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: 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 is to obtain a CFPM certificate prior to next inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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: Observed PIC throw away empty chicken nugget packaging in trash can while touching inside of trash can and then continue to move around RTE foods. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee was stopped and properly washed hands at handwash sink 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 raw meat on bottom shelf of fridge reading 64-66°F, and bacon at 61°F along with bacon wrapped hot dogs at 58°F on the shelf above the raw meat. In another cold holding unit were sliced tomatoes at 55°F, diced tomatoes at 49°F, and two pans of shredded Monterey cheese at 52°F and 51°F respectively. Per PIC, these items had been placed in the cold-holding unit 30 minutes prior to the inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 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. PIC removed out of temperature meats, tomatoes and shredded cheese to a freezer to rapidly cool. 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 fridge in rear of unit across from open grill reading at 53°F with min/max thermometer after 20 minutes. 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. Foods held in fridge were moved to functional freezer and other refrigerator to rapidly cool and min/max thermometer was placed back into unit, reading 33°F after approximately 45 minutes. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed door leading to outside of unit left open, allowing flies to enter the unit. Operators must keep outside openings closed at all times to prevent insects and rodents. PIC closed door and is to keep the door closed or install a 16 mesh screen to ensure proper containment for the inside of the unit. Corrective Action: Corrected at time of inspection.

Violation #: 47

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

Comments:

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe

Addl Notes: Observed bacon-wrapped hot dogs inside of a plastic grocery bag stored in a fridge. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC removed bacon-wrapped hot dogs from plastic grocery bag to properly store in food grade container. Corrective Action: Corrected at time of inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 9e - MF Type III-All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Addl Notes: Observed cold-holding unit with condiments outside of mobile unit for customer self-service as well as crock pot on service table. All equipment for mobile units must remain inside of permitted unit and additional equipment is considered outside the scope of the permit. PIC is to discontinue use of extra equipment outside of unit. Corrective Action: Correct prior to next routine inspection.

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: Observed no Commissary Logs upon request at time of inspection. Operators are to keep logs on the mobile units at all times to ensure that regular visits are taking place. PIC is to keep commissary logs on mobile unit. Corrective Action: Correct prior to next routine inspection.