Inspection Report

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: PIC did not perform the tasks required of the person in charge relating to the prevention of multiple Priority violations noted on this report; including outdoor cooking, approved sources of foods, and not monitoring employees’ sanitization of equipment and utensils. PIC failed to prevent multiple priority repeat violation. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Corrected at time of inspection.

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

A re-inspection will take place on 4/11/2025 to ensure the dim sum prep area has been moved to an area which a hand sink.

6-301.12 - Priority Foundation: Hand Drying Provision. 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 no paper towels available at hand sink next to cook line, dishwasher and in the bar. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. *Third consecutive repeat violation*

5-204.11 - Priority Foundation: Handwashing Sinks - Location and Placement. 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 a commercial stand mixer for dim sum dough and prep areas for dim sum in the corner of the dining area where not hand sink is accessible within 25 feet. Area has not been approved for food preparation. Advised PIC to relocate dim sum prep to inside the bar area or into the main kitchen where hand sinks are present. Corrective Action: Correct prior to re-inspection.

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: No hand soap observed at the handwash sink on the cook line and near the walk in cooler. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection

Violation #: 11

Repeat Violation

Description: Food Obtained from Approved Source

Comments:

*Second consecutive repeat violation*

PRIORITY VIOLATION-3-201.11 (A-B) - Priority: Compliance with Food Law; Approved Source. 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.

Addl Notes: Observed a barbequed rack of lamb holding at 72*F under the prep counter in the middle of the kitchen. Also observed two whole lamb heads with organs cooking on the cook line. Per PIC, the lamb was purchased from a backyard slaughterhouse in Laveen. No receipts for the lamb could be provided at the time of inspection. After further investigation, the lamb was purchased from an exempt meat processor for home distribution only. These meats purchased from this exempt processor cannot be served in a commercial restaurant. Also observed a whole lamb carcass not bearing an inspection seal the PIC stated was purchased from an approved source. PIC was unable to provide purchase invoice, receipt, or packaging from the lamb showing the lamb is from an approved source. All food must be obtained from an approved source as defined by law. Discussed with PIC how to identify approved meat sources. A true embargo was placed on the cooked lamb heads, lamb rack and lamb carcass, which was placed into the walk in freezer until re-inspection with USDA. Establishment was instructed to move, discard, take home, destroy or consume until re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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.

Addl Notes: Observed two plastic containers with Peking duck spice blend and sauce stored under the 3 comp sink on the floor. Observed dripping from the 3 comp sink area onto the lids of the foods which were not tightly covered. Observed overspray from cleaning floors and prerinsing of bbq racks that were observed dripping on the insides of the food. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Advised PIC on proper storage of foods to prevent unintentional contamination. Corrective Action: Corrected at time of inspection.

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

*Third consecutive repeat violation*

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: Observed raw ground pork stored above RTE foods in the walk in cooler including RTE noodles and sauces. Observed cooked Peking duck hanging off the sides of the speed rack in direct contact with pans and packaging containing raw fish. In the prep cooler on the line, observed raw beef stored behind raw garlic and green onions. Observed raw pooled eggs stored behind RTE BBQ chicken. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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.

Addl Notes: Observed a circular blade meat slicer with heavy accumulation of food debris the PIC identified as raw beef. Per PIC, the machine is used once weekly and is cleaned before using. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Equipment is not NSF and establishment has been previously alerted to discontinue the use of this equipment. Observed buildup of raw animal proteins around sharp crevasses and bolts used to assemble the machinery. Equipment was condemned at the time of inspection and may not be used. Advised PIC to purchase an NSF or equivalent meat slicer and to clean within 4 hours of use. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.

Addl Notes: Observed 0ppm chlorine sanitizer from the chemical dishwasher that was in use at the time of inspection. Machine was primed twice using the digital priming setting at running 3 times. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to the manual warewashing area to be washed, rinsed, and sanitized at the time of inspection. PIC called in service for the dishwasher at the time of inspection. Corrective Action: Corrected at time of inspection.

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed a buildup of raw animal protein on the slicing rotatory blade of the meat grinder. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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: In the prep cooler at the end of the cook line, observed cooling beef measuring 70-79*F internally when measured with a probe thermometer. Per PIC, the beef was cooked at 11am and placed directly inside the unit (observed at 2pm). Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Advised PIC to cool TCS foods in the walk in cooler, freezer or in ice baths to ensure proper cooling. Advised PIC prep coolers are not intended to cool TCS foods. Corrective Action: Corrected at time of inspection.

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

*Second consecutive repeat violation*

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: Observed fried rice in the steamer at the end of the cook line with internal temperatures ranging from 118-133*F. PIC stated the rice had been made less than 2 hours prior and should not be kept too hot. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

*Second consecutive repeat violation*

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 TCS foods stored on the counter in the middle of the kitchen with internal temperatures ranging from 47-66*F including tofu, fried chicken, raw beef throat, cut cabbage, bok choi, cooked bean sprouts and cooked bok choi. PIC stated only small amounts of foods are placed out at a time and all foods are used within 30 minutes. PIC stated ice is used to keep some foods stored in water cold. Observed all ice melted at the time of inspection. Per PIC, the foods had been out for 20-30 minutes. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Advised PIC to purchase an additional prep cooler and to discontinue holding TCS foods at room temperature. At the prep cooler at the end of the cook line, observed an ambient air temperature of 51*F when measured with a probe thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 54-68*F when measured with a probe thermometer, including: cooked Chicken, shrimp, pork, cut cabbage, raw beef, raw pooled eggs, cooked BBQ chicken. Observed 5 pans of cooling TCS foods placed in the unit which may have resulted in the cooler unable to properly maintain all TCS food temperatures. Observed the warmest food temperatures directly above or next to cooling foods. Observed other non-TCS foods holding within the same temperature range. Per PIC, all foods had been in the cooler longer than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. Advised PIC to utilize the prep cooler only for the storage of already cooled TCS foods. PIC stated the cooler with be repaired, if needed, before returning to service. Corrective Action: Corrected at time of inspection.

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

*Second consecutive repeat violation*

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: No date marks observed on any TCS foods in the walk in cooler, including: cooked duck, tofu, soup, cooked noodles, cut cabbage, cooked shrimp, and cooked pig organ meat. Per PIC, all foods were prepared 3/31 or 4/1. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Violation #: 33

Repeat Violation

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

Comments:

A re-inspection will take place on 4/11/2025 to ensure the cooler if functioning properly.

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: At the prep cooler at the end of the cook line, observed an ambient air temperature of 51*F when measured with a probe thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 54-68*F when measured with a probe thermometer. Observed the unit being used to cool TCS foods. 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. Corrective Action: Correct prior to re-inspection.

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 TCS foods cooling in the prep cooler at the end of the cook line including 4 styles of noodles with internal temperatures ranging from 47-68*F when measured with a probe thermometer. Per PIC, the noodles were cooked at 11am, rinsed with water, and placed directly into the cooler. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Advised PIC to cool TCS foods in the walk in cooler, freezer or in ice baths to ensure proper cooling. Advised PIC prep coolers are not intended to cool TCS foods. PIC moved the noodles into the walk in cooler, uncovered. Corrective Action: Corrected at time of inspection. *Second consecutive repeat violation*