Star Wok Express

Inspector's notes

Observed raw chicken stored above cooked BBQ in the prep cooler, also observed raw chicken stored above raw chicken stored above raw shrimp in the walk-in cooler. Reviewed food storage chart with manager. Manager moved the raw chickens to bottom shelves at time of inspection. Corrective Action: Corrected at time of inspection. This is repeat violation,

Inspector's notes

Observed around 10 containers of fried chicken and 3 bags of cooked BBQ pork in the walk-in cooler and reach-in cooler without date marks. Manager stated the fried chicken and cooked BBQ were prepared more than 24 hours prior to 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). Manager put date marks on all fried chicken and cooked BBQ at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pork and raw beef stored above ready-to-eat sauces and raw shell egg in walk-in refrigerator, reviewed the food storage chart with manager. Manager re-organized the above food in proper shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cabbage stored on shelf above food prep bench with internal temperature of 71*F, manager stated the cut cabbage was placed there less than one hour prior to inspection. Observed cooked beef, cooked shrimp and cooked chicken with internal temperature between 59*F to 65*F in the prep cooler but not in cold holding wells at time of inspection, manager stated the above food were placed there about 30 minutes prior to 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. Manager put cut cabbage, cooked beef, cooked shrimp and cooked chicken back to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of cooked noodle and fried chicken without date marking in the walk-in refrigerator. Manager stated the above food were prepared one day prior to inspection. Reviewed the date marking parameters with manager. Manager put proper date marking on above food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5 trays of fried chicken cooling at room temperature with internal temperature between 79*F to 110*F at time of inspection. Manager stated the fried chicken were prepared between 1 hour to 0.5 hours prior to inspection. Reviewed the 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.

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 cooked chicken and noodles sitting out at room temperature to cool. The chicken and noodles was prepared approximately 1 hour prior and measured with an internal temperatures ranging between 70-85 degrees F. PIC was instructed to place the chicken and noodles in the walk-in refrigerator uncovered to expedite cooling. Discussed cooling processes- active cooling begins at 135 degrees F and hot food is not covered until it reaches 41 degrees F Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination. Observed container with cooked noodles sitting on a cutting board with raw chicken. Instructed PIC to sanitize the bottom of the container. before placing in walk-in refrigerator. Discussed avoiding cross contamination. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 a buildup of organic matter on the nozzles of the soda fountain. Person in charge will had the nozzles properly cleaned and sanitized at time of inspection. Discussed increasing the cleaning frequency to prevent future build up. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions --Observed a build-up of food residue on the handles on the prep refrigerator. Person in charge cleaned the unit at time of inspection. Discussed increasing cleaning frequency. Correct By: Corrected At Time Of Inspection