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 onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per PIC, one person has a CFPM for another establishment but cannot produce at this time. PIC instructed to bring a paper copy to keep on hand, keep a digital copy, and obtain more CFPM certifications for any other staff that may be present to ensure a CFPM is on staff at all times. 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: Observed no running water and no electricity to water pressure pump for hand sink. Facilities must be maintained in a condition that promotes handwashing. PIC was able to connect electricity and turn on water pump for hand washing capabilities. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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: Observed chlorine bleach sanitizer solution with no significant change in color to indicate sanitizer levels. PIC stated that bathroom sprayer bleach was used to create solution. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels, and that concentration should read between 50-100 PPM when testing with strips. PIC went to nearby store to obtain proper bleach and staff were shown how to create a proper mixture for consistent use. 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 cheese in a cooler with temperature of 60°F and salsa mixture with mayonnaise, and salsareading at 53°F. Per PIC, all foods were placed in coolers this morning around 8:30am. 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 voluntarily embargoed cheese and salsa mixture, as they were out of temperature for an unknown period of time. Corrective Action: Corrected at time of inspection, voluntary embargo.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 1(a)(3) - Mobile Food Type II is not operating as classified. Addl Notes: Cooking from raw, unapproved water source, and extra equipment. See following violations for details.

MCEHC Chap. 8, Sec. 3, Reg. 8f - MF Type II-The main food equipment and hand wash sink required for the operation of Mobile Food Type II food establishments shall be affixed together so as to be a single contiguous mobile unit. Addl Notes: Extra equipment (fryer and hot holding unit using propane) not attached to Type II cart. All equipment is required to be attached to the permitted unit, otherwise the operator is working outside the scope of their permit. PIC is instructed to communicate with the Department for requirements if planning to attach extra equipment, otherwise discontinue use. Corrective Action: correct prior to re-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 shrimp fried in oil, cooking from raw. Cooking from raw is prohibited onsite for Type II units and a food production permit is required to cook at commissary facility. PIC instructed to stop serving raw foods until food production permit is acquired or may continue only with precooked, prepackaged ingredients. Corrective Action: Correct at once.

MCEHC Chap. 8, Sec. 3, Reg. 5c - Mobile food establishments shall provide a commissary agreement to the Department upon request, at permit issuance or renewal, and as a part of the documents submitted during plan review for a new permit. Ice cream vendors that only sell or dispense individually packaged, commercially processed items are exempt from providing a commissary agreement. Addl Notes: Observed operator using an unapproved water source from their current location instead of commissary. Fresh water is to only be acquired at the commissary on file. PIC is to immediately discontinue use of unapproved water source and provide commissary logs to indicate that fresh water is being obtained from the commissary for each day of operation. Corrective Action: Correct at once.