Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. At time of inspection, hand wash sink was filled with bottles of cleaning products and not accessible. Please ensure hand wash sink is only used for hand-washing and is always available for use and maintained in good condition. Items removed from sink during the inspection.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Raw chicken and raw ground beef stored on top shelf in refrigerator above ready-to-eat foods. Do not store ready-to-eat foods below raw animal proteins. Rearranged to correct during the inspection.

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. The following time-and-temperature control for safety (TCS) foods were measured with internal temperature between 48 and 82 degrees Fahrenheit: raw shell eggs, salsa requiring refrigeration, sliced and shredded cheeses, cheese sauce, sour cream, raw chicken, french fries, tater tots, cut cabbage, crispy chicken patties, hot dogs, raw sliced beef, and a mixture of cut tomato and lettuce. Please ensure all TCS foods are kept at 41F or colder. Foods were stored in refrigerator that was not working. Could not verify how long foods had been inside refrigerator. Employee voluntarily discarded items during the inspection.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. At time of inspection, the only refrigerator was holding at 78 degrees Fahrenheit. Please ensure all refrigeration can hold cold at 41F or lower. Out-of-temperature TCS foods were located inside the refrigerator. Onsite mechanic was able to bring refrigerator down to proper cold-holding temperature.

Insects, rodents, & animals not present; no unauthorized persons

Core-6-202.15, C: Outer Openings, Protected Overhead screen panel near the flat top grill had a large hole in it. Please ensure outer openings are covered and protected to prevent harborage of pests.

Mobile food regulation compliance

~MCEHC Chap. 8, Sec. 3, Reg. 9d; Food preparation in MF Type III is not simplified to reduce excessive steps where food may become contaminated. The following out-of-temperature TCS foods were being carried over for service the next day: raw shell eggs, salsa requiring refrigeration, ground beef, raw chicken, cheese sauce, sour cream, sliced and shredded cheeses, tater tots, french fries, cut cabbage, crispy chicken patties, hot dogs, sliced beef, and a mixture of tomato and lettuce. No TCS foods may be carried over for service from one day to the next. Employee voluntarily discarded food during the inspection. The following foods were cooling with internal temperature between 84-110F: cooked meats in sauce (beef, chicken, pork), cooked beans, cheese sauce, spanish rice, and pork chorizo. No cooling may be conducted on the Mobile Food Type III unit. Operator voluntarily discarded items during the inspection.