Nedu Kitchen

Inspector's notes

Observed no certified food manager on the premises at time of 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 open case of bananas and other food items stored directly under discharge piping of hand sink and three-compartment sink. Food cannot be stored under non-shielded sewer lines or under/near any other contamination source. Additionally, food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC relocated food to alternative location at time of inspection. Repeat violation: 2nd consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large pans of cooked beef without a date. Per person-in-charge (PIC), beef was prepared on Monday. 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 open case of bananas and container of frozen raw fish stored directly under discharge piping of handsink and three-compartment sink. Food cannot be stored under non-shielded sewer lines or under/near any other contamination source. Additionally, food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC relocated food to alternative location at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge (PIC) indicated they do not have the Certified Food Protection Manager Certification. 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 large container of raw chicken and smaller container of raw fish stored directly above pans of cooked animal proteins in standing refrigerator. 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. PIC 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 multiple thin warped aluminum foil trays used for food storage in standing refrigerator and empty trays in three-compartment sink. Per PIC, once pans are emptied, they are washed, rinsed, and sanitized, and re-used 2-3 times for food storage, and discarded once they become damaged. Single-use food containers are intended for single-use and may not be re-used for storage of food. Aluminum foil pans are difficult to properly clean and may result in buildup of food debris in ridges. Discussed with PIC replacing single-use pans with NSF-approved metal or plastic containers for food storage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Person in charge indicated they do not have the Certified Food Protection Manager Certification. 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. *2ND CONSECUTIVE VIOLATION*

Inspector's notes

Person in charge indicated they do not have the Certified Food Protection Manager Certification. 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. *2ND CONSECUTIVE VIOLATION*

Inspector's notes

Observed fried chicken with an internal temperature of 74*F in metal pans on the metal rack of the kitchen. The person in charge indicated the chicken was fried last night and had been sitting on the wire rack since last night (more than 6 hours before inspection). 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. Guidance was emailed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked tripe and cooked beef frozen in "thank you" bags in the freezer. 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. Person in charge moved these foods to food safe containers. Corrective Action: Corrected at time of inspection. *2ND CONSECUTIVE VIOLATION*

Inspector's notes

Person in charge indicated they use chlorine (bleach) to sanitize food contact surfaces but they do not have test strips to measure the concentration of the chlorine. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 07/26/24.

Priority Foundation-3-202.15, Pf: Package Integrity. 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/4619/AMC-Toolbox---Approved-Source.>>>Observed a large can of roasted red peppers with a dent down the side seam of the can. Discussed how damaged or incorrectly applied packaging may allow the entry of bacteria or other contaminants into the contained food. Person in charge willingly discarded of the can. 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 tripe and raw fish in plastic containers stored directly above metal pans of fried chicken and raw beef in their reach in refrigerator. Discussed with person in charge storing raw animal proteins below any ready to eat foods; also discussed storing raw animal proteins vertically based on their final cooking temperature (i.e. animal proteins with a high necessary cooking temperature must be stored below animal proteins with a lower necessary cooking temperatures. Also discussed with person in charge how proper storage of raw animal proteins can protect foods from contamination from those raw animal proteins. Person in charge moved the raw tripe and raw fish to the bottom shelf. 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 bitter leaf soup (internal temperature 119*F) in several 4 inch plastic containers at room temperature. Person in charge indicated it finished cooking 1.5 hours before inspection but they have not been monitoring the internal temperature. Person in charge also indicated they usually let it sit at room temperature for several hours prior to putting them in the refrigerator. Discussed with person in charge the cooling parameters (time/temperature controlled for safety foods must be cooled from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours) and discussed the appropriate ways to cool foods (such as using flat metal pans and putting the food in the refrigerator as soon as it hit 135*F). The person in charge moved the foods to the refrigerator to cool; after an hour when it was determined the bitter leaf stew would no cool in time it was moved to a pot to reheat to 165*F and start the cooling process again. Cooling guidance provided over email. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices>>>The person in charge stated they do not have a probing thermometer for checking food temperatures. Person in charge was informed they must have a probing food thermometer available at all times to ensure time/temperature controlled for safety foods are cooling fast enough and also time/temperature controlled for safety foods are 41*F and below or 135*F and above. RE-INSPECTION 04/29/24. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed cut onions in the grocery style take out bag. Grocery bags are not designed for food storage as the ink on the bag can migrate to the food, the bags may be treated with chemicals, and the bags may not have been handled in a sanitary way and cannot be washed. Person in charge moved the onions to a food safe container. Correct By: Corrected At Time Of Inspection