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. Packs of raw bacon and raw pork chorizo were stored above ready-to-eat foods in the refrigerator, and raw shell eggs were stored above ready-to-eat foods on shelves in the mobile food unit. Please ensure ready-to-eat foods are not stored underneath 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 ranging between 53 and 75 degrees during the inspection: raw shell eggs, raw bacon, tater tots, sliced tomato, hash brown patties, sliced and shredded cheeses, grilled chicken and crispy chicken patties, cooked pork sausage, curly and French fries, hot dogs, meat in green chile sauce, pico de gallo, shredded lettuce, sliced ham, sour cream, and raw meats (beef, pork, chicken). Please ensure all TCS foods are kept at 41F or colder. Amount of time foods had been out of temperature could not be verified at time of inspection. Items were stored in refrigerator that was not holding cold. Employee voluntarily discarded items to correct.

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, only refrigerator on mobile food unit was holding at 61F. Please ensure all refrigeration can hold cold at 41F or lower. Out-of-temperature TCS foods were inside the refrigerator at time of inspection. Onsite mechanic was able to bring refrigerator down to proper cold-holding temperature.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe Raw chicken and raw pork were removed from retail packaging and were stored in grocery bags at time of inspection. Ensure that foods are all stored in safe and durable multi-use containers. Amount of time foods were stored in grocery bags could not be verified during the inspection. Employee voluntarily discarded items to correct.

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, raw bacon, tater tots, sliced tomato, hash brown patties, sliced and shredded cheeses, cooked chicken breast and crispy chicken patties, curly and French fries, hot dogs, meat in a green chile sauce, pico de gallo salsa, sliced ham, sour cream, shredded lettuce, cooked pork sausage, and raw meats (beef, pork, chicken). TCS foods may not be carried over for service from one day to the next. Employee voluntarily discarded items to correct. Corrected at time of inspection. The following foods were cooling at 62-96 degrees Fahrenheit at time of inspection: cooked pork chorizo, sausage gravy, hamburger patties, packaged platters (cheeseburgers, chimichangas, biscuits & sausage gravy), cheese sauce, cooked meats in sauce, cooked peppers, and Spanish rice. No food may be cooled inside the Mobile Food Type III unit. Employee voluntarily discarded items to correct.