Mr. Cook's Chinese Cuisine

Inspector's notes

Observed a cart near the cook line with cut cabbage. Cut cabbage was at 65*F. The person in charge stated they use TCS cut cabbage heavily with orders and are typically used for 2 hours and then cooled. Advised the person in charge that time as temperature control should be used with this practice (to eliminate time items are in held in the temperature danger zone), and it will allow for 4 hours of usage, then discard of the items. The person in charge was advised that Time as a Public Health Control requires written procedures detailing the process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Items had been placed out at 10:30am and will be discarded at 2:30pm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed water chestnuts 54*F, raw shrimp 49*F, raw beef 52*F, raw chicken 52*F, cooked shrimp 48*F, cooked egg noodles 60*F, rice noodles in water 49*F, garlic in oil 51*F in the prep table by wok station at the time of inspection. 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. Per employee, temperatures of TCS items were checked at 10am and were 41*F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of soda with a straw inside reach-in prep cooler. Ensure all employee drinks are in a cup with a lid and straw. The soda was discarded at the time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed brown rice in a metal container temp at 91°F. PIC stated that this was made at 9:30AM in the morning and that they forgot to transfer to a hot holding unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed two cans of raid located front of house in office area and underneath the front desk. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken and raw beef stored in plastic containers in the walk-in refrigerator on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. The PIC was able to properly store the raw meats 6 inches off the ground, following the food hierarchy. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut carrots in to go bags stored in the walk in fridge. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC grabbed all the bags with cut carrots in them and disposed of them. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed raw chicken, raw beef, raw shrimp, and cooked noodles in prep cooler at 48-50 °F. Air temperature of cooler measured 52 °F with min/max holding thermometer. Person in charge stated that foods had been placed in cooler two hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of organic matter on racks, door flaps, door, walls, and ceiling of walk-in cooler. Observed accumulation of food debris on floor of reach-in freezer near three-bay sink. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in walk-in cooler raw ginger being stored directly in plastic grocery bags. Also observed in prep table reach-in cooler sliced, raw carrots being stored directly in plastic grocery bags. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Had PIC instruct employees to move items into food-safe containers. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed floor drain under the prep sink that collects condensate from the walk-in cooler full of water and unable to drain. Person in charge states they have plumbers coming later today to begin work to correct the blockage. Water was not overflowing at the time of the inspection. Must repair all plumbing to a state of good repair prior to re-inspection on Thursday 10/31. Corrective Action: Correct prior to re-inspection on 10/31/2024. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed no vomiting/diarrheal procedures for the establishment. Establishment was provided Department guidance during the last routine inspection and was unable to present or demonstrate their procedures. Establishment was provided with guidance again and was advised to ensure they understand and implement the procedures when needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two cans of soda with a straw in each reach-in prep cooler. Ensure all employee drinks are in a cup with a lid and straw. Drinks were discarded at the time of the inspection. Corrected at time of inspection.

Inspector's notes

Observed employee bare hand various vegetables to cook in the wok then for the next order proceeded to crack a raw egg for an order and grab additional vegetables with the same bare hands without washing their hands. When cooking was done, employee was asked to wash their hands to avoid further contamination of surfaces and food. 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. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed a lid, gloves, container and ziploc bag in the basin of the handwashing sink at the time of the inspection. All items blocking handwash sink were relocated at time of inspection.

Inspector's notes

Observed a cart near the cook line with shell eggs and cut cabbage. Cut cabbage was at 68-71'F. The person in charge stated they use those items heavily with orders and are typically used for 2 hours and then cooled. Advised the person in charge that time as temperature control should be used with this practice (to eliminate time items are in held in the temperature danger zone), and it will allow for 4 hours of usage, then discard of the items. The person in charge was advised that Time as a Public Health Control requires written procedures detailing the process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Items had been placed out at 11am and will be discarded at 3pm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of flying insect raid on the shelving unit with single service items. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection.

Inspector's notes

Observed multiple bus tubs of cooked beef cooling in the walk-in between 101-115'F. Per person in charge items were cooked about an hour prior. 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. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed thank you bags used to store frozen TCS foods such as chicken and beef in the upright freezer in the back of the kitchen. Also observed were frozen rangoons, potstickers, cooked beef and breaded ready to eat chicken in the freezer in boxes and bags that were previously used for raw chicken. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Employee proceeded to start moving food items into ziploc bags and/or bus tubs. Corrective Action: Corrected at time of inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed an accumulation of frozen ice in the two upright freezer. Please defrost the units regularly to eliminate accumulation. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Inspector's notes

Observed floor drain under the prep sink that collects condensate from the walk-in cooler full of water and unable to drain. Person in charge states they have plumbers coming this weekend to begin work to correct the blockage. Water was not overflowing at the time of the inspection. Must repair all plumbing to a state of good repair prior to re-inspection (Monday 10/28).

