Inspection Report

Business Name
Makulat Alsham LLC

Business Address
5757 N CENTRAL AVE PHOENIX AZ 85012

Permit Number
MF-22-0876

Permit Type
Mobile Food Annual - Mobile Annual Event Food Establishment

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
5/2/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-203.11 - Priority Foundation: Handwashing Sinks - Numbers and Capacities. 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. Addl Notes: Temporary handwashing sink was not fully set up at start of inspection. Upon inspector arrival, observed PIC finish assembling handwash station with catch bucket and soap and washing hands. Employees had been observed cooking and preparing food with gloved hands prior to sink assembly. Paper towels were not brought until inspector requested them. Functional and sufficient handwashing facilities are required on site at all time of operation. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection. 2nd Repeat Violation.

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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. Addl Notes: Handwashing sink potable water observed reporting below 100°F at time of inspection. Operator said they had not use hot water because of the warm weather. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Instructed operator to use on site heating facilities to prepare hot water for sink going forward. Corrective Action: Corrected at time of inspection.

6-301.12 - Priority Foundation: 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. Addl Notes: Paper towels were not present at sink at start of inspection. PIC brought paper towels to sink at inspector request. Corrective Action: Corrected at time of inspection.

Violation #: 19

Description: Proper Reheating Procedures for Hot Holding

Comments:

PRIORITY VIOLATION-3-403.11 - Priority: Reheating for Hot 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/4618/AMC-Toolbox---Reheating.

Addl Notes: Observed rice and chicken reporting in hot holding table at 120°F and 136°F. Upon asking PIC when items were placed in table, PIC said that rice had been removed from iced cooler and directly placed in hot table 1.5 hours prior. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Hot holding tables are not sufficient for reheating items for service. Chicken was reheated on grill for service, and rice was discarded at time of inspeciton. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Rice on hot holding table was observed reporting at 120°F. Upon asking PIC when rice was prepared. PIC explained rice had been prepared at 2:30-3am (roughly 6 hours prior) then directly placed in ice cooler and transported to event before being place in hot holding table at 8am. No reheating of rice occurred at any point, and cooling temperatures were not taken. From 2:30am-9am, temperature of rice could not be accounted for. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Cooling is not permitted for mobile food units. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of 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 cut tomatoes(53°F), cut lettuce (56°F), and yoghurt spread (60°F) in pan with ice all reporting above 41°F at time of inspection. 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. PIC confirmed items had been removed form ice in cooler roughly 2 hours prior and placed at prep table (in sun). Items were immediately moved back to cooler and packed with ice to rapidly return to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-101.17 - Core: Wood, Use Limitation Addl Notes: Operator was observed using wooden cutting boards for cutting cooked meat at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Wood and wood wicker may not be used as a food-contact surface Corrective Action: Correct prior to next routine inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: PIC confirmed rice had been cooked and then immediately placed in ice chest during transportation to cool prior to arrival at market. Per MCEHC, Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. Rice was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

@MF2500030 Roadrunner Farmer's Market
No County legal action will result from this inspection.

"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.