Ralph's Snack Bar

Inspector's notes

Observed the single reach in unit with an ambient temperature of 65*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 one damaged screen above the flat top area. Please repair screen prior to next routine inspection. 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, ham, cheese, sausage and cooked pork. 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 cooked beef (99°F), cooked sausage links(83°F), hot dogs(85°F), tater tots (71°F), raw bacon (77), sliced deli ham (81), raw eggs (71°F), sour cream (68°F), and cheese (95°F) all holding above 41°F. Fridge was holding at 85 degrees at minimum. I adjacent cooler packed with ice, items from hot holding table were observed cooling from hot for next day's service. The cooler contained cooked rice (125°F), cooked beef (134°F, 131°F), and cooked pork (120°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.

Inspector's notes

Observed large open bag of dry powder laundry detergent being stored in unit alongside potatoes, cabbages, onions, and various dry goods near entrance to cabin.

Inspector's notes

Only refrigeration in unit observed reporting at 85°F at minimum. 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 by on site mechanic and later observed holding at 36°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon opening refrigerator, observed 2 small beetles scurry off of door into refrigerator. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed various items from hot holding table cooling in cooler packed with ice. Observed cooked beef(134°F, 131°F), cooked pork(120°F), and cooked rice(125°F) all cooling from hot in ice chest. Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. Food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, eggs were stored on the counter without temperature control, containers of cheese, French fries, hash browns, tater tots, raw chicken, and raw beef were at 60-86*F. Person in charge did not know when the items were placed in the refrigerator and the items were voluntarily discarded. Ensure foods are held cold at 41*F or bellow at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, the refrigerator was holding at 78 degrees, not 41 degrees or below as required. The person in charge had mobile food unit placed at shop for repairs. The refrigerator was a returned to proper cold holding temperature. Ensure refrigerator is functional at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

During the inspection containers of cooked beans at 86 degrees, and 100 degrees were observed cooling in the refrigerator. Also, containers of bacon, French fries, cooked rice, were stored in the for use the next day. The person in charge voluntarily discarded the items. Ensure no cooling or carryover takes place. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot dogs, sliced cheese, raw eggs, raw bacon, raw chicken wings, burritos, shredded monteray jack cheese, chicken strips, raw beef and pork chorizo, raw chicken, and raw beef stored in sole reach-in refrigeration unit with temperatures ranging from 48*F to 71*F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. It is unknown how long food items had been in refrigeration unit. Food items embargoed at time of inspection.

Inspector's notes

Observed ambient temperature of sole reach-in refrigeration unit at 73.6*F. Inadequate amount of refrigeration for the amount of TCS food on premises. Establishment must provide adequate refrigeration to cold hold TCS and Ready to Eat food items at 41*F or below. Food items in refrigeration unit were embargoed at time of inspection. Mobile food unit was taken to onsite mechanic at time of inspection and obtained and ambient temperature of 39.7*F.

Inspector's notes

Observed live cockroaches at various stages of life throughout mobile food unit. Premises shall be maintained free of insects, rodents and pests. Please correct prior to next routine inspection.

Core-6-202.11, C: Light Bulbs, Protective Shielding >>>Observed three of the glass light fixtures missing protective shielding. Advised operator the glass light fixtures must have their protective shielding replaced 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 reach-in unit with an ambient temperature of 83.3*F. The mobile unit was taken to the mechanic onsite and corrected the issue at the time of inspection. 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. The following items were observed cooling in the reach-in unit at time of inspection: cooked chorizo at 123*F, cooked rice at 112*F, cooked steak at 120*F, cooked beef with veggies at 120*F, cooked sausage patties at 83*F, and cooked beans at 111*F. Cooling shall not take place on the type III mobile permit. Food items embargoed at time of inspection. 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 shredded cheddar cheese at 86*F, raw pork at 95*F, and raw pork chorizo at 86*F in reach-in unit. 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