Inspection Report

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: The person in charge was not able to provide food protection manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: 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. Addl Notes: At the time of inspection, a large immersion blender blade with food debris was observed stored in the handwash sink. An employee removed the blade from the hand wash sink and placed it in the 3-compartment sink to be properly washed rinsed and sanitized. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: There is a buildup of grease and food debris on the sides of the cooking equipment and the table used to store the equipment at the cookline. Clean and maintain clean. Corrective Action: Correct prior to next routine inspection.

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: No water available in the freshwater tank for use in the establishment. Water was being provided through hookup to water system outside of the mobile food establishment from neighboring property. Manager informed to report to commissary to obtain water for freshwater tank. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: There is a buildup of grease and food debris on the walls and floor at the cookline. Clean and maintain clean. Corrective Action: Correct prior to next routine inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 1(a)(4) - Mobile Food Type III is not operating as classified. Addl Notes: The mobile food establishment is going above and beyond the scope of their permit by having a storage container with numerous upright refrigerators and a coffin freezer used to store raw chicken, beef, eggs and pork, along with cooked birria, cheese, hot dogs, and vegetables. Also, there were numerous dry food items including cans of food, cornstarch, containers of beans, hamburger buns, tortillas, oil and sugar, in addition to pans, pots and various food equipment items. Owner informed that all refrigerators/equipment must be removed, and all food storage and preparation must take place in the mobile food establishment and ahead of time at commissary. Corrective Action: Correct prior to re-inspection.

MCEHC Chap. 8, Sec. 3, Reg. 9q - MF Type III-Mobile food establishments shall not connect to water or wastewater systems except during servicing operations at a commissary or as approved by the Department. Addl Notes: At the time of inspection, the mobile food establishment was hooked up to an outside water source through multiple hoses and pvc line with water being dispensed through a pressure nozzle at the 3-comartment sink. Per owner, the water is coming from the neighboring property. Owner disconnected from external water source. Owner informed that water must be obtained at the commissary for in the mobile food establishment. Corrected at time of inspection. Also, the wastewater for the mobile food establishment was being disposed of through a secondary wastewater line into a hub drain outside of the mobile food establishment with wastewater ponding in the area around the hub drain. Owner closed the wastewater line during the inspection. Clean and sanitize area prior to re-inspection.

MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: No commissary visits logs present for review. Ensure commissary visit logs are onsite and available upon request.

MCEHC Chap. 8, Sec. 3, Reg. 5b - Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Addl Notes: Establishment is not reporting daily to commissary. Food is being delivered and stored in a the shipping container on site and water and wastewater is being obtained and disposed of at the area of of operation. Corrective Action: Correct prior to re-inspection.

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: Containers of cooked food including birria, ground beef, cooked pork, cooked rice, and carne asada per manager cooked and cooled in the mobile food unit on Monday and Sunday, and a container of chicken cooked in the morning and cooled were all held for service in the refrigerated prep table. All items embargoed. Manager informed that no cooling and carry over can take place in the mobile food establishment. Corrected at time of inspection.