Ralph's Snack Bar

Inspector's notes

Observed a chest freezer located outside of the mobile food unit on the ground holding TCS meat at the time of inspection. MF Type III-All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Per PIC, the unit will be removed. Correct prior to next routine inspection.

Inspector's notes

At the time of routine inspection, observed no running water on the mobile food unit including handwashing sink and three compartment sink. 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. Corrective Action: Correct at once.

Inspector's notes

Also observed inadequate cold holding capacities on site and unable to hold TCS foods at 41*F or below at the time of inspection. 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. Corrective Action: Correct at once.

Inspector's notes

Observed no running water in establishment and no running water available at the hand sink at the time of inspection. Except as specified in ¶¶ (B) and (C) of this section, at least 1 HANDWASHING SINK, a number of HANDWASHING SINKS necessary for their convenient use by EMPLOYEES in areas specified under § 5-204.11, and not fewer than the number of HANDWASHING SINKS required by LAW shall be provided. Per PIC, unit was unable to obtain water or fix issue at the time of inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed TCS foods ranging in temperatures of 60*F-71*F such as TCS meat 60*F, soft cheese 63*F, cut lettuce 71*F in the cold holding unit at the time of inspection. Also observed TCS meat held in chest freezer outside of the unit at 63*F at the 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, the TCS foods were prepared at 6am that morning at the commissary and had been out of temperature for greater than 4 hours at the time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed TCS foods held between 60*F-71*F in main cold holding unit at the time of inspection. Per inspectors min/max thermometer, the unit had an ambient temperature of 64.6*F at the 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. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a chest freezer located outside of the mobile food unit on the ground holding TCS meat at the time of inspection. MF Type III-All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Per PIC, the unit will be removed. 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 the single reach in unit with an ambient temperature of 80*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

Observed a heavy accumulation of grease along the ventilation system and walls underneath the vent. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager on duty. 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 reach-in cooler with built-in thermometer reading at 62 degrees. Ambient temperature of unit was observed to be 67 degrees. Observed enchilada sauce at 51 degrees, cooked chicken at 87 degrees, sliced cheese reading at 59 degrees. Discussed the difference applications for refrigeration units and cold holding units. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed enchilada sauce with a temperature of 51 degrees and cooked chicken with a temperature of 87 degrees cooling in reach in cooler. PIC explained the enchilada sauce and cooked chicken are for tomorrow service Informed PIC all time/temperature control for safety foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a water bottle in the chemical storage area under the 3-compartment sink with a orange liquid. Per employee the liquid in the water bottle is dish soap. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Employee labeled the water bottle at time of inspection. 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: shredded cheese, raw beef, pork chorizo, raw bacon, raw eggs 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 nacho cheese, cooked hamburger patties, cooked beans, cooked chorizo, chicken strips, cooked chicken, sliced cheese, raw hot dogs, sliced ham, raw hamburger patties, and queso fresco cheese stored in sole reach-in refrigeration unit with temperatures ranging from 49.7*F to 67.8*F. It is unknown how long food items have been in refrigeration unit. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Food items embargoed at time of inspection.

Inspector's notes

Observed an ambient temperature of 50.5*F in sole reach-in refrigeration unit. Food items were observed in refrigeration unit. Inadequate amount of refrigeration for the amount of TCS food on premises. Mobile food unit was taken to onsite mechanic and obtained an ambient temperature of 29.7*F at time of inspection.

Inspector's notes

Observed nacho cheese, cooked hamburger patties, cooked beans, cooked chorizo, chicken strips, cooked chicken, sliced cheese, raw hot dogs, sliced ham, raw hamburger patties, and queso fresco cheese stored in sole reach-in refrigeration unit with temperatures ranging from 49.7*F to 67.8*F. It is unknown how long food items have been in refrigeration unit. Excessive cooking steps such as carry over shall not occur on the mobile food unit. Food items embargoed at time of 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.

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. Observed miscellaneous items in basin of handwash sink at the beginning of inspection. The handwash station shall be maintained so accessible at all times and not used for other purposes than handwashing. Inspector removed items 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 french fries, sausage patties, sliced ham, sliced cheese, cooked beef and cooked chicken stored in reach-in refrigeration unit with temperatures ranging between 38*F-41*F. It is unknown how long the food items had been in the refrigeration unit. Excessive steps such as carry over shall not occur on the mobile unit. Food items embargoed at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected o Observed six screens above the food prep and 3-compartment sink area of the unit to be torn or missing. Outer openings of a food establishment shall be protected against the entry of insects and rodents by, filling or closing holes and other gaps along floors, walls, and ceilings. Unit was taken to the mechanic on site and all six screens were replaced. 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 carne asada at 71*F cooling in the reach in unit at time of inspection. Cooling shall not take place on the type III mobile permit. Food item was embargoed. Correct By: Corrected At Time Of Inspection