Hummus Xpress

Inspector's notes

Observed the hand-washing sink with several objects such as chargers and bottles. Discussed hand sink requirement with the person in charge, and that it should be maintained accessible at all times for hand washing frequency. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw meat in large pan sitting on top of raw ready to eat vegetables in a large pan with lid. Discussed with the person in charge that all raw animal foods 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

Corrective Action: Correct prior to re-inspection 8/5/25. Both cold tables holding between 70*F and 80*F. No TCS was in them at the time of inspection. Please repair both units to hold TCS food 41*F or below. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Inspector's notes

Observed a sanitizer bucket sitting in the hand washing sink at time of the inspection. Discussed with operator that hand washing sink must be maintained in a condition that promotes handwashing. Operator corrected by removing the item from the sink. Corrective Action: Correct at once.

Inspector's notes

Observed the in used chlorine sanitizer solution concentration less then 50 ppm. Discussed with operator that for proper sanitization of equipment, the chlorine sanitizer shall be 50-100 ppm. Operator corrected during the inspection. Corrective Action: Correct at once.

PRIORITY VIOLATION-2-301.14, P: 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. ..........Employee moving in out of food truck then donned gloves to work with ready to eat foods, without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing with employee. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ..........At in use wiping cloth bucket, no detectable chlorine sanitizer. Operator using chlorine spray with additional chemicals. Operator provided chlorine at time of inspection and wiping cloth bucket was remade with proper chlorine concentration. Correct By: Corrected At Time Of Inspection