Industrial Catering

Inspector's notes

Observed the single reach in unit with an ambient temperature of 49*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

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 serving spoon stored with the clean utensils with left over food debris on the surface. Equipment food contact surfaces and utensils shall be clean to sight and touch. Person in charge placed the serving spoon in the 3-comparmtne 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 46*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 sole reach-in refrigeration unit with an ambient temperature of 65.3*F. No food items were observed in refrigeration unit. Inadequate amount of refrigeration. Establishment must provide sufficient refrigeration to cold hold TCS and Ready to Eat food items at 41*F and below. Mobile food unit was taken to onsite mechanic at time of inspection and obtained an ambient temperature of 39.8*F.

Inspector's notes

Observed small leak at faucet of 3-compartment sink. All plumbing shall be maintained and in good repair. Please correct prior to next routine inspection.

Inspector's notes

Observed 1 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.

Inspector's notes

Observed sole handwash station blocked with bag of rice and paper towels at beginning of inspection. Handwash station shall be maintained so accessible at all times and not used for other purposes than handwashing. Inspector removed items from handwash station at time of inspeciton.

Inspector's notes

Observed sole reach-in refrigeration unit with an ambient temperature of 72.6*F. No food was observed in refrigeration unit. Inadequate amount of refrigeration. Establishment shall provide sufficient refrigeration to maintained Ready to Eat and TCS food items at 41*F or below. Mobile food unit was taken to onsite mechanic and obtained an ambient temperature of 36.8*F at time of inspection.

Inspector's notes

Observed one overhead light fixture 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.

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. Measured ambient temperature of mobile unit and it was initially 73*F. Refrigeration repairman from the commissary were able to repair refrigeration while on site. Refrigeration measured ambient temperature of 40.8*F. Discussed with operator to keep refrigeration in good repair so it maintains a temperature of 41*F or below. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Latch on middle door of refrigeration unit is loose. Discussed with operator to tightened latch in order to keep refrigeration in good repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection