Maricopa County, AZ

Ralph's Snack Bar No 863

Permit ID: MF-01-0009

Permit Type: Mobile Food Type III

Route

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge--------PIC at time of inspection did not have a certified food manager certificate, it was expired. Multiple Priority and priority foundation violations were written. Obtain certified food manager training by next routine inspection.
Correct Prior To Next Routine Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure ---Observed employee wash hands for 8 seconds prior to making food. Requested employee to rewash hands thoroughly with soap and water for 20 seconds. Please follow proper hand wash procedures. Priority Foundation-2-301.15, Pf – WHERE TO WASH-- Observed employee wash hands in 3 compartment sink. Requested employee to wash hands in handwashing sink. Please wash hands in only hand washing sink.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision --- No paper towel, in handwashing sink at the time of the inspection. Requested PIC to stock handwashing sink with paper towels. Please maintain hand drying provision available and accessible at all handwashing sinks, during all hours of operation. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance --In handwashing sink observed food debris and stains. Please clean handwashing sink and use handwashing stations for handwashing only. This is the 2nd consecutive violation, and the third time this violation has been noted in the last inspections.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination-- At time of inspection observed raw shell eggs, and raw beef stored above RTE cheese. PIC rearranged items at the time of the inspection. Please practice food separation and segregation to protect from cross contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness-- Observed employee run pans and utensils in 3 compartment sink. The chlorine level in the 3 compartment sink was at 200 ppm. PPM was test with inspector's test strips, establishment did not have any. Requested PIC to remake sanitizer compartment, for sanitation. Pleasure ensure to use proper chlorine levels when sanitizing food contact surfaces.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding -- Observed hot holding unit to contain the following items at a temperature of 102-112*F: Cooked beef, cooked rice, cooked nacho cheese, cooked pork. As Per PIC the cooked chicken, cooked pork and cooked beef had been there for 3 hours. Temperature reading occurred at 12:15 pm and items were tossed out by PIC shortly after. Please maintain TCS food hot held above 135*F
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding --Observed chopped lettuce, and cheddar cheese mix at 66-68*F. Establishment also had chopped cabbage at 47*F items had been left there for 10 minutes as per PIC. Instructed PIC to place ice for rapid cooling. Please maintain TCS food 41*F or below
Corrected At Time Of Inspection
23
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens --- Establishment has menu that offers breakfast plate eggs cooked to order/raw or undercooked with out a consumer advisory disclosure for undercooked item. Manager provide the correction to the menu with the statement and the disclosure at the time of the inspection. Please provide consumer advisory for partially cooked/raw items, and disclosure to trace individual items to consumer advisory statement.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices-- Establishment does not have test strips to measure sanitizer concentration. Establishment uses Clorine sanitizer without Chlorine test strips. Pleasure have test strips at establishment to ensure proper sanitation levels are met prior to sanitizing food contact surfaces.
Corrected At Time Of Inspection
MF
Mobile food regulation compliance
~MCEHC Chap. 8, Sec. 3, Reg. 7b; Food preparation in mobile food unit is not simplified to reduce excessive steps where food may become contaminated.-- Per operator he is cooling cooked food inside reach in refrigerator. Please do not cool down cooked food in unit.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 6 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Inspection conducted with R.S 973


Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.