Khai Hoan Restaurant

Inspector's notes

Observed no CFPM on-site during time of inspection. Informed PIC that 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. **2nd Consecutive**

Inspector's notes

Observed brewed tea being cooled at room temperature on prep counter. Brewed tea had an internal temperature of 100F and per PIC; had been cooling for 45 minutes. Informed PIC that 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 tea into shallow containers inside a refrigeration unit to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloth stored on prep table not in sanitizer bucket. Informed PIC that 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 prep knife being stored in-between ice machine & prep table. Informed PIC that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer bucket in the kitchen containing bleach which tested above 200 ppm at time of inspection. Sanitizer was diluted by PIC to approved levels at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold and flu medication and vitamins stored with and above condensed milk. Discussed ensuring all personal belongings, foods, and medications are stored away and segregated from restaurant food, utensils, equipment, and single service items. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by person-in-charge (PIC) at time of inspection. Person in charge indicated they would create sections away from restaurant items in cold and general storage for the employees' personal belongings, foods, and medications. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tofu, wontons with cream cheese filling, cream cheese, cooked rice, cooked noodles, and cooked chicken and beef broth in tall standing refrigerator closest to kitchen entrance at 50*F-55*F. Per person-in-charge (PIC) and applicable date markings, food items were prepped and placed into unit between 6/6 and 6/11, and were discarded at time of inspection. Ambient air temperature of unit was at 51.8*F at time of inspection. All other TCS food items placed into unit that morning 2-2.5 hours prior (including raw animal proteins, tofu, and milk) were relocated to alternative refrigeration to rapidly cool to 41*F at time of inspection. Also observed bean sprouts, cooked shrimp, and cut lettuce at 50*F-54*F in long tabletop cooler. Per PIC, food items are stored in reach-in refrigerators and moved to lower units/tabletops at opening. Ambient air temperature of top was at 50.7*F and bottom section was at 43.3*F. All TCS items improperly cold held were relocated to alternative refrigeration. Unit was adjusted to a cooler setting and observed to have an ambient air temperature of 41*F. Also observed raw shrimp, beef, and chicken and cut bok choy in small left prep table at 44*F-50*F. Per PIC, items were brought from refrigeration and placed into unit at opening, 2-2.5 hours prior. Per PIC, items were previously stored in the two other standing refrigerators that kept the food at 41*F or below. Items in small reach-in were moved to functioning refrigeration at time of inspection. Ambient air temperature of small prep table unit was at 50.3*F. PIC adjusted unit and was reading at 48.9*F at end of inspection. Discussed with repairing unit/cleaning coils to ensure it can hold food at 41*F or below. 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 tall standing refrigerator closest to kitchen entrance with an ambient air temperature of 51.8F. All TCS food items held in refrigerator were either discarded or moved to alternative refrigeration based on the time they were placed in unit (reference above violation #22). PIC was in process of cleaning unit and cooling it down at time of inspection. Long tabletop cold unit had an ambient air temperature of top section at 50.7*F and bottom section at 43.3*F. PIC adjusted unit and was reading at 41*F at time of inspection. Also observed small left tabletop unit with ambient air temperature at 50.3*F. Unit was adjusted and reading at 48.9*F at end of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding tall standing unit and small left tabletop unit so that it maintains TCS foods at 41°F or below prior to re-inspection. Corrective Action: Correct within 24 hours.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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 raw pork's blood stored directly above cream cheese mixture for wontons. Also observed raw unpasteurized whole shelled eggs stored directly above Thai iced tea.

Inspector's notes

Observed cold and flu medication and vitamins stored with and above condensed milk. Discussed ensuring all personal belongings, foods, and medications are stored away and segregated from restaurant food, utensils, equipment, and single service items. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Person in charge indicated they would create sections away from restaurant items in cold and general storage for the employees' personal belongings, foods, and medications. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several plastic containers with holes in them, melted spots, or cracks. Multiuse food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints. Person in charge discarded the plates and dishes with crack and chips. Discussed ensuring damaged multi-use food contact surfaces be replaced immediately to ensure they are getting cleaned adequately. Person in charge indicated they would replace containers that were in poor repair. Corrective Action: Correct prior to re-inspection on 3/21/25.

