Inspection Report

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: 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.

Addl Notes: Observed line cook handle raw chicken with gloved hands, then remove right hand glove. Handle clean kitchen food contact surfaces and re glove without washing hands before continuing to work with food. Observed dishwasher handle dirty dishes and then clean dishes in dish pit area without hand washing in between. Corrective Action: Corrected at time of inspection. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.

Violation #: 16

Repeat Violation

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: *2nd repeat* Observed in-use low temp dishwasher dispensing 0ppm of chlorine. Dishwasher must read between 50-100ppm. Owner called technician onsite to fix dishwasher. Dishwasher tested 50-100ppm by end of inspection. 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 dish washer actively putting away dishes clean with visible amounts of food debris. Observed line cook place wok at dirty side of dish pit, dishwasher grabbed wok with contaminated hands sprayed down wok with only water and returned it to the cookline as clean. Corrective Action: Corrected at time of inspection. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection.

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

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: *2nd repeat* Observed front of house, left side hot table box holding mixed seasoned rice, and peeled boiled eggs between 107-118*f degrees. Per owner items were out of temp less than 2 hours. Corrective Action: Corrected at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection.

Violation #: 22

Repeat Violation

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: *2nd repeat* Observed walk-in fridge holding TCS foods such as fried corn, fried fish, spinach masala, rice, rice with spices, peeled boiled egg, milk, various masalas, yogurt, and yogurt based curry sauce between 45-47*f degrees. Per owner walk-in fridge was verified working below 41*f degrees before open (11:30am) Items left inside walk-in fridge to cool below 41*F degrees. Corrective Action: Corrected at time of inspection. 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.

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 walk-in fridge holding TCS food from the above cold holding violation with a min/max temperature of 46.9*f degrees. A technician was called onsite to repair walk-in fridge at time of inspection. Walk-in fridge was restored to below 41*f degrees.

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 4 pans of cooked mixed rice actively cooling between 96-122*f degrees in hotel pans covered. Per owner item were made with-in the last 2 hours and items were uncovered to finish cooling. Corrective Action: Corrected at time of inspection. Predefined Comment: 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.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law

Addl Notes: Observed and AVB mop sink with a chemical dispenser and a Y valve attached. Corrective Action: Corrected at time of inspection. Predefined Comment: PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Predefined Comment: Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: *2nd repeat* Establishment has black fabric curtains that run through the kitchen directly in front of hot holding unit and area for serving food. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use must be smooth, durable, and easily cleanable for areas where food operations are conducted; nonabsorbent for food establishment servicing areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food anda reas subject to flushing or spray cleaning methods. Corrective Action: Correct prior to next routine inspection.