Ralph's Snack Bar

Inspector's notes

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 67*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 a torn screen directly above the flat top. Please repair screen prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed six sets of glass light bulbs all missing the protective shielding. Please provide the protective shielding prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following items being carried over in the reach in unit at time of inspection: eggs, raw bacon, cheese, cooked peppers and cooked chicken. Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Food items were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pile of apples and oranges in handwash sink at time of inspection. PIC must ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. All items blocking handwash sink were relocated at time of inspection. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

CFPM 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 approved sanitizer or sanitizing solution on unit at time of inspection. Only degreaser was present. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Unit cleaner was able to provide additional sanitizer at time of inspection for unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs (79°F), raw beef (45°F, 48°F, 49°F), cooked beef (66°F, 87°F), cheese (50°F, 53°F), Sour cream dip (55°F), cooked potatoes (60°F), cooked beans (75°F), cooked pork (55°F, 47°F), raw pork (55°F), and cooked chicken (49°F, 66°F) all reporting above 41°F in unit reach in refrigerator. Refrigerator reported at 64°F inside. 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. Cooks had left for the day, and could confirm how long the items were in the unit. Cooks would not return until next day. All TCS foods improperly cold held were enbargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Unit refrigerator reporting at 64°F at time of inspection. All food inside unit was embargoed at time of inspection. 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. Refrigerator was serviced by on site mechanics at time of inspection unit reporting below 41°F. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd

Inspector's notes

Observed apples and oranges stored in unit hand sink for later use. Food may not be stored in/near any contamination source. Items were removed from sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only fridge inside unit holding at 89°F. No TCS foods were present in fridge at time of inspection, only bread and tortillas. 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. Fridge was serviced by on site mechanics until cold-holding unit was able to hold temperature at 41°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a few small insects moving across cutting board on counter and entries to cold holding unit. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection by 8/18/25.

Inspector's notes

Internal temperature of 129*F for hot food items stored in warmer unit. Hot food TCS items shall be maintained at 135*F or above. Operator proceeded to adjust hot holding temperature at above 135*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot water handle extremely hard to open at hand wash sink in mobile food establishment. Ensure to repair/ replace in good repair for adequate use of hot water at hand wash sink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed one overhead light fixture with inadequate lighting 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.

Priority Foundation-2-301.15, Pf: Where to Wash. 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 employee discard gloves and wash hands in the wash compartment of the three-compartment sink. Employees must wash their hands in a handwashing sink or approved automatic handwashing facility. Employee washed hands properly in the designated handwashing station. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed cooked cheeseburgers, french fries, corn dogs, and chicken sandwiches in hot holding unit measuring 115*F to 120*F. When asked how long the food items had been in the hold holding unit, the person in charge stated they had been placed into the unit 10 minutes prior. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Person in charge reheated food items to 165*F and hot held at 135*F. This is the second consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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, corn dogs, sausage links, and raw bacon in reach-in refrigeration unit measuring 51*F-59*F. The ambient air in the reach-in unit measured 41*F. When asked how long food items had been in the reach-in refrigeration unit, the person in charge stated they had been in the unit since about 6am. It is now noon. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Person in charge voluntarily discarded food items at time of inspection. This is the 2nd consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-202.11, C: Light Bulbs, Protective Shielding Observed two overhead light fixtures in mobile unit without protective light 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. :

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. There was beef at 83*F and Chicken at 49*F on the hot holding table in the unit. Person unable to determine exact time the food was placed there. Except during preparation, cooking, all Time/Temperature Control for Safety Food (TCS) food to be maintained at 135°F or higher. Person in charge voluntarily discarded food items 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/4614/AMC-Toolbox---Hot-Holding. 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. Observed salsa with slice tomatoes and onions, sliced lettuce, sliced tomatoes , chicken and pork with internal temperatures between 51*F and 71*F at the time of the inspection. Except during preparation and cooking all TCS food shall be maintained at 41°F or less. Operator voluntarily discarded these items 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/4576/AMC-Toolbox---Cold-Holding. Correct By: Corrected At Time Of Inspection

~MCEHC Chap. 8, Sec. 3, Reg 1(a)(4); Mobile Food Type III is not operating as classified. The mobile unit at Time/Temperature control for safety foods (TCS) such as cheesecake, cut fruit with melon, watermelon, and salsa with cut tomatoes and onions on a table in front of the unit. All food must be stored on the unit at all times. The operator voluntarily discarded the items to correct. 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 hot foods being cooled down inside the reach-in refrigerator to be held for the next service day, cooked rice, cooked chili beans, red chili beef, nacho cheese and hamburger patties. Operator voluntarily discarded the foods. Items were embargoed. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. No paper towels available for drying hands. Operator obtained paper towels 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 the following tcs foods out of cold holding temperature stored inside the reach-in refrigerator for an unknown amount of time; American cheese 62F, sliced cheese 71F, red salsa 68F, spicy chicken patty 58F, hot dog franks 57F, ,uncooked bacon 79F. Operator voluntarily discarded the foods items. Foods were embargoed. 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. The reach-in refrigerator was holding at 68F along with tcs foods out of temperature. Operator took the unit to get fixed, temperature decreased to 41F. Ensure to maintain at 41F at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability No cold water comes out of the faucet of the 3-compartment sink. cold water handle was fixed at time of inspection. Correct By: Corrected At Time Of Inspection