Ralph's Snack Bar

Inspector's notes

Observed one can of Orthene in one of the storage compartments under the 3-compartment sink. Because of the toxicity of restricted use pesticides, they can only be applied by certified operator. Person in charge discarded the Orthene. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 54*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 the middle door not closing properly to the reach-in prep table. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Please repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chlorine bleach used to sanitize food contact surfaces. Person in charge could not provide test strips for the sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Person in charge received test strips from the onsite warehouse and provided the strips during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of grease underneath the fryer. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

CFPM not present during inspection. Facility manager acted as PIC for inspection. 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

Unit could not produce hot water at hand sink 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. Sink was serviced by onsite mechanic and was able to produce hot water by end of inspection. Corrective Action: Corrected at time of inspection. 6-301.12 - Priority Foundation: Hand Drying Provision. 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: 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. Inspector was able to find on upper shelf hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs stored above ready-to-eat items such as cooked meats and cheese. 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 fried mini tacos with bean filling sitting on shelf above stove holding at 86°F. 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 embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken(65°), cooked pork(54°F, 94°F, 98°F), raw pork (60°F, 84°F), cheese (54°, 81°F), deli ham (53°F), cooked potatoes (62°F, 65°F), raw eggs (69°F), cooked rice (69°F), and cut lettuce (6°F1,60°F) and tomatoes (65°F) in reach in refrigerator all reporting above 41°F at time of inspection, for an unknown amount of time. 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

Sole refrigerator on unit reporting at 62°F at time of inspection. 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. Unit was serviced by on site mechanic until refrigerator reported at 41°F or below (38°F.) Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooks and driver had left for the day, leaving the rest of the food in the mobile unit fridge while it was out of service. Items were already open or wrapped up in plastic wrap to hold them until next day's service. Per MCEHC, All time/temperature control for safety foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation unless otherwise approved by the Department. All TCS items left in cold holding unit were embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Per operator, probe thermometer was not on unit at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection by 5/24/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No test strips were present on unit at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. PIC acquired test strips at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Several tcs food items probed (Cut cabbage, Tomato sauce, nacho cheese, Cut tomatoes, Pico de Gallo) within only cold holding unit ranged from 48° F to 50° F in temperature. Ambient temperature of cold holding unit was measured at 50° F. 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 discarded by PIC at time of inspection. Cold holding unit was fixed on site at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed significant layer of grease buildup on floor of mobile unit underneath deep fryer. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment was observed carrying over numerous time-and-temperature control for safety (TCS) food items, including cooked pork sausage, sour cream, and french fries, for next-day service. TCS items may not be carried over for service the following day on mobile food units. Person in charge (PIC) voluntarily discarded items during inspection to correct. See embargo form. Corrective Action: Corrected at time of inspection.

Core-6-202.11, C: Light Bulbs, Protective Shielding Observed light fixtures in mobile unit with no 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. Recommended shields be attached prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

~MCEHC Chap. 8, Sec. 3, Reg. 9d; Food preparation in MF Type III is not simplified to reduce excessive steps where food may become contaminated. Observed corndogs, raw beef tamale meat, sliced ham, raw bacon, raw chicken, sliced turkey, hamburger patties, raw chorizo, chicken strips, shredded monteray jack cheese, sausage links, chicken patties, hot dogs, sliced cheese, french fries, and tater tots with temperatures ranging from 38*F-43*F stored in reach-in refrigeration unit. All time/temperature control for safety foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation unless otherwise approved by the Department. Food items embargoed at time of inspection. 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.---Observed the cooler having raw shelled eggs, chicken strips, sliced ham, sour cream, and red/green salsa having internal temperatures of 49-55*F. Person in charge voluntarily disposed of these foods at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.---Observed the only cold holding unit having an ambient temperature of 57*F. Mobile unit was worked on by the technician on site who was able to make it have an ambient temperature of 37*F. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

~MCEHC Chap. 8, Sec. 3, Reg. 9d; Food preparation in MF Type III is not simplified to reduce excessive steps where food may become contaminated.---Observed the mobile unit storing chicken strips, raw shelled eggs, sour cream, sliced ham and red/green salsa in the cold holding unit intending to use these foods for the next operation day. Person in charge voluntarily disposed of these foods at the time of inspection. Discussed the importance of not storing any TCS foods that have already been in the unit for the next day service to prevent any potential contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Observed reach-in unit with an ambient temperature of 60.9*F. Facilities used to cold hold TCS foods shall maintain an ambient temperature of 41*F or below. Unit was taken to onsite mechanic at the time of inspection and was repaired at once. Correct By: Corrected At Time Of Inspection

Core-6-202.17, C: Physical facilities installed, maintained, and clean; Outdoor Food Vending Areas. Overhead Protection Observed broken screen covering overhead. Openings shall be limited to 324 square inches each and equipped with a screen. Recommended protective screen be repaired or replaced. Correct By: Correct Prior To Next Routine Inspection