Inspector's notes

Observed an employee wash their hand at the 3-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing. Employee washed their hands at the hand sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several food storage containers stored on the metal rack where clean equipment is kept with green food debris or grime on the containers. Person in charge (PIC) indicated that they rewash, rinse, and sanitize food contact surfaces prior to using them. Clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. PIC moved all of the containers to the warewashing sink to be re-washed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken with an internal temperature of 58*F in a refrigerated prep unit. Employee indicated that they had this chicken out around 10:30am (~5 hours before inspection) to cut but they got busy and put it back in the unit around an hour before inspection. Discussed with employee and PIC putting time/temperature controlled for safety (TCS) food back into refrigeration when they are unable to actively work on it. Person in charge willingly discarded the chicken. 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 the following ready to eat (RTE)/TCS foods in a refrigerated prep unit with no date indicating when they were prepared/defrosted: blood, bbq pork, cooked chicken. Employee indicated all of these foods were prepared 11/2. All RTE/TCS foods were properly date marked at the time of 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils with the eating side facing up in cups at the tables. Storing tableware eating side down in the cups prevents contamination of the eating side by customers. Discussed ensuring the eating side of tableware is faced down in the cups going forward. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed metal racks with rusting and missing paint in warewashing area. Discussed replacing or repainting metal racks with a restorative paint. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed old food boxes stored directly behind the restaurant; these old food boxes are not in/near the garbage receptable, and flies were observed on and near boxes. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Establishment must move all refuse, recyclables, and returnables to a garbage receptacle. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there were no certified food protection managers present 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. *4TH CONSECUTIVE VIOLATION*

Inspector's notes

Person in charge indicated there were no certified food protection managers present 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. *4TH CONSECUTIVE VIOLATION*

Inspector's notes

Observed cooked onion and ginger with an internal temperature of 71*F. The person in charge indicated they had been sitting on the counter since yesterday (> 6 hours). Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed cooling all time/temperature controlled for safety foods in the refrigerator or other appropriate means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw bean sprouts in the reach in refrigerator across from the dish pit with an internal temperature of 76*F; the person in charge indicated they just rinse the bean sprouts. The measured ambient temperature of the unit of 56.2*F using a min/max thermometer. The bean sprouts were moved to a different unit to cool down to 41*F and below. 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 08/01/24.

Core-4-904.11, C: Kitchenware and Tableware-Preventing Contamination; Utensils, Equipment and Linens>>>Observed utensils with the eating side facing up in cups at the tables. The person in charge used gloves to make sure the handle end of the eating utensils was up so when customers grab the utensils they do not have to grab the eating side. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 person in charge using hand sink next to ice machine to fill water glasses for customers. Person in charge informed that hand sinks can only be used for hand washing; hand sinks may contaminate foods, food contact surfaces with harmful bacteria from hand washing. Person in charge indicated they would not use the hand sink to fill water glasses anymore. Correct By: Corrected At Time Of Inspection

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 noodles (internal temperature 45*F - 52*F) and cooked pork (internal temperature 46*F) in zip lock bags in the reach in refrigerator nearest to kitchen entrance. The measured ambient temperature of the unit using a min/max thermometer was 40.1*F. Person in charge indicated they had been in the unit since Monday and that they took IR temperatures this morning and all temperatures were 41*F and below. Person in charge informed that IR temperatures only measure the outside temperature of the container/outer most layer of the food and not the internal temperature of the food. Person in charge informed that because it had been more than 4 hours since the last internal temperature check these foods maybe unsafe for consumption and must be discarded; person in charge willingly discarded of these foods. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.>>>Observed the following ready to eat time/temperature controlled for safety foods with no date indicating when they were prepared: cooked rice, cream cheese filling, cooked chicken, cooked bbq pork, cooked pork hock, Thai tea with half and half, cooked boba, and cooked pork's blood. Person in charge indicated all of these foods were made Monday. Person in charge reminded that all ready to eat time/temperature controlled for safety foods must be labelled with their preparation date within 24 hrs. of being prepared. Person in charge labelled all of the foods above. Correct By: Corrected At Time Of Inspection

Core-4-904.11, C: Kitchenware and Tableware-Preventing Contamination; Utensils, Equipment and Linens>>>Observed spoons and knives on tables with food/lip contact surfaces sticking up in the cup. Person in charge informed that eating utensils must be displayed with the handle side up to prevent customers from contaminating the food/lip contacting side of the utensils with their hands. Person in charge had someone with gloves moves all of the utensils so the handles were sticking up. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage>>>Observed flooring near dishwasher/back door torn up and trench line exposing sewage piping and sewage water. Observed open sewage standing in trench line and broken sewer lines. Observed active construction producing dust in kitchen; did not observed any construction debris on any food. Person in charge indicated they are undergoing emergency plumbing work to repair/replace sewer line. Establishment must properly convey sewage, complete active construction, and clean all surfaces contaminated by construction debris prior to re-inspection and lifting suspension. Correct By: Correct Prior To Reinspection