Inspection Report
Ralph's Snack Bar
4501 W VAN BUREN ST PHOENIX AZ 85043
MF-10-0298
Food Establishment - Commissary
Mobile Food Routine Inspection
12/5/2023
Not Participating
5
Completed
Violations
Violation #: 13
Description: Food in Good Condition, Safe and Unadulterated
Comments:
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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.
Observed heavy mold accumulation on #865 burritos, #833 mac & cheese, #803 sour cream, cantaloupes, and grapes. Operator voluntarily discarded all foods items. Food was embargoed.
Correct By: Corrected At Time Of Inspection
Violation #: 15
Description: Food Separated and Protected
Comments:
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.
Observed #813 raw beef stored over ready to eat chicken tender strips inside the walk-in chiller refrigerator. Observed #813 raw beef stored over ready to eat cheese. Operator removed ready to eat chicken tender and ready to eat cheese to a different area at a higher location inside the refrigerator.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Observed wrapped food item on baking sheets which had thick wet card-board debris material on the sheets inside the walk-in refrigerator. Operator removed all baking sheets from use and were placed to be washed, rinsed, and sanitized.
Correct By: Corrected At Time Of Inspection
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: Cooling. 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.
Observed the following tcs foods cooling down inside the walk-in refrigerator (milk-type baskets wrapped in clear film) for an unknown amount of time, per person in charge. # 865 cooked rice 44F, cooked al pastor 45F, cooked bean burritos 45F, cooked sausages 44F. #857 cooked head 56F. #825 cheese 62F, cooked beans 53F, raw chicken 59F, cooked rice 76F, cooked al pastor 55F, cooked ground beef 70F. #857 cooked rice 57F, cooked al pastor 52F, cooked beef patties 58F, cooked beans 69F, #787 cooked Al pastor 79F-101F, cooked beans 70F-100F, cooked beef patties 83F, cooked rice 90F, cooked carne asada 71F, nacho cheese 77F. # 859 nacho cheese 89F, cooked beef head 99F, cooked ground beef 92F, cooked potatoes 112F, cooked chicken 84F, cooked beans 89F, cooked al pastor 95F. #813 cooked burger 59F, cooked beans 81F, cooked carne asada 67F, cooked chicken 73F, cooked rice 70F, cooked beef head 82F, tuna 44F, egg salad 46F, nacho cheese 51F, cooked chicken 50F, burritos 55F, hot dogs 52F, grilled chicken 48FF, shredded cheese 52F, breaded chicken 50F, chicken tenders 48F, hash browns 45F. Operator voluntarily discarded all tcs foods items. Tcs food were embargoed.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.
Observed beef/chicken fajitas being cooled down in the walk-in freeze wrapped in a clear film. Operator removed film and cooled down in an open form. Other tcs foods were being cooled down in film wrapped containers stored on the middle to bottom shelves of the walk-in refrigerator. Ensure all cooling is done in an open form allowing air to flow in shallow pans.
Correct By: Corrected At Time Of Inspection
Violation #: 49
Repeat Violation
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-602.13, C: Nonfood Contact Surfaces
Observed trash debris inside the walk-in cooler #2. Remove all debris.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st
Violation #: 52
Description: Sewage and Waste Water Properly Disposed
Comments:
PRIORITY VIOLATION-5-402.13, P: Conveying Sewage
Observed large amount of pooling wastewater at the wastewater drain at the exterior portion of commissary property located in the southwest section of the commissary. The wastewater pooling is discharge wastewater from their mobile food units. The wastewater is not draining in that area, the wastewater is draining adequately in the other 3 drain areas. Fix wastewater pooling and ensure all drains flow adequately. Re-inspection within 24 hours.
Correct By: Correct Prior To Reinspection
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability
in the small walk-in freezer, north of the ice-machine, observed floor in disrepair. Repair flooring. In the south walk-in refrigerator #2, observed ceiling in disrepair. Repair ceiling. ensure finished material are smooth, easy to clean, durable and non-absorbent
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Observed gap at the condensation water lines inside the walk-in refrigerator #6. and salsa walk-in cooler. Repair and seal all gap. Ensure finished material is smooth, easy to clean, durable and non-absorbent..
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-303.11, C: Intensity-Lighting
Observed lights are in disrepair in walk-in cooler #0, #2, and chiller room. Provide adequate lights through out the establishment.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
No County legal action will result from this inspection.
Inspection report emailed and verified received by Fernando Olmos.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Inspection conducted with RS 910
At Office: No,Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 99,Food Handler Cards: 1,Food Manager Licenses: 1,Number of Employees: 4,Printed In Spanish: No,Review Complete: CHECKED,Revoke / Suspend: No,Signer: Fernando Olmos
"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.
| 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.