Maricopa County, AZ

Ralph's Snack Bar No 857

Permit ID: MF-11-0279

Permit Type: Mobile Food Unit

Ralph's Route #857

*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
D
6

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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.-- Observed employee wash hands for a total of 10 seconds. Employee rewashed hands properly for 20 seconds. Ensure to wash hands properly for at least 20 seconds. PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.-- Observed employee in cook line, crack raw shell eggs then handle outer packaging of tortilla bag in cook line. Employee removed gloves and rewashed hands and donned new gloves. Ensure to follow proper handwashing protocols.
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. 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/4614/AMC-Toolbox---Hot-Holding.-- In display hot holding unit, observed cooked chiles at 106*F-109*F, cheese enchiladas at 126-130*F and cooked sausage links at 125*F. All items had exceeded two hours and were discarded. Also observed cooked ground beef tacos and flautas at 118*-120*F, employee stated those items had been there less than 30 minutes holding and voluntarily discarded items. Also observed cooked chicken and potatoes with a temperature of 118*-120*F, item was recooked for immediate service. Ensure to maintain TCS food hot held at 135*F or higher at all times.
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. 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/4576/AMC-Toolbox---Cold-Holding.-- Observed on top portion of prep refrigerator in holding containers with pico de gallo at 50*F, cut cabbage at 49*F, diced tomatoes at 50*F; in bottom portion of prep refrigerator observed raw bacon at 48*F & sour cream at 47*F. Items exceeded two hours and were discarded at time of inspection. Ensure to maintain TCS food cold held at 41*F or lower at all times.
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals--- During inspection in sanitizer bucket observed chlorine sanitizer exceeding 100ppm. Sanitizer solution was remade by employee. Ensure to maintain chlorine sanitizer solution at 50ppm to 100ppm to sanitize food and non food contact surfaces at all times.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling.-- During inspection observed canned tomato salsa in a plastic container greater than 4 inches, with a temperature of 47*F, item was located in prep refrigerator. Item was portioned out in containers less than 4 inches deep in order for item to fully cool to 41*F. Ensure to follow proper cooling protocols.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices-- No food probing thermometer on mobile food unit. Various TCS items found in danger zone. Ensure to provide a food thermometer maintain on mobile food unit at all times. Re-inspection will be required for this item.
Correct Prior To Reinspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation-- Observed white cloth using to sanitize cutting board, maintained in an air dry location. Employee placed cloth in an appropriate sanitizing solution. Ensure wiping cloths are maintain in an appropriate sanitizing solution in between use.
Corrected At Time Of Inspection
50
Sewage & waste water properly disposed
PRIORITY VIOLATION-5-402.13, P: Conveying Sewage--During inspection observed wastewater valve not completely shut off and sewage being disposed directly on to ground under mobile food unit. Wasteline valve was shut off by owner, to stop sewage. Ensure to properly discharge sewage from mobile food unit at commissary at all times.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 6 Priority, 2 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Inspection conducted with R.S 989 Report provided via email and paper copy provided to commissary Discussed violations with operators onsite prior to mobile food unit departing from site of inspection.


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.