Makulat Alsham LLC

Inspector's notes

Temporary handwashing sink was not fully set up at start of inspection. Upon inspector arrival, observed PIC finish assembling handwash station with catch bucket and soap and washing hands. Employees had been observed cooking and preparing food with gloved hands prior to sink assembly. Paper towels were not brought until inspector requested them. Functional and sufficient handwashing facilities are required on site at all time of operation. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection. 2nd Repeat Violation. 5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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: Handwashing sink potable water observed reporting below 100°F at time of inspection. Operator said they had not use hot water because of the warm weather. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Instructed operator to use on site heating facilities to prepare hot water for sink going forward. Corrective Action: Corrected at time of inspection. 6-301.12 - Priority Foundation: Hand Drying Provision. 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: Paper towels were not present at sink at start of inspection. PIC brought paper towels to sink at inspector request. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice and chicken reporting in hot holding table at 120°F and 136°F. Upon asking PIC when items were placed in table, PIC said that rice had been removed from iced cooler and directly placed in hot table 1.5 hours prior. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Hot holding tables are not sufficient for reheating items for service. Chicken was reheated on grill for service, and rice was discarded at time of inspeciton. Corrective Action: Corrected at time of inspection.

Inspector's notes

Rice on hot holding table was observed reporting at 120°F. Upon asking PIC when rice was prepared. PIC explained rice had been prepared at 2:30-3am (roughly 6 hours prior) then directly placed in ice cooler and transported to event before being place in hot holding table at 8am. No reheating of rice occurred at any point, and cooling temperatures were not taken. From 2:30am-9am, temperature of rice could not be accounted for. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Cooling is not permitted for mobile food units. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes(53°F), cut lettuce (56°F), and yoghurt spread (60°F) in pan with ice all reporting above 41°F 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. PIC confirmed items had been removed form ice in cooler roughly 2 hours prior and placed at prep table (in sun). Items were immediately moved back to cooler and packed with ice to rapidly return to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Operator was observed using wooden cutting boards for cutting cooked meat at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Wood and wood wicker may not be used as a food-contact surface Corrective Action: Correct prior to next routine inspection.

Inspector's notes

PIC confirmed rice had been cooked and then immediately placed in ice chest during transportation to cool prior to arrival at market. Per MCEHC, 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. Rice was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hand wash station was not set up during food preparation. The hand wash station must be set up and functional during food prep/service. The hand wash station was set up properly during the inspection to correct the violation.

Inspector's notes

Operator could not produce a Certified Food Protection Manager at time of inspection. At least one Certified Food Protection Manager must be present at all times of operation. Please correct prior to next routine inspection.

Inspector's notes

At the beginning of the inspection, no hot water was observed from sole handwash setup. Water must measure at least 100°F through a mixing valve or combination faucet. Operator obtained hot water at time of inspection.

Inspector's notes

Observed no certified food protection manager during this inspection. Discussed with operator that a certified food safety manager is needed during operation. Per the operator, they will work towards getting the certificate. Please be certified by the next routing inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no water at the hand washing station. Per operator, they ran out of water, and they will refill. Discussed with operator to maintain had washing station with water for hand washing washer frequency. Operator corrected by providing water for hand washing during this inspection. Corrective Action: Correct at once. Repete Violation

Inspector's notes

Observed cooked beef at the hot holding station with internal temperature of 97 degrees F. Per operator, they arrived three hours prior to the inspection and forgot that the burner went out. Operator that excepts during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Operator corrected by using time as control and will discard within an hour. Corrective Action: Correct at once.