Stellar66

Inspector's notes

Observed several knives stored between prep tables and cold holding units. Food debris on the surface of knives and in between counters. Discussed in-use utensil storage (on clean surface if wash, rinsed and sanitized every 4 hours). Knives removed and cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large numbers of to-go grocery bags used to stored prepared dumplings in the walk-in 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. Employee changed all bags to food grade bags at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pickled cabbage stored on the floor in the walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Manager moved the pickled cabbage on shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bowls being used for bulk dry foods (rice, sugar, flour, etc.). A scoop with a handle is required for bulk dry foods and must be stored with the handle out of the food. Please correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the outdoor refuse container with the lid left open and not maintained closed when not in active use. Outdoor refuse containers must have tight-fitting covers and remain closed to prevent pest attraction and contamination. Manager stated the refuse container was shared with neighbor restaurant and closed the lid at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0ppm chlorine sanitizer from the chemical dishwasher that was in use at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to the manual warewashing area to be washed, rinsed, and sanitized at the time of inspection. PIC called in service for the dishwasher at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels available at hand sink next to cook line, dishwasher and in the bar. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. *Third consecutive repeat violation* 5-204.11 - Priority Foundation: Handwashing Sinks - Location and Placement. 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. Addl Notes: Observed a commercial stand mixer for dim sum dough and prep areas for dim sum in the corner of the dining area where not hand sink is accessible within 25 feet. Area has not been approved for food preparation. Advised PIC to relocate dim sum prep to inside the bar area or into the main kitchen where hand sinks are present. Corrective Action: Correct prior to re-inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: No hand soap observed at the handwash sink on the cook line and near the walk in cooler. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the prep cooler at the end of the cook line, observed an ambient air temperature of 51*F when measured with a probe thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 54-68*F when measured with a probe thermometer. Observed the unit being used to cool TCS foods. 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. Corrective Action: Correct prior to re-inspection. 3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed TCS foods cooling the prep cooler at the end of the cook line including 4 styles of noodles with internal temperatures ranging from 47-68*F when measured with a probe thermometer. Per PIC, the noodles were cooked at 11am, rinsed with water, and placed directly into the cooler. 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. Advised PIC to cool TCS foods in the walk in cooler, freezer or in ice baths to ensure proper cooling. Advised PIC prep coolers are not intended to cool TCS foods. PIC moved the noodles into the walk in cooler, uncovered. Corrective Action: Corrected at time of inspection. *Second consecutive repeat violation*

