Industrial Catering

Inspector's notes

Observed no CFPM on duty at time of inspection. Informed PIC that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

Observed cooked pork chops, spaghetti, breakfast sandiches, beef burgers, and french fries hot holding at 112-122 degrees. Informed PIC that 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut melon, shredded cheese, raw pork, hot dogs, French fries, cooked salsa, and eggs cold holding from56-68 degrees. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unit with engine off and refrigerator with an ambient temperature of 71 degrees. Informed PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Informed PIC that engine must be on for refrigerators to function. PIC was able to turn on engine and refrigerator was able to maintain 41 degrees or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple window screens on ceiling of unit not installed properly. Informed PIC all outer opening must be protected from the outside, all gaps must be protected. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed no hand soap at the single hand wash station. 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. Person in charge provided hand soap during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 66*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 35*F. Cold holding equipment shall be maintained at 41*F or below. 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: cooked jalapenos, shredded cheddar cheese, raw beef, pork chorizo, raw bacon, milk, cheese, ham, eggs, sour cream and cooked beef. 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 establishment using chlorine as sanitizer without possessing chlorine test strips. Informed PIC that test strips are needed for chemicals that are used with food contact surfaces. PIC obtained chlorine test strips at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 59*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 37*F. Cold holding equipment shall be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the eggs 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 item was embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels or other drying provisions at handwash sink. 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. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: Observed no soap at handwash sink. 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. Person in Charge (PIC) provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed refrigerator holding at 60°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. PIC called on-site mechanic to fix the cooler so it holds at 41°F at time of inspection. Corrective Action: Corrected at time of inspection.