Bamboo Cafe

Inspector's notes

Observed cooked eggrolls and cooked BBQ pork in the walk-in cooler and prep coolers without date mark at time of inspection. Manager stated the cooked egg rolls and cooked BBQ pork were taken out from walk-in freezer 24 hours prior to inspection. Explained the date mark parameters to manager. Manager put proper date mark on above food items at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed cooked eggrolls and cooked BBQ pork in the walk-in cooler and prep coolers without date mark at time of inspection. Manager stated the cooked egg rolls and cooked BBQ pork were taken out from walk-in freezer 24 hours prior to inspection. Explained the date mark parameters to manager. Manager put proper date mark on above food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken and raw pork stored on the floor of walk-in freezer at time of inspection.

Inspector's notes

Observed no certified food manager at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat violation: 3rd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw beef stored above raw noodles and raw shrimp in the walk-in refrigerator. Reviewed the food storage chart with manager. Manager moved the raw beef to the bottom shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice hot holding in the warmer with internal temperature of 120*F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Manager stated the cooked rice was placed in warmer about 1 hour prior to inspection. Employee re-heated the rice to 165*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken, BBQ pork, cooked chicken without date marking in the walk-in refrigerator. Manager stated the fried chicken, BBQ pork and cooked chicken were prepared about 3 days prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Manager put proper date on above food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of grease, food pieces under and around equipment on cook line, between prep tables, under storage racks and on the floor of the walk-in. Observed the wall behind the dishwasher with build up and dark organic matter. Clean more frequently. Corrective Action: Correct prior to next routine inspection. This is a repeat violation.

Inspector's notes

Ventilation hood had an accumulation of grease and debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Clean and maintain. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sticky trap hanging from the ceiling located over food preparation tables by walk-in cooler. Insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments. PIC stated they would move the sticky traps to protect food and equipment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build up of dark organic matter in ice machine around the ice shoot. In enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pot stickers 58*F, canned bamboo shoots 54*F, and crab ragoons 57*F above the fill line in cold table by fryer. Observed butter with milk as ingredient on top of prep table 83*F. Observed cut cabbage 47*F- 54*F, cooked noodles 49*F-53*F, bean sprouts 50*F-55*F, liquid egg 47*F- 51*F, cooked pork 47*F in cold table on the cookline. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC stated all TCS foods came from the walk-in cooler at 11am, 3 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Consecutive repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried rice sitting out on the cookline at 118*F at the time of inspection. PIC stated the establishment uses the rice from 11am-2pm. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Written procedures for time as a control were provided at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food items between 47*F-55*F in prep table on the cookline at the time of inspection. Per inspectors ambient air thermometer, the unit was 51.6*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 8/28/25. 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 blanched broccoli 82*F, cooked chicken 50*F-64*F, cooked beef 71*F in the prep table at the time of inspection. PIC stated the items were cooling in the cold table and cooked within the past two hours. 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 cold table were transferred to equipment designed to rapidly cool at the time of inspection. Consecutive repeat: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple bulk food bins in dry storage area containing white powdered ingredients. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build up of dust and other debris on the metal shelves in the walk-in unit. 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. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of grease, food pieces under and around equipment on cook line, between prep tables, under storage racks and on the floor of the walk-in. Observed the wall behind the dishwasher with build up and dark organic matter. Clean more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection. 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

Observed cooked chicken at 64*F, butter with milk as ingredient at 72*F, cooked veggie spring rolls 72*F, cooked shrimp 44-52*F, and tofu at 47*F at time of inspection. According to PIC, the food was taken out of the walk-in cooler within the past four hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 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 cooked chicken cooling in the walk-in cooler with the container lid securely on. 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. PIC was instructed to take the lid off to allow the product to properly cool. Corrective Action: Corrected at time of inspection. 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 steak and chicken between 68*F-73*F stored in the prep cooler on the prep line in the cooling process. TCS items were in shallow 4" pans and loosely covered. According to the PIC, the TCS items were cooked within the last two hours. 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. PIC moved the chicken and steak to equipment designed to cool to allow the product to properly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed both inside and outside of microwaves and prep fridge handles on the cookline with buildup of residue. 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

No paper towel is available in employee hand wash sink in wear washing area. Manager provided paper towel. Corrective Action: Corrected at time of inspection.

Inspector's notes

Rack of raw shell egg stored on top of cans of food in dry storage shelf by walk in cooler. Manager removed the item and placed it in walk in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

In cookline containers of shredded cabbage and other vegetables, containers of cooked shredded chicken, beef, and pork accumulated food build up. The doors and handles are stained and have build up. Some dry storage shelves have dirty cardboard under clean equipment and the microwave. Remove the cardboard and replace food containers with washed, rinsed and sanitized containers. Wash and sanitize doors, handles, and inside shelves of reach-in coolers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager on site at time of inspection. 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

Observed employee touch RTE cooked broccoli with bare hands. RTE food that was contacted by bare hands was discarded by PIC at time of inspection.

Inspector's notes

Observed cooked pork at 55 degrees in reach in refrigerator that was prepped over 4 hours prior to inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection.

PRIORITY VIOLATION-3-304.11, P: Food Contact with Equipment and Utensils, and Linens. 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.... Observed walnuts in bags in dry storage area and vegetables in walk in cooler stored in raw chicken boxes. Person in charge informed all ready to eat foods shall be stored to protect from cross-contamination. Person in charge removed all products from chicken boxes at time of inspection. Correct By: 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. Observed raw chicken stored over raw vegetables and raw eggs stored above cooked meat in the walk-in fridge. All raw animal products must be stored in a manner that prevents any potential cross contamination with ready to eat food products. The PIC placed the raw food products on the bottom shelf. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed the sanitizer wiping cloth bucket in the front area with a chlorine concentration < 0 ppm. All chlorine sanitization must have a concentration between 50-100ppm. The PIC replaced the bucket to the correct concentration. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed a knife used to cut on the prep line stored between the prep table units. All in-use utensils must be stored in a manner to prevent any potential contamination between uses. The PIC brought the knife to the back to be washed. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a large buildup of grease and oil around the frying station and behind the stove. The establishment must be cleaned as frequently as necessary to prevent a large buildup of food residue. Correct By: Correct Prior To Next Routine 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.. Bleach sanitizer in use in dish wash machine measured at 0 ppm. Employee replaced empty bucket of sanitizer with full bucket of sanitizer to achieve appropriate level of 75ppm. Discussed importance of checking sanitizer level to insure appropriate sanitization of dishes to prevent foodborne illness. Correct By: Corrected At Time Of Inspection