Ralph's Snack Bar

Inspector's notes

Observed no paper towels at hand sink at start 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 hand sink with no paper towels supplied.

Inspector's notes

Observed fish sticks, chicken, queso, meatballs, ground beef, and refried beans improperly hot holding between 115-124*f degrees inside hot well with no water present. Per PIC items had been prepared with-in the last 2 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold table unit holding shredded beef, sour cream, curly fries, raw chicken wings, cut lettuce, cut tomatoes, raw beef, ham, and sliced cheese between 55-60 *f degrees. Per PIC items had been out of temperature less than 4 hours. Due to time frame of service PIC opted to place items on time as a control and discard at 4 hour mark at the end of service.

Inspector's notes

Observed ware wash sink set up with soap and bleach mixed in first basin, second basin rinse, and third basin rinse. PIC stated items were to be double rinsed after being washed. Educated PIC on proper ware wash set up and procedures. Ware wash station set up correctly. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of the inspection there was a bucket containing dish sponges placed 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 items from the handwashing sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 61.3*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 35.7*F. Cold holding equipment shall be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following items being carried over in the reach in unit at time of inspection: raw shell eggs, cooked beef, cooked rice, cooked chorizo, hot dogs, cheese, and milk. 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 several raw tcs foods in temperature danger zone (41*F-135*F); at time of inspection the following foods were inside and discarded. Ambient temperature of the unit is at 52*F with min/max thermometer. Foods inside were at 50*F: tcs raw shelled eggs; cooked ham; cooked American cheese slices. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient unit of main refrigeration at 52*F. Technician onsite to correct unit to ambient of 41*F. Corrective Action: Corrected at time of inspection.

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 provided at the hand wash sink. Person in charge, provided paper towels during inspection. Ensure paper towels are available for use at all times 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. >>At the time of inspection, numerous containers of time/temperature controlled for safety foods were cold holding including pre-cooked sausage, cooked chorizo, pre-cooked chicken tenders, pre-cooked chicken patties, hash browns, and sliced raw beef at (52-58*F)in the refrigerator for use the next day. Person in charge discarded. Ensure all food is held cold at 41*F or below at all times. 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. >> AT the time of inspection, the only refrigerator was holding at 56*F with numerous time/temperature controlled for safety food items not at proper cold holding temperature. Per person in charge a maintenance request was put in the pervious day for the refrigerator. During the inspection, maintenance defrosted the ice built up in the refrigerator and the refrigerator returned to proper cold holding temperature. Correct By: Corrected At Time Of Inspection

Core-4-204.11, C: Ventilation Hood Systems, Drip Prevention >>Observed grease drips from the overhead screens onto the walls, counter and equipment throughout the establishment. Clean the ventilation system to ensure that drips are prevented. Correct By: Correct Prior To Next Routine 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. >> At the time of inspection, numerous containers of time/temperature controlled for safety foods were cold holding including pre-cooked sausage, cooked chorizo, pre-cooked chicken tenders, pre-cooked chicken patties, hash browns,and sliced raw beef at (52-58*F)in the refrigerator for use the next day. Also, cooked jalapenos at 71*F, cooked chorizo at 93*F and cooked ground beef at 105*F were cooling in the refrigerator for use the next day. The person in charge discarded the items. Ensure excessive steps including cooling and carryover do not take place. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 following items cooling in the reach in unit at time of inspection: cooked chicken at 96*F, carne asada at 78*F, and cooked rice at 91*F. Cooling shall not take place on the type III mobile permit. Food items were embargoed. 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 sliced cheddar cheese at 59*F, eggs at 65*F, raw bacon at 48*F, raw beef at 48*F, sliced chicken at 61*F, monterey jack cheese at 46*F, hot dogs at 57*F, and raw chorizo at 66*F in cold holding reach unit. The amount of time the food was left out of temperature was unknown. Food items were embargoed. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less 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 52*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. Correct By: Corrected At Time Of Inspection