Ralph's Snack Bar

Inspector's notes

No Certified Food Protection Manager was available at time of inspection. Informed PIC that a CFPM is required to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce, shredded cheese, nacho cheese, and canned enchilada sauce with internal temperature ranging 46*F-51*F in the refrigerated unit. The ambient air temperature of the unit was 54.5*F, measured using min/max thermometer. PIC stated that the products had been in the unit for 2 and a half hours. Informed PIC that the products can be cooled back down to 41*F. PIC moved the products into alternated refrigeration at time of inspection. Informed PIC that the unit cannot be used for TCS food storage until it is capable of holding them at 41*F or below. PIC called technician to fix the unit 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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 54.5*F, measured using min/max thermometer. The commissary technician worked on the unit at time of inspection and the unit was keeping an ambient air temperature of 40.8*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

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

At the time of the inspection there were dish sponges stored 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 the dish sponges from the handwashing sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two light shields missing above the flat top grill. Please provide light shields prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-6-202.15, C: Outer Openings, Protected Observed broken overhead protective screen. Outer openings of a food establishment shall be protected against the entry of insects and rodents. Recommended replacement screens be installed. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed small leak at faucet at three-compartment sink. Plumbing systems shall be maintained and in good repair. Please 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 six light shield missing from the glass light fixtures at time of inspection. Advised operator that glass light fixtures must be protected to prevent contamination. Correct prior to next routine inspection. Correct By: 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 the single reach in unit with an ambient temperature of 49.6*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 39.1*F. Cold holding equipment shall be maintained at 41*F or below. Correct By: Corrected 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. >>>Observed a jug of Perrin's pink dishwasher detergent in the handwashing sink at time of inspection. Employee removed the item and placed it in a storage area under the 3-compartment sink of the unit. Discussed with PIC (person in charge) to ensure the handwashing sink is accessible at all times and the handwashing sink shall only be used for handwashing purposes. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 the following items cooling in the reach in unit at time of inspection: nacho cheese at 82*F and cooked chorizo at 87*F. Cooling shall not take place on the type III mobile permit. Food items were 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. >>>Observed chorizo at 43*F, sliced cheese at 50*F, cut lettuce at 45*F, shredded cheese at 58*F, ham at 45*F, sliced tomato at 49*F, eggs at 49*F and gravey at 54*F in cold holding reach unit. The amount of time the food was left out of temperature was unknown. Food items were embargoed. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less 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. >>>Observed the following items being carried over in the reach in unit at time of inspection: chorizo, shredded cheddar cheese, sliced cheddar cheese, cut lettuce, ham, turkey, sliced tomato, eggs, chorizo and nacho cheese. 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