Proper eating, tasting, drinking, or tobacco use

Core-2-401.11, C: Eating, Drinking, or Using Tobacco---observed water bottles with twist off caps on various location through out kitchen's --- please use cups with lids and straws and set all at a designated area for employees.

Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. Observed male staff changed out gloves without practice hand washing first, owner's husband touched raw chicken then wiped on the dried cloth at the wok's cooking section, he was also observed not practice hand washing before touching touching items inside line refrigerator...Please remember to wash hands immediately right after handling raw meat products. Addressed violation with owner --- owner instructed everyone to practice hand washing immediately.

No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. Observed owner transferred green lettuce from the prep table to inside refrigerator touching lettuce with her bare hands --- please use gloves when handling ready to eat food ---addressed health code violation at time, practice has been discontinue upon inspection.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. Excessive black residues coated on the white manifold inside ice maker machine where ice falling down .... addressed health code violation with owner --- please clean this section thoroughly prior to re-inspection.

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. Green lettuce noted on prep table at 76 degree F, raw chicken, pork, beef and cooked chicken breast at the top cold table at the line noted at 50 degree F.---curry sauce, beansprouts, cooked chicken at the top cold table unit to the right probed in the range of 48 degree F. --- These items rise in temperature due to both units not operated at required temperature ---, Raw meat items are now covered with ice bags to temporarily holding temperature till units are repaired, curry sauces had been transferred back to walk in cooler at time of inspection. Beansprouts had been discarded at time.

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. Curry sauce in walk in cooler noted without date marked --- please keep a made date on these items as soon as the items were made for a total of 7 days. --- owner instructed staff to place date on all curry buckets upon inspection.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: 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. Both line refrigerators operated in the range of 54-56 degree F. (one on the left ambient air noted at 56 degree F, one on the right ambient air noted at 54 degree F. )--Please restore to 41 degree F. or less by re-inspection.

Thermometers provided and accurate

Priority Foundation-4-203.11, Pf: Temperature Measuring Devices, Food-Accuracy---thermometer for checking TSF food items at the line not available ---Please provide one by re-inspection.

Insects, rodents, & animals not present; no unauthorized persons

Core-6-202.15, C: Outer Openings, Protected---back receiving door's self closing device noted broken. Please repair as soon as possible.

Toilet facilities: properly constructed, supplied, & cleaned

Core-6-202.14, C: Toilet Rooms, Enclosed---customer's restroom door's self closing device noted not in operation. Please install a self closing device to the women's restroom as soon a possible.

Garbage & refuse properly disposed; facilities maintained

Core-5-501.12, C: Outdoor Enclosure, Durable and Cleanable---outside dumpster noted opened --- please close lids after using.