Ralph's Snack Bar

Inspector's notes

Observed no Certified Food Protection Manager on dutey. Informed PIC 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 spatula, strainer, lemon squeezer and tongs stored as clean with visible food debris. Informed PIC equipment food contact surfaces and utensils shall be clean to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded lettuce, frozen french fries, frozen potato tots, cut melon, cut watermelon, cut cabbage with tomatoes and eggs with temperatures ranging from 54-64 degrees in refrigeration unit. Ambient temperature of unit was 51 degrees. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. 3-501.16 (a)(2) and (B)

Inspector's notes

Observed sanitizer bucket made with chlorine bleach. Chloring concentration was over 200ppm. Informed PIC sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 window screens located on the ceiling of the unit tore off at the corners with screen spline hanging down. Informed PIC all outer openings of a food establishment shall be protected against the entry of insects and rodents by closing holes and other gaps along ceiling windows. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no test strips on unit. PIC explained they use bleach for sanitizing. Informed PIC test strips are required for any sanitizers used with food contact surfaces. PIC went to commissary and supplied test strips for the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded cheese, raw beef, sour cream, and eggs out of proper cold holding temperature in refrigeration unit. PIC explained the items were brought onto the unit yesterday and were used for today and for tomorrows service. Cooked beans were inside refrigeration unit were at 72 degrees. PIC explained beans were leftover from service and were cooling for tomorrows service. Informed PIC her permit is limited to food preparation that is simplified to reduce excessive steps, ensuring that contamination does not occur. Excessive steps include, but are not limited to cooling food, carryover of food items on the unit for the next day. PIC discarded all improperly handled food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the screen above the service window in disrepair. Please provide a new screen prior to next routine inspection. Corrective Action: Correct prior to next routine 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

Observed raw chorizo stored above RTE (ready-to-eat) sliced ham. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC (person in charge) properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection observed cooked sausage, carne asada and cooked rice at the steam table with internal temperatures ranging from 116*F-130*F. Per PIC the items were placed on the steam table an hour prior to the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection observed pico inside the top portion of the reach-in prep table with an internal temperature of 52*F. Per PIC the pico was prepared two hours prior to inspection. The PIC placed the pico on a time as control policy 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. Corrective Action: 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. o At the time of the inspection there was a cooler blocking access to the handwashing sink. The handwashing sink shall be maintained so accessible at all times and not used for other purposes than handwashing. Employee removed the cooler from front of the handwashing sink to insure accessibility. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. o Observed cooked beef on the stem table with an internal temperature of 130*F. Per operator the cooked beef was prepared less then an hour prior to inspection. Instructed operator to reheat the cooked beef to 165*F for 15 seconds, then maintain the temperature at 135*F or above. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 shredded cheese with an internal temperature of 55*F on top of the reach-in unit. Per employee the shredded cheese has been out of the reach-in fridge for about 20 minutes. Instructed employee to place the shredded cheese inside the reach-in fridge and discussed the importance of keeping TCS (time/temperature control for safety) foods under temperature control. Observed horchata in a jug under no temperature control with an internal temperature of 68*F. Per employee the horchata is made with dairy and was prepared an hour prior to inspection. Instructed employee to place ice inside the horchata and place the jug over ice. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 3rd consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-2-301.14, P: When to Wash. Employee was handed trash from the outside of the unit. Without washing their hands with the same gloved hand, the same employee touched a ready to eat fries. Employee discarded the plate of fries and washed their hands and donned new gloves to correct. 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. Priority Foundation-2-301.15, Pf: Where to Wash. Observed an employee washing their hands in the three compartment sink. Employees shall wash their hands in the dedicated handwashing sink only. Employee washed their hands in the handwashing sink to correct. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. There was no hot water at the sole handwashing and 3-compartment sink in the establishment. There shall be 100°F through a mixing valve or combination faucet at all times when the unit is in operation. Please correct and submit the unit for reinspection at 1645 E Roosevelt Street within 24 hours. If not corrected within 24 hours the permit will be suspended. 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. Correct By: Correct Prior To Reinspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Observed sliced tomatoes, sliced lettuce, carne asada, chicken and pork with internal temperatures between 51*F and 81*F at the time of the inspection. Except during preparation and cooking all TCS food shall be maintained at 41°F or less. Second consecutive violation. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-2-401.13, C: Use of Bandages, Finger Cots, or Finger Stalls There was an employee working on the food line with a bandage on their finger that was not covered with a glove. An impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single-use glove. Employee washed their hands and covered the area with a single-use glove. Employee also excluded themselves from touching any exposed food by changing tasks. 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 raw pork adobada at 61*F, raw chicken wings at 59*F, uncooked bacon at 62*F, sliced turkey at 60*F, chicken patties at 60*F, chicken tenders at 60*F, sliced ham at 54*F, sausage links at 56*F, shredded monteray jack cheese at 51*F, raw chicken at 56*F, sliced cheese at 53*F, raw hamburger patties at 48*F, raw hot dogs at 55*F, and raw chorizo at 53*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

~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 steak at 98*F and cooked chicken at 98*F. Cooling shall not take place on the type III mobile permit. Food items embargoed at time of inspection. Observed french fries and tator tots in reach-in refrigeration unit at 42*F. Food shall not ne carried over from the previous day. All unused food items shall be discarded at the end of the day. Food items embargoed at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-201.15, C: Floor Covering, Mats and Duckboards >>>Observed a carpeted kitchen mat on the floor of the mobile food unit at time of inspection. Advised operator that the all food and non-food contact surfaces shall be smooth, easily cleanable, and non-absorbent. The mat was soaked with grease and water which squished under pressure. Operator stated they would throw out the mat and purchase a plastic floor mat. Correct prior to next routine inspection. :