Tsing Tao Chinese Cuisine

Inspector's notes

Observed employee prescription medications and OTC on a food prep area on the cold-holding unit across from the register. Discussed with person in charge (PIC) that all medicines and personal items need to be stored away from food, food storage, and containers. Employee items moved at time of inspection. ***Second repeat violation. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee prescription medications on a food prep area on the cold-holding unit across from the register. Also observed a bottle of vitamins, and dried mushrooms that are also for employee use. Discussed with person in charge (PIC) that all medicines, supplements, and personal items need to be stored away from food, food storage, and containers. Employee items moved at time of inspection. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container with a white powder-like substance in it that did not have a label. Person in charge (PIC) stated it was MSG. Discussed putting a label on the container so that it is easy to identify. PIC used a marker to write the name on the container at time of inspection. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employees food and drinks stored above food prep areas. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a damp wiping cloth stored on the food prep counter next to the prep cooler. 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 an ambient air temperature of 48*F in the prep cooler across from the cook line. Inside the cooler, observed TCS foods holding between 44-50*F including; cooked chicken, beef, pork, shrimp, baby corn, bamboo, noodles, Chinese sausage, and cut cabbage. PIC stated the foods were kept in the walk in overnight and moved to the cooler at 11am. 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 cooked broccoli and rice with internal temperatures observed at 67*F and 50*F, respectively. Observed stamps on both containers labeled "11am." PIC stated the foods are on time as a control and will be discarded or used after 4 hours. Establishment does not have a written policy for time as a control and foods on TAC do not bear a discard time. Must provide written time as a control procedures prior to re-inspection. All TCS foods being held under time as a control were properly time stamped 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: Correct prior to re-inspection.

Inspector's notes

Observed an ambient air temperature of 48*F in the prep cooler across from the cook line. Inside the cooler, observed TCS foods holding between 44-50*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

Observed poly gloves stored on top of multiple foods including cooked beef, chicken, noodles, cut cabbage, frozen egg rolls and fried chicken. Per PIC, the gloves are used with clean hands to portion foods for service to customers. Advised PIC that gloves should be limited to one use and should be discarded after using, especially if touching raw animal proteins where a handwash is required. Advised PIC to utilize scoops and tongs to replace the system of re-using gloves. PIC provided appropriate portioning utensils at the time of inspection. Corrective Action: 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. ------ In the 3-compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing 25 ppm chlorine sanitizer when measured with a chemical test strip. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. The manager emptied the solution and refilled the compartment with a solution measuring 50ppm. Discussed re-sanitizing any dishes that had recently been washed. Advised PIC to change the sanitizer at least every 4 hours or more frequently as needed or if the solution becomes cloudy. 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 cooling BBQ pork and fried chicken in the walk in cooler with internal temperatures ranging from 72-87*F when measured with a probe thermometer. PIC stated the foods been cooling for less than 2 hours and were prepared after the lunch rush. Observed the foods stored in large, plastic bus tubs with more than 6 inches of cooling food. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Since the pork and chicken had been cooling for less than 2 hours, the PIC had the cooling pork and chicken separated into smaller containers and placed into the walk in freezer to expedite cooling at the time of inspection. Correct By: Corrected At Time Of Inspection

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. ------ In the walk in cooler, observed two containers of raw sliced beef stored above RTE sauces. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Beneath the low reach in cooler, observed wiping cloths stored in sani water containing 0 ppm sanitizer when measured with a chemical test strip. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (50-100ppm for chlorine). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a chlorine solution measuring 50ppm. Correct By: Corrected At Time Of Inspection