D&Y Chinese Food

Inspector's notes

Observed no hand-washing soap available at hand washing sinks in the kitchen and in the food prep room. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager restocked the hand-washing soap for hand-washing sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine concentration at ware wash machine in use measured less than 10 ppm at time of inspection. Reviewed the sanitizer concentration parameters with manager. Manager set up 3-compartment sink with proper chlorine concentration and contacted technician for repairing the ware washing machine at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the walk-in refrigerator, raw chicken in open container stored above raw shrimp and raw beef, observed raw pork in open stored above ready-to-eat sauce and raw shell eggs. Reviewed the food storage chart with manager. Manager re-arranged the above food items to proper shelves according to food storage chart at time of inspection. This is 3rd time repeat vioaltion. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pork stored above ready-to-eat sauces and raw shell eggs in the walk-in refrigerator. Reviewed the food storage chart with manager. Manager moved the raw pork to bottom shelf at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed fried chicken, bbq pork, cooked chicken, cooked wanton in the walk-in refrigerator without date marking. Manager stated the above food were prepared more than 24 hours prior to inspection. Reviewed the date marking parameters with manager. Manager put the proper date marking on above food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pork stored above cooked BBQ pork and raw fish in the walk-in refrigerator, reviewed the food chart with manager, manager relocated above food according to food storage chart at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once. Observed walk-in refrigerator measuring with an ambient temperature of 54 degrees F. TCS food items such as raw meats, noodles, and bean sprouts measured with internal temperatures ranging between 45-53 degrees F. Items were discarded- see embargo list for details. Discussed cold holding and conducting routine temperature checks. Walk-in refrigerator required to operate safely- establishment will not open until re-inspection conducted

Inspector's notes

Observed walk-in refrigerator measuring with an ambient temperature of 54 degrees F. TCS food items such as raw meats, noodles, and bean sprouts measured with internal temperatures ranging between 45-53 degrees F. Items were discarded- see embargo list for details. Discussed cold holding and conducting routine temperature checks. Walk-in refrigerator required to operate safely- see violation #33

Inspector's notes

Observed walk-in refrigerator measuring with an ambient temperature of 54 degrees F. TCS food items such as raw meats, noodles, and bean sprouts measured with internal temperatures ranging between 45-53 degrees F. Items were discarded- see embargo list for details. Discussed cold holding and conducting routine temperature checks. Walk-in refrigerator required to operate safely- establishment will not operate until re-inspection conducted

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 dish machine currently in use and not dispensing chlorine sanitizer. PIC attempted to repair machine but was not successful. The three compartment sink will be utilized for sanitizing dishes. Dish machine will not be used until it dispenses chlorine sanitizer measuring between 50-100ppm. Discussed utilizing test strips to ensure machine is in good repair. Correct By: 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. Observed dish machine in use and not dispensing chlorine sanitizer. Instructed PIC to use three compartment sink for sanitizing. Dish machine must dispense chlorine sanitizer measuring between 50-100ppm before using. Discussed utilizing test strips to ensure machine is working properly. Correct By: Corrected At Time Of Inspection