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 employee handle bleach with gloved hands and then proceed to cook without washing hands. Employee had been stopped prior to continuation of cooking. Discussed hand washing policies and procedures with employee. Employee had removed gloves, wash hands, and then place on new gloves. Training shall occur to verify that employees are aware on proper when to wash policies and procedures. Priority Foundation-2-301.15, Pf: Where 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 employee wash hands in the prep sink located in the front of the restaurant. Employee had been stopped and educated on proper hand washing policies and procedures. Employee had washed hands in the hand sink located in the front of the establishment. Training shall occur to verify that employees are aware on proper hand washing policies and procedures.

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 duck being stored in a colander above carrots. Discussed with person in charge on proper food storage policies and procedures. Employee had moved the raw duck to a separate shelf underneath the raw beef (no dripping observed, had employee wash carrots- carrots will be cooked as well). Training shall occur to verify that employees are aware on proper food storage policies and procedures.

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 fried chicken cooked on the Saturday prior with internal temperatures of 48°F in the prep top cooler closest to the entrance of the kitchen, all other items in the prep top cooler had internal temperatures of 41°F. Employee had voluntarily discarded the fried chicken. Observed cooked chicken and raw fish in the prep top cooler located in the back of the restaurant with internal temperatures of 50°F, as well as raw beef with internal temperatures of 47°F. Employee had stated that they had prepped the chicken, fish, and beef in the morning three hours prior to inspection. Employee had removed the chicken and fish and had placed them in ice for rapid cooling. Observed cooked noodles in the walk in refrigerator with internal temperatures of 48°F. Employee had stated that the noodles had been cooked the Saturday prior to inspection. Employee had voluntarily discarded the cooked noodles. All other items in the walk in refrigerator had internal temperatures of 41°F. Discussed that all TCS food to be maintained at 41°F or less. Training shall occur to verify that employees are aware on proper cold holding policies and procedures.

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

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed live german roaches on the bagged rice located in front of the door leading to the hallway near the restrooms as well as the dinning area. Discussed with person in charge and they had stated that they have routine pest control come to the establishment. Pest control shall come to and service the establishment. Reinspection shall occur on 10/31/2022 to verify pest control has been preformed.

Contamination prevented during food preparation, storage & display

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed bags of rice being stored directly on the ground near the back door of the kitchen leading into the hallway. Had also observed raw meat being stored directly on the ground in the walk in refrigerator. Discussed with person in charge that all food is to be stored 6 inches off the ground. Training shall occur to verify that employees are aware of proper food storage.

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

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Observed RTE carrots and celery being stored directly in non-food grade grocery bags in the walk in refrigerator. Discussed with person in charge that all food items must be stored in food grade storage containers, bags or wraps. Employee had removed all of the various amounts of food being stored in the bags and placed the in proper food grade storage containers. Educated person in charge on storing food in food grade containers.