Inspection Report

Business Name
Raffaele's Gourmet

Business Address
4535 W VAN BUREN ST PHOENIX AZ 85043

Permit Number
MF-05-0003

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
10/4/2023

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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.

No soap available at the hand wash sink to wash hands. Operator provided soap to properly wash hands for the hand wash sink.

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.

Hand wash sink had utensils stored inside, block hand washing. Operator removed blocked items away from the hand wash sink.

Correct By: Corrected At Time Of Inspection

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

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.

The following tcs foods were observed out of hot holding temperature for an unknown amount of time, stored inside the hot holding oven; spaghetti 122F, cooked cooked 118F, chorizo bean burrito 117F, sausages burritos 119F, bacon eggs burrito 119F, carne asada quesadilla 98F, hamburger 110F, bean/cheese burritos 11F, potato tacos 98F. Operator voluntarily discarded the foods items. Items were embargoed.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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 the following tcs foods out of cold holding temperature for an unknown amount of time inside the reach-in refrigerator, hashbrowns 54F, sausages 64F, american cheese 49F, cheddar cheese 50F, raw shelled eggs 54F. Operator voluntarily discarded/removed the foods from use. Items were embargoed.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

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.

The temperature of hot holding oven was holding at 125F. Operator adjusted and temperature increased to 135F an above.

Correct By: Corrected At Time Of Inspection

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-501.12, C: Cutting Surfaces

Observed cutting board surfaces with heavy scoring, per operator non-tcs foods are cut. Provide and maintain a cleaning of the cutting to remove all scores. Ensure to wash, rinse and sanitize surfaces.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

Observed organic build-up accumulation on surface of equipment wall junctures transitions between equipment, walls, & flooring. Clean and maintain a cleaning schedule to remove all organic accumulation daily.

Correct By: Corrected At Time Of Inspection

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage

Observed wastewater valve open and wastewater discharge to the exterior of the mobile food establishment to the ground. Operator closed the wastewater valve.

Correct By: Corrected At Time Of Inspection

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

~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.

Per operator, the cook cools down potatoes to prepare fried potatoes taco. Those prepared tacos were observed in the reach-in refrigerator cooling down. No cooling down of cooked foods allowed in the mobile food establishment. Operator voluntarily discarded foods items. Items were embargoed.

~MCEHC Chap. 8, Sec. 3, Reg. 7c, 8e, 9f; The name and/or vehicle number not indicated on both exterior sides & rear of the vehicle in letters of contrasting colors and at least 3” high and a minimum of 3/8” wide.

The business name on the back of unit is faded and hard to read. Provide a business name on at least 3" letter high by 3/8" wide.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 3 Priority, 2 Priority Foundation violations on this inspection.

No County legal action will result from this inspection.

Inspection report emailed and verified received by Hector Lopez.

Inspection conducted at Southern Ave & 48th St, Phoenix, AZ, during a route.

Core-2-102.12(A), C: Certified Food Protection Manager
Provide a copy of the certified food manager certificate.

At Office: No,Award: Not Participating,Embargo Lbs: 26,Food Handler Cards: 0,Food Manager Licenses: 0,Number of Employees: 2,Printed In Spanish: No,Review Complete: CHECKED,Revoke / Suspend: No,Signer: Hector Lopez

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.