Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: 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. Observed raw egg stored above cooked pork and raw vegetables in the walk-in refrigerator, Observed raw chicken stored above raw pork, raw fish stored above fruits in the walk-in refrigerator. Provided Chinese food storage chart and discussed the importance of proper food storage to prevent cross contamination. Manager moved the above food items to proper shelves.

Food-contact surfaces: cleaned & sanitized

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. knives and can opener had heavy food debris accumulated on surface at time of inspection. Manager removed the knives and can opener and took to 3 compartment sink to wash, rinse and sanitize

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed cooked egg stored at service counter measured at 77*F in the kitchen; observed garlic in oil stored at cook line measured at 78*F in the kitchen; observed cooked soup stored at cook line measured at 77*F in the kitchen, manager stated the above food items were put out from walk-in refrigerator one hour prior to the inspection. Manager put the above food items to walk-in refrigerator for fast cooling. All TCS foods held cold must be held at 41'F or below at all times.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. Observed cooked pork in the walk-in refrigerator and cooked eggrolls and BBQ pork in the prep cooler without date marking, manager stated the above food items were prepared two or three days prior to the inspection. Discussed date marking parameters with manager. Manager properly date marked food items at time of inspection.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling. Observed skin therapy cream stored at service counter with food. Instructed manager to store medicines away from food and food prep areas to avoid the potential for cross contamination. Bottle was removed at time of inspection.

Approved thawing methods used

Core-3-501.13, C: Thawing. Observed frozen fish thawing without water running in the kitchen. Manager turned cold running water on at the time of inspection. Discussed proper thawing procedures with the manager. Provide Chinese handout of thawing method. All thawing must occur under cold running water or under refrigeration.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe. Observed Food stored directly in non-food grade plastic bags in walk-in cooler, prep cooler and walk-in freezer. Instructed manager to maintain all food items in food grade storage containers, bags or wraps. Owner removed food items at time of inspection.