Ralph's Snack Bar

Inspector's notes

Observed the single reach in unit with an ambient temperature of 87*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 39*F. Cold holding equipment shall be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

During inspection, employee could not provide a food thermometer to verify cooking temperatures. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Employee obtained a thermometer from the onsite warehouse during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed door hinge to the middle section of the reach-in prep cooler to be loose and not closing properly. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following items being carried over in the reach in unit at time of inspection: eggs, raw bacon, chorizo, cooked rice, cheese, sour cream, beef and cooked pinto beans. 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 no Certified Food Protection Manager. Informed PIC 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 refrigeration unit holding at 55 degrees. Informed PIC cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. PIC informed maintenance and they were able able to repair the unit to hold at 41 degrees or below. 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 cooked peppers in refrigeration unit. PIC explained the peppers were for tomorrow. 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

No Certified Food Protection Manager was available at time of inspection. Informed PIC that a CFPM is required to be onsite during all hours of operations. 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. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed shredded lettuce, cheese, and salsa with internal temperatures of 58*F-65*F stored inside the refrigerated unit. The ambient air temperature of the unit was 72.3*F, measured using min/max. PIC stated that these foods had been in the unit for over four hours. Informed PIC that these foods need to be discarded. PIC discarded these foods at time of inspection (see embargo form). PIC agreed to not use the unit for TCS foods storage until it is fixed. PIC got in contact with the technicians onsite to fix it 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. 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 the refrigerated unit holding TCS foods above 41*F. The ambient air temperature of the unit was 72.3*F, measured using min/max thermometer. The commissary technician worked on the truck at time of inspection and the unit's ambient air temperature dropped to 33.7*F, measured using min/max. 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: Corrected at time of inspection.

Inspector's notes

Person in charge (PIC) does not have their CFPM Certificate. 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 no paper towels at handwash sink. 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.

Inspector's notes

Observed refried beans and ground beef temping at 88°F in cold holding unit. 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 sole cold holding equipment maintaining temperature at 86°F. 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. Unit was repaired on site and held at 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no protective shielding on light fixtures. Unit was taken in for repair and had shielding replaced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed faucet at three-compartment sink in disrepair. Plumbing shall be maintained and in good repair. Please repair prior to next routine inspection.

Inspector's notes

Observed two overhead light fixtures with inadequate 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 six 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.

Inspector's notes

Observed cooked rice, cooked chorizo and eggs, shredded mexican style blend cheese, cooked steak, cooked chicken, sausage links, sliced ham, raw bacon, raw eggs, cooked hamburger patties, and cooked pork stored in reach-in refrigeration unit with temperatures ranging between 38*F-41*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.

Core-6-202.15, C: Outer Openings, Protected Observed an overhead screen in rear of mobile unit above the flat top grill in disrepair. Outer openings of a food establishment shall be protected against the entry of insects and rodents. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding Observed six 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. Correct prior to next routine inspection. Core-6-303.11, C: Intensity-Lighting Observed three overhead light fixtures in the mobile unit without adequate lighting. 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. Correct prior to next routine 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 cooked foods were out of hot holding temperature stored inside the oven cooked eggs 118F, and beans burritos 112F for an unknown amount of time, Operator voluntarily discarded the foods. Food was 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. The following tcs foods were observed out of cold holding temperature ham 60F & red chile 45F for an unknown amount of time inside the refrigerator. Operator voluntarily discarded foods. Food was embargoed. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Observed ceiling screens in disrepair. Repair screens. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding Observed missing protective shielding on the ceiling light bulbs. Provide shields. 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. The following cooked foods were cooling down and being carried to the next service date wrapped in a clear film. Beef patties 70F, nacho cheese 80F, cooked pork 84F. Operator voluntarily discarded. Correct By: Corrected At Time Of Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding >>>Observed the shielding missing form five of the glass light fixtures. Advised operator they must have them replaced to prevent contamination and injury. Correct prior to next routine inspection. :