Inspection Report

Business Name
Ralph's Snack Bar

Business Address
4535 W VAN BUREN ST PHOENIX AZ 85043

Permit Number
MF-17-0650

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
10/16/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

Observed numerous out-of-temperature TCS foods, such as raw bacon, deli ham, and sour cream in primary refrigerator with internal temperatures from 52-70 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection for other violation. See embargo form. Items were located in only refrigerator on the unit, which was not holding cold. Corrective Action: Corrected at time of inspection.

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.

Violation #: 33

Repeat Violation

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: Ambient air temperature of only refrigerator on unit was measured at 71'F at start of inspection with out-of-temperature TCS food inside. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Technician onsite repaired unit to attain proper cold-holding temperature. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Violation #: 47

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

Comments:

4-501.12 - Core: Cutting Surfaces Addl Notes: Cutting board at prep-style refrigerator was observed to be heavily scored and not in good repair. Ensure cutting surfaces are maintained in good repair so they are smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed numerous sour cream containers being used for storage of other TCS foods. Ensure food containers are durable enough to withstand repeated cleaning. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: 3 of 4 sets of overhead light fixtures were not equipped with protective covering. Please ensure adequate light is provided in all food handling areas and that light fixtures are equipped with protective shielding to prevent injury or contamination of clean food and utensils. Corrective Action: Correct 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: Establishment was observed carrying over TCS foods for next-day service, including raw eggs, sour cream, cooked pinto beans, and raw bacon. TCS foods may not be carried over for next-day service. Establishment was observed cooling down several TCS items, including cooked hamburger, cooked chicken, and cooked rice. Cooling may not be conducted on Mobile Food Units. Person in charge (PIC) voluntarily discarded items. See embargo form. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Inspection report e-mailed.

"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.