Inspection Report

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Predefined Comment: 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. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection. Predefined Comment: PIC provided soap for handwash sink at time of inspection.

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: Hand wash handle for hot water was in disrepair, and no hot water was available at the hand wash sink. Repair and ensure hot water is at 100F at the hand wash sink. Corrective Action: Correct within 24 hours.

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: No paper towels at the hand wash sink. Operator provided paper towel at the hand wash sink. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed al pastor trompo on vertical spit cold holding inside the reach-in refrigerator, while leaking pork juice marinade onto packages of hot dogs, lemons, bacon and containers of bacon wrapped hot dogs. Operator removed al pastor pork trompo to be cooked on the griddle. Operator removed packaged of hot dogs and bacon that were leaked on. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

Predefined Comment: Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection.

PRIORITY VIOLATION-7-203.11 - Priority: Poisonous or Toxic Material Containers-Container Prohibitions

Addl Notes: An open container of degreaser was observed stored in between ready to eat head of cabbage and whole onions. PIC move the degreaser to the chemical storage area.

Violation #: 47

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

Comments:

Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Predefined Comment: All food-contact surfaces must be smooth, non-absorbent, and easily cleanable.

4-501.12 - Core: Cutting Surfaces Addl Notes: Observed heavy scoring accumulation on the cutting board. Resurface cutting boards. 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: Observed a 275-gallon wastewater tote on a trailer tied to a van to collect the wastewater from the mobile food establishment wastewater tank. Report to the commissary daily to discharge all wastewater generated from the mobile food establishment and remove external wastewater tote. Corrective Action: Correct 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 log present for the mobile food establishment. Provide and maintain a commissary visits log to report to the commissary. Observed organic build-up accumulation surrounding the exterior and interior of the unit, provide and maintain a routine cleaning schedule.

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: Per PIC, they cook al pastor pork trompo on the vertical spit and cook it off in the outside of the mobile food establishment. Observed a vertical al pastor vertical spit inside the reach-in refrigerator. Observed equipment (griddle with a vertical rotisserie) to cook and conduct processes outside of the mobile food establishment. Discontinue outdoor food processes. PIC was instructed to only cook the al pastor pork trompo from inside the mobile food establishment. Provided guides on how to develop a written procedure to use Time As Control for the Al Pastor discard times. At the exterior of mobile food establishment, bbserved reach-in refrigerators to hold tcs condiments/salsas without any food protection. At the exterior of the mobile food establishment, observed equipment to vend bacon-wrapped hot dogs without a valid permit, only equipment was present at the time. Informed operator on how to apply for a Mobile Food Plan Review MF Type 2.

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: Per PIC, they are not reporting to the commissary. Report to the commissary to do daily services, like obtaining freshwater, discharging wastewater, and being mobile at all times. Corrective Action: Correct prior to re-inspection.