Rock Star Hot Dogs

Inspector's notes

Observed rags, green scrub pads, and coke bottle stored inside the hand sink basin. Employee removed the items. Ensure that the hand sink is open and accessible at all times for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheese at 70F, hot dogs at 70F, beef at 70F inside the main fridge unit. Talked to staff about cold holding temperatures. As per staff, the vehicle engine needs to be on to keep the fridge on, and it had been off since they arrived. Manager embargoed foods, see embargo form. Ensure that all TCS foods during cold holding are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Operator does not have a current commissary agreement on file for 2026. Operator must provide commissary agreement to inspector within one week. As of 4/21, commissary has not been provided. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No certified food protection manager present at time of 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

Operator does not have a current commissary agreement on file for 2026. Operator must provide commissary agreement to inspector within one week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Built in cold holding unit was maintaining ambient air temperature of 85*F. All cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. TCS foods such as shredded beef, macaroni and cheese, cheddar cheese, raw hamburger patties, sliced tomatoes and shredded lettuce was holding internal temperature of 75*f. Permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In food truck, all cold holding equipment out of temperatures. Stand alone cold holding unit with an ambient air temperature of 75*F and built in cold holding unit with an ambient air temperature of 75*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below at all times. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

At time of inspection, no employees considered person in charge. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to re-inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee touched clothing, handled trash, handled chemicals, then donned gloves to work with ready to eat foods without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In hot holding well, TCS foods (cooked meats, cooked sauces) with internal temperatures of 90*F-100*F. Per employee, pilot light on hot holding well does not stay lit at all times. Employee started pilot light on hot holding well. Instructed employee to re-heat cooked meats and cooked sauces back to 165*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

In small cold holding stand alone chest cooler, TCS foods (tots, cheeses) and in built in cold holding unit TCS foods (sliced cheeses, dogs) with internal temperatures of 65*F-78*F. Per employee, TCS foods were out of cold holding for unknown time frame. Sliced cheeses, tots, dogs were discarded. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In food truck, all cold holding equipment out of temperatures. Stand alone cold holding unit with an ambient air temperature of 75*F and built in cold holding unit with an ambient air temperature of 75*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below at all times. Corrective Action: Correct prior to re-inspection.

Core-6-202.11, C: Light Bulbs, Protective Shielding Observed light fixture near drivers cabin without protective shield. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single service and single-use articles. Please correct prior to next routine inspection. Correct By: Correct Prior To Next Routine 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 cooked bacon date marked at 12/22/23 stored in reach in hot holding unit. All time/temperature control for safety foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation unless otherwise approved by the Department. Operator voluntarily discarded food items at time of inspection. 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 trash can blocking access and overflowing into the handwashing station at time of inspection. Advised person in charge (PIC) to ensure the handwashing station is accessible at all times of service. 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 cold holding from 43-46*F at time of inspection. The TCS food out of temperature included shredded mozzarella cheese, deli sliced cheddar cheese, and precooked hamburger patties which were placed in the refrigerator two hours prior to inspection. These items were stored in a refrigerator that was turned off holding at 53*F and inspector instructed the person in charge (PIC) to turn on the unit. Refrigerator came down in temperature during inspection time as well as the TCS items. Inspector educated the staff on proper cold holding temperatures and to check them frequently. Corrected at time of inspection. Correct By: Corrected At Time Of Inspection