U-K Eggroll Pho-N-Rice

Inspector's notes

No CFPM available. 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 employee rinse hands at food prep sink. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels (or drying provision) at hand wash sink behind front counter. No soap at hand wash sink in back kitchen.

Inspector's notes

Observed no date markings on prepared ready to eat foods in walk in cooler. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bulk food containers without proper labels. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rice scoop stored in bucket with room temperature water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaking faucet at the 3-comp sink. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Ventilation hood not functioning at the time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dead German cockroaches on glue trap in back storage room. Establishment shall be maintained free of pests and all pest control measures shall be conducted by a licensed pest control specialist. Person in charge (PIC) provided pest control invoices and discarded trap at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open raw beef bones stored directly in to-go bags inside chest freezer and reach-in freezer next to front counter. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Food shall be stored in food grade containers/bags. All raw beef bones stored openly in to-go bags were embargoed and recommended for discard. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of dust/food debris along floor of kitchen, between cookline equipment, along hood vent covers, beneath/behind coolers next to front counter, beneath/behind storage shelves across from front counter, and along floor of back storage room. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Discussed limiting production of pest attractants in establishment. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed hole in wall behind front counter ice machine. All floors, walls, and ceilings shall be maintained in good repair and repaired such that it is smooth and easily cleanable. Repair hole in wall prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed trays of raw shelled eggs stored on wire shelf above milk and bean sprouts inside walk-in cooler. All raw animal proteins shall be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge (PIC) properly stored all raw shelled eggs 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 knives stored between cutting board and wall of prep cooler. In-use utensils shall be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles shall be stored above the surface of the food. PIC properly stored in-use knives at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris along floor of kitchen cookline and underneath 3-compartment sink. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Discussed limiting pest attractants with PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed trays of raw shelled eggs stored on wire shelf above lettuce inside walk-in cooler. All raw animal proteins shall be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge (PIC) properly stored all raw shelled eggs 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 51°F internal temperature of bean sprouts, per probe thermometer, inside bottom storage compartment of prep cooler across from cookline. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Bean sprouts 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 51.7°F ambient air temperature, per min/max thermometer, of bottom storage compartment prep cooler across from cookline. Cold holding equipment shall have the capacity to maintain TCS foods at 41°F or below. PIC shall have cold holding prep cooler repaired such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 6/26/25.

Inspector's notes

Observed no probe thermometer at food establishment capable of measuring cold and hot temperatures. PIC provided probe thermometers that were capable of measuring cooking temperatures. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. PIC shall provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection 6/26/25.

Inspector's notes

Observed drip leak from faucet head of kitchen handwash sink. All plumbing must be maintained in good repair at all times. Must repair handwash sink to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of food debris along floor of kitchen cookline and underneath 3-compartment sink. 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

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 various TCS foods such as shrimp, eggs and cooked vegetables with an internal temperature between 48-50°F. Per PIC, the food had been placed in the refrigerator from the walk in unit less than four hours before inspection. PIC moved All TCS food from the line unit to the walk in and will be held there until needed for preparation. Ensure all TCS food does not reach an internal temperature of >41°F. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 refrigerated prep line cooler with an ambient air temperature measuring 56°F. Per PIC, all food had been placed within the cooler in the last four hours and was still able to be brought to 41°F within the correct time frame. PIC moved all TCS foods to the walk in refrigeration unit. PIC shall not use malfunctioning equipment and shall only use functional line units to keep TCS foods cold. The establishment shall stop using the line unit to cool food and will instead use the walk in refrigerator to cool foods effectively. Reinspection scheduled for 06/06/2024. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 shrimp within a reach in refrigeration unit and walk in unit that measured between 61-70°F. PIC stated the shrimp was partially cooked and allowed to cool overnight. PIC was unable to verify the temperature after cooking or in the morning due to lack of available thermometer. Ensure that all TCS foods are fully cooked before entering the cooling process and reach 70°F within two hours of reaching 135°F and four additional hours to reach 41°F. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices. The facility does not have a probing food thermometer; and not readily accessible. PIC stated the establishment did not currently have a food thermometer to measure the internal temperatures of TCS foods. Ensure that the facility has access to an accurate and readily accessible thermometer to ensure foods are being cooked and cooled at the appropriate internal temperature. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Observed cooked shrimp within the walk in refrigeration unit with shrimp skins stored directly on top of the open metal container in a plastic supermarket bag. PIC removed the plastic bag and discarded during time of inspection. Ensure that all foods, especially cooked foods are not exposed to substances that could result in potential contamination. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Containers of foods found on floor in walk-in cooler. Store foods a minimum of six inches above floor. Correct By: Correct Prior To Next Routine Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves Food worker witnessed handling foods with latex gloves. Use non-latex food equipment to handle foods. ------------- Food employee switched to nitrile gloves at time of inspection. Correct By: Corrected At Time Of Inspection