Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Observed in use dish machine sanitizing with 0 ppm. Fix prior to re-inspection. Discussed importance of testing unit everyday with person in charge.

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 rice with internal temp of 60F. Person in charge stated that the rice was removed from walk-in but was unsure how long it has been out in the ambient temp. Rice was discarded at time of inspection. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5oC to 57oC (41oF to 135oF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 rice being held as time as a control without any procedures listed somewhere. Make a written procedure for holding TCS foods as time as a control prior to re-inspection.

Proper cooling methods used; adequate equipment for temperature control

Core-3-501.11, C: Frozen Food Observed foods in freezer not to be frozen. Fix prior to re-inspection.

Thermometers provided and accurate

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices Establishment does not have any probing thermometers on hand. Get a probing thermometer prior to re-inspection. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.

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

Core-6-202.15, C: Outer Openings, Protected Observed kitchen door propped open. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. Door closed during inspection.

Contamination prevented during food preparation, storage & display

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed container of cut onions stored on the ground. Discontinue this practice. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed several ceiling times and air vents to be very dirty. Discussed cleaning frequency with person in charge. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared.

Adequate ventilation & lighting; designated areas used

Core-6-303.11, C: Intensity-Lighting Observed very poor lighting in walk-in. Fix prior to reinspection. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up.Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.