Ralph's Snack Bar

Inspector's notes

Observed the single reach in unit with an ambient temperature of 51*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 four sets of glass bulbs missing protective shielding. Please provide protective shielding prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Certified Food Protection Manager 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

At start of inspection, refrigerator was not turned on and was reading as 63°F. Fridge was turned on, and after an hour fridge temperature could only reach 54°F. All Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. All TCS foods improperly cold-held were discarded at time of inspection. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. 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

Certified Food Protection Manager 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

No drying provision was available at hand 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 provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tray of cooked beef on hot holding table holding at 118 degrees Fahrenheit. Also observed cooked sausage links out on shelf at 92 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC confirmed beef had been on hot holding table since that they began their rout around 7-8am. All TCS foods improperly hot held were discarded by PIC at time of inspection.

Inspector's notes

Observed cooked chicken patties (63°F), grilled chicken breast and pieces (56°F, 46°F), shredded chicken (56°F), Raw beef (51°F), sour cream (67°F), shredded cheese (57°F), frozen (cooked) Hash browns (63°F), frozen cooked fries (52°F), tater tots (63°F), sliced deli ham (65°F), 40 raw eggs (81°F), cooked potatoes, (54°F), cabbage and tomato coleslaw (67°F), and chopped romaine lettuce (77°F) all holding above 41°F. Operator confirmed the food had been placed in the unit early in the morning around 7am. 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. Unit fridge was determined to be out of service, holding at 54 degrees Fahrenheit. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, refrigerator was not turned on and was reading as 63°F. Fridge was turned on, and after an hour fridge temperature could only reach 54°F. All Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct at once.

Inspector's notes

Thermometers not present on unit at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection on 8/2/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At the time of inspection, containers of cheese, hashbrowns, cooked hamburgers, cheese sauce, raw shell eggs, chicken tenders, cooked jalapenos, cooked beans, French fries, and sour cream were cold holding at 55 degrees to 73 degrees were cold holding in the refrigerated prep table. Non information on how long items were in the mobile food establishment. Person in charge voluntarily discarded the items. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, the refrigerator was not turned on and the ambient air was at 55*F, with numerous time/temperature controlled for safety items not at proper cold holding temperature. The unit was turned on and service was performed and the refrigerator returned to proper cold holding temperature. Ensure the refrigerator is properly functioning at all times so food can be held cold at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, containers of shredded beef, cooked chicken, and cooked pork at 98-118*F were cooing in the refrigerator. Also, numerous containers of time/temperature controlled for safety foods including not at proper cold holding temperature were being stored in the refrigerator for use the next day. Person in charge voluntarily discarded all items. Ensure no cooling or carryover takes place in the mobile food establishment. Corrective Action: 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 raw eggs at 86*F stored in reach-in refrigeration unit. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Food items embargoed 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 reach-in refrigeration unit with an ambient temperature of 60.1*F. No food was observed in the refrigeration unit. Adequate cold holding capacities must maintain a temperature of at least 41*F or below. The mobile food unit was taken to the onsite mechanic and was repaired at time of inspection. The reach-in refrigeration unit now measures 39*F. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Observed an overhead screen near the drivers cabin in disrepair. 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. Please correct prior to next routine inspection. Correct By: Correct Prior To Next Routine 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 cleaning supplies being stored in the handwashing sink at time of inspection. Advised operator to keep the handwashing sink clear as it must be accessible at all times. 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 single reach in unit with an ambient temperature of 54*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 31.9*F. Cold holding equipment shall be maintained at 41*F or below. Correct By: Corrected At Time Of Inspection