Inspection Report

Business Name
Ralph's Snack Bar
Business Address
4535 W VAN BUREN ST PHOENIX AZ 85043
Permit Number
MF-19-0022
Permit Type
Mobile Food Annual - MF Type 3
Inspection Purpose
Mobile Food Routine Inspection
Inspection Date
10/5/2023
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 paper towels available for drying hands. Operator obtained paper towels at time of inspection.

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 stored inside the reach-in refrigerator for an unknown amount of time; American cheese 62F, sliced cheese 71F, red salsa 68F, spicy chicken patty 58F, hot dog franks 57F, ,uncooked bacon 79F. Operator voluntarily discarded the foods items. Foods 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 reach-in refrigerator was holding at 68F along with tcs foods out of temperature. Operator took the unit to get fixed, temperature decreased to 41F. Ensure to maintain at 41F at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability

No cold water comes out of the faucet of the 3-compartment sink. cold water handle was fixed at time of inspection.

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.

Observed cooked hot foods being cooled down inside the reach-in refrigerator to be held for the next service day, cooked rice, cooked chili beans, red chili beef, nacho cheese and hamburger patties. Operator voluntarily discarded the foods. Items were embargoed.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 3 Priority Foundation violations on this inspection.

No County legal action will result from this inspection.

Inspection was conducted at 4501 W Van Buren St, Phoenix, AZ 85043

Inspection report email and received verified by Fernando Olmos.

Core-2-102.12(A), C: Certified Food Protection Manager
No certified food manager protection available onsite. Provide a certified food protection manager.



At Office: N,Award: Not Participating,Embargo Lbs: 44,Printed In Spanish: N,Revoke / Suspend: N,Signer: Nicole Manrique

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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