May Garden Restaurant

Inspector's notes

Observed raw chicken stored above cream cheese in the walk-in refrigerator. 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.

Inspector's notes

Observed no time recorded for the food on the buffet line. Manager stated all food were put on the buffet line at 2:00 pm which was 2 hours prior to the inspection. Manager recorded the time at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dust and grease heavily accumulated at venting hood. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris, litters and ice accumulated on the floor of walk-in freezer. Please clean and maitain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrected at time of inspection.

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 raw chicken in reach in cooler at 50*F. As per the owner, the chicken was used to make orders during the lunch rush, chicken in moved in and out of the refrigerator throughout the lunch rush. Chicken was places in coldest area of reach in cooler to cool to 41*F. Advised owner that foods are to remain at 41*F during prep and storage, and staff must use metal stem thermometers to monitor cold foods. Correct By: Corrected At Time Of Inspection

Core-4-202.16, C: Nonfood-Contact Surfaces Observed card board used to cover shelving and to protect form grease and oils. Surfaces are to be durable and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed build up of old food beneath three compartment sink and around the floor sink. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco --- Observed multiple employee food and drinks being stored on prep tables and inside multiple cooling units. PIC moved all personal items to proper storage. Discussed with PIC the importance of storing employee food and items away from food prep area and encouraged PIC to enforce proper storage from employees moving forward. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: 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. --- Sanitizing chlorine solution in the 3-comp sink by the cooking line observed at 10ppm. PIC added more chlorine to the solution to raise the concentration up to 50ppm to maintain the required range of 50-100ppm. Observed active dishwashing and utensils being dried. PIC instructed employee to rewash and sanitize drying dishes, pans and utensils with the new solution at the time of inspection. Correct By: Corrected At Time Of Inspection

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 grilled chicken prepped 30 mins ago (116'F), chicken curry (115'F) prepped 30 mins ago, and Mongolian beef with broccoli (121-128'F). PIC reheated the food items to 165'F at the time of inspection. TCS food items being hot held has to be held at 135'F or above. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: 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. --- Observed multiple TCS RTE food items being cold held in walk-in cooler without datemarks made 24 hours or more prior to time of inspection, per PIC. PIC stated that food does not go over 7 days of usage. PIC was notified that TCS RTE food that are to be cold-held at 41'F or lower has to be datemarked 7 days starting from the day of preparation within 24 hours from prep time. Food that go over 7 days need be discarded. PIC was instructed to create datemarking system and fix proper date marks prior to reinstruction. Correct By: Correct Prior To Reinspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence --- Observed live roach crawling on the side of the cold storing unit opposite of the cooking line. PIC contacted pest control. Pest control must be administered and establishment must be pest-free prior to reinspection. Correct By: Correct Prior To Reinspection

Core-3-307.11, C: Miscellaneous Sources of Contamination --- Observed trays of dirty dishes placed on top of food containers storing rice and flour. Additionally observed plastic wrap under first row of utensils and dish storage rack full of food debris and residue. Notified PIC to keep the facility clean and to fix the violations prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions --- Observed accumulation of grease, dust and food debris on walls, ventilation hood, dry storage area floor, floors in both walk-in fridge units. Observed accumulation of white organic matter, rust and food remains on shelving throughout the establishment. Observed accumulation of grease and grime on the outside and the inside of fridges, oven, microwave and the inner lining of the ice machine cover. Suggested PIC to have a deep clean for the whole facility prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions --Observed buildup of residue on the vent hood above the cook line. Discussed safety and public health risks with the Person in Charge. Increase cleaning frequency to prevent buildup. Correct By: Correct Prior To Next Routine Inspection