Inspection Report
Ralph's Snack Bar
4535 W VAN BUREN ST PHOENIX AZ 85043
MF-18-0393
Mobile Food Annual - MF Type 3
Mobile Food Routine Inspection
2/14/2024
Not Participating
2
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash.
Employee was handed trash from the outside of the unit. Without washing their hands with the same gloved hand, the same employee touched a ready to eat fries. Employee discarded the plate of fries and washed their hands and donned new gloves to correct.
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.
Priority Foundation-2-301.15, Pf: Where to Wash.
Observed an employee washing their hands in the three compartment sink. Employees shall wash their hands in the dedicated handwashing sink only. Employee washed their hands in the handwashing sink to correct.
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.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet.
There was no hot water at the sole handwashing and 3-compartment sink in the establishment. There shall be 100°F through a mixing valve or combination faucet at all times when the unit is in operation. Please correct and submit the unit for reinspection at 1645 E Roosevelt Street within 24 hours. If not corrected within 24 hours the permit will be suspended.
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.
Correct By: Correct Prior To Reinspection
Violation #: 22
Repeat Violation
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding.
Observed sliced tomatoes, sliced lettuce, carne asada, chicken and pork with internal temperatures between 51*F and 81*F at the time of the inspection. Except during preparation and cooking all TCS food shall be maintained at 41°F or less. Second consecutive violation.
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.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 40
Description: Personal Cleanliness
Comments:
Core-2-401.13, C: Use of Bandages, Finger Cots, or Finger Stalls
There was an employee working on the food line with a bandage on their finger that was not covered with a glove. An impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single-use glove. Employee washed their hands and covered the area with a single-use glove. Employee also excluded themselves from touching any exposed food by changing tasks.
Correct By: Corrected At Time Of Inspection
Comments/Details
Inspection conducted at TSMC.
Inspection rights signed by P.R.
Inspection report emailed to verified email
A pattern of non-compliance for Priority Violation - 3-501.16(A)(2) and (B) has been noted during this inspection. The person in charge declined the opportunity to attend the Department’s Active Managerial Control Class.
No County legal action will result from this inspection.
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[1]Form-181
Signer: P.R.,Award: Not Participating
"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.