Red House Asian Cuisine

Inspector's notes

At front handwashing sink, dirty cup in basin of sink. Dirty cup was removed from sink basin. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

In single door glass front refrigerator, TCS foods (cooked pork, egg rolls, fried chicken) with internal temperatures of 49*F-53*F. Per employee, egg rolls were in refrigerator overnight (discarded, see embargo form) and cooked pork and fried chicken were in refrigerator <4 hours. Cooked pork and fried chicken were moved to walk in cooler to rapidly cool back down to the proper temperature. Ambient temperature of single door glass front refrigerator was 53.9*F, taken with inspector min/max irreversible thermometer. Discontinue storing of TCS foods in glass front refrigerator until repaired. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** Throughout kitchen, in use wet wiping cloths stored in chlorine sanitizer with a concentration of 0ppm. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer bucket with chlorine sanitizer concentration of 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

At prep tables, open drink cups stored next to open prep food for customers. Open drink cups were discarded. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, on bottom shelf of small cart, and on bottom shelves of reach in freezer, accumulation of food debris. Maintain clean. 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

At in use 3-compartment sink, chlorine sanitizer with a concentration of >200ppm at dishware surfaces. Instructed person in charge to dilute chlorine sanitizer to a concentration of 50-100ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer is to 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

On counter near soups, brown gravy/90*F-100*F, prepared about 1 hour, stored in shallow containers, and cooling at room temperature. Instructed employee to move containers of brown gravy to walk in cooler to continue the cooling process. Discussed proper cooling methods with employees. TCS foods are to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout kitchen, wet wiping cloths with 0ppm chlorine sanitizer stored on in use cutting boards. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer bucket with chlorine sanitizer concentration of 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

In reach-in freezer, observed unpackaged ribs stored in a plastic "to go" bag. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. The ribs were immediately repackaged with food grade plastic wrap. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed ready-to- eat (RTE) cooked chicken, shrimp potstickers, etc prepared 2 to 3 days prior and not datemarked as such. 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In reach-in refrigerator, observed unpackaged chicken rolls stored in a cardboard box (with a liner on the base of the box) and the edges of the rolls were touching the sides of the cardboard box. Cardboard is not considered a smooth and easily cleanable surface. Staff transferred the chicken rolls to an approved container. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed worker, after completing food prep, rinse his hands (without using soap) in the warewashing sink and then dry them on a damp cloth towel. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision (single use towel), and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed flats of raw shell eggs stored over sauce containers. 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. 2nd Consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaking faucet at the food prep sink and cover missing on the atmospheric vacuum breaker at the mop sink faucet. Maintain all plumbing in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed peeling, upper enclosure surface above the mop sink. Repair as needed and maintain this surface nonabsorbent and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk-in cooler, observed flats of raw shell eggs stored over sauce containers and raw chicken stored over a tote of raw beef and tote of peeled onions. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the warewashing sink which was not set up for warewashing, observed a food service worker hand wash and rinse two food totes and a metal food pan without sanitizing them after. The PIC set up the third vat with sanitizer; however, the wares were not returned to the sink for sanitizing until instructed by inspector. The wares were also not completely submerged in the sanitizer. Food-contact surfaces must be properly sanitized after washing and rinsing. Reviewed proper wash, rinse, and sanitize procedures with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed cases of food on sheet pans and food totes stored directly on the floor. Store food at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a knife stored between prep coolers on the line. Between uses, store knives on a clean, dry surface, and maintain easily cleanable utensil storage. Inspector removed the knife. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soiled kitchen surfaces including prep cooler handles, fryer exterior, handwash sink, shelving, etc. 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.

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use.....Observed a can of RAID insect spray stored in restroom cabinet. Remove unapproved chemicals and use only licensed exterminators for pest control applications. The RAID was voluntarily discarded. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected....Rear kitchen door propped open during inspection. Maintain closed to prevent the entrance of vermin. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises......In the walk-in cooler, observed a bulk sack of carrots and totes/containers/sheet pans of food stored directly on the floor. Maintain food elevated at least six inches from the floor on approved shelving. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.......Observed a knife stored between prep coolers on the line. Between uses, store knives on a clean, dry surface, and maintain easily cleanable utensil storage. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-101.11, C: Surface Characteristics-Indoor Areas.....Observed peeling, upper enclosure surface above the mop sink. Repair as needed and maintain this surface nonabsorbent and easily cleanable. Correct By: Correct Prior To Next Routine 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......At center prep cooler/53F on the line, observed TCS food holding over 41F including pork/51-56F, beef/53F, chicken/55F, shrimp/53F, and tofu/54F. Also observed a flat of shell eggs/62F being maintained at room temperature. Maintain cold TCS food at or below 41F. Per staff the foods had been restocked during lunch and were within safe time parameters. TCS food was either placed in ice baths or in the walk-in cooler. The manager will schedule repair service and will not refill the unit with TCS food until it can maintain proper temperature (at or below 41F). Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-7-102.11, Pf: Common Name-Working Containers.....Observed unlabeled chemical spray canister in kitchen by the handwashing sink. The container was labeled at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-204.112, C: Temperature Measuring Devices-Functionality......Line prep coolers are not equipped with thermometers. Maintain accurate thermometers in refrigerators where TCS foods are stored. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.......Observed sack of onions and brown sugar on the floor in back room. In the walk-in cooler, observed a sack of carrots and tub of raw chicken on the floor. Maintain foods elevated at least six inches from the floor on approved shelving. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage......Observed a knife being stored between the prep coolers on the line. Maintain easily cleanable storage for in-use utensils. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.....Observed soiled surfaces including kitchen shelving, bulk food bin exteriors, walk-in cooler shelving, the area between the fryer and the woks, etc. Clean and maintain throughout as needed. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco......Observed an open "Monster"beverage can on kitchen work table. Maintain employee beverages in closed containers. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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......No hot water at the kitchen handwashing sink due to a leaky faucet. Staff turned the valve back on below the sink. Ensure hand sinks are maintained in good repair. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 four uncovered bulk ingredient containers. Maintain foods covered to protect from possible contamination. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers.....Observed unlabeled chemical spray canister in kitchen by the handwashing sink. The container was labeled "oven/grill cleaner" at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: 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.......Observed three sheet pans of fried egg rolls/85F, 93F, 107F being maintained at room temperature at start of inspection. As cooked food approaches the danger temperature zone (below 135F), cool rapidly in a refrigerator or use other approved means for cooling. Staff placed the pans in the walk-in cooler to facilitate cooling. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises......In the walk-in cooler, observed four stacks of food cases stored on sheet pans kept directly on the floor. Store food items at least six inches from the floor on approved shelving. Correct By: Correct Prior To Next Routine Inspection