China Restaurant

Inspector's notes

Observed cooked veggie egg rolls in cooler next to exit at 47°F. PIC mentioned egg rolls were in cooler since last night. Cooler observed at 37°F per inspectors min/max. Informed PIC that 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 voluntarily discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice scoop placed on food cart next to ice machine. Advised PIC that ice scoops must be stored in a way to protect them from contamination. If utensils are stored in food, the handles must be stored above the surface of the food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dark discolored tiles, food, and other debris throughout the kitchen, underneath equipment and appliciances. Discussed with PIC that the facility must be kept clean and be cleaned frequently enough to preclude the accumulation of dirt and debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed several floor tiles chipped and broken in areas throughout the kitchen. Informed PIC that the facility needs to be repaired so that it is smooth and easily cleanable. Discussed removing the grooves to prevent moisture and food debris build-up. Physical facility must be maintained in good repair at all times. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.

Inspector's notes

Observed raw chicken, raw shrimp, raw beef, and cooked breaded chicken with internal temperatures ranging 46*F-51*F stored in the prep unit on the cooked line. The internal temperature of the unit was 34.1*F, measured using min/max. PIC informed that these items had been placed in the unit an hour and a half prior to inspection. Informed PIC that these items need to be cooled back down to 41*F. PIC placed the bags of cooked chicken into alternate refrigeration to rapidly cool down at time of inspection. PIC placed the raw animal proteins on an ice bath to cool back down to 41*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 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloths stored in a sanitizer bucket with a chlorine concentration of 0ppm. Informed PIC that wet wiping cloths must always be stored in an approved concentration of sanitizer. PIC placed the cloths in an approved sanitizer concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the caulking around the top of the three-compartment sink to be peeled off and black. Informed PIC that the sink needs to be re-sealed to the wall. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a heavy accumulation of debris on the floor throughout the entire kitchen. Observed a black grease and food debris build up near the hand sink and three compartment sink area. Informed PIC that the floor needs to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt, food debris, and organic matter. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. ****** 2nd Consecutive Violation ******

Inspector's notes

Observed dust and debris on the ceiling and vents in the kitchen above food preparation areas. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt and debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

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.....Raw shrimp thawing under running water in the prep sink with raw chicken to thaw separately. Manager removed the raw chicken. 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. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils........Accumulation of food debris on the back side of the reach-in handles, on lids and condiment containers, on the cook line cart and shelf under the prep table, dust and dirt on the fan. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection