New Asian Fusion

Inspector's notes

Observed a container of aspirin on counter in back food preparation area. PIC placed aspirin in first aid box during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dirt, dust, and food debris throughout the establishment and under equipment. 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 bottle of vinegar sitting in the basin of the hand wash sink located in the kitchen. PIC removed item 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. (2nd consecutive violation) Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed dish machine with a sanitizer concentration of 0ppm for chlorine. The sanitizer bucket for the machine was empty, and PIC changed out the bucket. After priming the dish machine, with the new bucket attached, dish machine had a proper concentration range for chlorine. Instructed PIC re-wash any dishes that were ran through the dish machine on the day of the inspection. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray nozzle attached to hose on mop sink faucet. The faucet at the mop sink has an AVB, which has been under pressure when the chemical cleaning system was turned on. PIC disconnect spray nozzle from the hose and explained to keep the spray nozzle disconnected when not in use. Discussed with PIC about having the AVB looked at by a plumber since it was under pressure to prevent failure. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dirt, dust, and food debris throughout the establishment and under equipment. 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 bottle of vinegar sitting in the basin of the hand wash sink located in the kitchen. PIC removed item 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dirt and food debris throughout the kitchen. Also observed handles on the prep table to be dirty with food debris, and on the inside of the lids to the prep table. 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 employee cutting and touching broccoli while prepping with bare hands. Employee then placed broccoli in container for storage in the walk-in. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken located in the top portion of the prep table with an internal temperature range of 60F-65F. Per PIC, the chicken was cooked today and stored in the prep table for service less than 2 hours prior to the inspection. PIC used approved methods to rapidly cooling down to 41°F. Discussed proper cooling methods with the PIC. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping clothes stored in chlorine less than 50 ppm. PIC changed concentration to approved ppm, 50-100ppm. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no soap at the hand wash sink located in the women's restroom. PIC restock hand wash sink with soap at time of inspection. Each handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct By: Corrected At Time Of 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.-- At time of inspection, observed dish machine with a sanitizer concentration of 0ppm for chlorine. PIC tried priming the sanitizer for the dish machine, but the machine still had a reading of 0ppm for chlorine. PIC will call to have the machine service and will utilize the 3 compartment sink until the dish machine is repaired. Instructed PIC re-wash any dishes that were ran through the dish machine on the day of the inspection. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces Correct By: 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 tofu with an internal temperature range of 82F-85F in reach-in cooler and with a lid on the container. Also observed cooked beef with an internal temperature of 80f-82F in bottom portion of the prep table with a lid on the container. Per PIC, the food items were prepared less than 2 hours prior to inspection. PIC used approved methods to cool down to 41°F. Discussed proper cooling methods with the PIC. All items should be cooled in uncovered, shallow pans in the back reach-in refrigerator, by using an ice bath, or another effective means. Foods must be cooled from 135F-70F in the first 2 hours and from 70F-41F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence-- At time of inspection, observed live roaches concentrate near/under dish washing area. As per PIC, the establishment does their own pest control. Informed PIC, that can only a Certified Pest Control Applicator can apply pesticides. If pests are found, approved means of pest control should be used and have records on file. Follow up re-inspection will be conducted for records of approved pest control on/or before 10/17/2023, owner can verify records to inspector via electronic means. Correct By: Correct Prior To Reinspection