Inspection Report

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Violation #: 9

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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.

Addl Notes: Observed employee removing shells from hard boiled eggs. Person in charge indicated these hard-boiled eggs would not be cooked again and they would be served with soups. Person in charge was informed that the hard-boiled eggs would be considered ready to eat (RTE) and employees must handle RTE foods with gloves or utensils. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Person in charge elected to boil these eggs again in lieu of discarding them; eggs were reboiled at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed cooked gyoza and cooked takoyaki with internal temperatures between 47*F - 60*F in a refrigerated prep table; employee indicated they had these foods out of refrigeration for a little less than an hour prior to putting them back in refrigeration. Discussed leaving these foods in the refrigerator to ensure they return to 41*F and below within 4 hours. Observed pork broth with an internal temperature of 71*F; the person in charge indicated they removed it from refrigeration at 7 am and didn't move it back to refrigeration until 11 am. Discussed with the person in charge ensuring that all time/temperature controlled for safety (TCS) foods not actively being prepared, cooked, cooled, or on time as a public health control are held at 41*F and below. Person in charge willingly discarded of the pork broth. Also observed probiotic dairy drink with an internal temperature of 45*F; the measured ambient temperature of the unit was 45.5*F using a min/max thermometer and the person in charge indicated they had been in the unit since Saturday. Person in charge willingly discarded the probiotic dairy drink. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: 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. Addl Notes: Observed gobo and pork broth with no label indicating when they were prepared. Person in charge indicated that the gobo was prepared 2 days before inspection and the pork broth was prepared Sunday. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Observed probiotic dairy drink with an internal temperature of 45*F; the measured ambient temperature of the unit was 45.5*F using a min/max thermometer and the person in charge indicated they had been in the unit since Saturday (the unit is the sliding glass door refrigeration unit in the dining room). Person in charge willingly discarded the probiotic dairy drink. Person in charge indicated they would no longer stored time/temperature controlled for safety foods in this unit except for raw whole shelled eggs. Person in charge was informed cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below if they want to store non-raw whole shelled eggs time/temperature controlled for safety foods. Corrective Action: Corrected at time of inspection.