Industrial Catering

Inspector's notes

No paper towels at hand sink for the washing of hands at time of inspection. Operator was able to purchase additional towels from on site store at inspector request. 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 chorizo (49°F) and curly fries (47°) in refrigerator reporting above 41°F at time of inspection. Upon returning to unit to check the refrigerator temperature again, observed partially frozen beef soaking in container of warm water with various spices and raw garlic. Beef reported at different temperatures from 31°F to 117°F throughout. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of raw partially frozen beef in container on stove (stove was not turned on) soaking in warm water with raw garlic and various spices. Container was covered and placed next to soaking beans intended to soak overnight. Temperatures of beef ranged from a low of 31°F at very center and 117°F at exterior. Beef was embargoed at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

No probe thermometer present on unit at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Operator was able to obtain extra thermometer from other vendors on site at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of raw partially frozen beef in container on stove (stove was not turned on) soaking in warm water with raw garlic and various spices. Container was covered and placed next to soaking beans intended to soak overnight. Temperatures of beef ranged from a low of 31°F at very center and 117°F at exterior. Beef was embargoed at time of inspection. Per MCEHC, Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 56*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 39*F. Cold holding equipment shall be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three missing screens above the flat top and the reach-in prep table. Please provided new screens prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a sack of onions stored directly on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Person in charge placed the onions in a crate off the ground. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon entering the unit and attempting to wash hands, no hand drying provision was available or could be found on the unit. 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. Repeat Violation: 2nd 5-205.11 - Priority Foundation: 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. Addl Notes: Upon entry, attempted to wash hands and found it full of raw uncut melon and pineapple, and blocked by various containers and materials. Facilities must be maintained in a condition that promotes handwashing.PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several opened and unopened packages of raw chorizo and bacon mixed in with and above several RTE foods, such as cheese, lunch meat, cooked meat, cooked rice, and various other RTE foods. All raw animal proteins 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

Observed sanitizer bucket containing rags for surface sanitization in solution with concentration of approximately 25ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. PIC added more bleach to raise chlorine sanitizer concentration above 50 ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 90 raw eggs sitting on counter at room temperature. The PIC was unsure when they had been placed there. Upon taking temperatures, eggs reported at 78 degrees Fahrenheit. 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. All TCS foods improperly cold held were embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Furthermore, a large igloo cooler containing multiple bags of raw steaks cheeses, cut greens, and other dairy products all contained in ice was present in unit. PIC verified it was to be used for the next day's service. According to the MCEHC, time/temperature control for safety foods shall not be held over from a previous day's operation unless otherwise approved by the Department. All foods being held on the unit for the next days service were embargoed at time of inspection. Corrective Action: Corrected at time of inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Observed various bags and trays of cooked comminuted beef, queso, cooked chicken, cooked beans, cooked rice, and cooked vegetables that had been taken from hot holding and placed in reach in fridge to cool. All items reported between 60-85 degrees Fahrenheit. All mobile food units are prohibited from cooling food on mobile unit for reuse. All cooling food was embargoed at time of inspection. 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 time of inspection there was no paper towels to dry hands located at the hand sink. PIC (person in charge) provided hand drying provision for hand wash sink at time of inspection. Discussed with PIC that the hand wash sink shall be supplied with hand soap and paper towels at all times. Corrective Action: Corrected at time of inspection.