Inspection Report

~MCEHC Chap. 8, Sec. 3, Reg. 9e; MF Type III is conducting outdoor cooking, processing, composing, compounding, preparing, grilling, storage, and/or service of food or beverages.>>>Observed salsa bar (salsa verde, cut limes, cut radishes, cut onions, cut cucumbers, cut onion/cilantro, and sliced cabbage) stocked with ice with a self closing lid and two coolers with ice and lids with bottles of salsa/open pans of food (cooked mushrooms, shredded cheese, salsa verde, bottled nacho cheese, bottled mustard, bottled ketchup, bottled guacamole, bottled salsa verde, and bottled salsa rojo) in them outside of the food truck. Person in charge was informed that all open food must be cooked, processed, composed, compounded, prepared, grilled, stored, and/or served from inside of the truck; no open food should be observed outside of the truck. Due to the food being in closed cold holding containers and all time/temperature controlled for safety foods had internal temperatures of 41*F and below all food was moved onto the truck. Discussed with person in charge preparing closed to go containers prepared at commissary and passing those out to customers upon request. *CORRECTED AT TIME OF INSPECTION*

Core-5-301.11 (B-C), C: Plumbing installed; proper backflow devices; Approved-Materials, Mobile Water Tank and Mobile Food Establishment Water Tank (durable, smooth, easily cleanable)>>>Observed residential hose hooked up to municipal water source directly connected and supplying water to the food truck's potable water tank. Person in charge was informed they must report to commissary daily when operating to supply potable water to the truck and to discharge waste; at the commissary they must use a food grade hose to supply water to the truck. The hose was disconnected at time of inspection. *CORRECTED AT TIME OF INSPECTION*

Core-2-102.12(A), C: Certified Food Protection Manager>>>At time of inspection none of the present staff were able to provide documentation verifying that they are a Certified Food Protection Managers. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. Correct by next routine inspection. *2ND CONSECUTIVE VIOLATION*

This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.

All food preparation and including grilling, barbecuing, cooking, displaying, serving, and storage must be done inside the Mobile Food Type III unit.

Mobile Food Type II and III units shall operate from a commissary or other fixed food service establishment and shall report at least daily to such location for all supplies and for cleaning and service operations. Permanent water connections must not be used to ensure that waste water produced does not exceed the capacity of the waste water tank.

Reviewed: discussed proper food storage

A copy of the inspection report was emailed.

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, pl



Award: A,Food Manager Licenses: 0,Signer: Sergio Hernandez