My House Chinese Restaurant

Inspector's notes

Observed two bus tubs of raw chicken stored above raw onion and bus tubs of raw beef in the walk-in unit. 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. Third consecutive violation.

Inspector's notes

Observed chlorine sanitizer concentration in 3-compartment sink measured less than 10 ppm at time of inspection. Reviewed the sanitizer concentration parameters with manager. Manager adjusted the chlorine concentration to 50-100 ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked shrimp and cooked pork without date mark in the walk-in cooler, also observed cooked chicken with wrong date mark in the walk-in cooler. Manager stated the above food were prepared more than 24 hours prior to inspection but less than 3 days. Reviewed date marking parameters with manager. Manager put proper date marks on above food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bus tubs of raw chicken stored above bus tubs of raw beef in the walk-in unit. Manager removed bus tubs of chicken from above beef and placed on bottom shelf in walk in unit. Corrective Action: Corrected at time of inspection. Second consecutive violation.

Inspector's notes

Observed piercing blade of can opener with organic debris stored on shelf in kitchen area. Manager placed can opener in dishwashing area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored above RTE vegetables (carrots, onions, spring onions) located in the walk-in cooler. 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 no CFPM on site 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

At time of inspection, observed 3 compartment sink with a sanitizer concentration of less than 50ppm for chlorine. Per cook, the solution was made less than 4 hours prior to inspection. Employee added more chlorine solution to the water to have a proper concentration for chlorine. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. (2nd consecutive violation) Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed breaded chicken sitting out a room temperature with an internal temperature range of 70F-75F near the fryers. Per PIC, the chicken has been out for less than 4 hours. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed creating a time as a public health control with PIC and provided guidance document if establishment wants to keep the cooked chicken out at room temperature. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy accumulation of food debris and rust on the walk in cooler metal shelves. Discussed repairing or replacing shelves to eliminate the risk of physically contaminating food stored in the walk in cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. (2nd repeat)

Inspector's notes

Observed CFPM on site 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

At time of inspection, observed 3 compartment sink with a sanitizer concentration of less than 50ppm for chlorine. Per PIC, the solution was made less than 4 hours prior to inspection. Employee added more solution to the water to have a proper concentration for chlorine. Instructed. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice stored in the rice cooker with an internal temperature range of 90F-110F at the back of the kitchen. PIC noticed that the rice cooker was unplugged at time of inspection. PIC was unsure how long the rice cooker was unplugged. All TCS foods improperly hot held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy accumulation of food debris and rust on the walk in cooler metal shelves. Discussed repairing or replacing shelves to eliminate the risk of physically contaminating food stored in the walk in cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy accumulation of organic food debris under lids on prep tables, on walls and underneath equipment in throughout the kitchen. 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 large pot of RTE sauce and trash can blocking the hand wash sink. Employee moved trash can and pot at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a grease buildup on the hood vents with multiple sections with drops of grease forming. Also observed painted metal wire racked with scuffing sections and portions coated with food debris. Clean areas to help prevent contamination of food by non-food contact surfaces. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the 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 raw pork in the walk in cooler stored above RTE sauces, vegetables and cream cheese. Observed raw shrimp stored behind RTE mushrooms and raw eggs behind RTE pork in the prep coolers. 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 an ambient air temp of 45*F in the prep cooler across from the woks. Inside the cooler, observed TCS foods holding between 44-48*F when measured with a probe thermometer, including: RTE chicken, pork, beef, shrimp, cut cabbage, bean sprouts, eggs and noodles. 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. Per PIC the foods had been in the cooler for approximately 3 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee medicines, supplements, lotions and cleaning chemicals stored above the prep cooler shelving and soda fountain bibs. All medicines and chemicals must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp of 45*F in the prep cooler across from the woks. Inside the cooler, observed TCS foods holding between 44-48*F when measured with a probe thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a grease buildup on the hood vents with multiple sections with drops of grease forming. Also observed painted metal wire racked with scuffing sections and portions coated with food debris. Clean areas to help prevent contamination of food by non-food contact surfaces. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine 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 fried chicken sitting on counter next to fryer holding 60 F, per employee chicken was placed there less than 30 minutes prior. Discussed with PIC that TCS foods cannot be stored in room temperature. Chicken was moved to walk in. Observed pork wontons in container sitting above cold holding wells in prep table holding 46 F, per employee wontons were placed there less than 30 minutes prior. Discussed with PIC that TCS foods cannot be stored above cold holding wells since equipment is not designed to keep foods cold above wells. 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 holding 59-60 F in prep table, per employee noodles were made earlier in day and placed in walk in and then placed in prep table. Discussed with person in charge that prep coolers are not designed to rapidly cool food and should only be used for the storage of foods that are 41 *F or below. Correct By: Corrected At Time Of Inspection

Core-6-303.11, C: Intensity-Lighting-- Observed insufficient lighting in walk-in cooler. At a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and rooms during periods of cleaning. Please provide more lightning prior to next routine inspection Correct By: Correct Prior To Next Routine Inspection