inspection. Corrective Action: Correct prior to next routine inspection.

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. PIC entered a work order at the time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the time of the inspection observed trash stored in the handwashing sink. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a light bulb missing above the 3-compartment sink. Please provide a new light bulb prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed overhead 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 four overhead light fixtures with insufficient lighting. 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 three 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.