Inspection Report

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

*Second repeat violation*

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: Establishment does not have a CFPM onsite or proof of a valid CFPM. 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.

Violation #: 15

Description: Food Separated and Protected

Comments:

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 shrimp stored in the prep cooler behind RTE green onions. Observed raw pooled eggs stored above RTE broccoli and noodles. Observed raw eggs stored above RTE cabbage. 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-4-501.114 (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 dishes being sanitized in a solution the PIC stated was a chlorine solution that measured 0ppm chlorine sanitizer when measured with a chemical test strip. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Advised PIC chlorine sanitizer should be maintained between 50-100ppm chlorine effective sanitizing. Food-contact surfaces were properly sanitized 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 the large prep cooler across from the cook line with an ambient air temperature measuring 47*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 46-52 including: raw beef, chicken, Chinese sausage, cured pork belly, eggs, cut cabbage, and cooked mushrooms, assorted flavors of dumplings, fried chicken and rice noodles. 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. PIC stated all foods had been in the cooler since opening. All TCS foods improperly cold held were discarded by PIC at time of inspection (see embargo) Observed TCS foods stored above the fill line in working prep coolers including spring rolls at 64*F, pooled eggs at 62*F. Both foods had been in the cooler longer than 4 hours and were voluntarily discarded. Corrective Action: Corrected at time of inspection.

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

Re-inspection scheduled for 8/2/2024.

3-603.11 - Priority Foundation: 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. Addl Notes: Observed soft cooked egg served on the beef and egg clay pot the PIC stated is served undercooked. Predefined Comment: Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Corrective Action: Correct prior to re-inspection.

Violation #: 33

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

Comments:

Re-inspection scheduled for 8/2/2024

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 the large prep cooler across from the cook line with an ambient air temperature measuring 47*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 46-52. 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 cooked beef and chicken in the small prep cooler measuring 60-74*F internally when measured with a probe thermometer. Observed cooked dumplings in the walk in cooler measuring 64*F that were stacked below already cooled dumplings. All foods were observed in covered containers with more than 4 inches of tightly packed foods in all containers. Also observed friend chicken at 74*F in a cardboard container at room temperature. Per PIC, the chicken was friend 1.5 hours ago and was air cooling until cold before placing in the walk in cooler. All TCS foods cooling were uncovered to allow for rapid cooling. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. The fried chicken was moved to an approved container and placed in the reach in freezer. Advised PIC to actively monitor foods and move to the appropriate cooling unit upon reaching 135*F. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed damp cloths stored on prep surfaces throughout the kitchen. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed plastic to-go containers without a handle used as scoops in various dry goods including starch, rice, flour, sugar etc. and stored directly in the food. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Re-inspection scheduled for 8/2/2024.

PRIORITY VIOLATION-5-202.13 - Priority: Backflow Prevention, Air Gap

Addl Notes: Observed the spray head at the 3 comp sink in disrepair so the spray head is suspended below the flood rim of the 3 comp sink and into the warewashing solutions. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing connections such as spray heads must be suspended so they are maintained 1 inch above the floor rim of the sink when in use. PIC was able to temporarily suspend the sink spray head. A re-inspection will take place on 7/29/24 to ensure the air gap is permanently corrected. Corrective Action: Correct prior to re-inspection.