Uncle Panda Dumpling and Noodle House

Inspector's notes

Observed raw pork in sealed plastic bag stored above cooked pork in the walk-in refrigerator. Reviewed food storage chart with manager. Manager moved the raw pork to proper shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef soup on the wok with internal temperature of 87*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Manager stated the soup was prepared about 1 hour prior to inspection. Manager turned on the stove at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken, raw pork and raw beef stored in the same container in the walk-in refrigerator, observed raw pork and raw bean sprout stored in the same container. Reviewed the food storage chart with manager. manager separated above food on different shelves according to cooking temperatures at time of inspection. Manager will cook all above food items to 165*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine at warewashing machine measured less than 10 ppm. Establishment has 3 compartment sink that can be used until warewashing machine is repaired at time of inspection. Manager set up 3 compartment sink and contacted service company at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork and cooked shrimp in right side prep cooler with internal temperature of 69*F and 72*F, cooked pork and cooked shrimp were not sitting in the cold holding well at time of inspection. Also observed cooked rice stored on bench in front of wok station with internal temperature of 82*F. Manager stated the cooked pork, cooked shrimp and cooked rice were stored there less than one hour prior to inspection.

Inspector's notes

Observed cooked pork, cooked beef, cooked chicken without date marking, manager stated all food were prepared 24 hours prior to inspection but less than 2 days.

