Inspection Report

Business Name
Ralph's Snack Bar #967

Business Address
4535 W VAN BUREN ST PHOENIX AZ 85043

Permit Number
MF-19-0186

Permit Type
Mobile Food Annual - MF Type 3

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
8/6/2026

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no CFPM certificate upon request. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC has been notified to keep CFPM certificate for at least one staff member during all times of operation. Corrective Action: Correct prior to next routine inspection.

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 TCS foods above cold-holding temperature requirement inside only fridge on unit, including milk on top shelf at 52°F and bacon on bottom shelf at 48°F. Per PIC, foods were placed in fridge around 7am this morning. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected 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 only fridge on unit reading at a temperature of 53°F after a min/max thermometer had been placed inside for 10 minutes uninterrupted. 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. After a second reading at 52.8°F with min/max thermometer and ten more minutes, the unit has been recognized as not at cold-holding capacity and therefore must be suspended until fixed. Corrective Action: Correct prior to re-inspection within 25 days of suspension date.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: Observed no thermometer in only fridge on unit. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. PIC must provide an ambient air thermometer and a probing thermometer for the unit prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed door to unit fully open and a large window on the back of the unit held open with a wooden dowel rod. Outer openings of a food establishment shall be protected against the entry of insects and rodents by keeping doors closed or installing 16-mesh screens. PIC closed window and has been notified that screens must be installed if they wish to keep windows open during service. Corrective Action: Corrected at time of inspection.

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Unit is immediately suspended due to cold-holding capacities violation.

"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.