Phoenix Palace

Inspector's notes

Corrective Action: Corrected at time of inspection. Several employee drinks stored on prep tables or with food contact items available for service.

Inspector's notes

Corrective Action: Corrected at time of inspection. Bean sprouts and tofu in the middle cook line cold table at 50*F internally. PIC discarded.

Inspector's notes

Corrective Action: Corrected at time of inspection. Custard tarts in display case (at 83*F internally) and cooked whole duck in display case at 80*F internally) under time as control not marked with discard times.

Inspector's notes

Corrective Action: Correct prior to re-inspection 8/24/26. Middle cook line cold table holding TCS food 50*F. Non-TCS foods also at 50*F.

Inspector's notes

Corrective Action: Corrected at time of inspection. Bag of powdered sugar stored directly on the floor.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Gaskets broken on two low boy reach-ins. Please replace.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Accumulation of food debris on trays, carts, inside reach-ins and on handles and gaskets. Please maintain clean.

Inspector's notes

Corrective Action: Corrected at time of inspection. Shut-off sprayer nozzle connected to faucet downstream of an atmospheric vacuum breaker in the duck prep room.

Inspector's notes

Corrective Action: Corrected at time of inspection. Several items of employee food and drinks stored with and above food prep areas and food storage. Manager removed items to proper storage.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked pork and cooked rice on the steam table and under temperature control, per manager, at 98*F to 130*F internally.

Inspector's notes

Corrective Action: Corrected at time of inspection. Right hand cook line cold table holding raw beef, pork, raw shrimp and pooled eggs at 49*F to 59*F internally. TCS items in unit less than 2 hours were moved to other coolers. TCS items in unit more than 2 hours were embargoed and manager discarded.

Inspector's notes

Corrective Action: Correct prior to re-inspection 5/20/26. Right hand cook line cold table holding TCS food 49-59*F. Determined unit had iced over. Please repair. Discussed use of two adjacent coolers until unit is repaired.

Inspector's notes

Corrective Action: Corrected at time of inspection. Several items of food stored directly on the floor in the walk-ins and in dry storage areas.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Accumulation of food debris on walk-in shelving, gaskets, hinges and inside reach-ins, on condiment containers and on floor of freezer.

Inspector's notes

Observed a large sprayer with cleaner in it that did not have a label in the electrical room. Person in charge (PIC) stated it was cleaner for the stove and vents. All cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the container at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the outside trash and grease receptacles open. Discussed with person in charge (PIC) to keep them closed to reduce risk of pests. PIC closed the receptacles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a mixing bowl in the hand sink near the fryers. Discussed with person in charge (PIC) that all hand sinks need to remain empty, ready to use and that hand sinks can only be used for hand washing, not for dishes to reduce risk of contamination during hand washing. PIC removed the bowl at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cutting boards with food debris and staining. Person in charge (PIC) stated cutting boards are cleaned every other day. Discussed with PIC that cutting boards and other food contact surfaces hat come into contact with TCS foods, need to be cleaned every 4 hours while in use. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple foods (cut vegetables, cooked chicken, etc.) in the walk in cooler without dates. These foods were prepped the previous day. Discussed with person in charge (PIC) that all prepped TCS foods need a date marking if they are not used in the same day, that they are prepared. PIC wrote dates on RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with cleaner in it on a shelf near the ware washing machine without a label. Discussed with person in charge (PIC) that all chemicals and cleaners need a label to reduce risk of chemical contamination. PIC used a marker to write a label on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a can of Roach and Ant pest control spray in a storage closet in the corner of the dining room. Also found a gallon size bottle of termite pesticide in the same storage closet. Discussed with person in charge (PIC) that they cannot keep pest control on the premises of a food establishment and that only a certified pest control specialist can apply pest control. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a live roach in the storage area to the left of the kitchen. Discussed pest control frequency with person in charge (PIC) who stated last pest control service was 5/27/25 and showed receipts for regular visits. Discussed with PIC that during warmer months more treatments may be needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of grease and food particles on the cooking and refrigeration equipment on the cook line. Also saw food debris on the ground near and around tables and prep stations. Please clean to prevent contamination and reduce risk of pests. 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. ***A pattern of non-compliance is observed for this violation. First consecutive violation.

Inspector's notes

Observed the outside trash dumpsters open. Discussed with person in charge (PIC) that the dumpsters need to be closed. PIC closed the lids at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of grease and food particles on the cooking and refrigeration equipment on the assembly line. Also saw food debris on the ground near and around tables and prep stations. Please clean to prevent contamination. 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 bottles of Ortho pest control in the electrical storage room. Discussed with person in charge (PIC) that they cannot have these chemicals on the property. PIC removed the Ortho from premises. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of grease and food particles on the cooking and refrigeration equipment on the assembly line. Please clean to prevent contamination. 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.

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. Observed raw duck drying over closed containers of raw beef and the juice from the duck dripping onto the lid of the beef container. PIC moved all of the raw beef to another side of the walk in refrigerator to prevent cross contamination due to different cooking temperatures. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of grease and food particles on the cooking and refrigeration equipment on the assembly line. Please clean to prevent contamination. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 sink hot water lever in not functioning and only cold side able to dispense. Discussed with PIC that hot water must be available at all times to use at all hand washing sinks to wash hands properly. Hand sink was repaired during inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed container of sauce being stored below hand sink. Discussed with PIC that food containers cannot be stored under sinks. Sauce was moved. :

PRIORITY VIOLATION-5-202.11 (A), P: Approved System Observed spray nozzle connected to hose at mop sink w/ Atmospheric vacuum breaker. Person in charge removed at the time of inspection. AVB's are not designed to be maintained under c onstant pressure. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 sink hot water lever in not functioning and only cold side able to dispense. Discussed with PIC that hot water must be available at all times to use at all hand washing sinks to wash hands properly. Hand sink was repaired during inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed various cooked dishes (dim sum) in steam tower removed from heat source holding 109-132 F, per PIC they have been placed there 30 minutes prior. Discussed with PIC that when holding foods must be holding 135 F at all times. Food dishes were reheated to 165 F. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed a rice scoop stored in water that was at room temperature in the back kitchen area. Utensils can be stored in water that is maintained at 135 Deg. F. or above or outside of a product if they are washed, rinsed, and sanitized at least every 4 hours. Both utensils were removed for cleaning at the time of inspection. Correct By: Corrected At Time Of Inspection