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge Observed that no employee was present that had food protection manager certification. Currently, only one employee has been certified but does not work all days that the establishment is open. Reviewed requirement with owner that it is necessary for someone with this certification to be present when the establishment is open. Correct By: Correct Prior To Next Routine 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 an employee wash hands for 5 seconds without using soap and then dried hands on clothes. The required procedure is to rinse hands under warm water, apply soap, vigorously rub for 10-15 seconds, rinse under warm water and dry using approved methods as § 6-301.12 states. Reviewed proper handwashing procedures with the PIC, employee properly rewashed hand. Priority Foundation-2-301.15, Pf: Where 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 wash hands in the prep sink. Employees are required to wash hands in designated handwashing sinks. Reviewed proper handwashing procedures with the PIC, employee rewashed hands in the handwashing sink. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 that no paper towels were available at the handwashing sink in the kitchen. Approved hand drying provisions were not available at the front kitchen handwashing sink. The PIC placed paper towels at the handwashing sink at the time of this inspection. 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. Observed that no sanitizer was being used in the 3 comp sink while washing wares. A concentration of 50ppm to 100ppm of chlorine sanitizer or 200ppm to 400ppm of QAT sanitizer is required to properly sanitize wares. Reviewed sanitizing procedure required for wares. The employee refilled the sanitizer basin and added the correct amount of sanitizer -chlorine at 50-100ppm. Wares were re- washed/sanitized. PRIORITY VIOLATION-4-702.11, P: 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. Observed on several occasions employees rinsing then putting away then reusing cutting boards, strainers and utensils without properly washing, rinsing and sanitizing. Reviewed proper wash, rinse, sanitizing procedures employee, who then washed rinsed and sanitized the wares as required. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Observed multiple to-go grocery bags in use to store raw meats and vegetables. The food had been removed from its original packaging and separated into plastic grocery bags. The PIC had employee obtain food grade plastic bags and began transferring food to proper storage containers. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 that the handwashing sink in the front of the kitchen was inaccessible as it contained multiple empty food containers. All handwashing sinks must be accessible at all times. The PIC cleared the sink at the time of this inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed a spray bottle of chlorine sanitizer hanging on a shelf above cut broccoli. Toxic substances must be stored to prevent contamination of food. The PIC moved the spray bottle to the dish area and the broccoli was discarded. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a container of a pesticide, Orthene, in the restaurant. The PIC stated they had been applying the pesticide themselves. Reviewed the laws regarding pest control application and PIC discarded the pesticide at the time of this inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observe a cockroach in the container of uncooked rice. Steps must be taken to keep the premises free of pests. The PIC discarded the roach and the rice and called for an exterminator at the time of this inspection. Will reinspect within 10 days. Correct By: Correct Prior To Reinspection

Core-4-204.112, C: Temperature Measuring Devices-Functionality Observed that no thermometers were present in the establishment's cold holding units. Any refrigerator or freezer that is storing TCS food products must have a thermometer present and readily accessible. The PIC stated they would obtain thermometers for all cold holding units. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 that no hand drying provisions were available at the only hand washing sink in the establishment. Handwashing sinks must be fully stocked with soap and paper towels at all times. The PIC replaced the paper towels at the time of this inspection. 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 that the only handwashing sink in the establishment was inaccessible as it was filled with miscellaneous items such as bottles and bags. Handwashing sinks must be accessible at all times. The PIC cleared the sink at the time of this inspection and stated they would keep it clear. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Observed that no sanitizer was present in the establishment for sanitizing wares or wiping cloths. Sanitizer is required to be available and used at a concentration of 50ppm to 100ppm. Test with testing strip to ensure the concentration is correct. The PIC had employee obtain chlorine sanitizer at the time of this inspection. Correct By: 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 cut raw chicken, cut raw beef, cut raw pork and fried chicken pieces in the reach in prep station cold holding unit to have internal temperatures ranging from 59F to 67F, measured with a calibrated probe thermometer. TCS foods must be held at 41F or below. The PIC stated the food had only been in the cold holding prep station for 1.5 hours so it was moved to the walk in to reduce temperatures. Correct By: Corrected At Time Of Inspection

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 the main prep station col holding unit to have an ambient temperature of 59F, measured with a calibrated min/max thermometer. Cold holding units used for TCS foods must be capable of maintaining the foods at 41F or below. The PIC called for service at the time of this inspection and will use the walk in cooler and the side prep station until the main station is repaired and working properly. Correct By: Corrected At Time Of Inspection