Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 frozen noodles thawing in a container under running water in the handwashing sink between the 3-compartment sink & prep sink. Person in charge (PIC) moved the container of noodles to prep sink at the time of inspection. Hand wash sinks must only be used for hand washing. Discussed proper use of hand wash sinks with the PIC.

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 salmon, raw tuna, & raw whole shelled eggs being stored above lettuce, cucumber, & avocado. Person in charge (PIC) moved eggs, salmon, & tuna to proper storage location at the time of inspection. Ensure all raw animal proteins are below ready-to-eat (RTE) foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination and provided guidance document to PIC at time of inspection.

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 chicken broth, fish cakes, cooked noodles, bamboo shoots, & hard boiled eggs with temperatures between 46 to 51*F in the prep table (closest to the front of house) across from the soup broths being hot held. Observed ambient temperature of the prep table to be between 47 to 50*F. Items listed above were moved to reach in cooler at time of inspection. Per PIC all items were recently stocked for dinner and put in the prep table less than 4 hours prior to inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Repeat violation.

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 located closest to the front of house with a temperature between 47 to 50*F. Observed food with temperatures between 46 to 51*F (see #20). Cold holding equipment must have the capacity to maintain all TCS foods at 41*F or below. Repair prep tables so that it maintains all TCS foods at 41*F or below. Re-inspection scheduled for on 3/30/2023.

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

Core-6-202.13, C: Insect Control Devices, Design and Installation - Observed fly tape attached to the ceiling with dead fly's attached above the prep table in the kitchen. Person in charge (PIC) removed the fly tape at time of inspection. Insect control devices cannot be above food prep areas. Discussed with PIC about utilizing certified pest control & only utilizing approved insect control devices.