Inspection Report
Industrial Catering
2121 W MCDOWELL RD PHOENIX AZ 85009
MF-21-0020
Mobile Food Annual - MF Type 3
Mobile Food Routine Inspection
5/15/2024
Not Participating
1
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.
Observed case of orange soda bottles in handwash sink basin at beginning of inspection. The handwash station shall be maintained so accessible at all times and not used for other purposes than handwashing. Items were removed at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-202.15, C: Outer Openings, Protected
Observed two overhead protective screens above handwash station in disrepair. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Please correct prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe
Observed raw steak stored in to-go grocery bags in reach-in refrigeration unit. . Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Food items were embargoed at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-202.11, C: Light Bulbs, Protective Shielding
Observed overhead light fixture without protective shield above flat top grill. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Please correct prior to next routine inspection.
Correct By: Correct Prior To Next Routine 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 raw steak, raw beef, raw chicken, raw jalapeno and cheese sausages, shredded monterey jack cheese, raw hamburger patties, raw hot dogs, sliced cheese and french fries with temperatures ranging from 38*F-41*F stored in reach-in refrigeration unit. It is unknown how long the food items had been in the refrigeration unit. Excessive steps such as carry over shall not occur on the mobile food unit. Food items were embargoed at time of inspection.
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection.
Inspection conducted in field at MVS commissary.
Emailed report to operator at time of 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-Form-181
At Office: N,Award: Not Participating,Embargo Lbs: 43,Food Handler Cards: 0,Number of Employees: 0,Number of Samples: 0,Revoke / Suspend: N,Signer: Leo C.,Water Sample: N
"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.