Nogales Hot Dogs

Inspector's notes

Observed staff wash hands at unit's exterior beverage dispenser which is not approved as a hand sink. Employees must wash their hands in a handwashing sink or approved automatic handwashing facility. PIC reminded worker that washing hands was to only take place inside the unit and operator proceeded to wash hands inside the unit to attain compliance. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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. Addl Notes: Observed staff member wearing gloves wash dishes in 3-compartment sink and proceed to put beans into pot for reheating on the griddle without washing hands or changing gloves. 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. PIC discussed washing hands when changing tasks with employee and employee washed hands before returning to task. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed out of temperature foods including shredded lettuce at 55°F, chicharron (pork) at 61°F, and shredded cheese at 55°F. Per PIC, foods had been placed on truck from commissary about 30-60 minutes prior to 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. PIC placed out of temperature foods on ice to rapidly cool to required temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only fridge on unit holding at temperature of 47°F with inspector thermometer and TCS foods observed out of temperature. After multiple attempts at taking temperature, inspector thermometer still read 47°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. After working with HVAC mechanics, fridge was successfully returned to 41°F or lower. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed worker touch food-contact tip of squeeze bottle storing salsa with bare finger tip. Cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. PIC replaced squeeze bottle screw on cap with a clean cap to correct violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple meat items cooling in fridge after being transported from commissary, including shredded chicken and chicharrons. Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. PIC voluntarily removed cooling meats (see embargo) from fridge and will discontinue cooling on the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed flies getting into the unit. Advised the PIC to shoo the flies out and keep door/window closed when not in use. The PIC closed the window and door to correct the violation.

Inspector's notes

Observed 3-compartment sink with chlorine sanitizer, which tested above 200 ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020.

Inspector's notes

Observed red salsa, pickled onions, cut lettuce with temperatures between 55 to 89*F in the prep cooler at time of inspection. Per PIC, red salsa, pickled onions and lettuce was made onsite an hour prior to inspection. PIC voluntarily discarded items at time of inspection. Observed ambient temperature of the prep table at 50.5*F with calibrated min/max thermometer at time inspection. After 25 mins, observed ambient temperature of prep table at 41.5*F with re-calibrated min/max thermometer at 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no operational thermometer in mobile food truck at time of inspection. Observed cracked ambient fridge thermometer at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. PIC ran to the store and bought digital probe thermometer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Certified food protection managers were not present at time of inspection. 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

No written instructions for vomit and diarrhea clean-up present on unit at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. PIC was provided with written instructions for vomit and diarrhea clean-up at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed roasted chilies on hot holding table holding around 100 degrees Fahrenheit. PIC verified they had been placed on the table after roasting about an hour prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded beef and cheese in reach in cold holding unit reporting at 45 and 50 degrees Fahrenheit, respectively. Above unit, diced tomatoes in the prep table were observed holding at 48 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

Observed bottle of laundry-made bleach being used to sanitize food contact surfaces. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Operator replaced the bleach with a bottle of food safe bleach at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, Person in charge could not show food protection manager certification. 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

At the time of inspection, a container of raw shell eggs was stored directly on top of a container of ready to eat cut lettuce. The person in charge rearranged the items so that cross contamination is prevented. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

The chlorine solution at the 3-compartment sink was greater than 100ppm, not 50 to 100ppm as required. The Person began to remake the solution correctly. Ensure all sanitizer is at proper concentration at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

The drain valve for the waste tank is in disrepair and not functional and wastewater leaks onto the ground. Correct prior to re-inspection.

Inspector's notes

At the time of inspection, wastewater was leaking from the wastewater outlet onto the ground. The person in charge was able to stop the discharge by putting a cap on the wastewater outlet. Corrective Action: Corrected at time of inspection.

Inspector's notes

During the inspection, a refrigerated prep table was observed in the customer seating area with numerous containers of red and green salsa, bacon wrapped hot dogs, cojita cheese, and cut cabbage stored for use inside the mobile food establishment and by customers. The person in charge place all of the items into the mobile food establishment for proper storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

--Observed chlorine concentrations above 100ppm in the three compartment sink. Sanitizer was re-made and test strips were used to confirm the concentration at the time of inspection. Discussed importance of sanitizer concentration and testing with the Person in Charge. Ensure all chlorine sanitizer concentrations are between 50-100ppm at all times. Corrective Action: Corrected at time of inspection.