Rice Paper on 7th

Inspector's notes

Observed TCS food items with internal temperature between 48-62F in the prep cooler and reach in cooler by the cook line. TCS food items in prep cooler included raw beef, chicken, shrimp as well as cooked beef, chicken, and cut leafy greens. TCS food in the reach-in cooler included cooked chicken. The person in charge stated all food item had been tacken from the walk-in cooler and placed into the prep/reach-in at less than 2 hours ago.

Inspector's notes

Observed prep cooler with minimum ambient temperature of 66.5F as measured by inspector min/max thermometer. Observed reach in cooler with minimum ambient temperature of 51F as measured by inspector min/max thermometer.

Inspector's notes

Observed in use utensils stored hanging between use from the fire suppression line inside the ventilation hood.

Inspector's notes

Mechanical dishwasher at the bar sink not functioning properly (i.e. - not properly filling for wash cycle).

Inspector's notes

Cove base under three compartment sinks showing signs of disrepair.

Inspector's notes

Observed knife and peeler stored inside prep table on back shelf of table between uses. Discussed approved utensil storage with PIC. PIC relocated equipment to 3-compartment sink for cleaning and proper storage at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed non-food grade storage plastic containers being used to store food (cooked tofu, lettuce, cooked chicken, etc.) throughout establishment. Also observed several plastic food storage containers cracked and in disrepair. All food contact surfaces must be food grade. Multiuse food contact surfaces must be durable, nonabsorbent, smooth, easily cleanable, in good repair, and designed for food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no service sink/mop sink within facility. Per employees, mop water is dumped outside back door. Discussed with PIC importance of properly disposing of mop water (stormwater discharge, pest breeding, and other items). A mop sink is a minimum requirement. Discussed installation options such as near dishwasher/soda machine. Ensure hot/cold water is supplied to mop sink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed old food debris in all areas of kitchen including floors, walls and ceilings. Observed grease on filters under exhaust hood. Ensure to move all equipment detail clean and sanitize all hard to reach areas of facility. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd Consecutive violation. Person that holds Certified Food Protection Manager Certification is not present at time of inspection. Ensure at least one person will be present and available during all hours of operation and holds a valid Certified Food Protection Manager Certification. Employee food handler certificates were verified except for one employee that handles TCS food items in kitchen area. Ensure all employees have a valid Food Handler certificate. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

0ppm Chlorine concentration verified at mechanical dishwasher equipment used for glassware. Instructed operator to discontinue using mechanical dishwasher until repairs are made to verify Chlorine concentration between 50 to 100ppm. Operator proceeded to setup three compartment sink, Quaternary Ammonium concentration verified at 200ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Internal temperatures of 47*F to 50*F for various Time/ temperature control for safety food items (cooked beef, cooked chicken, raw chicken, raw fish) stored in two-door prep refrigeration unit across from cook line). Per operator TCS food items were placed in unit less than 1hour prior, this unit remains empty overnight and filled with food items in the morning prior to opening. Ambien temperature of unit verified at 57*F, Instructed operator to remove all items and place in additional refrigeration unit that were verified at 41*F or below. All TCS food items shall be cold held at 41*F or below. Repeat Violation. 4th consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various old rodent droppings in dry storage areas of kitchen. Including on racks and packaged utensils and linens. Ensure to remove all rodent droppings, clean and sanitize all floors, walls and ceilings of entire facility. Operator must contact pest control and provide an additional service for all interior of kitchen areas. Operator provided pest control report dated 7/31/25, report indicated treatment for rodents and monitoring is underway. Continue working with pest control to eliminate rodents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Two-door front prep refrigeration unit ambient temperature verified at 57*F. Ensure refrigeration is maintained at 41*F or below. Contact technician for necessary repairs or replace unit. Discussed with operator to discontinue of unit for any TCS food items and use additional refrigeration in kitchen area until repairs are made. Per operator, unit will not be in use until repairs are made. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises 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

