Hot Wok

Inspector's notes

Observed raw shell eggs stored at wok station with internal temperature of 87*F, manager stated the raw shell eggs were taken out from cold holding unit less than 30 minutes prior to 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. Manager moved the raw shell eggs back to walk-in refrigerator at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris and grease accumulated on the floor of walk-in refrigerator, also observed food debris and dust accumulated on shelves in the kitchen and food storage area. Please clean and maintain. Corrective Action: Correct prior to next routine inspection. This is a 3rd time repeat violation.

Inspector's notes

Observed litters and food debris all over the floor in the kitchen and surrounding big equipment such as wok station, 3-compartment sink, refrigerator, and food storage shelves. Please clean and maintain. Corrective Action: Correct prior to next routine inspection. This is a 3rd time repeat violation.

Inspector's notes

Observed ventilation hood had an accumulation of grease and debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Please clean and maintain. Corrective Action: Correct prior to next routine inspection. This is a repeat violation.

Inspector's notes

Observed two bags of raw carrot stored directly on the floor in walk-in refrigerator. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Manager moved the carrots on shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris and grease accumulated on the floor of walk-in refrigerator, also observed food debris and dust accumulated on shelves in the kitchen and food storage area. Please clean and maintain. Corrective Action: Correct prior to next routine inspection. This is a repeat violation.

Inspector's notes

Observed litters and food debris all over the floor in the kitchen and surrounding big equipment such as wok station, 3-compartment sink, refrigerator, and food storage shelves. Please clean and maintain. Corrective Action: Correct prior to next routine inspection. This is a repeat violation.

Inspector's notes

Observed ventilation hood had an accumulation of grease and debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed can opener stored as clean has grease and food debris heavily accumulated. Discussed cleaning of food contact surfaces and utensils with manager. Manager moved the can opener to 3-compartment sink for cleaning and sanitizing at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken date marked as 2/07 which is 10 days prior to inspection. Manager stated the fried chicken was prepared 3 days prior to inspection and forgot to remove the old date mark and add the new date mark.

Inspector's notes

Observed homemade rodent trap with bait installed above refrigerator. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Manager removed the rodent trap from establishment at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside of microwave and top of fryer accumulated heavily with food debris and grease. please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed litters and food debris all over the floor in the kitchen and surrounding big equipment such as wok station, 3-compartment sink, refrigerator, and food storage shelves. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no soap at hand washing sink in kitchen. 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 put soap at the hand washing sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine concentration in in-use 3 compartment sink less than 25 ppm at time of inspection, reviewed the sanitizer concentration parameters with manager, manager adjust the chlorine to the concentration between 50 to 100 ppm at time of inspection and re-washed the utensils and containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grease and food debris heavily accumulated on the floor and around prep cooler. Please clean frequently and maintain. 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 re-inspection.

Inspector's notes

Observed cut cabbage and cooked corn in right side prep cooler with internal temperature of 48*F and 55*F, the ambient temperature of prep cooler measured at 56*F. Manager moved the cabbage and cooked corn to walk-in cooler for fast cooling at time of inspection.

Inspector's notes

Observed ambient temperature of left side measured at 56*F at time of inspection. TCS food stored inside were measured above 41*F. Manager moved TCS food to walk-in cooler for fast cooling and will use this unit for non-TCS only.

Inspector's notes

Observed grease and food debris heavily accumulated under and around fryer. Please clean frequently and maintain.

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe. Observed cooked pork and bbq pork stored directly in to-go grocery bags in chest freezer. Discussed food grade container with manager. Manager moved the above food items to food grade bags at time of inspection. 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 beef in prep cooler with internal temperature measured at 57*F, Manager stated the cooked beef was left out at room temperature for about 30 min. TCS food must be cold holding at 41*F or below. Manager moved the cooked beef to walk-in refrigerator for fast cooling at time of inspection. Correct By: Corrected At Time Of Inspection