Ralph's Snack Bar

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 a stack of hotel pans covered with a layer of grease and food debris stored with the clean dishes. All food-contact surfaces must be cleaned to sight and touch. Instructed person in charge to rewash, rinse and sanitize the dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 75*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 35*F. Cold holding equipment shall be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed eight steam table pans with an accumulation of grease residue stored with the clean dishes. Instructed person in charge to wash, rinse and sanitize the pans so they are clean to the sight and touch. Person in charge placed the pans in the 3-compartment sink to be washed, rinsed and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 71*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 several raw eggs stored inside the reach-in prep table being carried over for the next day of service. Food preparation shall be simplified to reduce excessive steps where food may become contaminated. The raw eggs were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one overhead light fixture in mobile food unit with insufficient light 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. 6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: Observed one overhead light fixture in mobile unit without protective shield. 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.

Inspector's notes

Observed chicken strips, sliced ham, sliced cheese, hamburger patties, cooked chicken patties, shredded cheese, raw hot dogs, cooked beans, sour cream, nacho cheese, and raw eggs stored in sole reach-in refrigeration unit with temperatures ranging from 36.9*F to 41*F. It is unknown how long food items have been stored in refrigeration unit. Excessive cooking steps such as carry over shall not occur on the mobile food unit. Food items embargoed at time of inspeciton.

Inspector's notes

At time of inspection the unit only functional refrigerator is at 65.7*F. Notified Person In Charge (PIC). ===Mechanic added coolant, unit is at 41*F with min/max thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection no probing thermometer could be located. Notified Person In Charge (PIC). PIC ordered thermometer online. =====The facility does not have a probing food thermometer; and not readily accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection establishment is using chlorine bleach to sanitize. No test strips could be provided at time of inspection. Notified Person In Charge (PIC).==== PIC was able to acquire test strips from commissary. Corrective Action: Corrected at time of inspection.

Core-6-202.11, C: Light Bulbs, Protective Shielding Observed two overhead light fixtures in mobile food unit without protective 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. 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. Observed french fries, cooked chicken, cooked beef, cooked steak and raw eggs stored in reach-in refrigeration unit with temperatures ranging from 39*F-41*F. It is unknown how long the food items had been in refrigeration unit. Excessive steps such as carry over shall not occur on mobile food unit. 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. o Observed the single reach in unit with an ambient temperature of 58.6*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 35.8*F. Cold holding equipment shall be maintained at 41*F or below. 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. >>>Observed the cook putting on gloves without washing their hands. Advised them on the When to Wash procedures. Inspector watched the cook follow the procedures throughout the rest of the inspection. 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. >>>The only refrigerator on the truck was cold-holding at 72*F at time of inspection. Advised operator cold-holding equipment must hold under 41*F. The refrigerator was a prep-style unit and the cook had been leaving it open. The refrigerator was kept closed and the temperature came back down to 40*F. Corrected at time of inspection. Correct By: Corrected At Time Of Inspection