Joshua Mobile Food Trucks LLC

Inspector's notes

Observed no disposable hand towels for drying hands at beginning 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine bleach sanitizer solution used for cutting board showing color change on test strip indicating a higher than allowed concentration. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels, and that the concentration must show between 50-100PPM. PIC added water to sanitizer bucket until a test strip color change indicated proper concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple foods out of temperature, including potato/chicken mixture at 57°F, cooked sausage patties at 58°F, shredded lettuce at 66°F, cooked chorizo 66°F, sliced cheese 67°F, and sliced ham at 55°F. Per PIC, foods had been placed on the truck at 7am. 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. Once fridge had been determined to be malfunctioning, all foods had reached four hours in unit, were temped for confirmation of improper cold-holding, and were voluntarily discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only fridge on unit storing multiple out of temperature foods. Min/max thermometer was placed in fridge to check ambient temperature and showed 61.5°F after 10 minutes. PIC provided thermometer reading at 48°F. 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. After another 15 minutes of fridge remaining undisturbed, min/max temperature remained at 61.5°F. Unit is placed under suspension and should have properly calibrated thermometer for ambient temperature confirmation upon re-inspection. Upon re-inspection, fridge unit read 51.8°F using min/max thermometer with a significant disparity in reading with PIC thermometer. PIC is to obtain a new thermometer and fix fridge before next re-inspection. After mechanic added freon and another reading, fridge temperature finally reached compliance at 41.9°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed visibly warped cutting board with extensive scoring in center section. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable to prevent harborage of bacteria. PIC has been instructed to correct violation as soon as possible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed only fridge on unit storing multiple out of temperature foods. Min/max thermometer was placed in fridge to check ambient temperature and showed 61.5°F after 10 minutes. PIC provided thermometer reading at 48°F. 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. After another 15 minutes of fridge remaining undisturbed, min/max temperature remained at 61.5°F. Unit is placed under suspension and should have properly calibrated thermometer for ambient temperature confirmation upon re-inspection. Corrective Action: Correct prior to re-inspection, unit placed on immediate suspension.

Inspector's notes

Observed no disposable hand towels for drying hands at beginning 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine bleach sanitizer solution used for cutting board showing color change on test strip indicating a higher than allowed concentration. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels, and that the concentration must show between 50-100PPM. PIC added water to sanitizer bucket until a test strip color change indicated proper concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple foods out of temperature, including potato/chicken mixture at 57°F, cooked sausage patties at 58°F, shredded lettuce at 66°F, cooked chorizo 66°F, sliced cheese 67°F, and sliced ham at 55°F. Per PIC, foods had been placed on the truck at 7am. 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. Once fridge had been determined to be malfunctioning, all foods had reached four hours in unit, were temped for confirmation of improper cold-holding, and were voluntarily discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only fridge on unit storing multiple out of temperature foods. Min/max thermometer was placed in fridge to check ambient temperature and showed 61.5°F after 10 minutes. PIC provided thermometer reading at 48°F. 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. After another 15 minutes of fridge remaining undisturbed, min/max temperature remained at 61.5°F. Unit is placed under suspension and should have properly calibrated thermometer for ambient temperature confirmation upon re-inspection. Corrective Action: Correct prior to re-inspection, unit placed on immediate suspension.

Inspector's notes

Observed visibly warped cutting board with extensive scoring in center section. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable to prevent harborage of bacteria. PIC has been instructed to correct violation as soon as possible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Only refrigerator in unit observed holding at 61°F. After roughly 30 minutes of waiting, lowest unit could report was 49°F before rising back up to 60°F. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Observed only refrigerator of mobile unit holding at 61°F. TCS items had been removed from unit as part of end of day cleaning. 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. Corrective Action: Correct at once.

Inspector's notes

The sole mechanical refrigerator in the mobile food unit was holding at 48F and it did not decrease. Repair and maintain at 41F at time of re-inspection.

Inspector's notes

The sole mechanical refrigerator in the mobile food unit was holding at 65F and it did not decrease. Repair and maintain at 41F at time of re-inspection.

Inspector's notes

The sole mechanical refrigerator in the mobile food unit was holding at 78F and it did not decrease. Per operator, the mobile food unit was off when we arrived. Operator turned on the mobile food unit, the internal temperature of the refrigerator did not decrease. Repair and maintain at 41F at time of re-inspection. Corrective Action: Correct at once.

Inspector's notes

No certified food manager present at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a sanitizer bucket being stored inside the hand wash sink basin blocking handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a package of raw beef stored above ready to eat hot dogs stored inside a chest cooler. Operator removed raw beef away from the hot dogs. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods items out of hot holding temperature stored inside the side oven for an unknown amount of time (per operator); beef, rice, & bean plate at 116F- 122F, beef quesadilla 120F, cheese burger 114F-118F, egg sandwich 114F, beef sandwich 123F. All tcs foods were discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods items out of old holding temperature stored inside the reach-in refrigerator stored inside the refrigerator that is holding for an unknown amount of time holding at 78F for ambient temperature: shredded cheese 67F, beef burrito 65F, grilled chicken 67F< sliced cheese 71F, raw chicken 65F, hash browns 71F, tuna 73F, sliced cabbage 73F, sausages 77F, cheddar cheese 75F, potatoe fries 75F. All tcs foods were discarded. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The sole mechanical refrigerator in the mobile food unit was holding at 78F and it did not decrease. Per operator, the mobile food unit was off when we arrived. Operator turned on the mobile food unit, the internal temperature of the refrigerator did not decrease. Repair and maintain at 41F at time of re-inspection.

Inspector's notes

Observed the fridge unit being held at 67*F at the time of inspection. The person in charge (PIC) was informed that all cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. PIC entered a work order onsite at the time of inspection. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Observed three (3) bulbs along the top of the mobile unit without proper shielding. The PIC was informed that all exposed bulbs require a covering/shield to prevent any potential danger for the employees or food incase the bulb were to burst. PIC entered a work order at the time of inspection. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Observed sole reach-in refrigeration unit with an ambient temperature of 60.2*F. No food items were observed in the refrigeration unit. Inadequate amount of refrigeration. Establishment shall provide sufficient amount of refrigeration to cold hold TCS and Ready to Eat food items at 41*F and below. Mobile food unit was taken to onsite mechanic at time of inspection and obtained an ambient temperature of 33.8*F.

Inspector's notes

Observed one overhead protective screen 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 small leak at faucet of three-compartment sink. All plumbing shall be maintained and in good repair. Please correct prior to next routine inspection.

Inspector's notes

Observed three overhead light fixtures in mobile food unit with insufficient light intensity. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; • At least 215 lux (20 foot candles): o At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, o Inside equipment such as reach-in and under-counter refrigerators; and o At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and • At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Please correct prior to next routine inspection. 6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: Observed three overhead light fixtures in mobile food unit 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. 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

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. o Observed raw shell eggs stored in the reach in fridge above RTE (ready to eat) sliced turkey. Instructed operator to place the raw shell eggs below the RTE sliced turkey. Operator placed the raw shell eggs below the RTE sliced turkey. Raw animal foods shall be separated during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding. o Observed cooked steak with an internal temperature of 130*F. Per operator the steak was cooked less then an hour prior to inspection. Instructed operator to reheat the steak to 165*F for 15 seconds, then maintain the temperature at 135*F or above. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. o Observed raw shell eggs with an internal temperature of 62*F, raw chorizo with an internal temperature of 65*F and shredded cheese with an internal temperature of 52*F. Per person in charge the items were placed in the fridge an hour prior to inspection. Instructed operator to place these foods on ice in the fridge. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection