MVS

Inspector's notes

No paper towels or alternate drying provision available at hand sink at time of 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 requested hand drying provision for handwash sink from commissary staff at time of inspection. Until then, clean rags were available on unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef on shelf above various cooked items in refrigerator at time of inspection. 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. Food was removed and discarded at time of inspection for separate violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various items above proper holding temperature, including thawed frozen potato fries (43°F, 62°F, 80°F), mini chimichangas filled with meat and cheese (86°F), cooked al pastor (95°F), raw beef (53°F), cooked chicken patties (48°F), cooked corndogs (81°F), cooked beef (93°F), cooked eggs (82°F), cooked rice (90°F), and shredded cheese (56°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. Fridge was observed to be off at start of inspection, and no employees were on the unit. 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 embargoed by PIC at time of inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 56*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 cooked rice, cooked chorizo and eggs, shredded cheese, sliced ham, raw steak, cooked shredded beef, raw hot dogs, raw diced beef, chicken tenders, and raw tilapia stored in sole reach-in refrigeration unit with temperatures ranging from 43*F to 57.6*F. It is unknow how long food items had been in refrigeration unit. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Food items were embargoed at time of inspection.

Inspector's notes

Observed an ambient temperature of 57.6*F from sole reach-in refrigeration unit. Observed cooked rice, cooked chorizo and eggs, shredded cheese, sliced ham, raw steak, cooked shredded beef, raw hot dogs, raw diced beef, chicken tenders, and raw tilapia stored in sole reach-in refrigeration unit with temperatures ranging from 43*F to 57.6*F. It is unknow how long food items had been in refrigeration unit. Lack of available equipment to maintain hot TCS foods at proper temperatures. Inadequate amount of refrigeration for the amount of TCS food on premises. Food items embargoed at time of inspection. Person in charge took mobile food unit to onsite mechanic at time of inspection and obtained and ambient temperature of 37.8*F.

Inspector's notes

Observed small leak at faucet of three-compartment sink. All plumbing shall be maintained and in good repair. Mobile unit was taken to onsite mechanic at time of inspection and repairs were made.

Inspector's notes

Observed cooked rice, cooked chorizo and eggs, shredded cheese, sliced ham, raw steak, cooked shredded beef, raw hot dogs, raw diced beef, chicken tenders, and raw tilapia stored in sole reach-in refrigeration unit with temperatures ranging from 43*F to 57.6*F. It is unknow how long food items had been in refrigeration unit. Excessive cooking steps such as carry over shall not occur on the mobile food unit. Food items embargoed at time of inspection.

Core-6-202.15, C: Outer Openings, Protected Observed two overhead screens in mobile unit in disrepair. Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings, closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Please correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed door under handwash station in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Please correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed handwash station faucet loose in place. Handwash station faucet was fully functional and dispensed hot water. All plumbing systems shall be maintained and in good repair. Please correct prior to next routine inspection. Correct By: 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 the following tcs foods out of cold holding temperature stored inside the refrigerator for an unknown amount of time per operator; burritos 52F, hot dogs 46F. Operator voluntarily discarded the foods. Food was embargoed. Correct By: Corrected At Time Of Inspection

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