Pacific Rim and Bento

Inspector's notes

Raw shell eggs were stored over carrots in the walk-in cooler. Person in charge (PIC) rearranged the shelves and stored the eggs properly at time of inspection. 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

The hand sink near the 3-compartment sink was blocked by a cart and trash can, and there was a cleaning spray bottle in the basin at time of inspection. Person in charge (PIC) cleared out the sink at time of inspection. All hand sinks need to be clear and easily accessible at all times. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no time stamp on the musubi on the front counter. The musubi is kept on 4-hours and was placed in the unit less than two hour prior to start of inspection. The person in charge (PIC) wrote a time stamp at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three cleaners on the bottom shelf that was storing food and gloves. Person in charge (PIC) moved the cleaners to a different location. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of dust and debris on some of the ceiling tiles. Person in charge (PIC) is working on cleaning them off. 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 a stock pot stored in the back hand sink basin. 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 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 various preparations of plastic wrapped musubi in the hot case with internal temperatures ranging from 106-117*F when measure with a probe thermometer. Observed ambient air temp at 106*F when measured with a min/max thermometer and the unit set to 150*F. Observed sections of missing plastic near the top of the unit. PIC stated they have ordered a new warmer which is anticipated to be delivered this week. PIC stated the musubi were prepared 1.5 hours prior. 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 4 pans of cooling mac salad prepared 1 hour prior with internal temperatures ranging from 68-83*F when measured with a probe thermometer. Observed 6+ inches of cooling food and tightly wrapped in plastic multiple times. 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 into a shallow, uncovered container to rapidly cool. Advised PIC to cool mac noodles separately before combining with other ingredients. Advised PIC to utilize shallow sheet pans in coolers or ice baths to cool noodles. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed raw chicken in the walk-in cooler placed atop raw beef. showed manager. manager relocated beef to a designated higher shelf. mcesd food safety storage reviewed. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the food reach-in cooler, 4 deep plastic tubs of mac and cheese, temperatures ranging from 81-85 deg f . per manager prepared earlier at 130pm. discussed cooling strategies with facility manager. manager removed all covers from deep plastic tubs. placed in shallow pans and relocated tcs food to walk-in cooler. 41 deg f established. please monitor cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a leak from the sanitize compartment drain line of the 3 comp sink when in use. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed various cakes including guava cake, POG cake and chantilly cake the PIC stated is obtained from a third party source without proper labeling. Per labeling, the cakes are made by "Pai 'Ohana Sweets." PIC stated they are unsure if the cakes were produced in a commercial kitchen or under Cottage Law. Observed the label to be missing ingredients, weights, allergens, address/phone number. Advised PIC that if the product is made under Cottage Law it must also adhere to the labeling requirements set by AZDHS. PIC was unable to produce receipt/invoice for the products at the time of inspection. All food must be obtained from an approved source as defined by law. Since the source could not be verified at the time of inspection all food from unapproved source was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw salmon and tuna for poke stored above ready-to-eat foods including raw onions, and sliced 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 an ambient air temperature of 45*F in the prep cooler by the grill when measured with a min/max thermometer. Inside the cooler, observed TCS foods stored above the fill line on the top with internal temperatures ranging from 48-55*F when measured with a probe thermometer, including, raw hamburger patties, raw shelled eggs, deli cheeses, sliced lettuce and sliced tomatoes. Also observed raw beef and chicken stored inside the cooler with internal temperatures ranging from 48-50*F. 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 the raw meats inside the cooler were pulled from the reach in cooler at 9am. All TCS raw proteins from inside the cooler that were improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All TCS foods on the top of the cooler had been in the unit overnight improperly cold held were discarded by PIC at time of inspection. PIC discovered the unit was set to the warmest setting. PIC adjusted the thermostat to the coldest setting. After 45 minutes observed the ambient air temp at 43*F. Advised PIC to store TCS foods in other units until repairs can be completed on the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 45*F in the prep cooler by the grill when measured with a min/max thermometer. Inside the cooler, observed TCS foods stored above the fill line on the top with internal temperatures ranging from 48-55*F when measured with a probe thermometer. PIC discovered the unit was set to the warmest setting. PIC adjusted the thermostat to the coldest setting. After 45 minutes observed the ambient air temp at 43*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.

Core-4-301.14, C: Ventilation Hood Systems, Adequacy ---------- Relocate all cooking equipment within 6" of the vent hood sides. Core-6-303.11, C: Intensity-Lighting ---------- Replace all burnt lights throughout the facility and provide a brighter LED light at the ventilation hood. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. ---------- Provide an additional handwash sink next to the three compartment sink, as discussed. Ensure hot and cold water is provided. Correct By: Correct Prior To Reinspection

Core-6-202.15, C: Outer Openings, Protected --------- Provide self-closure devices to the back exterior doors. Correct By: Correct Prior To Next Routine Inspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing ---------- Flash off the top of the walk-in cooler space with a cleanable finish. Core-4-101.19, C: Nonfood-Contact Surfaces -------- Rewrap the condenser lines in the walk-in cooler with new black foam. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability ---------- Provide enough water heater units to equal 50 gallon capacity minimum. Observed a 40 gallon capacity unit installed. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained --------- Provide 1" minimum air gaps above the floor sink flood rim for the three sink and prep sink drains. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed --------- Provide a 3/8 inch minimum cove base to the kitchen, restroom, and front service areas, as needed. Utilize rubber cove base or used silicone grout and provide a finger or tool cove. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods ------- Correct the following: 1) Trim all foam sealant flush and provide a smooth layer of silicone. 2) Fill all wall holes throughout the facility. 3) Caulk-in all plumbing penetrations and escutcheon plates with silicone. Correct By: Correct Prior To Next Routine Inspection