Ralph's Snack Bar #967

Inspector's notes

Observed hand sink with no paper towels stocked.

Inspector's notes

*2nd repeat* Inside cold table unit, observed sour cream, cut lettuce, and cut tomatoes 50-55*f and customer service front cold unit holding chicken wrap and cut melon combo cup 50*f degrees. Per PIC items were out of temperature less than 4 hours. PIC opted to correct with time as a control discarding at 4 hour max by end of service.

Inspector's notes

Observed no CFPM certificate upon request. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC has been notified to keep CFPM certificate for at least one staff member during all times of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS foods above cold-holding temperature requirement inside only fridge on unit, including milk on top shelf at 52°F and bacon on bottom shelf at 48°F. Per PIC, foods were placed in fridge around 7am this morning. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only fridge on unit reading at a temperature of 53°F after a min/max thermometer had been placed inside for 10 minutes uninterrupted. 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. After a second reading at 52.8°F with min/max thermometer and ten more minutes, the unit has been recognized as not at cold-holding capacity and therefore must be suspended until fixed. Corrective Action: Correct prior to re-inspection within 25 days of suspension date.

Inspector's notes

Observed no thermometer in only fridge on unit. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. PIC must provide an ambient air thermometer and a probing thermometer for the unit prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed door to unit fully open and a large window on the back of the unit held open with a wooden dowel rod. Outer openings of a food establishment shall be protected against the entry of insects and rodents by keeping doors closed or installing 16-mesh screens. PIC closed window and has been notified that screens must be installed if they wish to keep windows open during service. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed only fridge on unit reading 53 degrees F with min/max thermometer and numerous time/temperature controlled foods out of required temperature threshold and unable to kept cold. Suspension notice: establishment posted closed. Corrective Action: Correct at once. 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.

Inspector's notes

Observed no CFPM certificate upon request. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC has been notified to keep CFPM certificate for at least one staff member during all times of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Initial concentration of 25ppm Chlorine for Sanitizing compartment at 3-comp sink used for warewashing. Operator proceeded to add chlorine to reach adequate sanitizing concentration of 50-100ppm Chlorine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Internal temperature of 113*F for cooked chicken sitting in pan above other food pans in flat grill area. Operator stated that chicken was cooked less than 1hour ago and placed in pan for hot holding. Instructed operator to reheat chicken to 165*F and properly place in pan at hot holding unit on mobile food establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Internal temperature of 70*F for cooked pasta salad in large pot stored at room temperature. Operator stated that pasta salad was made at least 1hour ago on mobile food establishment. Pasta salad shall be maintained at 41*F or below, operator was instructed to keep under refrigeration immediately after making pasta salad. Operator proceeded to place salad under refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Fabuloso and Windex stored in milk crate with cups and lids single-use articles. Discontinue toxic chemicals next to cups and lids. Operator proceeded to move toxic chemicals. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed operator only rinse a used bowl for food items stored at the three compartment sink. Operator did not follow adequate warewashing procedures. Operator was instructed to properly setup 3-compartment sink with Wash, Rinse, and Sanitize compartments. Operator proceeded to properly wash used bowl. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed table setup with various salsa, dressings and condiments at exterior of mobile food establishment. Ensure to keep all food items sored within the confines of mobile food establishment. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Observed operator binging out cooked mashed potatoes to be placed in ice chest at exterior of mobile food establishment. Operator was instructed to discontinue cooling at exterior of mobile food and all cooling shall be conducted at commissary. Operator proceeded to take mash potatoes back into mobile food establishment for hot holding. This was corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. Observed an employee that was collecting cash from their customers return to the unit and subsequently touch Ready to eat ham and lettuce without washing their hands. Employees shall wash hands after engaging in other activities that may contaminate the hands. Employee washed hands and voluntarily discarded the food items. 2nd 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/4573/AMC-Toolbox---Handwashing. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. At the time of the inspection there wasn't any hot water available in the establishment. When turning the mixing valves at the only three compartment sink and the only handwashing sink water was coming out at 70*F. After 20 minutes the water was coming out at 93*F. Please correct issue(s) preventing the establishment from producing 100*F water and submit the unit for reinspection within 24 hours. 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

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. Observed liquid from what the person in charge identified as Tilapia fish dripping onto ready to eat lettuce (RTE)in the reach-in refrigerator. Person in charge voluntarily discarded the the ready to eat lettuce and rearranged items in the reach in refrigerator at the time of the inspection. Establishment shall separate raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. 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/4621/AMC-Toolbox---Cross-Contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. There was nacho cheese at 84*F that was being served to their customers hot holding on the grill. There were chicken patties, beef patties and chicken hot holding at temperatures between 114*F and 126*F. Except during preparation, cooking all TCS food to be maintained at 135°F or higher. Person in charge voluntarily discarded food items. 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 sliced tomatoes, sliced lettuce, chicken mixed with cut onions and a red sauce, and cooked with internal temperatures between 57*F and 78*F at the time of the inspection. Except during preparation and cooking all Time/Temperature Control for Safety( TCS) food shall be maintained at 41°F or less. Person in charge voluntarily discarded the food items. 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

PRIORITY VIOLATION-2-301.14, P: When 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. o Observed gloved employee cracking raw shell eggs onto the grill. The same employee began reaching for other food items in the reach-in fridge. Instructed employee to remove glove and wash hands between working with raw animal proteins. Employee removed gloves and started to wash hands at the 3-compartment sink. Instructed employee to wash hands at the hand sink. Hands shall be washed between working with raw foods and ready to eat foods. 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. o Observed two employees wash their hands at the 3-compartment sink at different times during the inspection. Discussed with employees that the 3-compartment sink is for the ware washing only. Instructed employees to wash hands again at the hand sink. Hands shall be washed at an approved hand wash sink only. Correct By: 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 were objects 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 items from the handwashing sink. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 observed no soap at the hand wash sink. Discussed with employee each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap was provided at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-202.12, P: Conditions of Use o Observed chlorine bleach measuring at 200ppm. Employee discarded the bucket of chlorine sanitizer and made a new bucket measuring at 50 ppm of chlorine bleach solution. Toxic substances shall be used according to the manufacture's labeling. Chlorine bleach shall measure between 50 to 100ppm. 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. o Observed a large stock pot of macaroni salad actively cooling at time of inspection. Discussed with operator that cooling can not take place on the mobile unit. Cooling of food must be done in an approved commissary. Food preparation shall be simplified to reduce excessive steps where food may become contaminated. The macaroni salad was embargoed. Correct By: 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. The hand wash sink was blocked by utensils and equipment. Operator removed utensils from the hand wash sink. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability No water available at the hand wash sink and 3-compartment sink at the beginning of the inspection. Operator obtained water to wash hands and ware wash equipment at time of inspection. 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 several hot cooked tcs foods being carried over and cooling down (for an unknown amount of time) inside the reach-in refrigerator, cooked red chile, cooked, al pastor, cooked chicken, cooked pork, cooked carne asada. Operator removed the foods from the refrigerator and voluntarily discarded the foods at the time of the inspection. Correct By: Corrected At Time Of Inspection