7 Garden Noodle House

Inspector's notes

Observed an ambient air temperature of 51*F in the prep cooler across from the steamer. Inside the cooler, observed TCS foods holding between 46-51*F including; cut cabbage, bean sprouts, rice noodles, raw shrimp and cooked chicken. PIC stated the foods had been in the cooler less than 4 hours. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 51*F in the prep cooler across from the steamer. Inside the cooler, observed TCS foods holding between 46-51*F. 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.

Inspector's notes

No CFPM onsite at the time of inspection. Establishment has one CFPM. 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 an employee take a phone call on their personal phone before returning to work to prepare cooked dumplings without washing their hands. Employee was instructed to wash hands which was done at the 3 comp sink without soap. Employee was instructed on proper handwashing. Also observed an employee take out trash and return to work without washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection.

Inspector's notes

Observed two container lids stored in the only hand sink's basin to dry. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw thinly sliced and marinated beef stored above raw shelled eggs, some of which are served undercooked to customers. Also observed raw chicken stored above sauces and vinegar in the left prep cooler. 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

No date marks observed on TCS foods prepared more than 24 hours prior including RTE chicken, beef, soup, rice, cut cabbage and bok choi. 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

Observed cooling chicken in a larger, covered metal container stored in the prep cooler with chicken measuring 109*F with a probe thermometer. PIC stated the chicken was cooked 30 minutes prior, air cooled, then placed in the cooler at opening. 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 separated the chicken and placed uncovered into the walk in cooler at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damp 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 raw beef stored in to-go shopping bags. 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 moved the beef to approved containers at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have a CFPM onsite or proof of a valid CFPM. 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

Establishment does not have a CFPM onsite or proof of a valid CFPM. 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 raw shrimp stored in the prep cooler behind RTE green onions. Observed raw pooled eggs stored above RTE broccoli and noodles. Observed raw eggs stored above RTE cabbage. 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 dishes being sanitized in a solution the PIC stated was a chlorine solution that measured 0ppm chlorine sanitizer when measured with a chemical test strip. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Advised PIC chlorine sanitizer should be maintained between 50-100ppm chlorine effective sanitizing. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the large prep cooler across from the cook line with an ambient air temperature measuring 47*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 46-52 including: raw beef, chicken, Chinese sausage, cured pork belly, eggs, cut cabbage, and cooked mushrooms, assorted flavors of dumplings, fried chicken and rice noodles. 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. PIC stated all foods had been in the cooler since opening. All TCS foods improperly cold held were discarded by PIC at time of inspection (see embargo) Observed TCS foods stored above the fill line in working prep coolers including spring rolls at 64*F, pooled eggs at 62*F. Both foods had been in the cooler longer than 4 hours and were voluntarily discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soft cooked egg served on the beef and egg clay pot the PIC stated is served undercooked.

Inspector's notes

Observed the large prep cooler across from the cook line with an ambient air temperature measuring 47*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 46-52. 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 cooked beef and chicken in the small prep cooler measuring 60-74*F internally when measured with a probe thermometer. Observed cooked dumplings in the walk in cooler measuring 64*F that were stacked below already cooled dumplings. All foods were observed in covered containers with more than 4 inches of tightly packed foods in all containers. Also observed friend chicken at 74*F in a cardboard container at room temperature. Per PIC, the chicken was friend 1.5 hours ago and was air cooling until cold before placing in the walk in cooler. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. The fried chicken was moved to an approved container and placed in the reach in freezer. Advised PIC to actively monitor foods and move to the appropriate cooling unit upon reaching 135*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damp 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 plastic to-go containers without a handle used as scoops in various dry goods including starch, rice, flour, sugar etc. and stored directly in the food. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the spray head at the 3 comp sink in disrepair so the spray head is suspended below the flood rim of the 3 comp sink and into the warewashing solutions. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing connections such as spray heads must be suspended so they are maintained 1 inch above the floor rim of the sink when in use. PIC was able to temporarily suspend the sink spray head. A re-inspection will take place on 7/29/24 to ensure the air gap is permanently corrected. Corrective Action: Correct prior to re-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 cooling rice at 100*F and dumplings at 65*F in plastic covered containers with less than 4 inches of cooling foods in both containers. PIC stated the foods had been cooling for 30 minutes. Advised PIC to leave cooling foods uncovered to help increase airflow. PIC removed the plastic at the time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------- Correct the following: 1) Transition the ice machine drain line to rigid piping and provide a 1" minimum air gap above the floor sink. 2) Provide 1" minimum air gaps above the floor sink for the cook line drain lines. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------- Correct the following: 1) Transition the ice machine drain line to rigid piping and provide a 1" minimum air gap above the floor sink. 2) Provide 1" minimum air gaps above the floor sink for the cook line drain lines. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods ----- Correct the following: 1) Caulk-in all escutcheon plates and plumbing penetrations throughout the facility. 2) Fill all wall holes throughout the facility with silicone. Correct By: Correct Prior To Next Routine Inspection

Core-6-303.11, C: Intensity-Lighting ------ Increase the lighting in the walk-in cooler to provide 10 foot candles minimum. Correct By: Correct Prior To Next Routine Inspection