Inspection Report

Business Name
Chen's Noodle House

Business Address
1043 E LEMON ST TEMPE AZ 85281

Permit Number
FD-61778

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/7/2024

Grade
Not Participating

Priority Violation
6

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 an employee changing gloves without washing hands, also observed an employee frying raw beef and then handling cooked beef without washing hands, employee was stopped. Educated employee and manager when to wash. Employee washed hands at time of inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employee washing hands less than 5 seconds, not using soap and drying hands using wiping cloth. Educated employee how to wash hands. Employee washed hands properly before going back to work at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 9

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

Comments:

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 employee picking up raw green onion and going to add to cooked noodle ready for serving. Employee was stopped and manger was notified. Explained bare hand violation to manager and employee. Employee added the green onion using gloves at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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 detergent bucket and sanitizer bucket of ware wash machine placed in front of hand washing sink in the kitchen. Hand washing sink is not accessible. Instructed manager to maintain all hand washing sinks easily accessible. buckets were relocated at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 15

Description: Food Separated and Protected

Comments:

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 pork stored above cooked shrimp in the prep cooler in the kitchen; also observed raw beef and raw pork stored above fried chicken and cooked pork. Reviewed the food storage chart with manager. Manager moved the raw animal food below ready-to-eat food at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Priority Foundation-4-601.11(A), Pf: 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. Observed accumulation of food debris on surface of meat slicer and a peeler stored as clean . Discussed clean requirement and frequency with manager, manager dissembled the meat slicer and put the slicer and peeler to ware wash station for cleaning and sanitizing at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: 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. Observed cooked beef stored at wok station with internal temperature of 117*F, also observed fried egg rolls stored on shelf besides the fryer with internal temperature of 79*F. TCS food must hot holding at 135*F or above. Manager stated the cooked beef and fried egg rolls were put out less than 2 hours prior to inspection. Employee reheat the cooked beef and fried egg rolls to 165*F and hot holding above 135*F at time of inspection.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

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 cut cabbage, raw bean sprout, cooked shrimp, cooked pork, cooked beef, cooked chicken, raw pork, raw beef, raw pooled egg, and raw shrimp with internal temperature between 59- 65*F in both the top and bottom storage areas of the prep cooler in the kitchen. Per PIC, all items were placed in the prep cooler less than 2 hours prior to inspection. PIC relocated all TCS items to the walk-in at the time of inspection to rapidly cool all items to 41'F or below. The ambient minimum air temperature of the prep table was measured to be 61'F at the time of inspection. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 33

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

Comments:

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 cooler in kitchen with a minimum ambient air temperature of 61'F and maintaining all TCS foods between 59*F to 65*F at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Manager repaired the prep cooler and ambient temperature measured at 34*F at time of inspection.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 6 Priority, 3 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Inspection report provided via email.

A pattern of non-compliance for foodborne illness risk factor violation # [19 ], [3-501.16(A)(1)] and #[20],[3-501.16(A)(2) and (B)] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge and was declined. Failure to correct repeat violations may result in legal action.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:

• Contact your inspector using the phone number or email on your last inspection report to review, or

• Contact the Department using the email addresses below,

o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: Not Participating,Embargo Lbs: 0,Food Handler Cards: 0,Food Manager Licenses: 1,Number of Employees: 0,Signer: Richard Chang, manager.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.