Inspector's notes

PIC did not perform the tasks required of the person in charge relating to the prevention of multiple Priority violations noted on this report; including outdoor cooking, approved sources of foods, and not monitoring employees’ sanitization of equipment and utensils. PIC failed to prevent multiple priority repeat violation. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels available at hand sink next to cook line, dishwasher and in the bar. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. *Third consecutive repeat violation* 5-204.11 - Priority Foundation: Handwashing Sinks - Location and Placement. 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. Addl Notes: Observed a commercial stand mixer for dim sum dough and prep areas for dim sum in the corner of the dining area where not hand sink is accessible within 25 feet. Area has not been approved for food preparation. Advised PIC to relocate dim sum prep to inside the bar area or into the main kitchen where hand sinks are present. Corrective Action: Correct prior to re-inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: No hand soap observed at the handwash sink on the cook line and near the walk in cooler. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed a barbequed rack of lamb holding at 72*F under the prep counter in the middle of the kitchen. Also observed two whole lamb heads with organs cooking on the cook line. Per PIC, the lamb was purchased from a backyard slaughterhouse in Laveen. No receipts for the lamb could be provided at the time of inspection. After further investigation, the lamb was purchased from an exempt meat processor for home distribution only. These meats purchased from this exempt processor cannot be served in a commercial restaurant. Also observed a whole lamb carcass not bearing an inspection seal the PIC stated was purchased from an approved source. PIC was unable to provide purchase invoice, receipt, or packaging from the lamb showing the lamb is from an approved source. All food must be obtained from an approved source as defined by law. Discussed with PIC how to identify approved meat sources. A true embargo was placed on the cooked lamb heads, lamb rack and lamb carcass, which was placed into the walk in freezer until re-inspection with USDA. Establishment was instructed to move, discard, take home, destroy or consume until re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed two plastic containers with Peking duck spice blend and sauce stored under the 3 comp sink on the floor. Observed dripping from the 3 comp sink area onto the lids of the foods which were not tightly covered. Observed overspray from cleaning floors and prerinsing of bbq racks that were observed dripping on the insides of the food. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Advised PIC on proper storage of foods to prevent unintentional contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw ground pork stored above RTE foods in the walk in cooler including RTE noodles and sauces. Observed cooked Peking duck hanging off the sides of the speed rack in direct contact with pans and packaging containing raw fish. In the prep cooler on the line, observed raw beef stored behind raw garlic and green onions. Observed raw pooled eggs stored behind RTE BBQ chicken. 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 a circular blade meat slicer with heavy accumulation of food debris the PIC identified as raw beef. Per PIC, the machine is used once weekly and is cleaned before using. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Equipment is not NSF and establishment has been previously alerted to discontinue the use of this equipment. Observed buildup of raw animal proteins around sharp crevasses and bolts used to assemble the machinery. Equipment was condemned at the time of inspection and may not be used. Advised PIC to purchase an NSF or equivalent meat slicer and to clean within 4 hours of use. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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. Addl Notes: Observed 0ppm chlorine sanitizer from the chemical dishwasher that was in use at the time of inspection. Machine was primed twice using the digital priming setting at running 3 times. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to the manual warewashing area to be washed, rinsed, and sanitized at the time of inspection. PIC called in service for the dishwasher at the time of inspection. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed a buildup of raw animal protein on the slicing rotatory blade of the meat grinder. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the prep cooler at the end of the cook line, observed cooling beef measuring 70-79*F internally when measured with a probe thermometer. Per PIC, the beef was cooked at 11am and placed directly inside the unit (observed at 2pm). 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. Advised PIC to cool TCS foods in the walk in cooler, freezer or in ice baths to ensure proper cooling. Advised PIC prep coolers are not intended to cool TCS foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried rice in the steamer at the end of the cook line with internal temperatures ranging from 118-133*F. PIC stated the rice had been made less than 2 hours prior and should not be kept too hot. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods stored on the counter in the middle of the kitchen with internal temperatures ranging from 47-66*F including tofu, fried chicken, raw beef throat, cut cabbage, bok choi, cooked bean sprouts and cooked bok choi. PIC stated only small amounts of foods are placed out at a time and all foods are used within 30 minutes. PIC stated ice is used to keep some foods stored in water cold. Observed all ice melted at the time of inspection. Per PIC, the foods had been out for 20-30 minutes. 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. Advised PIC to purchase an additional prep cooler and to discontinue holding TCS foods at room temperature. At the prep cooler at the end of the cook line, observed an ambient air temperature of 51*F when measured with a probe thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 54-68*F when measured with a probe thermometer, including: cooked Chicken, shrimp, pork, cut cabbage, raw beef, raw pooled eggs, cooked BBQ chicken. Observed 5 pans of cooling TCS foods placed in the unit which may have resulted in the cooler unable to properly maintain all TCS food temperatures. Observed the warmest food temperatures directly above or next to cooling foods. Observed other non-TCS foods holding within the same temperature range. Per PIC, all foods had been in the cooler longer than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. Advised PIC to utilize the prep cooler only for the storage of already cooled TCS foods. PIC stated the cooler with be repaired, if needed, before returning to service. Corrective Action: Corrected at time of inspection.

Inspector's notes

No date marks observed on any TCS foods in the walk in cooler, including: cooked duck, tofu, soup, cooked noodles, cut cabbage, cooked shrimp, and cooked pig organ meat. Per PIC, all foods were prepared 3/31 or 4/1. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

At the prep cooler at the end of the cook line, observed an ambient air temperature of 51*F when measured with a probe thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 54-68*F when measured with a probe thermometer. Observed the unit being used to cool TCS foods. 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. Corrective Action: Correct prior to re-inspection. 3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed TCS foods cooling in the prep cooler at the end of the cook line including 4 styles of noodles with internal temperatures ranging from 47-68*F when measured with a probe thermometer. Per PIC, the noodles were cooked at 11am, rinsed with water, and placed directly into the cooler. 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. Advised PIC to cool TCS foods in the walk in cooler, freezer or in ice baths to ensure proper cooling. Advised PIC prep coolers are not intended to cool TCS foods. PIC moved the noodles into the walk in cooler, uncovered. Corrective Action: Corrected at time of inspection. *Second consecutive repeat violation*

Inspector's notes

Observed bins of food being stored on the floor of the walk-in. Food bins must be stored 6 inches above the floor to prevent contamination from the premises. Store all food 6 inches above the floor prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wooden steamer baskets with chipped surfaces that are not easily cleanable. All food contact surfaces must be smooth, durable, non-absorbent and easily cleanable. Please remove steamer baskets from premises prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed mop sink faucet with AVB (atmospheric vacuum breaker) turned on with a hose and hose nozzle attached while not in-use. Mop sink must be turned off when not in-use to prevent break down of AVB. Hose was turned off at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

**2nd repeat violation** Observed hot water turned off at hand sink next to cook line. All hand sinks must be supplied with hot water at all times to ensure proper hand washing can be conducted. Hot water was turned on at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: **2nd repeat violation** Observed no paper towels available at hand sink next to cook line. Paper towels must be available at all hand sinks at all times to ensure proper hand washing is taking place. Paper towels were stocked at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged hot pot paste made from beef fat with no English labeling and no USDA inspection stamp. All food must be obtained from an approved source as defined by law. USDA was contacted at time of inspection and hot pot paste was embargoed (placed on hold) at time of inspection for further review. Corrective Action: Correct prior to re-inspection.

