Ralph's Snack Bar

Inspector's notes

PIC could not produce certified food protection manager certification 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. Repeat Violation: 4th

Inspector's notes

No soap was present at hand sink at start of inspection. PIC was able to retrieve additional hand soap 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

No bleach or alternate sanitizing solution available on unit at start of inspection. Food establishments must have sufficient facilities for the sanitization of food contact surfaces at all times. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certification 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

Certified Food Protection Manager was not 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. Repeat violation (3rd consecutive).

Inspector's notes

Observed taquitos, tacos, sliced cheese, hashbrowns, pre-cooked chicken patties, and salsa stored in main prep unit with internal temperatures between 54*F-78*F. Ambient air temperature of unit was at a minimum of 66.3*F, via min/max thermometer. Also observed raw in-shell eggs stored on shelf above prep table with no temperature or time control with an internal temperature at 90*F. Per person-in-charge (PIC), food was prepped and placed in unit and on shelf approximately 1-2 hours prior. 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 improperly cold held items were voluntarily embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only cold-holding unit observed with an ambient air temperature at 66.8*F at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. On-site mechanic repaired refrigerator to maintain at 41 or below at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge (PIC) does not have their CFPM Certificate. 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

Observed no protective shielding on light fixtures. Unit was taken in for repair and had shielding replaced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Certified Food Protection Manager was not 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

Certified Food Protection Manager was not 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

Observed 3 dozen eggs stored on shelf above prep table with no temperature control, holding at roughly 70 degrees Fahrenheit. Only cold holding unit on truck was observed with unit holding at 65 degrees Fahrenheit. All food inside of refrigerator was observed at a range of temperatures from 55-89 degrees Fahrenheit, some with indications of cooling from hot inside cold holding unit. 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 improperly cold held items were subsequently embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon entry to unit, large container of pesticide was observed in cabin of truck. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment, provided that the pesticide is applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator. Insecticide must be removed from unit prior to re-inspection. Corrective Action: Correct prior to re-inspection by 6/20/25.

Inspector's notes

Units only cold-holding unit observed reporting at 65 degrees Fahrenheit at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. On-site mechanic repaired refrigerator to maintain at 41 or below at time of inspection. Corrective Action: Corrected at time of inspection.

Core-6-202.15, C: Outer Openings, Protected Observed screen on the last skylight of mobile unit was missing. Discussed with operator to replace screen prior to next routine inspection. Per operator, the screen being missing was reported to the mechanics and will be replaced soon. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed small leak at faucet at three-compartment sink. Plumbing systems shall be maintained and in good repair. Recommended the faucet leak be professionally repaired 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 raw hot dogs at 50.8*F. 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