08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hand sinks with maximum internal hot water temperature of 78*F in both front of house hand sinks; both sinks had nonfunctioning hot water handles. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. Establishment must ensure there is a measured minimum hot internal water temperature of 100*F at all hand sinks. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. The person in charge repaired the hot water handles and water with at least 100*F was observed at both sinks.
Corrected At Time Of Inspection
13
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 metal pan of pooled unpasteurized eggs stored directly above soft serve dessert mix in the reach in refrigerator; the pooled eggs were moved to the bottom shelf of a rack in the walk-in refrigerator. Also observed raw marinated pork stored in a plastic container directly on top of a container of kimchi. The raw pork container was moved so it was no longer on top of the container of kimchi. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 an employee wash, rinse, and sanitize cups, plates, and pitchers in the 3-compartment sink and then put them in the warewashing machine; observed 0 ppm chlorine off of the plates when the cycle was over. The person in charge indicated the warewashing machine does not sanitize because it is broken and that employees were suppose to sanitize in the 3-compartment sink last. The employee was informed that their procedure was to wash in the dish washer first and then sanitize in the 3-compartment sink last; the employee re-sanitized all of the cups, plates, and pitchers in the 3-compartment sink (3-compartment sink chlorine sanitizer had a concentration of 100 ppm).
Corrected At Time Of Inspection
20
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 kimbap and cooked noodles with internal temperatures of 71*F in a refrigerated sliding drawers; the measured ambient temperature of the drawers was 73.0*F. An employee indicated they mistakenly placed these foods in the broken unit and willingly discarded of them. Also observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 50*F in the reach in refrigerator: canned corn, canned corn in mayonnaise, canned tomato sauce; the measured ambient temperature of the unit was 48.3*F. An employee indicated that all of these foods had been in the unit for more than 4 hours and willingly discarded of them. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.>>>Observed cooked noodle salad prepared in the establishment and kimchi opened from a container with no label indicating when they were made or opened. The person in charge indicated the cooked noodles were prepared 2 days before inspection and the kimchi was opened 4 days before inspection. Person in charge labelled the containers. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days.
Corrected At Time Of Inspection
23
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources.>>>Observed menu with no disclosure of what animal protein menu items are served raw/undercooked; the menu did have the reminder that consuming raw or undercooked animal proteins may cause disease/illness; the establishment serves a variety of raw beef, pork, and seafood proteins for the customer to cook themselves. Establishment must disclose which animal protein items are served raw/undercooked by either including a symbol that matches the symbol for the reminder or including it in the reminder itself. Re-inspection 04/02/24.
Corrected At Time Of Inspection
31
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 kimbap and cooked noodles with internal temperatures of 71*F in a refrigerated sliding drawers; the measured ambient temperature of the drawers was 73.0*F using a min/max thermometer. An employee indicated they mistakenly placed these foods in the broken unit and willingly discarded of them. Also observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 50*F in the reach in refrigerator: canned corn, canned corn in mayonnaise, canned tomato sauce; the measured ambient temperature of the unit was 48.3*F using a min/max thermometer. An employee indicated that all of these foods had been in the unit for more than 4 hours and willingly discarded of them. Person in charge was able to adjust the reach in unit so it had an observed ambient temperature of 37.8*F but the person in charge indicated the sliding drawers were broken and would not be repaired and employees have been informed to not use these drawers.
Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. The establishment has adequate refrigeration on the cookline outside of the refrigerated drawers and the person in charge indicated they were going to discard of the unit.
Corrected At Time Of Inspection
