Aguas Frescas el Paraíso LLC

Inspector's notes

At time of inspection, observed a cooler containing cut watermelon stored outside of the mobile food unit. Discussed with person in charge that all food for service shall be stored inside the permitted unit. Person in charge moved the cooler inside the mobile unit at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed operator washing hands by rinsing gloved hands in hot water without using soap and then wiping them repeatedly on a dry rag. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. 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 PIC move from handling money and taking card transactions on cell phone to preparing and serving beverages without handwashing between. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Operator did not have any soap or other hand cleanser for handwashing on unit at time of inspection. PIC had a friend bring hand soap to unit at time of inspection. 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Operator did not have chlorine or any other preapproved sanitizer on unit at time of inspection. 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. PIC had friend acquire chlorine sanitizer for them at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed PIC re-using cloths to wipe down hands and juice on counters without keeping them in approved sanitizing solution. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.