Flo's Chinese Cuisine

Inspector's notes

On cook line, two separate employees handling ready to eat food and on expo line, employee also handled ready to eat foods. Instructed all employees to discard foods, wash hands, and don gloves, or use utensils, to handle ready to eat foods. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep area, employee cutting green beans without first washing before preparation. Employee washed green beans to continue with task of cutting. (A) Except as specified in ¶ (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Manager exchanged empty sanitizer bucket with full sanitizer bucket and primed machine to chlorine concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fifth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use warewashing machine, employee handled dirty dishware then handled clean dishware without a proper handwash in between each task. Employee was instructed to re-wash dishware that was placed on the ground and wash hands to continue handling clean dishware. 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

At 3-compartment sink/ preparation area, the handwashing sink blocked with fan. Manager removed fan from handwashing sink. A handwashing sink needs to be maintained accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In walk in cooler, packages of raw beef stored under containers of raw chicken. Boxes of raw beef were moved to another shelf when cross contamination was prevented. Discussed the importance of storage of raw vs ready to eat foods to prevent future cross contamination. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: 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 .........In walk in cooler, several boxes of flats of raw shell eggs stored over ready to eat vegetables. Employee moved boxes of raw shell eggs to above other raw proteins to separate raw eggs from ready to eat foods. Discussed proper storage of raw vs. ready to eat foods. (A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. 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. ...........At in use warewashing machine, at dishware surfaces, chlorine sanitizer with a concentration <50ppm. After priming of machine, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 excessive organic buildup on the beverage dispensing nozzles in the bar. Person in charge instructed staff to clean at time of inspection. Discussed with person in charge that the cleaning frequency should be increased to preclude the accumulation of soil build up. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed rice ladle in crock pot with standing water that measured 110*F. Chef changed out at time of inspection. Discussed with Chef that in-use utensils should be kept in either running water or water that is maintained at 135*F. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed damaged gaskets on the right side coolers on the cook line. Discussed with Chef that all equipment should be maintained in good condition. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: 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.............Employee returned from outside, washed hands, then donned apron and began working with cooking utensils and equipment, without another proper handwash after contamination. Instructed employee to wash hands after contamination from apron and before continuing with task. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-302.11 (A1-2), P: 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. ........In walk in cooler, packaged raw pork stored on top of bags of cooked meat. Employee separated cooked meat from raw meat with containers and storing on separate shelving. Discussed proper storage of raw vs. ready to eat foods. (A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking .........In walk in cooler, employee food comingled with customer food. Employee provided large container for storage of personal food, on bottom shelf, to prevent future cross contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT,UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur. Correct By: Corrected At Time Of Inspection