Burgers RSB

Inspector's notes

No CFPM present on site during inspection. 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

No paper towels on unit for 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 was able to retrieve a hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: No soap was available for handwashing 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 provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken(61°F, 105°F), cooked beef (51°F, 56°F, 61°F, 63°F), cooked pork (112°F, 70°F), cooked rice (91°F,97°F), cooked potatoes (55°F), cooked beans (71°F), nacho cheese (71°F), shredded cheese (58°F), roasted vegetable salsa (71°F), sausage gravy (71°F), deli ham (66°F), corndogs (52°F), and raw eggs (73°F) all reporting above 41°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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Only sanitizer on unit observed to be lavender scented laundry bleach. Scented laundry bleach is not permitted for use on food contact surfaces. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC retrieved plain bleach for unit from on site shop at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC did not have a thermometer on the unit at start of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. PIC was able to retrieve a probe thermometer from on site shop for mobile unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 knives being stored at back of hand sink behind faucet, which were splashed when handwashing occurred. Equipment, Utensils, Linens and Single-Service and Single-Use Articles must be stored stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Knives were moved to be cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked meats, rice, nacho cheese, gravy and beans all observed cooling in reach in refrigerator after being removed from hot holding. Per MCEHC, food preparation on mobile units 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. Cooling items were embargoed and discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of cut potatoes, soaking in water was sitting in the hand sink at time of inspection. Discussed with Person in charge (PIC) that hand sink can only be used for hand washing to reduce risk of contamination during hand washing. PIC moved the potatoes to another location at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The shredded cheese in the flip-top cold-holding unit was 54*F and the diced onion was holding at 55*F using inspector's probe thermometer. Discussed with person in charge (PIC) that these food items need to be 41*F or lower. PIC moved cheese and onions to the bottom 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 cheese, shredded lettuce, and diced onion in the top of the cold-holding unit that was 44*F-54*F. Discussed with person in charge (PIC) that these foods need to stay at 41*F or lower. PIC stated that foods were prepped a couple of hours ago and that the lid was opened multiple times at the last stop. The PIC moved the foods to the bottom of the unit which was holding at proper temperature. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. The only mechanical refrigeration in the unit was holding at a temperature of 72*F. There wasn't any other equipment to maintain cold Time/Temperature Control for Safety (TCS) foods at proper temperatures. Person in Charge had the onsite maintenance repair the unit. The temperature was below 41*F before the end of the inspection. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 employee dry their hands with a cloth towel since they didn't have access to the paper towels at time of inspection. Advised operator and cook that they must have proper hand drying provisions accessible at the handwashing station. Paper towels were provided and stored above the handwashing station. Corrected 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 time/ temperature control for safety (TCS) foods holding above 41*F at time of inspection for an unknown of amount of time inside the refrigerator. Cooked chicken 69*F, Deli cheese 74*F, Hash-browns 64*F, Deli ham 71*F, Raw shell eggs 60-84*F, cooked sausage 70*F, cooked hot dogs 74*F, Curly fries 62*F, raw bacon 68*F, pre packaged cooked bean burritos 49*F, and shredded cheese 72*F. Advised operator TCS foods must hold under 41*F. Operator voluntarily discarded food. Corrected at time of inspection. Correct By: Corrected At Time Of 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 only cold holding unit on the Mobile Food Unit holding at 62.6*F at time of inspection. Advised operator the cold holding units must hold under 41*F during service to keep time/temperature control for safety (TCS) within the temperature safety zone of under 41*F. Correct prior to re-inspection. Correct By: Correct Prior To Reinspection

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 only cold holding unit on the Mobile Food Truck holding at 62.6*F at time of inspection. Advised operator the cold holding equipment must hold under 41*F to keep time/temperature control for safety (TCS) foods within the safety zone under 41*F. Correct prior to re-inspection. Correct By: Correct Prior To Reinspection