Sizzling & Ramen

Inspector's notes

Observed raw shrimp thawing in the prep sink without running water. Discussed approved thawing methods with person in charge (PIC). PIC turned the water on at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a thick pork and chicken broth in 3 containers measuring 41-55*F when measured with a probe thermometer. Observed the center with the warmest temperatures. Observed the broth stored in large, plastic containers with approximately 15-18 inches of cooling broth inside and covered with a lid. Per PIC, the broth was cooked this morning and cooled in a ice bath. PIC stated the food had been cooling less than 3 hours and was removed from the ice bath 30 minutes prior. No temperatures had been recorded during the cooling process. 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. PIC had the broth moved back to an ice bath. Advised PIC to stir frequently to ensure all areas of the cooling food are in contact with the ice bath. MCESD cooling methods document was reviewed with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut bok choi stored in a white plastic shopping bag and frozen raw beef stored in a black plastic shopping bag. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC discarded the plastic bags and placed the foods in food-grade plastic bags. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed chopped vegetables in the upright cooler at 56 deg f . also in the front grill area reach-in cooler, cooked noodles at 60-68 deg f . noted chopped pork and gyoza also pans overfilled in the same front cooler, all in plastic tubs. discussed the proper cold holding for tcs food. suggested to use smaller metal pans for the cookline tcs food, noodles, cooked pork, dumplings/gyoza. manager removed food. please ensure rte/tcs food is kept at 41 deg f . Corrective Action: Corrected at time of inspection.

Inspector's notes

please ensure food coolers, in the upright glass cooler used for chopped veggies, and the reach-in cooler in the front service area have thermometers. informed manager. manager will place an order.

Inspector's notes

Observed multiple damp wiping cloths stored on prep surfaces throughout the kitchen. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the dishwasher drain line extended below the flood rim of the floor sink. Trim drain line to 1 inch above the floor sink to maintain an air gap. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooling pork broth in the reach in cooler measuring 48-51*F internally when measured with a probe thermometer. Per PIC, the broth was prepared yesterday and cooled overnight. Also observed cooling broth measuring 65*F the PIC stated was removed from the heat at 10:30am and aircooled until 1pm. Observed both cooling broths stored in large plastic containers, stacked with 15-18 inches of cooling product in each container. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection (see embargo). Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. ------ In the prep coolers, observed raw shaved beef stored behind RTE sauces. In the reach in cooler, observed raw shaved beef stored above salmon. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. ------ In the veggie cooler, observed 5 gallon buckets of RTE hardboiled eggs at 57*F in a soy-based marinade and washed bean sprouts in water in a 5 gallon bucket measuring 51*F internally when measured with a probe thermometer. PIC stated the eggs were chilled in an ice bath prior to marinating 4 hours ago and the bean sprouts were washed 1 hour ago. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Advised PIC to fully cool eggs in an ice bath and to use a pre-chilled marinade. Advised PIC to layer washed bean sprouts with ice to expedite cooling. PIC added ice to both foods at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. Observed raw chicken stored above raw beef, and raw beef stored above cooked chicken soup and beef soup at 2 door refrigerator in the kitchen. Reviewed the food storage chart with manager and employee. Manager moved the above food items to proper shelves at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination. No splash guard at hand wash sink immediately adjacent next to ice cooler and utensil storage bench. Install a splash guard to prevent potential contamination. Correct By: Correct Prior To Next Routine Inspection