Mr Munchies

Inspector's notes

Observed operator move cooler on the floor away from sink, then return to preparing food at prep table without changing gloves or washing hands. Floor and cooler were were visible soiled at time of moving. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Unit interior had visible soiling on floor, sink, and walls from grease and food debris. Operator said they had had a grease leak recently. Requested operator do a deep clean at some point before next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the hand washing sink blocked with an igloo cooler. Discussed with operator that that hand washing sink must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Operator corrected by removing the igloo cooler. Corrective Action: Correct at once.

Inspector's notes

Observed the underneath and around cooking equipment with excessive grease build up. Per operator, they had spilled oil on the floor, and it is taking them a little to get rid of the grease. Discussed that 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 the reach in refrigerator in the back of the unit with excessive build up inside and outside the door. Discusses cleaning frequency with the operator to prevent build up on equipment. Corrective Action: Correct prior to next routine inspection. 4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed the unit with excessive black organic matter build up on the floor and also excessive grease build up on the floor. Per the operator, the oil spilled from one of their fryers, and they are working on gleaning the unit. Discussed with operator that nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct at once.

Inspector's notes

Observed no current commissary agreement during this review, and none on file. Discussed with operator that a current commissary agreement is required, and a copy should be provided to the department. Per operator, they have a current commissary agreement, but it wasn't available at time of this inspection. Corrective Action: Correct prior to next routine inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed heavy grease build up on the fryers and on the lids of the large tot containers in the mobile unit. Owner stated they were planning on doing a deep clean of the truck this weekend. Establishment must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Must clean prior to next routine inspection. Correct By: 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 several items sitting in the hand washing sink at time of the inspection. Discussed with operator that the HANDWASHING SINK shall be maintained accessible at all times for EMPLOYEE use. Operator corrected by removing items. Correct By: Corrected At Time Of Inspection

Core-4-501.14, C: Warewashing Equipment, Cleaning Frequency Observed excessive debris in the three-compartment sink during this inspection. Discussed cleaning frequency to prevent recontamination of food contact surfaces. Per operator, they will clean when they have time between food preparation. Please clean and maintain. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed excessive grease and black organic matter in the hand washing sink. Discussed with operator that Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Per operator they will clean when they have some time between food preparation. Please clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed the floor and the inside of the unit are not cleaned as frequently as necessary to prevent build-up. Discussed with operator that cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Per the operator, they clean between food prep. Please clean and maintain. Correct By: Correct Prior To Next Routine Inspection