Ralph's Snack Bar

Inspector's notes

At the time of inspection, containers of cut cabbage, cooked beef, corn dogs, French fries, tatter tots, chicken burritos, shredded Colby jack, slice ham, cheese, shredded mozzarella cheese, cooked sausage, sour cream were holding at 55-88*F in the refrigerator. Items were place in the refrigerator for use earlier in the day for use, no information on how long. Person in charge voluntarily discarded. Ensure all time/temperature controlled for safety foods are held cold at 41*F or bellow at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, the only refrigerator was holding at 57*F with numerous time/temperature controlled for safety items not at proper cold holding temperature. The mobile food establishment was repaired during the inspection so that food can hold cold at 41*F or below. Ensure refrigeration is functional at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

During the inspection, numerous time/temperature controlled for safety food items including cut cabbage, cooked beef corn dogs, French fries, burritos cooked sausage, shredded cheese, and sour cream were left in the refrigerator for use the next day. Items discarded. Ensure no carryover of time/temperature controlled for safety food items takes place. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small collection of cleaning items (sponges, degreaser, etc.) in hand sink. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Items were removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only cold holding unit on truck holding at 60 degrees Fahrenheit at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. On-site mechanic repaired refrigerator to maintain at 41 or below at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of the inspection there were dish sponges placed in the handwashing sink for storage. The handwashing sink shall be maintained so accessible at all times and not used for other purposes than handwashing. Employee removed the sponges from the handwashing sink. 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 the single reach in unit with an ambient temperature of 63.5*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 31.9*F. Cold holding equipment shall be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three light shields missing above the hand wash station. Please provide new light shields prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following items being carried over in the reach in unit at time of inspection: raw eggs, sausage links, cheese, raw chorizo, hot dogs, raw bacon, cooked chicken, cooked beef, cooked rice and raw chicken. 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 2 overhead protective screens 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 4 overhead light fixtures without protective shields. 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 cleaning supplies stored in the handwashing basin at time of inspection. Advised operator the sink must remain clear and dedicated to handwashing only. Corrected at time of inspection by having the operator remove the cleaning supplies. Correct By: Corrected At Time Of Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding >>>Three of the light shields were missing from the glass light fixtures at time of inspection. Advised operator they must replace the light shields to prevent physical injury and contamination. Correct prior to next routine inspection Correct By: Correct Prior To Next Routine Inspection