Inspection Report

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: PIC did not know when food had been purchase or placed in unit, or what holding temperatures were required for hot and cold TCS Foods. PIC was given education and educational material at time of inspection. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Corrected at time of inspection.

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: No CFPM present at time of inspection. At least one 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:

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 were present at hand sink at start of inspection. 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.PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

5-204.11 - Priority Foundation: Handwashing Sinks - Location and Placement. 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 was observed at start of inspection blocked by large evaporative cooler and sink drain covered by pan lid. 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, meaning they may not be blocked or used for other purposed. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: PIC did not have hand soap at hand sink at start of inspection. Soap was taken by PIC from dishwashing station until inspector was able to find hand soap elsewhere in mobile unit. 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

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 raw pork and beef placed in reach in refrigerator above RTE items included cooked pork. 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. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: PIC did not have an approved sanitizer on site at time of inspection. Sanitizer solution reported at 0ppm chlorine or Quat and was identified as degreaser-water mix. Unit did not have sufficient capacity to sanitize food contact surfaces at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Employee was able to retrieve additional sanitizing solution at time of inspection from nearby store. 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 bacon (63°F), shredded mozzarella (57°F, 64°F), raw beef (59°F), raw pork (45°F), cooked pork (54°F), and cooked potatoes (71°F), all in reach in refrigerator reporting above 41°F. PIC could not confirm when items had gone out of temperature. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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 unit reach in refrigerator reporting at 64°F at time of inspection. 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. All TCS food inside refrigerator were discarded for improper cold holding at time of inspection.Corrective Action: Correct at once.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: PIC did not have thermometer on unit at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: PIC did not have any test strips or alternate sanitizer solution testing devices present at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 8n, 9s - MF Type II and Type III-Wastewater holding tanks shall be emptied into an approved sewage disposal system. Addl Notes: PIC stated they had waste haulers come and remove the waste from the truck to an unapproved location rather than moving the truck to the commissary. Per MCEHC, Wastewater holding tanks shall be emptied into an approved sewage disposal system. Instructed PIC to ensure the truck is able to move to the commissary for wastewater services. Corrective Action: Correct at once.

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: Observed unit taking water for freshwater tank from nearby outdoor hose connection at local tire shop. Per MCEHC, Mobile food establishments shall not connect to water or wastewater systems except during servicing operations at a commissary or as approved by the Department. Instructed PIC to cease using water from the tire shop and only obtain freshwater from permitted food facility or approved commissary. PIC was also instructed to obtain a commercial grade drinking water hose to fill their freshwater tank. Unit was closed and made to return to commissary at time of inspection. Corrective Action: Correct at once.

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: PIC confirmed that the unit does not move to the commissary; a waste hauler comes and removed the wastewater and takes in to an unnapproved dumping site. Water was taken from nearby tire shop and all servicing happens on site. Per MCEHC, 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. All waste must be dumped at an approved commissary facility after every day of service. Corrective Action: Correct at once.