Food in good condition safe, & unadulterated

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. There were peppers and onions that had a white fuzzy organic matter on them in a in-use reach in cooler in a stainless steel pan, in a in use reach in prep cooler. Operator identified the organic matter as mold. Operator was unsure of how long the items had been in the cooler. Operator voluntarily discarded the items. Operator shall discard all unserved prepared food at the end of food service daily to prevent contamination on the mobile food unit. 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/4619/AMC-Toolbox---Approved-Source.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. Observed Time/Temperature Control for Safety foods (Meat) being hot held on the flat top grill. Operator stated they finished cooking the meat that was being hot held around 9:00 am. Between 11:54 am and Noon there was cooked carne asada with an internal temperature of (92°F), Cooked chicken (96 °F), and another marinated cooked chicken at (104°F) observed. Spoke to the operator about keeping Time/ Temperature Control for Safety foods above 135 °F while Hot holding at all times. Operator intended to utilize time as a publich temperature control for safety. Operator does not have a written procedures, the food was not marked or otherwise identified to indicate what time the food was removed from temperature control. The food items did not have the proper time when the food items would need to be discarded (4 hours maximum) notated on their respective containers. Spoke to the operator about proper documentation and food handling procedures for time/temperature for control safety foods. Operator indicated that they might decide to hot hold their items above 135 °F . Emailed link to Time as a Public Health Control in case they decide to utilize time as a public health control. Operator voluntarily discarded the items. 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.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Observed cooked Shredded beef with a layer of tallow on top of it in the reach in prep cooler nearest the driver compartment of the establishment at 55°F. Person in charge stated the items at been put into the cooler on 9/24/2022 and had not been used since. Except during preparation, cooking, or when time is used as a control all TCS food to be maintained at 41°F or less. Operator voluntarily discarded the items. 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.

Sewage & waste water properly disposed

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage Observed sewage coming from the area of the grey water tank located below the mobile food establishment. Operator stated the damage occurred at around 9:00 a.m. on 9/24/2022. Operator stated he was already in communication with a licensed plumber to have the leak repaired and was not able to correct the issue before completion of the inspection. Please correct issues that are preventing the unit from retaining waste water and submit the unit for reinspection.

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. Observed Observed cooked Shredded beef with a layer of tallow on top of it in the reach in prep cooler nearest the driver compartment of the establishment at 55°F. There were peppers and onions that had a white fuzzy organic matter on them in a in-use reach in cooler. Person in charge stated the shredded beef was put into the cooler on 9/24/2022 and was unaware how long the pepper and onions had been there. In order to prevent contamination of food operator shall not carry food over from prior service. Spoke to operator about utilizing a commissary that would allow them to prepare, cool and store food items. Operator to utilize commissary for storage of food items and pull their daily needs during their daily commissary visit.