MVS

Inspector's notes

Observed multiple foods out of temperature, including: shell-on eggs 58°F, uncooked bacon 54°F, uncooked beef (three packages 52°F,48°F, 51°F), hot links 60°F, chorizo sausage 58°F, sliced cheese 54°F, sliced turkey 51°F. Per PIC, these items had been on the truck since early this morning. 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 discarded out of temperature items from morning since service was over for the day and they had reached their four hour time limit after being put on the truck early this morning. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed items out of temperature which had been bought from Costco a half hour before inspection, per PIC. Items included three packages of cheese 50*F, two packages sliced ham 49*F, chorizo sausage 47*F. PIC stated that items were intended for hold over and use in next day's service. All time/temperature control for safety foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation unless otherwise approved by the Department. PIC voluntarily removed food from truck and was instructed not to use for food service. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed about 60 raw eggs in large carton sitting on counter, warm to touch. Upon asking PIC when the eggs had been place there, they stated they were put there early in the morning and understood they needed to be thrown away. 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 two flats of raw shell eggs stored over cans of iced tea and different beverages stored in the ice drink well in the side of the mobile unit. Observed raw shells eggs and raw chorizo stored over sliced cheese and salsa in the refrigerated unit. Informed PIC that raw animal proteins must be stored according to final cooking temperature and below any ready-to-eat foods. PIC removed all food from the mobile unit at time of inspection. Provided storage guidance document via email. 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. ****** 2nd Consecutive Violation *****

Inspector's notes

PIC identified themself as the Certified Food Protection Manager but could not provide documentation 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

Observed packaged ground sausage sitting above RTE Foods on top shelf of cold holding unit. 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

PIC did not have sanitizer on unit at time of inspection. They verified they had forgotten to bring it that morning, and simply planned to sanitize unit at end of 9 hour shift. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC ceased operation to retrieve sanitizer upon inspection. Corrective Action: Correct prior to re-inspection on 5/16/25. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: PIC did not have sanitizer or test strips on unit at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Correct prior to re-inspection on 5/16/25.

Inspector's notes

Observed cooked beef/chorizo dishes and cooked beef patties all holding below 135 degrees Fahrenheit, ranging from 117-128 degrees Fahrenheit. As operator was reaching end of days shift, all food was discarded at time of inspection rather than reheated for service. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef and eggs, cut tomatoes, and cut melon all holding above 41 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

PIC confirmed no probe thermometers were present on unit at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Thermometers due by 5/25/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

PIC confirmed no test strips were present on unit at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Test strips are due by 5/15/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sole reach-in refrigeration unit with an ambient temperature of 49.7*F. No food items were observed in refrigeration unit. Inadequate amount of refrigeration. All refrigeration capacities shall be maintained at 41*F or below for TCS and Ready to Eat food items. Mobile food unit was taken to onsite mechanic at time of inspection and obtained an ambient temperature of 40.7*F.

Inspector's notes

Observed black organic matter build-up on handles of mechanisms used to open overhead protective screens. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Please clean thoroughly 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. o At the time of the inspection there were objects 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 items from the handwashing sink. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed crate filled with tomatoes and jalapenos stored on floor of the mobile unit. To prevent contamination, food items must be stored in clean, dry location and at least 6 inches above floor. Instructed employee to place items on countertop. Discussed food storage. Correct By: Corrected At Time Of 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 bacon, shredded monteray cheese, raw chorizo, raw diced chicken, raw beef, lasagna, chicken strips, hash browns, sliced ham, sliced cheese, raw eggs, hot dogs, shredded lettuce, sausage patties, and corn dogs in reach-in refrigeration unit with temperatures ranging from 38-42*F. All time/temperature control for safety foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation unless otherwise approved by the Department. Food items were embargoed at time of inspection. Correct By: Corrected At Time Of Inspection