Cyber Food Truck

Inspector's notes

Eight large open pans of cooked pork bags and containers of rice were all laid across drain boards and in basins of 3-compartment sink and handwash station a time of inspection. Employees were observed preparing food upon entry with no access to blocked hand sink which lacked soap and towels. Food was at risk of contamination and proper handwashing was not available to employees. Just cooked warm TCS food items were also laid out at ambient temperature, with the only hot holding equipment available a hot plate capable of fitting one pan of pork. PIC was not monitoring/enforcing food protection, handwashing, or maintenance of holding temperatures by employees. PIC was given education and asked to correct the violations and employees at time of inspection. Corrective Action: Corrected at time of inspection. 2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: PIC (manager and CFPM) could not confirm proper hot and cold holding temperatures nor could report proper sanitizing solutions at time of inspection. PIC also did not know what sanitizing test strips were and was unaware they needed test strips or a thermometer for their unit. PIC was given education on these items and given guidance documents for these topics at time of inspection. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon entry to unit, hand sink was blocked by large tray of pork. Handwash facilities must be accessible and maintained in a way that facilitates handwashing at all times. PIC relocated all items blocking 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: No hand soap available for 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. Dish soap was found and moved into a smaller container to stay by sink at time of inspection. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC confirmed all food on unit had been cooked/prepared in the PIC's home prior to event, including cooked pork and rice, cut vegetables for banh mis, and nem chua, which requires a fermentation process. This indicates prolonged preparation in the home. All food must be obtained from an approved source as defined by law. All food from unapproved source was embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large open containers of pork and rice sitting in and over basins and drain boards of 3-compartment sink and hand sink. Pork was in splash area of hand sink when in use. PIC was instructed to move all pork away from wash areas at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork (95°F, 93°F, 108°F) and cooked rice (104°F) out at ambient temperature on counters reporting below 135°F at time of inspection. PIC did not know when the food went out of temperature. 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 bags of beef nem chua in refrigerator reporting at 55°F and 54°F at time of inspection. PIC could not confirm when the items went out of temperature. Items had been prepared in the home and them transported at ambient temperature before being placed in fridge at event. 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.

Inspector's notes

No thermometer available on unit for monitoring food temperatures 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. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No logs or record of commissary visits were available. Per MCEHC, 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. PIC confirmed they did not go. PIC must provide a log of commissary visits for every day of service by re-inspection. Corrective Action: Correct prior to re-inspection. MCEHC Chap. 8, Sec. 3, Reg. 5b - Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Addl Notes: PIC confirmed that they do not go to the commissary. They stated that they obtain their fresh water at home and dump their grey water at their house. They also stated they do all advance preparation in their home as well. Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Corrective Action: Correct at once.

Inspector's notes

Hand wash station was blocked by aluminum trays of food covering the hand sink during food prep. Keep hand wash station free of clutter and accessible at all times of food preparation and service. Items were moved to the countertop to correct. 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: There was no soap available at the hand sink at time of inspection. Always have hand soap to wash hands properly. The owner's daughter brought some soap to correct the violation.