Ralph's Snack Bar

Inspector's notes

Observed a damaged screen on the window directly above the hand sink. Please repair screen prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed no hand soap located at the single hand wash station. 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. Hand soap was provided during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 63*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 37*F. Cold holding equipment shall be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM is required to be onsite during all hours of operation. 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 the single reach in unit with an ambient temperature of 58*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 one missing light shield above the service window. Please provide protective shielding prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shredded cheese, cotija cheese, hamburger patties, cooked steak, cooked beans, sliced cheese, sliced ham, raw bacon, cooked chorizo, burritos, raw hot dogs, raw chorizo, and raw eggs stored in sole reach-in refrigeration unit with temperatures ranging from 44*F to 60*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 unknow how long food items have been in refrigeration unit. Food items embargoed at time of inspection.

Inspector's notes

Observed sole reach-in refrigeration unit with an ambient temperature of 61.8F. Also observed shredded cheese, cotija cheese, hamburger patties, cooked steak, cooked beans, sliced cheese, sliced ham, raw bacon, cooked chorizo, burritos, raw hot dogs, raw chorizo, and raw eggs stored in sole reach-in refrigeration unit with temperatures ranging from 44*F to 60*F. Insufficient refrigeration. Establishment must provide sufficient refrigeration to cold hold TCS food items at 41&F or below. Mobile food unit was taken to onsite mechanic at time of inspection and obtained an ambient temperature of 27.5*F.

Inspector's notes

Observed one overhead screen in disrepair. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: o Filling or closing holes and other gaps along floors, walls, and ceilings; o Closed, tight-fitting windows; and o Solid, self-closing, tight-fitting doors. Please correct prior to next routine inspection.

Inspector's notes

Observed one overhead light fixture in mobile food unit with insufficient light intensity. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; • At least 215 lux (20 foot candles): o At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, o Inside equipment such as reach-in and under-counter refrigerators; and o At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and • At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Please correct prior to next routine inspection. 6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: Observed three overhead light fixtures in mobile food unit without protective shields. 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.

Inspector's notes

Observed shredded cheese, cotija cheese, hamburger patties, cooked steak, cooked beans, sliced cheese, sliced ham, raw bacon, cooked chorizo, burritos, raw hot dogs, raw chorizo, and raw eggs stored in sole reach-in refrigeration unit with temperatures ranging from 44*F to 60*F. It is unknown how long food items had been in refrigeration unit. Excessive cooking steps such as carry over shall not occur on the mobile food unit. Food items embargoed at time of inspection.

Inspector's notes

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

At the time of the inspection there were dish sponges and dish soap stored in the handwashing sink for storage. The handwashing sink shall be maintained so accessible at all times and not used for other purposes than handwashing. Employee removed the dish sponges and dish soap from the handwashing sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two light shields missing above the flat top grill. Please provide light shields prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator >>>Observed one can of Raid spray and one can of Orthene in one of the storage compartments under the 3-compartment sink. Per owner the pesticide is used to spray the exterior of the unit. Because of the toxicity of restricted use pesticides, they can only be applied by certified operator. Corrected at time of inspection Priority Foundation-7-102.11, Pf: Common Name-Working Containers >>>Observed a jug of an unknown chemical under the 3-compartment sink. Per owner the chemical is a powdered hand soap. The owner labeled the container at time of inspection. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected >>>Observed the screen on the ceiling above the 3-compartment sink of the unit with a tear. Discussed with PIC (person in charge) that all outer openings shall be protected against the entry of pests. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection