Chou's Kitchen

Inspector's notes

Observed cooked beef and cooked pork cooling in the walk-in refrigerator with plastic membrane fully coving the containers, internal temperatures were measured at 87* and 88*F, manager stated the beef and pork were cooked about one hour prior to inspection. Educated the cooling requirement and cooling methods with manager. Manager removed the plastic membranes for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large plastic containers placed in front of the hand wash sink in the kitchen and one utensil stored inside the hand wash sink, also observed several plastic bottles stored in the hand wash sink at service station. Both hand wash sinks were not accessible at time of inspection. All hand wash sinks must be accessible at all times. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked dumplings, cooked pork ear, cooked pork, cooked chicken without date marks in the walk-in refrigerator. PIC stated the above food items were taken out from freezer one day prior to inspection. Reviewed the date mark parameters with PIC. PIC put proper date marks on above food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap at hand washing sink in the kitchen, Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager put hand soap at the sink at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed containers of chili sauce/oil with removable lids and spoons available on restaurant tables. All containers of chili sauce were removed from the tables at the time of inspection. Discussed requirements for food left on table between customers or served to multiple customers with the PIC. Food on tables must be protected from contamination, and the container must be closed between uses, and dispensed from a container such as a narrow-neck bottle for re-service of food items. All containers were removed from the tables at time of inspection. Discussed providing individual portions for each customer with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lard stored at wok station with internal temperature 76*F. 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 stated lard was place out less than 2 hours prior to inspection. Manager moved lard back to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap at hand washing sink in the kitchen, Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager put hand soap at the sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef and cooked pork cooling in the walk-in refrigerator covered with plastic membranes with internal temperature of 89* and 87*F, manager stated the cooked beef and cooked pork were prepared less than 2 hours prior to inspection. Explained proper cooling methods with manager. Manager removed the plastic membrane for fast cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef, cooked pork and fried chicken in the walk-in refrigerator without date marking, Manager stated that the above food items were taken out from freezer and placed in the walk-in refrigerator more than one day prior to inspection. Reviewed the date marking parameters with manager, RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 6 days (including the day it was made as day 1) after taken out from frozen process. Manager put proper date marking on above food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef and cooked shrimp with internal temperature of 87*F and 79*F stored in deep containers at the top layer of prep cooler in the kitchen, employee stated that the beef and shrimp were prepared and placed in the prep cooler about one and half hours prior to inspection. Explained cooling requirement and proper cooling methods with manager and employee, employee put the beef and shrimp into shallow metal container and put in walk-in freezer for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ventilation hood had an accumulation of grease and debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large trash bin placed in front of hand washing sink in the middle of the kitchen. Hand washing sink is not accessible. Instructed manager to maintain all hand washing sinks easily accessible. Trash bin removed at time of inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed meat slicer stored on prep table as clean had an accumulation of food debris on the surface. Discussed proper disassembly and 3 step in-place wash, rinse and sanitize process. Staff member properly cleaned slicer at time of inspection. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several containers of raw chicken without lids stored on the floor of walk-in freezer. Please place all food on shelves before next routine inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection. This is repeat violation.

Inspector's notes

Observed ventilation hood had an accumulation of grease and debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed frozen shrimp thawing in a container on the floor of kitchen without running water. Discussed proper thawing procedures with the manager. All thawing must occur under cold running water or under refrigeration. Manager put the shrimp in prep sink with running water at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee peeled raw cucumbers without wearing gloves, per manager, the raw cucumbers will be served without cooking. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. The cucumbers were placed on embargo at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap dispensing at hand washing sink besides the ware wash machine, plastic container was empty. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pork and raw beef in open containers stored above picked vegetables, tofu and cooked noodles in open containers in walk-in refrigerator, observed raw pork in open container stored above raw shell eggs in walk-in refrigerator, observed raw pork in open container stored above raw fish in open container. 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. Manager 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

Observed cooked noodle, raw bean sprout, tofu, cooked potato, cooked beef, raw octopus, and cooked ham with internal temperature between 54*F to 59*F in prep cooler, the ambient temperature of prep cooler was measured at 47.6*F at time of inspection. Per manager, the above food items were taken out from walk-in refrigerator less than 2 hours 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 moved the above food items back to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef, cooked dumpling, cooked pork in the walk-in refrigerator without date marking, manager stated the above food items were prepared 24 hours prior to the 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep cooler in the kitchen with a minimum ambient air temperature of 47.6'F and maintaining all TCS foods between 54*F to 59*F at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Must repair prep cooler such that the prep cooler maintains all TCS foods at 41'F or below. Will re-inspect on 09/16/2024. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw lamb and raw pork stored on the floor of walk-in refrigerator, observed raw fish in container stored on the floor of walk-in refrigerator, observed raw beef stored on the floor of walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Manager put the above food items on shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5 knives stored between prep cooler and prep bench. Food debris was observed on the surface of knives and in between counters. Discussed in-use utensil storage (on clean surface if wash, rinsed and sanitized every 4 hours). Knives were removed and cleaned at time of inspection. 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.

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. 2 large bags of yellow onion found set on floor inside walk in cooler -- addressed code violation with Cert Manager, Onion has elevated up on shelf upon inspection. Correct By: Corrected At Time Of Inspection