Inspection Report

Violations

Violation #: 2

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: For the duration of the inspection, no certified food protection manager (CFPM) was present on the premises. A CFPM must be present at all times of operations. Please have a CFPM present for the next inspection. Predefined Comment: 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: In the middle prep cooler on the cook line, observed a large pan of raw beef stored above cooked beef and cooked pork. All raw beef must be stored below ready to eat foods. Employee moved foods to proper storage. Predefined Comment: 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: At time of inspection, observed the dishwashing machine in use with 0 ppm of chlorine sanitizer after 2 fresh cycles. Dishes that did not get properly sanitized were placed in the 3 compartment sink to be rewashed. Dishwashers that use chemical sanitizers must be kept in the concentration as stated on the chemical container, in this case 50-200 ppm. Until unit is repaired, establishment has been instructed to only use the 3 compartment for warewashing. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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 an employee cutting raw shrimp with 2 knives on a cutting boards. Once finished, the employee rinsed the dishes off in the prep sink with a metal scrubber. Once done rinsing, the knives and cutting board were stored as clean with the other clean dishes. Knives and cutting board were rewashed, this time with soap and sanitizer. The knife rack was cleaned due to the risk of cross contamination with raw shrimp. Another cutting board was also cleaned because it touched the one that was not sanitized and, there is a cross contamination risk due to the raw shrimp. Discussed proper cleaning procedures and cross contamination risks. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: 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 a plate of spring rolls with pork and cooked veggies sitting on top of the pans in the top of the prep cooler. Rolls were observed at 64*F to 66*F. Per employees, the rolls were placed in the unit approximately 45 min prior. Rolls were moved to the walk in cooler to rapidly cool prior to returning to cold holding. Instructed employees to keep rolls in the bottom of the unit to ensure they are in contact with the cold air of the unit. Predefined Comment: 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

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: In the walk in cooler, observed 2 containers of cut lettuce, 2 pans of cooked noodles, 4 containers of cooked chicken, pork, and beef, and a colander of cooked shrimp all without date marks. All foods were cooked yesterday or prior. All foods were date marked at time of inspection. Predefined Comment: 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 #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-208.11 (B) - Priority: Storage-First Aid Supplies; Storage

Addl Notes: In the back prep area, observed various first aid creams and gels stored on the metro shelving directly above the prep table and storage of clean utensils. In the front server station, observed bottles of Advil, ibuprofen, and Tylenol stored amongst bottles of sauces. All first aid items and medications must be stored away from and below food, food prep areas, and food contact surfaces. Employee moved first aid items and medications to proper storage. Predefined Comment: All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC 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: On the cook line, observed a knife stored between two prep coolers and a knife stored between a prep cooler and the wall. Both areas were not clean to sight and touch. These areas are not safe for the storage of food contact surfaces. Employee took the knives to be washed. Discussed proper storage with employees. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: ***5TH CONSECUTIVE VIOLATION*** Observed grease, food debris, residues, and other soils accumulating on the floors under the prep coolers, under the prep tables in the back, and under and behind all cooking equipment on the cook line. Facility must be cleaned and cleaned frequently enough to prevent accumulation of soils, residues, debris, and grease. Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.