Ralph's Snack Bar

Inspector's notes

Observed the single reach in unit with an ambient temperature of 49*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 the middle door to the reach-in prep table 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. Please repair the fridge door prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 48*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

Observed reach-in prep table door handle 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 two lights missing above the hand wash station. Please provide light bulbs prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 66*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

Observed an accumulation of grease underneath the fryer. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility 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: cooked chicken, hot dogs, cheese, sour cream, raw eggs 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 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 the following items being carried over in the reach in unit at time of inspection: raw eggs, cheese, beef, cooked potatoes and sour cream. 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 the following food items stored in cold holding reach-in unit with internal temperatures ranging from 49*F to 66*F, cut tomatoes, sour cream, cheese, raw ground beef, sliced ham, tilapia, raw shell eggs, chorizo and cooked beef . 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 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach-in unit with an ambient temperature of 63.5*F. The mobile unit was taken to the mechanic shop on site. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. The reach-in unit was repaired at time of inspection and observed with an internal temperature of 40*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three lightbulbs missing above the prep table. Provide light bulbs prior to next routine inspection Corrective Action: Correct prior to next routine inspection. 6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: Observed a light shield missing above the prep table. Please provide a light shield prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-6-303.11, C: Intensity-Lighting o Observed two lightbulbs missing above the 3-compartment sink. Provide new light bulbs prior to next routine inspection. Core-6-202.11, C: Light Bulbs, Protective Shielding o Observed one light shield missing above the prep table near the rear door of the mobile unit. Please provide a new light shield prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. o Observed no hand soap at time of inspection. Per operator the last of the hand soap had been used while operating. Discussed with operator hand soap shall always be available. Soap was provided at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected o Observed two screens above the food prep and 3-compartment sink area of the unit to be torn or missing. 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. Unit was taken to the mechanic on site and the two screens were replaced. Correct By: Corrected At Time Of Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding o Observed one light shield missing above the prep area. Unit was taken to the mechanic on site and the light shield was installed at time of inspection. Core-6-303.11, C: Intensity-Lighting o Observed two lights out above the cook line and prep area. Unit was taken to the mechanic on site and the lightbulbs were installed. 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. o Observed the following items being carried over in the reach in unit at time of inspection: sliced turkey, cooked rice, cooked potatoes, salsa, raw bacon, sausage, shredded cheese, sour cream, raw eggs and cooked pinto beans. 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

Observed many cockroaches throughout the mobile food truck at time of inspection. Upon further investigation, multiple life-stages of the cockroaches were present and a bottle of half used HDX insecticide. Documentation was uploaded to the permit's EDMS files. Advised the permit owner there must be a receipt of extermination from a certified pest control technician prior to scheduling a re-inspection. This establishment was posted closed and the suspension notice was given to the permit owner. Correct By: Correct Prior To Reinspection

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 four sausage patties in a container of crispy bacon outside of that measured temperature of 89*F. Discussed with person in charge (PIC) that sausage patties needed to maintain temperature of 41*F or below. Sausage patties were voluntarily discarded. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-101.11, Pf: Identifying Information, Prominence-Original Containers Observed blue powder inside of plastic pickle container under 3-compartment sink. Discussed with person in charge (PIC) that all chemicals need to be properly identified with information about the chemical. PIC removed container from mobile unit. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Observed screen closest to front of mobile unit was bent and falling out of frame. Discussed with person in charge (PIC) to either replace or repair mobile unit to keep free of pest prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed fan in mobile unit with build-up of dirt and debris on front of fan. Discussed with person in charge (PIC) to clean fan prior to next routine inspection to prevent contamination. Correct By: Correct Prior To Next Routine Inspection