Ralph's Snack Bar

Proper Hot Holding Temperatures

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Addl Notes: Observed multiple TCS foods out of hot-holding temperature requirement, including carne asada at 129°F, chicharron (pork skins) at 128°F , and beans at 130°F. Hot water level was noticeably low, possibly contributing to low temperature. Per PIC, steam table was turned off during transit and had only been off for about 10-15 minutes. TCS foods being hot-held are required to be kept at 135°F or higher to avoid excess growth of bacteria. PIC voluntarily moved items over to griddle to reheat. Correction Action: Corrected at time of inspection.

Priority

Proper Cold Holding Temperatures

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 multiple TCS foods out of temperature in only fridge ranging from 46-66°F at time of inspection. Per PIC, foods had been in truck since first stop at 5AM day of service. 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 discarded some violating items (see Embargo list under Additional Info tab) while other items were to be thrown out at commissary (Embargo form written) and must be removed prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Priority

Adequate Handwashing Sinks, Properly Supplied and Accessible

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 a pan of cooked rice as well as multiple utensils being stored in hand sink, limiting accessibility and/or use at time of inspection. Facilities must be maintained in a condition that promotes handwashing, including keeping hand sink clear of any obstructions. PIC removed items to store in an appropriate location and will discontinue use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

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 only fridge on unit reading at 55.7°F then 59.0°F with inspector min/max thermometer. Operators are required to have at least one functioning fridge at all times of operation if TCS foods are being stored on permitted unit. PIC has ceased operations until the fridge is fixed on the unit and an immediate suspension is in effect. Fridge must be in working order by re-inspection. Corrective Action: Correct prior to re-inspection.