MVS
Permit ID: MF-16-0606
Permit Type: Mobile Food Type III
Route MVS #015 @4 Tempe
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
13
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 shell eggs stored on top shelf in refrigerator above ready-to-eat foods. Do not store raw animal proteins above ready-to-eat foods. Rearranged items to correct.
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.
The following time-and-temperature (TCS) foods were measured with internal temperature between 44 degrees and 54 degrees Fahrenheit: raw shell eggs, sliced deli meats (ham & turkey), sliced cheeses, hot dogs, hash brown patties, french fries, fried chicken patties, breaded frozen fish fillets, sliced roast beef, and tater tots. Ensure all TCS foods are kept at 41F or colder. Items were stored in refrigerator that was not holding cold properly. Amount of time foods had been in refrigerator could not be determined. Employee voluntarily discarded items at time of inspection.
Corrected At Time Of Inspection
31
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 start of inspection, refrigerator only held cold at 63F with min-max thermometer. Ensure that all equipment can hold cold at 41F or lower. Numerous TCS foods were stored inside refrigerator. Onsite mechanics brought temperature down to proper cold-holding temperature at time of inspection.
Corrected At Time Of Inspection
MF
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, sliced deli meats (ham, turkey), sliced cheeses, hot dogs, hash brown patties, fried chicken patties, breaded frozen fish fillets, sliced roast beef, and french fries. No TCS foods shall be carried over for service from one day to the next. Employee voluntarily discarded items at time of inspection.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. Inspection rights accepted by Maria R. Report e-mailed to manager. No County legal action will result from this inspection. Inspected at commissary.
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.
