Yoomy Yoom

Inspector's notes

Observed large open window with unsecured, torn screen on roof of unit and multiple flies inside food preparation area. Outer openings of a food establishment shall be protected against the entry of insects by ensuring doors are closed and screens are properly secured. PIC is to fix screen prior to next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM certificate was observed upon request. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC is to obtain CFPM certificate by the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink obstructed by solid door of food truck and held open by large sanitizer bucket. Facilities must be maintained in a condition that promotes handwashing, including but not limited to accessibility. 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: Observed sanitizer in place of soap at hand wash sink as well as wet paper towels. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. PIC provided soap and dry paper towels for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3-compartment sink with visibly used sanitizer solution in addition to sanitizer bucket used for food contact surfaces with no color change on test strips. When using chlorine bleach to sanitize food contact surfaces a concentration of 50-100 PPM is required to ensure proper disinfection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels and educated PIC on creating proper concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw al pastor at 58°F and shell-on eggs at 64°F in only fridge on truck. Per PIC, does not know when foods were put on the truck, but PIC thermometer read 68°F and min/max read 73°F after ten minutes in fridge. 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. Per PIC, eggs had been too cold earlier in the day so the generator was disconnected. However, PIC states that generator had been on and running during inspection. Min/max was again placed in fridge and read 76°F. All TCS foods improperly cold held were voluntarily discarded by PIC at time of inspection (see Embargo list under Additional Info tab). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot-holding equipment in disrepair, including a broken door on interior of truck for customer order hot-holding and a steam table not functioning. Both were not operating or in use. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Per PIC, both pieces of equipment are scheduled for repair. Corrective Action: Correct prior to next routine inspection.

MCEHC Chap. 8, Sec. 3, Reg. 5e - 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. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. 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.

Inspector's notes

Observed only fridge on unit reading 73°F with min/max thermometer. Per PIC, generator had been shut off sometime in the morning, but had been running during the 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. After another min/max reading of 76°F the unit was placed under immediate suspension. Corrective Action: Correct at once.

Inspector's notes

No CFPM certificate was observed upon request. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC is to obtain CFPM certificate by the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink obstructed by solid door of food truck and held open by large sanitizer bucket. Facilities must be maintained in a condition that promotes handwashing, including but not limited to accessibility. 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: Observed sanitizer in place of soap at hand wash sink as well as wet paper towels. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. PIC provided soap and dry paper towels for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3-compartment sink with visibly used sanitizer solution in addition to sanitizer bucket used for food contact surfaces with no color change on test strips. When using chlorine bleach to sanitize food contact surfaces a concentration of 50-100 PPM is required to ensure proper disinfection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels and educated PIC on creating proper concentration. PIC mixed more chlorine bleach into sanitizer solution and confirmed concentration with test strips until a 50-100 PPM concentration had been successfully reached. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw al pastor at 58°F and shell-on eggs at 64°F in only fridge on truck. Per PIC, does not know when foods were put on the truck, but PIC thermometer read 68°F and min/max read 73°F after ten minutes in fridge. 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. Per PIC, eggs had been too cold earlier in the day so the generator was disconnected. However, PIC states that generator had been on and running during inspection. Min/max was again placed in fridge and read 76°F. All TCS foods improperly cold held were voluntarily discarded by PIC at time of inspection (see Embargo list under Additional Info tab). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only fridge on unit reading 73°F with min/max thermometer. Per PIC, generator had been shut off sometime in the morning, but had been running during the 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. After another min/max reading of 76°F the unit was placed under immediate suspension. Corrective Action: Correct prior to re-inspection within 25 days of immediate suspension.

Inspector's notes

Observed large open window with unsecured, torn screen on roof of unit and multiple flies inside food preparation area. Outer openings of a food establishment shall be protected against the entry of insects by ensuring doors are closed and screens are properly secured. PIC is to fix screen prior to next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hot-holding equipment in disrepair, including a broken door on interior of truck for customer order hot-holding and a steam table not functioning. Both were not operating or in use. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Per PIC, both pieces of equipment are scheduled for repair. Corrective Action: Correct prior to next routine inspection.

Observed black beans in top section of cold-holding fridge reading 87°F. Per PIC, black beans had been cooked around 7am on the unit and were cooling. Per MCEHC, cooling is prohibited on mobile units due to fridges lacking capacity to cool food rapidly. PIC voluntarily discarded black beans. Corrective Action: Corrected at time of inspection. Observed no Commissary Visits Log upon request. Commissary Visits Logs are to be filled out each time operator disposes of waste water and obtains fresh water at commissary, must retain records for 30 days, and must have them readily available during inspections. PIC educated on requirement to keep Commissary Visits Logs on hand for future inspections. Corrective Action: Correct prior to next routine inspection. MCEHC Chap. 8, Sec. 3, Reg. 5e - 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. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. 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.