Original Cuisine

Inspector's notes

Observed frozen shrimp thawing in still water in the kitchen. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Manager moved the shrimp into walk-in refrigerator to thaw at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ventilation hood has a heavy accumulation of grease and dust debris. Also observed air conditioning vents have an accumulation of grease and dust 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. Clean more frequently and maintain. Corrective Action: Correct prior to next routine inspection.

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 boxes of foods including chili peppers stored directly on the floor in the dry storage room. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of grease on the hood vents. Advised PIC to clean at a frequency to prevent buildup and dripping onto foods prepared under the hood. 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 boxes of foods including chili peppers stored directly on the floor in the dry storage room. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of grease on the hood vents. Advised PIC to clean at a frequency to prevent buildup and dripping onto foods prepared under the hood. 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.

Core-6-501.12, C: Cleaning, Frequency and Restrictions ------- Observed a buildup of grease on the hood vents. Advised PIC to clean at a frequency to prevent buildup and dripping onto foods prepared under the hood. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. ------ No hand soap observed at the hand sink in the ware washing area. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels within arm’s reach to support proper handwashing. The manager had the sink supplied with soap at the time of inspection. 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. ------ In the 3-compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing 25 ppm chlorine sanitizer when measured with a chemical test strip. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. The manager emptied the solution and refilled the compartment with a solution measuring 50ppm. Discussed re-sanitizing any dishes that had recently been washed. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing ------ At the food prep sink, observed raw fish thawing in still water while still frozen solid. Also observed raw pork and chicken thawing at room temperature. The cook stated the raw meats had been defrosting for approximately 60 minutes. Discussed that when thawing in the sink, a constant stream of cold water must run into the basin to help wash away loose particles or to thaw under refrigeration. Discussed monitoring the temperature to ensure foods to not thaw beyond 41*F. The cook turned on the faucets to allow for a stream of water to run into the sink. Correct By: Corrected At Time Of Inspection