Industrial Catering

Inspector's notes

During time of inspection, observed no chlorine sanitizer test strips. Advised PIC to obtain and store chlorine test strips inside the unit. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection 8/28/2026.

Inspector's notes

Observed the following items being carried over in the reach in unit at time of inspection: corn dog, ham, cheese, eggs, raw bacon and beef patties. Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Food items were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the eggs and cheese being carried over in the reach in unit at time of inspection. Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Food items were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

At the time of the inspection there was a sanitation bucket 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 the sanitation bucket from the handwashing sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following items being carried over in the reach in unit at time of inspection: raw beef, eggs, hot dogs, sausage patties and cheese. Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Food items were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the beginning of the inspection, observed sole handwash station blocked with an uncut watermelon, uncut pineapple, and gallon of water. The handwash station shall be maintained so accessible at all times not used for other purposes than handwashing. Inspector removed items at time of inspection.

Inspector's notes

Observed small leak at base of 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 raw bacon, sour cream, nacho cheese, cooked chicken, cooked beef, shredded cheese, raw chicken, raw hot dogs, raw pork, and raw eggs stored in sole reach-in refrigeration unit with temperatures ranging from 38*F to 41*F. It is unknown how long food items had been in refrigeration unit. Excessive cooking steps such as carry over shall not occur on the mobile food unit. Food items embargoed at time of inspection.

Inspector's notes

Observed two overhead light fixtures with insufficient lighting. Insufficient lighting in an area • 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 overhead light fixture above flat top grill in rear of mobile unit without protective shield. 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. • An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Please correct prior to next routine inspection.

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. The sole mechanical refrigeration had an ambient temperature of 44.7.*F Person in charge notified the onsite mechanics. After repairs the ambient temperature was 41*F. 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/4617/AMC-Toolbox---Cooling. Correct By: Corrected At Time Of Inspection