Industrial Catering

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 a screen missing to the window directly above the hand wash station. Please provide a screen to protect all out openings. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the middle door to the reach-in prep table not closing properly. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Please repair door prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the eggs and cheese being carried over in the reach in unit at time of inspection. 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 no test strips at the time of inspection. The PIC (person in charge) was informed that test strips are required to be kept onsite at all operational hours. PIC obtained strips at the time of inspection at location of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no test strips at the time of inspection. The PIC (person in charge) was informed that test strips are required to be kept onsite at all operational hours. PIC obtained strips at the time of inspection at location of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 overhead protective screens missing in mobile food unit. 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 insepction.

Inspector's notes

Observed gaskets in door of sole reach-in refrigeration unit in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. • Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Please correct prior to next routine inspeciton.

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. 6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: Observed 1 overhead light fixture 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.

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 case of orange soda bottles in handwash sink basin at beginning of inspection. The handwash station shall be maintained so accessible at all times and not used for other purposes than handwashing. Items were removed at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Observed two overhead protective screens above handwash station in disrepair. 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; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Please correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe Observed raw steak stored in to-go grocery bags in reach-in refrigeration unit. . Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Food items were embargoed at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding Observed overhead light fixture without protective shield above flat top grill. 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. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. 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 raw steak, raw beef, raw chicken, raw jalapeno and cheese sausages, shredded monterey jack cheese, raw hamburger patties, raw hot dogs, sliced cheese and french fries with temperatures ranging from 38*F-41*F stored in reach-in refrigeration unit. 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 food unit. Food items were embargoed at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed an unlabeled container of clear liquid stored underneath three-compartment sink. When asked what was inside of the container, the person in charge stated it contained bleach and water cleaning solution. 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. Instructed person in charge to label container with common name. Correct By: Corrected At Time Of Inspection