Unphogettable Restaurant

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A 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 an employee reach in the raw shrimp container, then the mixed vegetable container, then take a plate from the clean plate stack, then pick-up raw shell eggs with the same gloves. The employee touched handles of the cold-holding units to retrieve these items. Person in charge (PIC) stopped the employee and coached them on proper hand washing and when hand washing is needed. Employee washed hands properly and donned new gloves at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle of cleaner on the pushcart. The spray bottle did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

please ensure one staff has obtained a certified food manager. available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

please ensure one staff has obtained a certified food manager. available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed bags of cut lettuce, placed atop reach-in cooler in the back food prep. room. suggested to remove large cut lettuce bags and place in a smaller pan. also noted a rice steamer, used for spring roll filled with hot water sits directly next to cut lettuce bags in the reach-in cooler top panel. discussed relocating the water steamer to an adequate food counter with more distance, to minimize heat affecting the lettuce temperature. manager removed cut lettuce, replaced with cooler products at 41 deg f . please ensure rte tcs food is kept at 41 deg f . Corrective Action: Corrected at time of inspection.

Inspector's notes

checked the sanitizer solution in the towel buckets. per manager staff utilize chlorine sanitizer. observed flashing black on test strip. showed manager the dilution required. manager drained sanitizer, chlorine at 50 ppm prepared. Corrective Action: Corrected at time of inspection.

Inspector's notes

this establishment utilizes quat ammonia for manual ware washing basin. please obtain sanitizer test strip. re-inspection scheduled for 10 days. 9-25-2025. informed manager. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a big food prep table placed in front of the hand washing sink in the kitchen and blocked the access to the hand washing sink. Hand wash sinks must be accessible at all times to allow for proper hand washing. Employee relocated the food prep table at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above the raw beef in the walk-in refrigerator. Reviewed the food storage chart with manager. Manager moved the raw chicken to the bottom shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods prepared less than 30 minutes prior with tight fitting lids including shrimp at 53*F, cabbage at 60*F and bean sprouts at 55*F. All TCS foods cooling were uncovered to allow for rapid cooling. Advised PIC tight fitting lids restrict air flow increasing time required for TCS foods to properly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of dark matter on the ceiling vents and surrounding panels in the kitchen. Informed PIC that it needs to be cleaned. 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.

Core-6-101.11, C: Surface Characteristics-Indoor Areas ------ Observed the walk in door rusting on more than 50% of the surface with some areas difficult to clean. Also observed the walk in cooler flooring paint lifting exposing plywood. Advised PIC to resurface area with rust eliminating paint (such as KILZ) and resurface floor of the walk in cooler to create a non-porous, smooth and easily cleanable surface prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection