Inspection Report

Business Name
Raffaele's Gourmet

Business Address
4535 W VAN BUREN ST PHOENIX AZ 85043

Permit Number
MF-06-0029

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
8/14/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed french fries, raw eggs, shredded monteray jack cheese, cooked rice, raw beef chorizo, hot dogs, sliced ham, raw bacon, sliced cheese, cooked hamburger patties, and cooked shredded beef stored in sole reach-in refrigeration unit with temperatures ranging from 45.4*F to 65.7*F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. It is unknown how long food items have been in refrigeration unit. Food items embargoed at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Observed french fries, raw eggs, shredded monteray jack cheese, cooked rice, raw beef chorizo, hot dogs, sliced ham, raw bacon, sliced cheese, cooked hamburger patties, and cooked shredded beef stored in sole reach-in refrigeration unit with temperatures ranging from 45.4*F to 65.7*F. The ambient temperature of the refrigeration unit measured 78.3*F. Inadequate amount of refrigeration for the amount of TCS food on premises. It is unknown how long food items have been in refrigeration unit. Food items embargoed at time of inspection. Mobile food unit was taken to onsite mechanic at time of inspection and refrigeration unit then measured 41*F.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: Observed multiple cockroaches in various stages of life throughout mobile food unit. Premise shall be maintained free of insects, rodents and pests. Person in charge stated he will have the mobile food unit fumigated prior to next routine inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Observed french fries, raw eggs, shredded monteray jack cheese, cooked rice, raw beef chorizo, hot dogs, sliced ham, raw bacon, sliced cheese, cooked hamburger patties, and cooked shredded beef stored in sole reach-in refrigeration unit with temperatures ranging from 45.4*F to 65.7*F. It is unknown how long food items have been in refrigeration unit. Excessive steps such as carry over shall not occur on the mobile food unit. Food items embargoed at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.

"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.