Proper eating, tasting, drinking, or tobacco use

Core-2-401.11, C: Eating, Drinking, or Using Tobacco-----Observed employee food being stored on top shelf in walk-in cooler above customer food. Person in charge moved at the time of inspection. Employee food and drink must be stored below or away from food, food contact surfaces, equipment, utensils and single-service items to prevent contamination.

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 dispense bleach for sanitizing then handle equipment for removing chicken from deep fryer without washing hands. Hands must be washed after handling chemicals and before handling food, food contact surfaces, clean equipment, utensils and single-service items to prevent contamination.

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 employee use wok spoon to spoon pooled eggs from container then use same spoon to spoon stir fry vegetables from prep table. Person in charge cooked vegetables to 165 *F at the time of inspection and manager provided a second spoon for employee to use for ready-to-eat products. Raw animal products must not come in contact with ready-to-eat foods to prevent cross-contamination.

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 dishes in water in sanitizer compartment of 3 compartment sink. 0 ppm chlorine was observed when tested. Employee filled sink to capacity and added chlorine to 50 ppm at the time of inspection. Please ensure clean dishes are maintained in proper concentration sanitizer after cleaning and before storing/air drying.

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 chicken between 128-130 *F in steam table. Manager reheated to 165 *F at the time of inspection. Hot foods must be maintained at 135 *F or above to prevent bacterial growth. Water level in steam table was lower than half the depth of the container. Please ensure water level of steam table is at least as high as the food to ensure proper hot holding.

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 bean sprouts (62 *F), tofu (64 *F) and cooked peas/carrots (62 *F) inside prep table. Person in charge discarded at the time of inspection. Please maintain TCS foods at or below 41 *F to prevent bacterial growth.

Proper cooling methods used; adequate equipment for temperature control

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.-----Observed prep table holding at 72 *F at the time of inspection. Person in charge provided receipt for purchase of a new prep table from restaurant supply store to be picked up on 12/12/19.

Physical facilities installed, maintained, & clean

Core-6-101.11, C: Surface Characteristics-Indoor Areas-----Observed broken and damaged tiles at edge of wall at wok line. Person in charge will repair prior to next routine inspection. Please maintain floor in smooth and cleanable condition.