Chen Chinese Bistro

Inspector's notes

Observed the piercing blade of the can opener stored in holder with organic debris. PICplaced in dishwashing area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked shrimp cold holding in preparation unit at internal temperature of 63 deg F. Cook placed in walk in freezer for rapid cooling.

Inspector's notes

Observed raw beef thawing in three compartment sink without small stream of running water. Thaw in preparation sink over small stream of cool running water. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed a microwave in kitchen with organic matter and baked on food. Informed PIC that the cavities and door seals of microwave ovens must be cleaned at least every 24 hours or as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed boxes of food, and a metal container of raw chicken stored on the floor of the walk-in cooler. Employee moved food to the shelf at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoop, ice cream scoop, and a spatula stored in water with an internal temperature range of 93F-96F. 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.

Inspector's notes

Observed establishment using absorbent rags to cover broccoli and prepared dumplings. Rags were observed in contact with food. PIC removed rags from food at time of inspection. All food contact surfaces must be durable, nonabsorbent, smooth, and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottle across from the dish machine without a label. Employee marked with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. (2nd repeat) Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoops stored in water at 78-82F. PIC removed the scoops from the water and properly stored the spatulas and scoops at time. Discussed proper storage methods for utensils between uses at the time of inspection. Utensils in-use must be held in water above 135'F, in running water, or dry and washed/rinsed/sanitized every 4 hours. (3rd repeat) Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed water leaking from the drain pipe of the hand sink in the kitchen. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a spray bottle stored under the dishwasher with no label. Person in charge (PIC) stated the spray bottle contains oven cleaner. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC labeled spray bottle. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoops being stored in water at 102 degrees F. 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. Repeat Violation: 2nd

Inspector's notes

Observed establishment using absorbent cloth rags to cover cooked noodles and cut vegetables. Rags were observed in contact with the food. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC removed rags from food. Corrective Action: Corrected at time of inspection. Repeat Violation: 3rd.

Inspector's notes

Observed dirt, dust, grease, and food debris through kitchen, under/behind equipment, on shelves, and inside the walk-in cooler. 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.

Inspector's notes

Observed metal scrubber and sponge sitting in the basin of the hand wash sink. Employee removed items at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked shrimp, cooked noodles, vegetables, and raw pooled eggs with an internal temperature range of 48F-50F located in the prep cooler near the steam table. Per PIC, the food items have been the prep coolers for less than 4 hours prior to the inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed prep table, near the steam table, with a minimum ambient air temperature 48.8F, maintaining TCS foods above 41F at time of inspection. PIC called for service technician for the prep cooler while inspector was on site. 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. Instructed PIC to not store any TCS foods in unit, until the unit is repaired and holding at 41F or below. Corrective Action: Correct prior to re-inspection on 9/13/2024.

Inspector's notes

Observed rice scoops stored in water at 78-82F. PIC removed the scoops from the water and properly stored the spatulas and scoops at time. Discussed proper storage methods for utensils between uses at the 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.

Inspector's notes

Observed employee cook food for a customer order then proceed to rinse gloves at the 3 compartment sink. Discussed with PIC, that the gloves used in the establishment are single-use type gloves and may not be rinse out to be re-used. PIC had employee remove gloves and then proceed to wash his hands. Gloves must be discarded when soil or other contaminants enter the inside of the glove. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using absorbent rags to cover cooked chicken, cooked noodles, and cut/whole vegetables. Rags were observed in contact with food. PIC removed rags from food at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dirt, dust, grease, and food debris through kitchen, under/behind equipment, on shelves, and inside the walk-in cooler. 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-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable-----Observed establishment using absorbent rags to cover cooked chicken and cut/whole vegetables. Rags were observed in contact with food. PIC removed rags from food at time of inspection. All food contact surfaces must be durable, nonabsorbent, smooth, and easily cleanable. Correct By: Corrected At Time Of 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.-- Observed bowls, a spoon, and a scrub brush in the hand wash sink basin. PIC remove items from the hand wash sink at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.-- Observed breaded cooking chicken without a date mark in the walk-in. Per PIC, the chicken was prepared a few days prior to the inspection. PIC date mark TCS food at time of inspection. All RTE/TCS foods must be date marked after 24 hours and used within 7 days (including the day it was made as day 1). Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ---- Observed a boxes of food items stored on the floor of walk-in. Food must be protected from contamination in clean, dry location 6 inches above floor. Instructed PIC to move the food items to a shelf instead of storing the items on the floor. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage-- Observed rice scoops stored in water at 88-90F. PIC removed the scoops from the water and properly stored the spatulas and scoops at time. Discussed proper storage methods for utensils between uses at the time of inspection. Utensils in-use must be held in water above 135'F, in running water, or dry and washed/rinsed/sanitized every 4 hours. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions-- Observed heavy accumulation dirt, dust, and food debris under and behind equipment and throughout the floors, walls, and ceiling of the establishment. Physical facilities must be cleaned as often as necessary to keep them clean. Must clean. Correct By: Correct Prior To Next Routine Inspection