China Buffet

Inspector's notes

Observed cooked BBQ pork and cooked eggrolls without date marking in the walk-in refrigerator. Manager stated the BBQ pork and eggrolls were moved from freezer yesterday. Reviewed the date marking parameters with manager. Manager put proper labels on above food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked noodles cooling in plastic containers with lids covered. Educated manager cooling requirement and methods. Manager removed the lids and switched noodles to shallow metal pans at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towel available at hand wash sink at sushi station. 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 paper towels at the hand wash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed utensils being washed in the handwashing sink. Handwashing sinks shall be used for no purpose other than handwashing. Manager moved the utensils to ware wash station at time of inspection. Corrective Action: Corrected at time of inspection. This is repeat violation.

Inspector's notes

Observed chlorine sanitizer concentration measured less than 10 ppm at time of information. Reviewed the sanitizer concentration parameters with manager. Manager called technician and set up 3-compartment sink with correct sanitizer concentration for ware wash at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken, fried pork and fried eggroll in two-door refrigerator in the kitchen without date marking. Per manager the above food items were prepared two or three days 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. This is a repeat violation.

Inspector's notes

Observed dust accumulation on ceiling air vents located above the sushi preparation area and buffet lines. Physical facilities shall be cleaned as often as necessary to keep them clean, must be cleaned before next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large trash can placed in front of the handwashing sink at ware wash station and one utensil stored inside the handwashing sink; also observed wiping cloth stored inside the hand washing sink at service station. All hand washing sink must be accessible at all times. Manager made the two hand washing sinks accessible at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw cut cabbage stored on food prep bench with internal temperature of 78*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 the raw cut cabbage was put outside less than 1 hour prior to inspection. Manager moved the raw cut cabbage to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken, fried pork and fried eggroll in two-door refrigerator in the kitchen without date marking. Per manager the above food items were prepared two or three days 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 several containers of raw chicken, raw pork and 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. Please place all food on shelf. This is a repeat violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken stored on the floor of walk-in refrigerator and multiple raw meat stored on the floor of walk-in freezer at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Please correct before next routine inspection. This is a repeat violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed time log was not filled for the food on the buffet line. Manager stated all food were put on buffet line less than 2 hours prior to inspection. Manager filled the time log at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed flyer killing sprayer stored in the kitchen. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris accumulated on the handles of walk-in refrigerator and prep cooler, also observed food debris and grease accumulated on the food benches in the kitchen, please clean and maintain. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw meat in containers stored directly 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 moved the raw meat on shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Manager could not provide food manager certification at time of inspection, please obtained one before next routine inspection, A Certified Food Protection Manager (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 in-use ice machine with black, slimy, organic-like material growing behind the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Second consecutive violation. Correct by next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Addl Notes: Observed a chlorine mechanical warewashing machine washing plates. A chlorine test strip was used to test the concentration of chlorine at food contact site. Test strip registered no color change, below the standard of 50ppm for chlorine sanitization. Min/Max thermometer was run through the machine to test for high temp sanitation. Min/Max thermometer registered a temp of 150*F. Informed PIC that all chlorine machines need to register a concentration of 50ppm on the surface of any ware sent through the machine. PIC contacted their maintenance who dispatched an operator to work on the machine at time of inspection. PIC will begin regularly testing the concentration of the machine to maintain awareness of chlorine levels. Corrected at time of inspection.

Inspector's notes

Observed TCS food items in sushi bar prep-cooler with an internal temperature of 51*F. Internal temperature registered with internal probe thermometer. TCS food items included cream cheese. Per PIC cream cheese had been in unit since opening greater than 4hrs at time of inspection. PIC stated they had left the lid open since opening. Educated PIC on cold holding discipline. All TCS foods improperly cold held were discarded by PIC 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. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held under Time as a Control without logs supporting when food was placed on line. When asked for their daily logs, PIC stated they did not have any logs for today's food. PIC showed logs, most recent was dated for September. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Correct prior to re-inspection on 12/13/24. PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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/4125/Food-SafetyOperator-Resources. Addl Notes: -Observed TCS food items being held under Time as a Control along buffet line. Per PIC they were unsure when some food was placed on line and could not provide logs as to when they were placed on line. Temperatures taken of TCS food items along line with internal probe thermometer registered 90-135*F. Observed tray of teriyaki chicken with an internal temperature of 68*F. Per PIC they stated the chicken was likely placed on line at opening greater than 4hrs prior to time of inspection. PIC discarded chicken at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrected at time of inspection.

Inspector's notes

Observed cold holding unit with open top and a reach-in cold holding unit with a warm ambient temperature. Ambient air temperature measured with min/max ambient air thermometer registered 50-53*F. All TCS food items within the unit were relocated to walk-in refrigeration unit. All non-TCS food items were placed on ice baths to maintain temperature. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Re-inspection to occur on 8/20/2024. Correct prior to re-inspection. // Upon reinspection the open top unit was repaired and holding ambient temperature of 38*F. The reach in unit was nonfunctional at time of inspection and holding temperature at 48*F. Instructed PIC to call for maintenance to repair unit to good working order maintaining internal temperature of 41*F or below. Repeat violation, 10-day reinspection to occur on 9/4/24.

