China Chili

Inspector's notes

Observed 4 trays of fried chicken cooling at ambient temperature without an approved rapid cooling method. Internal temperatures ranged from 89°F to 115°F approximately one hour after preparation. Foods shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within a total of 6 hours. Employee re-fried the chicken and start the cooling process in walk-in refrigerator at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed about 10 containers of fried chicken cooling on racks at the room temperature in kitchen with internal temperature between 97*F to 105*F at time of inspection. Manager stated the fried chickens were prepared about 30 minutes prior to inspection. Discussed proper cooling methods with manager. Manager moved the fried chicken to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cabbage mix, bean sprouts, cooked garlic and garlic in oil measured at 51-58'F on cookline at time of inspection. Items were observed being stored at ambient room temperature with no measures to maintain coldholding temperatures. PIC stated food items were brought out from walk-in less than 4 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool 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. Instructed PIC to ensure items in discussion are being held cold at 41'F or below. PIC stated establishment consumes discussed items for cooking as frequently as every 30 minutes. Establishment does not use time as control, per PIC. Suggested time as control for items in discussion should it better fit the establishment's needs and operations. Provided time as control guidance via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee lotion item stored on food prep table at bar area. Personal care items shall be stored in a designated area away from food prep areas and food contact surfaces. PIC removed item at time of inspection. Suggested PIC to designate area for storage of employee personal care items and employee food/drink items. Corrective Action: Corrected at time of inspection.

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 food debris on can opener stored clean last used this morning per PIC. Food contact surfaces shall be clean to the sight and touch. PIC had employee clean and sanitize can opener at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions --- Observed standing water in warewashing area. PIC stated water is due to splash from washing dishes. Suggested PIC that floors be mopped and cleaned at a frequent interval to avoid accumulation of standing water and possible contamination from the environment. PIC notified staff to have floors mopped more regularly at time of inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Heavy accumulation of food debris and grease on side panels of cooking equipment and flooring around units in question. PIC was instructed to have a deep cleaning of the kitchen prior to next routine inspection. Discussed the importance of cleaning these units frequently to prevent any build up of dust/organic matter. Correct By: Correct Prior To Next Routine Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered --- Observed receptacle with no lid in unisex employee bathroom located in the back of the establishment. All unisex/women bathrooms must be provided with a covered receptacle. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions --- Observed heavy food debris on flooring of the walk-in unit, and flooring around kitchen. Establishment must be cleaned at a frequency to prevent accumulation of food debris from kitchen operations. Discussed how food debris can attract pests. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises >>Observed packaged raw pork on the floor of walk in cooler. PIC was unsure why they were on the floor but had an employee put the on the shelf. Discussed that all food should be placed 6 inches above the ground to avoid the possibility of contamination in the event of a spill, flooding, or sewage issue and pests. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>Observed excess organic matter around and under fryer unit and stove. Discussed with person in charge the importance of keeping the area clean to avoid fire risk as well as health risks. PIC asked employee to clean the area. Discussed increasing the cleaning frequency of the fryer area. Correct By: Correct Prior To Next Routine Inspection