Inspector's notes

Observed a plastic bin of raw chicken stored above a plastic bin of raw beef. No direct contamination was observed at time of inspection. Staff moved the raw chicken below the raw beef at time of inspection. Discussed proper storage with staff and referenced the posted Chinese guidance document displayed outside of their walk in. All raw animal proteins must always be stored below RTE foods and stored according to cooking temperature to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a missing ceiling tile above the dry storage area in the back of the kitchen. A cardboard cutout had been placed in the missing tile spot. Proper repair is required. All surfaces in a kitchen are to be made of non-absorbent cleanable materials. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND REPEAT. Observed bean sprouts (60°F) raw eggs (55°F), cooked noodles (72°F), cooked meats (60), and dumplings (70) cold holding above 41°F in the prep table nearest the sink. The prep table measured 54.5°F on the min/max. Staff stated the TCS foods were not in the prep table for four hours. TCS foods were moved the the walk-in at time of inspection. Staff to regularly check temperatures of cold-holding foods throughout the day. Discussed cold holding requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a prep table near the sink cold holding at 54.5°F. Alerted PIC who moved all TCS foods that had been in the prep table for less than 4 hours. 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. A reinspection will occur on the prep table in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed heavy build-up of grey-black organic matter on the floors in the main kitchen. Establishment to regularly clean floors throughout each day or as the floor becomes dirty. 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 heavy grease build-up on the hood. Establishment to clean the hood before the next inspection. Discussed the importance of keeping the hood clean to ensure the fire suppression system works quickly and effectively. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the handwashing sink near the cook line blocked by a small prep table and the handwashing sink out by the cash register blocked by a new shipment. An employee moved the prep table and boxes to a new location, at time of inspection. Also observed wet towels in the handwashing sink by the dishwasher. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Discussed various handwashing sink requirements. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tan build-up on the soda nozzles. Alerted Person in Charge (PIC) who cleaned the nozzles at time of inspection. Also, observed heavy white and tan build up on the noodle maker in the back of the establishment. Alerted PIC and educated staff on regular in-place cleaning. Surfaces of equipment contacting food that is not Time/Temperature Control for Safety shall be cleaned: at any time when contamination may have occurred or at least every 24 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of spicy sauce with an opening lid and small spoon at every customer's table. This is not a permitted way to serve sauces for reuse. The PIC moved all the spicy sauce containers to the dishwashing area at time of inspection. Educated PIC on acceptable methods of serving spicy sauce. Single-use containers or pour bottles may be used. Alternatively, staff may serve the spicy sauce directly to customers when asked. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bean sprouts (68°F) raw eggs (68°F) and cooked noodles (70°F) cold holding above 41°F in the prep table nearest the sink. The prep table measured 48.9 on the min/max. Staff stated the TCS foods were not in the prep table for over one hour. TCS foods were moved the the walk-in at time of inspection. Staff to regularly check temperatures of cold-holding foods throughout the day. Discussed cold holding requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a prep table near the sink cold holding at 48.9°F. Alerted PIC who moved all TCS foods that had been in the prep table for less than 4 hours. 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. A reinspection will occur on the prep table in 10 days. Corrective Action: Correct prior to re-inspection. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Addl Notes: Observed covered wantons (52°F) and covered soy sauce hard boiled eggs (56°F) in the walk in. Staff stated the wantons and eggs had been cooked 3 hours before temperature measurement. Staff retrained on cooling requirements: All TCS foods cooling were uncovered to allow for rapid cooling. 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 heavy build-up of grey-black organic matter on the floors in the main kitchen. Establishment to regularly clean floors throughout each day or as the floor becomes dirty. 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 heavy grease build-up on the hood. Establishment to clean the hood before the next inspection. Discussed the importance of keeping the hood clean to ensure the fire suppression system works quickly and effectively. Corrective Action: 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. Observed an employee handwashing sink, at the front of the establishment, blocked by the bus cart. Also observed the handwashing sink on the prep line with a empty plastic take out container in the basin. An employee moved the bus cart next to the handwashing sink and removed the container from the handwashing basin, at time of inspection. Handwashing sinks to be ALWAYS maintained unobstructed and assessable. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. 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 Observed dishwasher with chlorine sanitizer measuring at 0 PPM. Staff confirmed dishes had been washed today. Owner came and fixed the dishwasher, at time of inspection. Observed the three-compartment sink with quat measuring below 150 PPM. The three compartment sink automatic dispenser was not connected to any quat chemical concentrate and none was available at time of inspection. Chlorine was available onsite. Staff manually dosed the three compartment sanitizer basin with chlorine. Chemical concentration must be measured each time the sanitizer compartment is hand dosed to ensure chemical concentration is within the recommended range. The owner was alerted and plans get rid of the automated dispenser on the 3- compartment sink and only hand dose chlorine sanitizer. A do not use sign was placed on the automatic sanitizer dispenser and staff will no longer use it to sanitizer dishes. Discussed sanitizing requirements and provided additional guidance. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Observed beef (60°F) and other Time Temperature Control foods (TCS) (sprouts (59°F), chopped cabbage (58°F), ect.) in a prep cooler above 41°F. All TCS products had placed in the unit when the restaurant opened am (2 hours prior to temperature measurement) and were moved to alternative refrigeration at time of inspection. The cooling unit measured at 47.2°F with the min/max thermometer. Manager will place TCS items in the nearby prep tables until the prep table nearest the handwashing sink can maintain temperatures below 41°F. Discussed cold holding requirements and best practices with using prep tables. 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 beef ribs (98°F) and meat dumplings (64°F) sitting out at room temperature to cool. Also observed ramen broth (78°F) sitting on burner which had been turned off. Beef ribs, meat dumplings and ramen broth were reheated to 165°F, at time of inspection. Discussed cooling requirements with the manager. Items must be moved into a refrigerator or actively cooled after reaching 135°F. In the walk in observed a deep plastic bin of cooked noodles at (68°F) which were wrapped in cellophane. Staff unwrapped the noodles and placed them in a shallow pan to aid in cooling. Discussed best practices of cooling with the manager. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment 1. The condensate drain pipe inside the walk-in freezer is not working properly and has been disconnected. Repair the condensate drain line inside the walk-in freezer so that id drains properly without any leaks. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained; 1. The drain pipes for both of the dipper wells in the front area each drain onto the rim of their respective floor sinks. Reposition the drain pipes for the dipper wells so that they drain properly into the floor sinks without draining onto the rims. Ensure that there are minimum 1 in. air-gaps between the ends of all drain pipes and the flood rim of the floor sinks that they drain into. 2. Remove all rags being used to support the ice bin and pitcher filler drain pipes in the cabinets beneath each of these in the front area. 3. Remove the foam tape wrapped around the drain pipe of the hand sink in the three compartment sink area. 4. Properly re-install the funnel drain assembly and drain pipe for the RPZ backflow prevention device adjacent to the ice machine. This device is not currently connected to anything and can be removed if it will no longer be used. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability; 1. Repair all missing cove base tile at the floor/cabinet junctures in the front service area. Core-6-501.12, C: Cleaning, Frequency and Restrictions; 1. The exhaust hood, ceiling vent covers, cooking equipment and floors beneath all sinks and equipment must be thoroughly cleaned to remove all grease, soil and debris throughout the kitchen and front service area. Correct By: Correct Prior To Next Routine Inspection