Inspector's notes

Observed black, slimy, organic-like growths inside the ice machine. Organic-like material was located along the walls, on the deflector panel, and behind the deflector panel. PIC confirmed that ice from the machine was used in customer drinks. Educated PIC that ice is a food item when used in customer drinks. Instructed PIC in proper clean-in place procedure using hot soapy water, hot water rinse, and hot water with sanitizer. Correct prior to next routine inspection.

Inspector's notes

Observed TCS food items being held in cold table and reach in cooler. TCS food items include chicken, shrimp, pork, bean sprouts, cut greens, and eggs in shell and cracked in container. TCS food items internal temperature taken with internal probe thermometer registered 45-51*F. 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. Corrected at time of inspection.

Inspector's notes

Observed cooked noodles, cooked wontons, cooked egg rolls, fried beef, and fried chicken that were made the day before per-PIC. All food containers did not have date marking to signify what day they were prepared. 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. Corrected at time of inspection.

Inspector's notes

Observed cold holding unit with open top and a reach-in cold holding unit with a warm ambient temperature. Ambient air temperature measured with min/max ambient air thermometer registered 50-53*F. All TCS food items within the unit were relocated to walk-in refrigeration unit. All non-TCS food items were placed on ice baths to maintain temperature. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Re-inspection to occur on 8/20/2024. Correct prior to re-inspection.

Inspector's notes

Observed fly paper strips hanging from the ceiling over food prep and storage areas. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Correct prior to next routine inspection.

Inspector's notes

Observed an AVB with active leak streaming water when turned on. Educated PIC that any backpressure applied to AVB can cause it to be damaged and could result in a backflow event. Must repair all plumbing to a state of good repair prior to next routine inspection. Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dirt, grease, and food waste within the kitchen and food storage areas. Three rotten and desiccated avocados were found under a food storage rack. 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. Correct prior to next routine inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Both the hand washing sink in the dish washing area and by the back door had items stored inside the sink. Spoke with PIC and items were removed from the hand washing sinks. Ensure hand washing sinks are always readily available and are only used for hand washing procedures. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 0ppm of chlorine sanitizer at the mechanical ware washing machine. PIC ran machine one more time and checked chemical dispenser connections and there was no change to concentration. PIC directed kitchen associates to stop using the machine until a service technician can repair the machine. Establishment will use the three compartment sink for manual ware washing until the unit can be repaired. Ensure the chlorine concentration is between 50ppm- 100ppm for active sanitizing of dishes. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-202.15, C: Outer Openings, Protected. Weather stripping is missing under the back door in the kitchen area. Ensure it is replaced to prevent pests from entering the establishment. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage. Scoops and cups stored inside bulk dried storage item bins with handles resting on product. Ensure scoop handles are not touching the product inside the bins or remove the scoops completely. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-202.16, C: Nonfood-Contact Surfaces. Metal shelves above the three compartment sink, inside the reach-in/walk-in coolers, and dry storage areas have grease and food debris build up. Ensure they are cleaned by next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Establishment does not have test strips for QUAT sanitizer. A re-inspection will occur within 10 days to verify that test strips have been obtained for the establishment. Ensure test strips are available for testing sanitizer concentration. Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. Floor tiles cracked and/or missing throughout the kitchen and walk-in coolers. Ensure tiles are replaced or repaired so that the floor is smooth and easily cleanable. Core-6-501.12, C: Cleaning, Frequency and Restrictions. Dust/grease built up on vents and ceiling tiles in the kitchen. Ensure they are cleaned by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ---Chemical dishwasher measured a chlorine concentration <50ppm. Chemical levels were checked and dishwasher run again with no change in concentration. Person in charge called company to service dishwasher. Until dishwasher is able to dispense chlorine sanitizer at 50-100ppm establishment will manually sanitize equipment. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. ---Time as a control is used for food in buffet. Time logs for all portions of the buffet stations except sushi station had not been filled out for the beginning of day. Discussed with person in charge proper documentation of food at buffet. Correct By: Corrected At Time Of Inspection

Core-6-202.13, C: Insect Control Devices, Design and Installation ---In kitchen several fly sticky traps were observed hanging from ceiling over food preparation areas. Brought to attention of person in charge who had an employee remove. Correct By: Corrected At Time Of Inspection

Core-4-202.16, C: Nonfood-Contact Surfaces ---Shelving in walk-in cooler and above 3-compartment have excess debris accumulation. Thoroughly clean affected areas and do so at the necessary frequency to keep free of debris. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 0ppm of chlorine sanitizer at the mechanical ware washing machine. PIC ran machine one more time and checked chemical dispenser connections and there was no change to concentration. PIC directed kitchen associates to stop using the machine until a service technician can repair the machine. Establishment will use the three compartment sink for manual ware washing until the unit can be repaired. Ensure the chlorine concentration is between 50ppm- 100ppm for active sanitizing of dishes. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-202.16, C: Nonfood-Contact Surfaces. Metal shelves above the three compartment sink, inside the reach-in coolers, and walk-in coolers have grease and food debris build up. Ensure they are cleaned by next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained. Pipe at the bottom of the three compartment sink is leaking onto the floor. PIC will call tech to repair. Ensure the pipe is fixed by the next routine inspection. Correct By: Correct Prior To Next Routine Inspection