Inspector's notes

**2nd repeat violation** Observed raw whole ducks hung on racks directly next to cooked whole ducks in the walk-in. Observed raw chicken, raw beef, and raw shrimp stored together on one sheet tray, stored above raw lobster and fish on speed rack in walk-in. Observed raw pork stored above cooked pork on same speed rack. Observed raw pork stored above raw shelled eggs and ready-to-eat food on another shelf in the walk-in. Observed raw pork stored above cooked duck and raw onions in the reach-in cooler on the cook line. Raw animal proteins must be separated according to cooking temperature, with proteins with the highest final cooking temperature stored on the bottom, and raw animal proteins may not be stored above ready-to-eat foods to prevent cross contamination. Items in the reach-in cooler were re-arranged at time of inspection. A re-inspection for separation and protection for items in the walk-in will be conducted on 10/7/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed rice porridge with an internal temperature of 123*F when measured with a probe thermometer. According to owner, rice porridge had been prepared within the hour. Rice porridge was reheated to 165*F at time of inspection. Observed shrimp dumplings, barbecue pork buns, and pork dumplings in steamer baskets on steam table with internal temperatures ranging from 89*F-125*F when measured with a probe thermometer. According to owner, items had been in steamer baskets for 20 minutes. Dumplings were taken back to kitchen to be reheated to 165*F. All hot held TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 135*F and above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut chinese cabbage, fried chicken, bean sprouts, cut bok choy, and cooked beef stomach on counters and in cold holding units with internal temperatures ranging from 55*F to 72*F when measured with a probe thermometer. According to owner, items had been out for about 2 hours. All items were moved to freezer to rapidly cool at time of inspection. Discussed not storing items above cold holding threshold in reach-in units. All TCS cold held foods must maintain internal temperatures of 41*F and below. Observed beef fat with an internal temperature of 80*F when measured with a probe thermometer. Beef fat had been out of temp for more than 3 hours. Beef fat was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pig ears, chicken feet, diced ham, and whole ducks in the walk-in with no date marks. TCS food is to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Discussed with owner. Date marks placed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ground beef in container cooling on counter in kitchen with an internal temperature of 90*F when measured with a probe thermometer. Observed large pot with lid of cooled TCS food in the walk-in. Food must be rapidly cooled in walk-in and in shallow containers to ensure cooling time and temperature parameters are met. Discussed cooling methods with owner. Ground beef was moved to walk-in at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw, whole, frozen ducks thawing on counters at room temperature. TCS foods must be thawed under refrigeration that maintains the food temperature at 41*F or less, or under running water that is 70*F or less. Ducks were moved to walk-in at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hand sink next to walk-in with no hot water available. According to manager, hot water was rerouted to steamer next to the sink. All hand sinks must have hot water available for proper hand washing. A re-inspection for hot water will be conducted on 6/13/24. 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 hand soap available for hand sink next to walk-in or the hand sink next to the cook line. All hand sinks must be supplied with soap at all times to ensure proper hand washing is taking place. Manager provided hand soap to the sink next to the walk-in. Provide soap to hand sink next to cook line prior to re-inspection. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 hand sink next to cook line with no paper towels available. All hand sinks must have a hand drying provision at all times to ensure proper hand washing is taking place. Please provide a hand drying provision to hand sink prior to re-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. - Cont. in general comments Correct By: Correct Prior To Reinspection

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 pork and raw fish on speed rack in walk-in. Raw animal proteins must be separated and stored according to final cooking temperatures, with highest cooking temperature on the bottom to prevent cross contamination. Discussed with manager and cooks. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling 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. - Observed cooked meat cooling in a container covered in plastic wrap with condensation on the plastic wrap. Discussed keeping food in uncovered, shallow containers while cooling to ensure cooling temperatures are met. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises - Observed several food containers stored on the floor in the walk-in. All food must be stored at least six inches above the floor to prevent contamination from the premises. Correct By: Correct Prior To Next Routine Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves - Observed latex gloves behind the bar. Latex gloves are not permitted to be used due to latex being an allergen. Please remove and use nitrile or vinyl gloves only. Correct By: Correct Prior To Next Routine Inspection