Ralph's Snack Bar

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

Observed the following items being carried over in the reach in unit at time of inspection: hot dogs, cheese, eggs, cooked beef, raw beef, cooked beans and cooked rice. 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

No bleach available on unit for the sanitization of food contact surfaces. No approved sanitizers available for cleaning at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Employee was able to purchase additional chlorine santizer and food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chopped lettuce at refrigerated prep table observed holding at 71 degrees Fahrenheit. 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

Units refrigerator was observed unable to hold below 63 degrees Fahrenheit 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. On site mechanics were able to repair fridge at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No thermometer on unit at start of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Operator was able to purchase a probe thermometer for refrigerator at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple tcs foods that were temperature abused inside unit with ambient of 69*F-75*F with min/max thermometer. All following tcs foods at 69*F: shredded American Cheese bags; raw shelled eggs; cut lettuce; cooked chicken; cottage cheese; horchata milk. Notified Person In Charge to discard all listed tcs foods. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection main refrigeration unit is at 69*F-75*F with min/max thermometer. Notified Person In Charge (PIC); PIC contacted maintenance. Maintenance was able to repair unit to ambient of 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic grey cooler with missing cap. Cooler is leaking water all over floors of mobile food unit. Notified Person In Charge (PIC). Corrective Action: Correct prior to next routine 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.

Inspector's notes

Observed one overhead protective screen near cabin of mobile food unit in disrepair. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: o Filling or closing holes and other gaps along floors, walls, and ceilings; o Closed, tight-fitting windows; and o Solid, self-closing, tight-fitting doors Please correct prior to next routine inspection.

Inspector's notes

Observed small leak in plumbing under three-compartment sink. All plumbing shall be maintained and in good repair. Please correct prior to next routine inspection.

Inspector's notes

Observed one overhead light fixture with insufficient light intensity. Insufficient lighting in an area • 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-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. The sole mechanical refrigeration had an ambient temperature of 64.3*F Person in charge notified the onsite mechanics. After repairs the ambient temperature was 41*F. 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. 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 nacho cheese at 58*F, sliced cheese at 45*F, raw hot dogs at 54*F, sour cream at 48*F, shredded cheese at 62*F, sliced ham at 53*F, and sliced turkey at 46*F. . The amount of time the food was left out of temperature was unknown. Food items were embargoed at time of inspection. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods shall be maintained at 41*F or below. 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 chicken tenders at 29*F, cooked bacon at 29*F, and raw beef at 43*F. Food shall not be carried over from the previous day. All unused food items shall be discarded at the end of the day. Food items embargoed at time of inspection. Observed cooked beans at 80*F, cooked rice at 83*F, cooked chicken tacos at 78*F, cooked beef at 55*F, cooked potatoes at 52*F, cooked chicken at 54*F, and cooked beef at 45*F. Cooling shall not take place on the type III mobile permit. Food items embargoed at time of inspection. Correct By: Corrected At Time Of Inspection