HAO Restaurant

Inspector's notes

On cook line, employee cracked several raw shell eggs then continued working with food utensils without a proper handwash. Instructed employee to warewash utensils, wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In kitchen at prep table, employee placed bucket from ground on to in use cutting board, moved bucket, then began cutting raw chicken on cutting board without warewashing. Employee moved cutting board to be warewashed and used new cutting board to continue with task. Discussed when to warewash food contact surfaces after contamination. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, rice noodles/ 50*F, cut cabbage/65*F out of internal temperatures. Per employee, rice noodles and cut cabbage were removed from cold holding <4 hours. Employee added ice to rice noodles and containers of cut cabbage were moved to cold holding to rapidly cool back down to proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout kitchen, cutting boards deeply scored. Replace or resurface cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled kitchen surfaces including exteriors of cooking equipment, some shelving, and refrigerator doors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No detectable chlorine sanitizer in wiping cloth sanitizer bucket. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Sanitizer solution refilled and corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No detectable chlorine sanitizer in wiping cloth sanitizer bucket. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Sanitizer solution refilled and corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In two prep coolers, observed TCS food holding over 41F including noodles/51-52F, fried, breaded chicken/55F, cooked chicken/50-52F, cooked shrimp/53F, cut cabbage/54F, etc. Observed the temperature of the units at 54F and 56F. The PIC indicated that the food had been out of temperature since lunch and less than four hours. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F or ice was added at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Both kitchen prep coolers containing TCS food were observed at 54F and 56F. 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 on 5/11/24.

Inspector's notes

In the kitchen, observed peeling paint by the A/C vent. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine 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......No single use towels available at the kitchen handwashing sink. Disposable towels provided. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces....Observed some soiled shelving in the walk-in cooler. Clean and maintain. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding......In prep coolers, observed TCS food holding over 41F including noodles/46-47F, fried, breaded chicken/46F, cooked chicken/46F, cooked shrimp/48F, etc. Observed the temperature of the units at 50F and 52F. Staff added ice to all TCS food or placed the foods in ice baths to cool and hold cold. The manager indicated that the lids had been open. Ensure lids are closed frequently and thermostats are adjusted to accommodate the busy times of the day. Manager will monitor and service the units as needed. Correct By: Corrected At Time Of Inspection