Slanted Rice

Inspector's notes

Observed two large covered pots of vegetable stock in the walk in the refrigerator with internal temperatures between 46-47°F. Observed condensation on the interior of the lids. After discussion with the person in charge it was determined the stock was made last night.

Inspector's notes

On the edge of the grill observed house sauce containing cooked onions/ 112°F.

Inspector's notes

Observed rice paddle stored in warm water/ 88°F.

Inspector's notes

Observed small leak from the Atmospheric Vacuum breaker at the mop sink.

Inspector's notes

Observed food employee wash their hands at the prep sink next to the three compartment sink after washing dishes. Then observed the food employee returning to the cook line to resume cooking. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or ware washing, or in a service sink used for the disposal of mop water and similar liquid waste.

Inspector's notes

Observed a live roach below the shelf near the entrance of the kitchen.

Inspector's notes

Observed a chef knife stored in the gap between the counter and prep cooler. Observed multiple tongs and spatulas in containers of standing water (room temperature).

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed damaged gaskets on the freezer doors in the hallway. Discussed with the person in charge the all equipment should be maintained in good repair. Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violation

Inspector's notes

Corrective Action: Correct prior to next routine inspection. 6th Consecutive Violation

Inspector's notes

Observed excessive organic matter buildup on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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. Addl Notes: Observed dish machine in bar that tested 0ppm with chlorine test strips. The person in charge stated that an order would be place immediately. Discussed with the person in charge that a chlorine dish machine should test between 50-100ppm with chlorine test strips. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damaged gaskets on the freezer doors in the hallway. Discussed with the person in charge the all equipment should be maintained in good repair. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Corrective Action: Correct prior to next routine inspection. 5th Consecutive Violation

Inspector's notes

Observed damaged gaskets on the freezer doors in the hallway. Discussed with the person in charge the all equipment should be maintained in good repair. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violation

Inspector's notes

Observed excessive organic matter build-up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damaged gaskets on the freezer doors in the hallway. Discussed with the person in charge the all equipment should be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. In the walk in cooler, observed two large, metal pots of house-made veggie broth at 50-54*F on inspectors probe thermometer. Per cook, he cooked the broths yesterday around 5:00pm and have not been removed from the walk-in cooler anytime since then. Time/Temperature Controlled for Safety (TCS) foods are required to be cooled rapidly within 6 hours total and the food must reach below 70*F within the first two hours. Reviewed cooling procedures with manager and cook. Because the broth did not reach below 41*F within 6 hours, the broth was embargoed. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed grease and food debris accumulating on the walls and floors behind the cooking equipment, All floors and walls must be cleaned as frequently as needed to prevent any accumulation of soils. Please have these areas cleaned. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 2 covered tubs of beef chunks cooling in the walk-in cooler. With inspector probe thermometer the beef measured 89*F. Chef stated that the product had been in the cooler approximately 1 hour prior to inspection. At time of inspection the chef removed cover to allow cool air to continue the cooling process. Discussed with person in charge that acceptable methods of cooling include: placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. Observed hand wash sink in bar area with no hand soap available. Person in charge grabbed a small pump bottle to suffice. Discussed with person in charge that all hand wash sinks should have hand soap available. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Observed excessive organic matter inside the ice machine in the back of house. Discussed with person in charge that the frequency of cleaning should be increased to prevent the buildup of organic matter. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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 noodles cooling in the walk-in cooler that were covered with plastic wrap and a lid. Product measured 84*F with inspector probe thermometer. Chef stated that they were made 1 hour earlier. Chef had staff uncover and continue the cooling process. Discussed with chef that when cooling product it should be done by placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed containers of raw chicken stored on the floor in the walk-in cooler. Chef had staff remove from floor onto the shelves at time of inspection. Discussed with chef that all food should be stored at least 6 inches off the floor. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitizer bucket in bar area that measured 0ppm with chlorine test strips. Person in charge emptied and refilled buck with proper concentrated solution. Discussed with person in charge that chlorine solution sanitizer should measure 50-100ppm. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed tongs under prep table sitting in standing water. Water measured 79*F with inspector probe thermometer. Chef removed at time of inspection. Discussed with chef that in use utensils can be stored either in running water or water that is maintained at 135*F. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed damaged gaskets on the doors of the upright freezer. Discussed with person in charge that gaskets should be maintained in good condition. Correct By: Correct Prior To Next Routine Inspection