Dogos los 3 Plebes

Inspector's notes

Operator did not have any thermometers on site to monitor 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 on 8/18/26.

Inspector's notes

No towels at hand sink at start 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. 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: Hand sink did not have soap 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Unit did not have adequate sanitization solution or equipment for TCS food contact surfaces at time of inspection. Person in charge confirmed that they worked normally from 7pm-2am, and would need to clean surfaces at 11pm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Operator was able to obtain additional chlorine sanitizer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans and tomato salsa on hot holding table reporting at 108°F and 113°F, respectively. PIC items had been prepared within the past 2 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC was instructed to reheat the TCS foods to 165 °F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cabbage (76°F) and cut tomatoes (60°F) in cooler reporting above 41°F at time of inspections. Items had been prepared within the past hour or so from whole uncut vegetables. 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. Person in charge was asked to place items in additional ice at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC did not have any test strips for monitoring sanitizer concentrations at time of inspection. PIC was able to obtain test strips in addition to sanitizer at time of inspection at inspector request Test strips are required for any sanitizers used with food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Operator had additional charcoal grill outside near unit for the additional preparation of hot dogs an roasted veggies, as well as to fridges in an adjacent building with customer seating in which additional hot dogs and toppings were stored. Maricopa County Health code states all the equipment for the preparation and storage of commercial food items must be a connected part of the permitted mobile unit, and no additional prep or storage equipment may be used aside from coolers with ice for the storage of TCS items. Operator must cease the use of additional equipment an remove them prior to re-inspection on 8/18/26. 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: Operator confirmed they work 6 days a week, they usually only go to the commissary 2-3 times a week. According to the County Health code, Type 2 mobile units shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Operator must provide a log of commissary visits showing more frequent visits by re-inspection 8/18/26. Corrective Action: Correct prior to re-inspection.

Within 2 weeks of permit issuance, please ensure wastewater exit pipe is expanded by 1/4 inch to ensure it is large enough relative to water entry port. Per MCEHC, water inlet should be 9.1 mm (three-fourths inch) in inner diameter or less, and wastewater tank drain should be 25 mm (1 inch) in inner diameter or greater, equipped with a shut-off valve. Corrective Action: Correct prior to re-inspection.