New China Buffet
Permit ID: FD-09871
Permit Type: E & D
2939 N 24th St Phoenix 85016
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
07
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
Observed employee slicing Ready to Eat (RTE) washed oranges with bare hands. Employee stated the sliced oranges were to be placed on the buffet line. Employee discarded oranges (see embargo form). Please ensure hands are washed per code and employees do not contact exposed RTE foods with bare hands, suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment should be used.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance
Observed hand wash sink located by the ice machine with a container in the sink. PIC removed container at time of inspection. Please ensure hand wash sink is maintained so accessible at all times, and not used for other purposes than handwashing.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling
Observed various deep trays with 4 layers of fried egg rolls with cabbage filling inside the walk in cooler as well as inside the reach in cold holding unit by the fryers at internal temperatures ranging from 44F-54F. PIC stated the egg rolls were prepped and fried the day before and then placed inside the walk in cooler to cool down. PIC discarded egg rolls (see embargo form). 2ND CONSECUTIVE VIOLATION
Cooling must occur within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. TCS food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less.
Please ensure proper cooling is occurring and proper cooling methods are used.
Acceptable methods include:
Placing food in shallow pans.
Separating the food into smaller or thinner portions.
Using rapid cooling equipment (i.e. a blast chiller).
Stirring the food in a container placed in an ice water bath.
Using containers that facilitate heat transfer.
Adding ice as an ingredient.
Other effective methods.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded
Observed a tray with fried shrimp inside a reach in display cold holding unit by the fryers. PIC stated the fried shrimp was served as part of their dinner menu the day before and the tray contained leftovers. Per PIC, all TCS food in their buffet lines are under time as a control. Procedure and logs were reviewed at time of inspection. PIC discarded fried shrimp (see embargo form). Provided time as a control guidance document in Spanish.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-202.15, C: Outer Openings, Protected
Observed door in the back area propped open to the exterior upon arrival at establishment. PIC closed door. Discussed with PIC importance of keeping doors closed in order to protect establishment from weather and entry of pests/animals. 2ND CONSECUTIVE VIOLATION
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # [18], [code reference: 3-501.14], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Provided a cooling methods handout in Spanish to PIC. No County legal action will result from this inspection.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