Observed multiple containers of proportioned cooked rice with temperatures between 47 to 52*F in the reach-in fridge at time of inspection. Per PIC, cooked rice was made the day prior to inspection. Cooked rice was embargoed at time of inspection. Observed ambient temperature of reach-in cooler at 43.7*F at time of inspection. Establishment has multiple other working coolers and freezers able to keep TCS food items at 41*F or below at time of 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. Repeat violation: 3rd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken, cooked pork, braised pork, & cooked tofu in a reach-in cooler with prepped dates of 4/12, 4/15, 4/20, & 4/23 at time of inspection. All ready-to-eat (RTE)/time and temperature controlled foods for safety (TCS) past 7 days of preparation were discarded by PIC at the time of inspection. 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). Provided date marking guidance document to PIC at time of inspection. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottle of insect killer on chemical shelf in the front of house. Instructed person in charge (PIC) to remove spray bottle of insect killer and ensure that pest control is only be performed by a licensed pest control company. PIC removed can of insect killer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS food items (cooked rice noodles, cut lettuce, cooked mushrooms, fried tofu, fried soft shell crab, cooked beef, cooked shrimp, cooked pork, braised pork, and raw beef filet), measured at 58-62'F. All food items were embargoed as they were made more than 4 hours ago. Observed crab mix salad mixed at room temperature 3 hours ago per PIC, measured 58'F. Crab mix salad was moved to alternative refrigeration to be rapidly cooled to 41'F at time of inspection. Ambient temperature of unit reading at 53.8'F. All TCS foods improperly cold 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 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken (dated 08/14) and cooked beef flank (dated 08/10) in walk-in unit at time of inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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: Corrected at time of inspection.

Inspector's notes

Observed tabletop prep cooler located adjacent to cooking equipment at an ambient unit temperature of 53.4'F at time of inspection. 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. PIC put a work order in at time of inspection to be fixed later today. PIC agreed to not use unit until it has been repaired. Repair prior to re-inspection. Re-inspection scheduled for 08/29/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed top panel of ice machine housing condenser in disrepair. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge --- Observed multiple PRIORITY and Priority Foundation violations at time of inspection and no Certified Food Manager (CFM) present on site. PIC stated they are a CFM but was unable to provide food manager certification at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. --- Observed bar employee handle and prepare garnish with bare hands at time of inspection. Employee had not washed hands prior to handling garnish. Employee was instructed to wash hands and don new gloves at time of inspection. Food employees must wash hands per code and shall not contact exposed RTE foods with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. --- Observed receipt holder with receipts being stored on handwashing sink blocking access to the handwashing sink located at the bar. PIC removed item at time of inspection. Handwashing sinks must be readily accessible at all times to promote healthy handwashing practices. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. --- Observed container of rice noodles in walk-in with indigo stain on original white color at time of inspection. Food employees on-site at time of inspection was unable to tell what color stain came from and stated that they were unaware of any food item on the menu the stained noodles would be used for. Food shall be safe, unadulterated,and honestly presented. Chef voluntarily discarded item at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. --- Observed raw chicken stored directly above raw beef in reach-in cooler located opposite of the cook line. Observed raw chicken stored directly above raw beef in walk-in cooler. Employee was informed raw meat items in the walk-in were not stored properly and observed employee attempt to move raw chicken in the walk-in to a shelf above it's original placement. PIC moved all items appropriately at time of inspection. Provided proper food storage guidance via email. Food items must be stored properly to avoid cross-contamination. 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 crawfish mix, fried tofu, cooked mushroom, deep fried shrimp, bean sprouts, chashu pork and cream cheese measured at 46-49'F in tabletop cooler located by the cook line. Unit had an ambient temperature of 40'F. Chef stated all items were made yesterday and have been in the cooler since the night prior. Employees were unable to tell when items were restocked or how long items have been out of temperature for. Chef stated that food prep begins at 10am daily to ensure restaurant is ready to open at 11am. At time of inspection, it has been longer than 4 hours since food prep began. All food items were embargoed as they have been out of temperature for longer than 4 hours and chef voluntarily discarded items at time of inspection. Coldholding TCS food items must be held at temperatures 41'F or below. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-206.12, P: Rodent Bait Stations --- Observed multiple metal pedal wood mouse traps in walk-in and dry storage. Observed two uncovered mouse trap with brown paste meant to bait rodents. Rodent bait shall be contained in a covered, tamper-resistant bait station. PIC stated pest control services are hired and that this was placed by service provider. Establishment had rodents in the past but have been rodent-free for a few months now per PIC. Traps were observed to be empty. PIC removed traps at time of inspection. Suggested PIC to contact pest control provider to ensure they use approved rodent stations for the establishment. PRIORITY VIOLATION-7-201.11, P: Separation-Storage --- Observed chemical foam sealant with no lid on being stored on shelf directly above food prep table. Poisonous and toxic chemicals must be stored away from the kitchen to avoid contamination with food. PIC removed item at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence --- Observed multiple drain flies and fruit flies throughout the establishment at time of inspection. Have pest control serviced prior to reinspection on 04/11/24. Correct By: Correct Prior To Reinspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Observed scoop cups with no handle in salt bin and panko bin located in dry storage area. Scooping equipment must have handles and be stored in an upright manner to ensure handle is not in contact with food to prevent contamination from hands. Suggested PIC to get scooping equipment with handles. Correct By: Correct Prior To Next Routine Inspection