Aioli Gourmet Burgers

Inspector's notes

Observed hand sink blocked by personal items. Informed PIC handwash sink must be available for handwashing at all times. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef patties, raw bacon, beyond beef mix, aioli, roasted hatch chili, sliced cheese, hashbrowns and French fries temping at 47-55 degrees. Per PIC food was brought onto the unit less than 1 hour prior to inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef patties, raw bacon, beyond beef mix, aioli, roasted hatch chili, sliced cheese, hashbrowns and French fries temping at 47-55 degrees. Per PIC food was brought onto the unit less than 1 hour prior to inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink blocked by personal items. Informed PIC handwash sink must be available for handwashing at all times. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep top refrigerator with an ambient temperature of 65 degrees and upright refrigerator with an ambient temperature of 77 degrees. Informed PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. All food was relocated to functioning chest freezer at the time of inspection. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed crown coving in the top right corner of the unit disconnected from the frame. Observed no screens or window panel protecting the service window. Informed PIC that unit must be enclosed and all outer openings protected. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No running water available under pressure at the handwashing sink and three compartment sink at time of inspection. According to the PIC, the water supply was not refilled at the commissary today.

Inspector's notes

Observed large box in front of the dedicated plumbed handwashing sink and another container stored on top covering the plumbed handwashing sink. Facilities must be maintained in a condition that promotes handwashing. Instructed PIC to relocate all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No running water available under pressure at the handwashing sink and three compartment sink at time of inspection. According to the PIC, the water supply was not refilled at the commissary today.

Inspector's notes

No commissary logs available for review at time of inspection. Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Ensure commissary logs are available for review upon request. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no consumer advisory for undercooked burger. Discusses with owner that, offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. The person in charge corrected by adding the consumer advisory to the menu at time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large pan of chicken(98'-105'F) in a steam bath on the flat top. Observed lower pan meant to hold the water for the steam bath to be empty at time of inspection. Per PIC the chicken was on the flat top for about 1 hour. PIC rapidly reheated the chicken on the flat top to 165'F, and refilled the steam bath at time of inspection. 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 reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Cold holding equipment at 64 degrees F. Discussed with operator that equipment should 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. Unit is schedule for re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed Cold holding equipment at 64 degrees F. Discussed with operator that equipment should 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. Unit is schedule for re-inspection. Corrective Action: Correct prior to re-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.... Observed black trash bags and fire extinguisher in hand washing sink at time of inspection. Person in charge informed all hand washing sinks shall remain accessible at all times. Person in charge removed items at time of inspection. Correct By: Corrected At Time Of Inspection

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 outside of vehicle with gloved hands, returned to cooking area inside vehicle to work with food equipment and food items, with same gloved hands. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing. 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

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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. .........At handwashing sink, no hot water available. Per person in charge, water was hot when added to tank. Mobile food trucks are required to maintain both hot and cold water at all times. Employee unsure if hot water pump working properly. A re-inspection will be conducted at mobile food office within 10 days. Via email, provided instruction for re-inspection of hot water availability. Correct By: Correct Prior To Reinspection

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. .........In single door reach in refrigerator, sliced cheeses with an internal temperature of 60*F-65*F. Per employee, sliced cheeses were sitting on hot holding unit for about 30 minutes. Instructed employee to provide ice baths for sliced cheeses to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed accumulation of dirt and debris underneath 3-compartment sink. Discussed with operator to clean underneath and to put on cleaning schedule. Please clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st