George & Son's Asian Cuisine

Inspector's notes

In employee/customer restrooms, no handwashing signage. Provide handwashing signage. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOODEMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In kitchen, doors and handles of reach in coolers and refrigerators, inside seals of doors on prep table coolers, inside and outside of microwaves, sides of deep fryer with accumulation of food residues. Maintain clean. 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

On cook line, observed employees handling food then wiping hands on dirty aprons then continuing with task of cooking and handling additional food without a proper handwash. Employee returned from outside then washed hands <5 seconds and began working on cook line, handling food and cooking equipment. Instructed all employees to wash hands at handwashing sink, with soap, for 20 seconds, to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, container of cut cabbage/ 72*F and noodles/ 50*F out of internal temperatures. Per employee, cabbage and noodles were removed from cold holding for lunch service, about 2 hours. Instructed employee to maintain cut cabbage and noodles in prep table cooler or use ice bath to maintain proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. 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.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Maintain a CFPM at the establishment during all hour of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the bar, observed consumable ice in contact with cold plate tubing. Provide separation between the ice and tubing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled surfaces including built up grease on cooking equipment and soiled kitchen shelving. 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

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Maintain a CFPM at the establishment during all hour of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk-in cooler, observed storage box of raw chicken stored over a covered tote of raw beef over two cases of raw shrimp. In reach-in freezer, observed frozen raw chicken (packaged by employees) stored over packaged raw pork. 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

On the wall above the three compartment sink, observed one live adult cockroach. Per PIC, the establishment had been treated about a week before by a licensed pest control operator. Maintain establishment free of pests and all pest control measures must be conducted by a licensed pest control specialist. Eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Email proof of corrective action to inspector within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In the bar, observed consumable ice in contact with cold plate tubing. Provide separation between the ice and tubing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled surfaces including built up grease on cooking equipment and soiled kitchen shelving. 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

The person-in-charge at the establishment is not a certified food manager. 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.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco.....Observed employee water/beverage bottles on ledge above the prep cooler. Store employee food and drink away from open food, food prep areas, and clean equipment. Correct By: Correct Prior To Next Routine Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable.....Observed crispy noodle bowls stored in cardboard box. Maintain non-absorbent, easily cleanable food contact surfaces. The bowls were transferred to an easily cleanable container. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils......Observed soiled surfaces including the shelving above the prep line, exteriors of bulk ingredient containers, equipment door handles, walk-in cooler shelving, ceiling in the walk-in cooler. Clean and maintain surfaces as needed. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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......In the bar, observed open ice bin and mixer bottles within the splash zone of the sink. Install an approved splash guard or maintain food (and clean equipment) at least 24 inches away from the sink. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.....Observed a leak below the kitchen handwashing sink. Repair as needed. Correct By: Correct Prior To Next Routine Inspection