Mike Kwans Golden Coin

Inspector's notes

Observed fried eggrolls, fried chickens, and cooked noodles without date marks in the walk-in refrigerator. Manager stated the above food were prepared 48 hours prior to the 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 marks on above food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken in open container stored above raw pork in open container in 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. Manager moved the raw chicken to the bottom shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice cooling at room temperature in the kitchen, the internal temperature was measured at 107*F at time of inspection, Manager stated the rice were cooked about 1 hour prior to inspection. Discussed proper cooling method with manager. Manager moved the cooked rice in walk-in freezer for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine concentration less than 10 ppm at ware washing machine, sanitizer bottle was not connected to the machine. Manager repaired the machine and chlorine concentration was measured between 50 ppm to 100 ppm at time of inspection. This is a repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no date marking on fried pork and fried eggrolls in the walk-in refrigerator. Manager stated the fried pork and fried eggrolls were prepared 24 hours prior to the inspection. Reviewed the date marking parameters with manager. Manager put proper date marking on fried pork and fried eggrolls at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no time record for the food on the buffet line. Reviewed the time as a control policy with employee. Employee filled the time record form at time of inspection. This is a repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine concentration less than 10 ppm at ware washing machine, manager set up 3-compartment sink for ware washing and called the service for ware washing machine at time of inspecion. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no time record for the food on the buffet line. Reviewed the time as a control policy with employee. Employee filled the time record form at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large amount of fried chicken stored above frier with internal temperature between 79*F to 87*F, manager stated the fried chicken were prepared about 30 minutes prior to inspection and will be fried again before placed in buffet line when needed.

Inspector's notes

Observed 5 trays of fried eggroll cooling at room temperature in the kitchen with internal temperature between 78*F to 119*F, manager stated the eggrolls were prepared between 1 hour to 30 minutes before inspection.

Inspector's notes

Observed fried eggroll and fried chicken in the walk-in refrigerator with internal temperature between 46*F to 48*F at time of inspection, the date markings stated the above food items were prepared and put in the walk-in refrigerator 24 to 72 hrs prior to 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. Manager discarded the fried eggroll and fried chicken at time of inspection. Corrective Action: Corrected at time of inspection. 3nd Consecutive Violation

Inspector's notes

Observed black material build-up on plastic surface inside ice machine not in contact with ice. Please clean and maintain. Corrective Action: Correct prior to next routine 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 cooked chicken and cooked pork stored in containers without lids under unwashed vegetables in walk-in refrigerator at time of inspection. reviewed food storage chart with manager, manager placed the above food on top shelf at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 cooked rice and cooked noodle with internal temperature of 47*F and 55*F in the prep cooler at time of inspection. Employee stated the cooked rice and cooked noodle were put in prep cooler less than two hours prior to inspection. TCS food must be cold holding at 41*F or below. Manager put the cooked rice and cooked noodle back to walk-in refrigerator for fast cooling at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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.-----Observed employee touch trash can and begin assembling egg rolls without washing hands in back prep area by 3-comp sink. Also observed employee enter front service counter area and begin scooping food (egg rolls and fried chicken) without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Back of house employee washed hands at the time of inspection. Observed no hand wash sink in front of house service area (see violation #8). Discussed the importance of proper hand washing with the PIC. Repeat violation. This is the 3rd consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-5-204.11, Pf: Handwashing Sinks - Location and Placement. 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 no hand wash sink in front service area. Observed employee scooping food items for customers. Also observed ice machine requiring employees to scoop ice by hand. Per PIC, establishment used to operate as consumer self-service before transitioning to employees handling all food items for customers. Handwashing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. Discussed options with PIC including: relocated soda bag-in-box wrap, installing hand sink to left of ice machine, and draining hand sink to floor sink; or returning to customer self-service and utilizing an approved ice machine that does not requiring employees to scoop ice. Correct prior to re-inspection on 11/20/2023. Correct By: Correct Prior To Reinspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 multiple knives and large vegetable processor stored clean with dried on food debris. PIC relocated all items to dishwasher to be washed, rinsed, and sanitized at the time of inspection. Utensils, equipment, and food contact surfaces must be cleaned to sight and touch. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 fried chicken, fried squash, cooked French fries, and cooked vegetables at 80-125'F in front service area. Per PIC, all items were cooked less than 2 hour prior to inspection. All items were reheated to 165'F at the time of the inspection. Discussed proper hot holding with the PIC. All TCS food held hot must be maintained at 135'F or above at all times. Repeat violation. This is the second consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 cabbage, cooked noodles, cooked rice, raw beef, and raw chicken at 44-47'F in walk-in cooler. The ambient minimum air temperature of walk-in cooler was measured to be 49.5'F at the time of inspection. PIC completed repairs to walk-in cooler at time of inspection and ambient air temperature measured below 41'F at end of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. :

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 walk-in refrigerator with a minimum ambient air temperature of 49.5'F and maintaining all TCS foods above 41'F at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. PIC completed repairs to walk-in cooler at time of inspection and cooler ambient air temperature was measuring below 41'F at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence-----Observed live German cockroach on wall above dishwasher area. Establishment must be maintained free of pests at all times. Eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 11/20/2023. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions-----Observed large build up of dirt and debris on ceilings/walls throughout establishment. Establishment must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Clean prior to next routine inspection. 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. Observed employee handling dirty dishes with tightly gloved hands at dish machine and then start to make food on cookline without washing hands. Observed employee come from outside establishment and start to cut cabbage without washing hands. Also observed employee cracking raw, unpasteurized eggs into wok and then proceed to handle clean utensils and cook on line without washing hands. Discussed with PIC that Hands must be washed prior to donning new gloves when switching tasks where contamination could occur, after handling trash, coming into kitchen from using restroom, touching self/face/hair, coming into kitchen from outside establishment, and whenever contamination could occur to prevent spread of pathogens. Employees washed hands at time of inspection. 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. Observed container of raw unpasteurized, in shell eggs and shells of raw, unpasteurized eggs with visible egg white on shell being stored above open container of broccoli in prep fridge on cookline. Did not observe signs of dripping or contamination of broccoli. Employee moved eggs to bottom shelf at time of inspection. Foods must be stored according to minimum cooking temperatures to prevent cross contamination. 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 fried chicken sitting in fryer basket at ambient temperature above fryer in kitchen at 103-116*F. Also observed fried pork pieces in metal bowl sitting at ambient temperature under table front of house at 110-125*F. Employee stated that chicken and pork are fried, then held, and fried again before they need the item on the buffet line. Employee stated chicken and pork sitting at ambient temperature had been initially cooked within the last hour. Had employee re-fry chicken and pork to 165*F before putting on line to hold at 135*F. Discussed with PIC that cooked items that are held hot must be held at or above 135*F after initial cooking/reheating from cold to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required Observed hose end equipped with shut off valve spray nozzle connected downstream from atmospheric vacuum breaker (AVB) without an approved testable backflow prevention device at mop sink faucet. PIC removed hose at time of inspection. Discussed with PIC that hose may stay attached to mop faucet but spray nozzle may not stay attached without an approved testable backflow prevention device. Spray nozzle may be attached when hose is being used and then removed when hose is no longer in use to prevent possible contamination of water supply. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd