Wild Ginger Asian Bistro

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pan of raw pork belly stored over cooked noodles at time of inspection. Observed box of whole shelled eggs stored over container of cooked chicken 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

Observed cooked noodles with a temperature of 49 to 50*F sitting out at ambient temperature on the cutting board of the prep table at time of inspection. Per PIC, noodles were cooked less than 2 hours prior to inspection. Observed container of pooled eggs in prep table with temperatures or 50 - 53*F at time of inspection. Per PIC, pooled eggs were made less than 2 hours prior to inspection. 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 chicken cooling in containers in the walk-in with the lids still on. PIC said the chicken finished cooking at 11am. It was holding 60F. PIC removed the lids. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bag of onions stored on the floor. PIC moved the onions to keep them 6 inches of the floor. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp thawing in stagnant water in the prep sink. All food must be thawed while submerged in running water. Faucet was turned on at time of inspection and thawing was continued under running water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tubs of cooked chicken cooling in the walk-in with lids on. Discussed keeping lids off during the cooling process for maximum cold airflow to the food. Lids removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced cabbage being stored in cardboard boxes on the floor after being prepped, prior to being cooked. Discussed protecting prepped food from contamination by storing in food-safe containers and keeping containers 6 inches off the floor. Cabbage moved to plastic containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure a certified food protection manager is on the premises during all hours of operation. Link to certification courses provided in email. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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 chicken stored above raw shrimp, and raw eggs pooled in container stored above ready-to-eat (RTE) lettuce in the walk-in. Raw animal foods must be stored according to cooking temperature and below all RTE to protect from contamination. Discussed with kitchen manager. Guidance document provided in email. Foods were rearranged at time of inspection to proper storage. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. - Observed cooked battered chicken in container in the kitchen with an internal temperature of 80*F when measured with a probe thermometer. According to kitchen manager, chicken is cooked and left out to be used during the lunch rush and was prepared 2 hours prior. Observed no time label or written policy. Discussed time as control requirements with kitchen manager. Once food is removed from temperature control, it must be logged with the time it is to be thrown away (four hours). Chicken was time stamped at time of inspection and guidance document was provided in email. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling - Observed Advil and burn medicine stored on shelf above clean dishes and food preparation area. All medicines must be stored away from food preparation and storage areas to prevent contamination. Medicines were moved to office at time of inspection. 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 raw pooled eggs, crab rangoons, and spring rolls in reach-in and small refrigerator unit on the cook line with internal temperatures of 55-65*F when measured with a probe thermometer. According to kitchen manager, these items were prepared about 2 hours prior. All prepared food must be cooled in the walk-in to 41*F and below before being placed in reach-in units on the line to ensure proper cooling parameters are met. Food was moved to walk-in to cool to 41*F at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-2-401.11, C: Eating, Drinking, or Using Tobacco - Observed employee drinks stored above cook line. Please ensure employee drinks are stored in a designated area away from food preparation areas with lids and straws. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 chef touch cooked shrimp in the reach-in unit with bare hands. When handling ready-to-eat foods, hands must be washed before putting on gloves. Shrimp that was touched with bare hands was discarded at time of inspection (see embargo). 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. - Observed raw shrimp stored above cooked chicken in the walk-in. All raw meat must be stored below ready-to-eat items to prevent contamination. Raw shrimp was moved below chicken at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 can opener with hardened food debris. According to chef, can opener had last been cleaned two or three days prior. Equipment food contact surfaces must be clean to sight and touch. Can opener was removed for cleaning at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. - Observed cooked chicken and pork in the walk-in with no date mark. According to chef, all meat was cooked the day prior. All ready-to-eat TCS (time and temperature controlled for safety) foods must be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. All foods were date marked at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers - Observed bottle of degreaser near three compartment sink with no label. All chemical bottles must be labeled with the common name to prevent misuse. Bottle was labeled at time of inspection. 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 cooked noodles in the bottom of the reach-in with an internal temperature of 54*F. Observed cooked crab wontons sitting out with an internal temperature of 65*F when taken with a probe thermometer. According to chef, items had been prepped about 2 hours prior. All prepped items must be cooled to 41*F and below in the walk-in before being placed in reach-in or small cold holding units. Noodles and wontons were moved to the walk-in at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage - Observed rice utensils being stored in 71*F water. In-use utensils must be stored in water that is 135*F and above with the utensils and container washed, rinsed, and sanitized once per day, or kept dry and washed, rinsed, and sanitized every four hours. Correct By: Correct Prior To Next Routine 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. - Observed dishwasher dispensing 0 ppm chlorine after final rinse. All dishwashers must dispense chlorine between 50 ppm-100 ppm to ensure dishes are sanitized before use. Three compartment sink was set up for warewashing until dishwasher is serviced. Correct By: Corrected At Time Of 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. - Observed cooked shrimp in the walk-in with an internal temperature of 72*F when measured with a probe thermometer. According to kitchen employee, shrimp had been prepared and defrosted the day prior. All TCS (time and temperature controlled for safety) foods must be held at 41*F and below. Shrimp was discarded at time of inspection (see embargo form). Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 no test strips available for quaternary ammonium sanitizer in the three compartment sink. Test strips must be available for all types of sanitizer utilized. Please obtain test strips prior to a re-inspection that will be conducted on 10/12/23. Correct By: Correct Prior To Reinspection