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 beef being stored above cooked beef, onion and peppers in bottom of prep table. Person in charge moved to bottom shelf at the time of inspection. Raw animal products must be stored below or away from ready-to-eat foods to prevent cross contamination. Handout provided.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 rice noodles cooling at 84 *F on countertop. Person in charge stated noodles had been cooked at 11 am and discarded at the time of inspection. Hot foods must cool from 135-70 *F within 2 hours and from 70-41 *F within 4 hours to prevent bacterial growth. Handout provided.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.-----Observed cooked beef holding at 115 *F in container on counter in back of kitchen. Person in charge stated it had been made recently and is used for customer orders. Employee re-heated to 165 *F at the time of inspection. Hot foods for customer orders must be maintained at 135 *F or above to prevent bacterial growth. It is recommended to maintain the container on the grill, covered, with the heat on to maintain proper hot holding temperatures.

Toxic substances properly identified, stored, and used

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use-----Observed can of bug spray in corner underneath handwashing sink in back of kitchen. Employee discarded at the time of inspection. Pest control must be conducted by licensed pest control specialist to prevent contamination of the facility.

Approved thawing methods used

Core-3-501.13, C: Thawing-----Observed raw shrimp open air thawing next to wok line. Person in charge had employee move shrimp to prep sink and submerge under cold running water. Foods must be thawed under refrigeration or submerged under cold running water so that they do not go above 41 *F to prevent bacterial growth. Handout provided.

Contamination prevented during food preparation, storage & display

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises-----Observed bagged meat and other foods being stored on floor in walk-in freezer. Person in charge will organize freezer so everything fits on the shelves. Food must be stored at least 6 inches above the floor to prevent contamination.

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

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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 small wooden bowls with cracks, chips and damaged surfaces being used for storing food. Employee will remove these bowls and replace prior to re-inspection on 9/27/19. Food contact surfaces must be maintained in smooth and easily cleanable condition to prevent buildup of food debris and contamination.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions-----Observed heavy buildup of grease and food debris on walls and floor behind wok line. Buildup of food debris was also observed on container rims and container sides in dry storage. Microwave in the back of kitchen was also observed with considerable amount of stuck on food debris. Person in charge will conduct a thorough deep cleaning of the facility including walls, floors, ceilings, equipment, storage containers, floor drains, hoods and any other areas where food debris has accumulated.