Tasty pot of Glendale

Inspector's notes

Observed raw shell eggs stored at rom temperature with internal temperature of 71*F, Manager stated the raw shell eggs were taken from cold holding unit less than 2 hours prior to 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. Manager moved the raw shell eggs to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection. This is the 3rd time repeat violation.

Inspector's notes

Observed 2 plastic spray bottles with chemical in them without chemical names. Working containers used for storing cleaners and sanitizers should be clearly and individually identified with the common name of the material. Manager put the labels on the bottle at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw octopus stored above cooked beef and raw beef stomach stored above washed raw vegetables and ready-to-eat sauces in the prep coolers in the kitchen. Reviewed the food storage chart with manager. Manager moved the raw animal food to the bottom shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked Boba and raw cut cabbage stored on the food prep bench with internal temperature of 75*F and 76*F. Manager stated the Boba was cooked more than 4 hours prior to inspection and cut raw cabbage was taken out from walk-in refrigerator less than one hour prior to inspection. Manager discarded the Boba voluntarily and moved the raw cut cabbage back to walk-in refrigerator for fast cooling 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. This is a repeat violation.

Inspector's notes

Observed a strainer hanging off the faucet of the handwashing sink nearest the boba tea. Alerted staff who removed the strainer, which was blocking the sink, at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Discussed when to wash with staff. Handwashing sinks are to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed whole shelled raw unpasteurized eggs (70°F) sitting out at room temperature. Staff stated the eggs had been out on the counter for less than 2 hours. Staff returned the eggs to the cold holding unit to rapidly cool at time of inspection. Discussed what foods are considered Time Temperature Control for Safety (TCS) with the staff and provided guidance. Discussed cold holding requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boba cooked at less than 4 hours prior without a time indicator. Alerted manager who added a sticker to indicate when the cooked boba was to be discarded at time of inspection. Cooked food out at room temperature is to be discarded promptly after 4 hours sitting out at room temperature. A time control policy was written at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee handwashing sink, by the dishwasher, without soap available. An employee replaced the soap at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks are to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three dishes offered on the menu with undercooked eggs. A general consumer advisory was on the bottom of the menu but did not indicate which dishes contained undercooked foods. Staff began to modify their menus and to indicate which dishes are provided undercooked. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed orange rust on the vent above the cookstove and grey dust built up on the ceiling. Establishment to clean the rust with warm soapy water and seal the affected surfaces with a food-safe semi-gloss paint or another approved sealant. Open food to be removed from the area prior to sealing. Physical facilities must be cleaned frequently enough to prevent the 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.

Core-6-202.15, C: Outer Openings, Protected; 1. Provide a door sweep on the bottom of the back kitchen door to seal the space between the bottom of the door and the outside. Correct By: Correct Prior To Reinspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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.;; 1. The new ice bin installed in the front service area is not NSF approved and it has 90° angles on the inner surfaces in contact with ice. Provide an NSF approved ice bin with rounded inner corners that are easily cleanable or eliminate the front ice bin. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required; 1. The atmospheric vacuum breaker on the mop sink faucet is broken and leaking. Repair the atmospheric vacuum breaker on the mop sink faucet to be fully functional. PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law; 1. The opening in the floor where the employee restroom toilet was removed has been filled with a glue like substance. Properly cap off and seal this opening to the sewer system with a proper, solid plumbing cap. 2. The current food prep sink has been located in a very tight area in between the new mechanical dishwasher and the mop sink. This location also restricts access to the mop sink. Relocate the food prep sink away from the mop sink and mechanical dishwasher. This sink must be placed in a location where it will not be contaminated by cleaning equipment and where it can have a separate drain pipe that empties into a floor sink with a minimum 1 in. air-gap between the end of the drain pipe and the flood rim of the floor sink. Properly installed FRP with a cove base finish must be on the walls behind, underneath and around this sink. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-402.11, P: Backflow Prevention; 1. The new front ice bin is connected to the same drain pipe as the new front hand sink. Provide a new separate drain pipe for the ice bin that does not connect to any other waste drain pipes. The hand sink and the new ice bin drain pipe must each drain into the nearby floor sink with minimum 1 in. air-gaps between the ends of the drain pipes and the flood rim of the floor sink. Correct By: Correct Prior To Reinspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas; 1. The FRP on the wall where the old mechanical dishwasher was located is loose, separating from the wall and being held in place with nails and screws. Provide new FRP on this wall and secure it with FRP adhesive. Do not use nails or screws. 2. Provide a cove base finish at the floor/wall junctures where the FRP will be repaired as descr9ved above. New cove base is also required where missing in the area where the water heater was removed and at the floor/wall junctures in the front service area where missing. 3. Repair the rough bare cement floors in the ware washing area and old water heater area to be smooth, non-absorbent and easily cleanable. Correct By: Correct Prior To Reinspection