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. Staff touching RTE chicken wings and arranging them on plate with barehands. Discussed no barehand contact parameters with staff and manager. Instructed manager to discard food or re-cook food. Manager will have staff re-cook food at time of inspection. 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.

Food obtained from approved source

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. Leaf wrapped rice with cooked meat wrapped in plastic string wrap inside of freezer and walk-in cooler. No package labeling on food item. Per manager, food is not prepared in establishment or at one of their other restaurants but is prepared in warehouse. Per manager, this food item is the only food prepared in warehouse and delivered to establishment. Manager is unsure if warehouse has a permit for food processing. Manager is unable to find invoice. Spoke to additional manager on phone and food item was purchased at local Asian marketplace. Instructed manager to provided vendor information (label of food with name, address, email address) to ensure from an approved source and food placed on embargo at time of inspection. 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/4619/AMC-Toolbox---Approved-Source.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Internal temperature of boba on counter by beverage station measured at 102 Deg. F. Container with small portion of bean sprouts in water measured at 80 Deg. F. Per manager, bean sprouts almost finished and water should have ice added. Discussed cold holding requirements (maintain at 41 Deg. F. or less). Discussed option for time as a control for boba (written policy and labeling). Manager will use time as a control with a 4 hour discard at time of inspection. Internal temperature of cooked noodles stored under food prep table on food prep line measured at 78 Deg. F. Internal temperature of cooked tofu and cooked egg rolls in containers that were covered on food prep line measured at 78 and 99 Deg. F. Per manager, food was recently cooked. Discussed cold holding requirements (maintain at 41 Deg. F. or less). Manager will use time as a control with a 4 hour discard at time of inspection. Should establishment continue to store TCS foods at room temperature for ease of access, a time as a control policy will need to be written and posted along with labeling of food and discard at 4 hours. 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.

Proper cooling methods used; adequate equipment for temperature control

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. Internal temperature of two large, deep containers of cooked chicken and beef in reach-in cooler measured at 86 Deg. F. Discussed proper rapid cooling requirements. Instructed manager to placed food inside of walk-in cooler for proper cooling. Staff will place food in walk-in cooler for cooling at time of inspection. 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.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation. Chlorine sanitizer wiping bucket measured less than 10 ppm. Per staff, chlorine and detergent added to bucket. Instructed manager to check sanitizer concentration with test strips and maintain at 50-100 ppm.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage. Internal temperature of 2 containers of water with rice scoops stored inside of container measured at 75 Deg. F. Instructed manager that in-use utensils can be stored in water above 135 Deg. F. or in a clean, dry container if wash, rinse and sanitized every 4 hours. Properly maintain utensils.

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law. Sprayer nozzle attached to hose downstream from an AVB at mop sink. Instructed manager to remove sprayer or hose at faucet when not actively using and maintain. Recommend use of a quick-release valve. Manager removed hose at time of inspection.