Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties... During inspection there were multiple cooling/cold holding violations and person in charge (PIC) failed to notice or acknowledge that their employee had both caused and also failed to correct violations more than once with the same food items during the inspection. PIC failed to address equipment misfunction or direct employees to protect food. Please ensure manager portrays food safety knowledge to employees and monitors kitchen operation to prevent contamination.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: 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... Handsink in kitchen area was blocked with prep carts and equipment at time of inspection, handsinks was cleared at time. Please ensure all handsinks are clean and accessible at all times.

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 various to-go containers of cooked noodles being stored on top of cooler at ambient temperature (75 degrees F) in prep area, employee said they had been there for over an hour and moved items to cooler at time. Please ensure all time/temperature controlled for safety (TCS) food items are maintained at 41 degrees F or below to prevent rapid bacteria growth.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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... Observed large covered containers of cooked pho broth cooling on floor below prep table, items measured between 100-120 degrees F. Employee said items had been cooked recently and were put there to cool, had items moved to cooler at time. Please ensure all food items are cooled in a cooler after they have reached 135 degrees F. 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... Prep table near front measured 58 degrees F ambient temperature with min/max thermometer, PIC said this unit is normally just used for non-TCS food items but was being used to cool noodles and thaw meat at time. TCS food items were moved to working cooler at time. Please ensure all cooling equipment is capable of maintaining food items at 41 degrees F or below.

Approved thawing methods used

Core-3-501.13, C: Thawing... Observed package of frozen meatballs thawing at ambient temperature under handsink, had item moved to cooler at time. Please ensure food items are thawed under cold running water or refrigeration.

Contamination prevented during food preparation, storage & display

Core-3-305.12, C: Food Storage, Prohibited Areas... Observed strainer filled with cooked noodles sitting on chest freezer in splash range of roof leak from recent rainstorm, had item moved to a cooler at time. Additionally, observed frozen meatballs and containers of cooked broth being stored on floor below sink and prep table in kitchen area. Please ensure all food items are stored in a safe place that is protected from contamination.

Non-food contact surfaces clean

Core-4-602.13, C: Nonfood Contact Surfaces... Observed door and edges of doors on chest freezers to have large accumulation of dark liquid and debris, please ensure all equipment is cleaned at a frequency to prevent such buildup.