Chen's Noodle House

Inspector's notes

Observed raw chicken in open container stored above raw pork and raw beef in prep 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 large plastic containers placed in front of the hand washing sink in the kitchen. Hand washing sink was not accessible. Instructed manager to maintain all hand washing sinks easily accessible. Manager moved away containers from hand washing sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towel at the hand washing sink in kitchen.

Inspector's notes

Observed build of organic debris in all three microwaves in kitchen and the interior of all refrigerators, and freezers. 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 accumulation of food debris on surface of meat slicer and a can opener stored as clean. Discussed clean requirement and frequency with manager, manager dissembled the meat slicer and put the slicer and the can opener to ware wash station for cleaning and sanitizing at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed cut cabbage, raw pool egg, bean sprouts, cooked eggrolls with internal temperature between 59*F to 65*F at time of inspection. Per PIC in kitchen, cut cabbage and raw pool egg were stored in the prep cooler last night, the cabbage and raw pool egg were placed on embargo at time of inspection; the bean sprouts and cooked eggrolls were place in prep cooler from walk-in refrigerator less than 2 hours prior to inspection, instructed PIC to put the bean sprouts and cooked eggrolls back to walk-in refrigerator for fast cooling.

Inspector's notes

Observed raw onion stored on the floor in the kitchen, also observed raw meat in big container stored on the floor in the walk-in refrigerator. 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.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 an employee changing gloves without washing hands, also observed an employee frying raw beef and then handling cooked beef without washing hands, employee was stopped. Educated employee and manager when to wash. Employee washed hands at time of inspection. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employee washing hands less than 5 seconds, not using soap and drying hands using wiping cloth. Educated employee how to wash hands. Employee washed hands properly before going back to work 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 employee picking up raw green onion and going to add to cooked noodle ready for serving. Employee was stopped and manger was notified. Explained bare hand violation to manager and employee. Employee added the green onion using gloves at time of inspection. 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 detergent bucket and sanitizer bucket of ware wash machine placed in front of hand washing sink in the kitchen. Hand washing sink is not accessible. Instructed manager to maintain all hand washing sinks easily accessible. buckets were relocated 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 pork stored above cooked shrimp in the prep cooler in the kitchen; also observed raw beef and raw pork stored above fried chicken and cooked pork. Reviewed the food storage chart with manager. Manager moved the raw animal food below ready-to-eat food at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Observed accumulation of food debris on surface of meat slicer and a peeler stored as clean . Discussed clean requirement and frequency with manager, manager dissembled the meat slicer and put the slicer and peeler to ware wash station for cleaning and sanitizing at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked beef stored at wok station with internal temperature of 117*F, also observed fried egg rolls stored on shelf besides the fryer with internal temperature of 79*F. TCS food must hot holding at 135*F or above. Manager stated the cooked beef and fried egg rolls were put out less than 2 hours prior to inspection. Employee reheat the cooked beef and fried egg rolls to 165*F and hot holding above 135*F at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 cut cabbage, raw bean sprout, cooked shrimp, cooked pork, cooked beef, cooked chicken, raw pork, raw beef, raw pooled egg, and raw shrimp with internal temperature between 59- 65*F in both the top and bottom storage areas of the prep cooler in the kitchen. Per PIC, all items were placed in the prep cooler less than 2 hours prior to inspection. PIC relocated all TCS items to the walk-in at the time of inspection to rapidly cool all items to 41'F or below. The ambient minimum air temperature of the prep table was measured to be 61'F at the time of inspection. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 prep cooler in kitchen with a minimum ambient air temperature of 61'F and maintaining all TCS foods between 59*F to 65*F at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Manager repaired the prep cooler and ambient temperature measured at 34*F at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towel at hand washing sink in the food prep room. Proper hand drying tools must be available at all times to allow for proper hand washing, employee provided paper towels at the time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 .Observed chlorine at ware washing machine measured less than 10 ppm. Reviewed the sanitizer concentration parameters with manager. Establishment has 3 compartment sink that can be used until ware washing machine is repaired. Manager called for repair service at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked beef stored at wok station with internal temperature of 97*F, also observed fried egg rolls stored on shelf besides the fryer with internal temperature of 109*F. TCS food must hot holding at 135*F or above. Manager stated the cooked beef and fried egg rolls were put out less than 2 hours prior to inspection. Employee reheat the cooked beef and fried egg rolls to 165*F and hot holding above 135*F 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 cut cabbage stored on food prep bench with internal temperature of 68*F, also observed cooked shrimp, cooked beef, cut cabbage with internal temperature between 45*F-48*F in the prep cooler, manager stated the above food were taken out from walk-in refrigerator less than 2 hours prior to inspection. TCS food must be cold holding at 41*F or below. Manager moved the above food back to walk-in refrigerator for fast cooling at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage. observed a can of butane gas stored above mixture of dry food in the kitchen, also observed a can of butane gas stored above clean food containers and utensils in the kitchen. Discussed storing chemicals where they pose no risk of contaminating foods and food contact surfaces. Toxic substances shall be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Manager moved the butane cans to designated area for toxic substances at time of inspection. PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling. Observed an open bottle of Chuanbei Pipa syrups stored on the shelf above food prep bench. Manager stated that was chef's personal medicine. Instructed manager to store medicines away from food and food prep areas to avoid the potential for cross contamination. The medicine bottle was removed at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 stored directly in plastic grocery bags in freezer. Instructed manager to maintain all food items in food grade storage containers, bags or wraps. Manager removed all food from grocery bags at time of inspection. This is a 3rd repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. 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. Observed chlorine at ware washing machine measured less than 10 ppm. Reviewed the sanitizer concentration parameters with manager. Establishment has 3 compartment sink that can be used until ware washing machine is repaired. Manager called for repair service at time of inspection. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Observed slicer stored on prep table as clean had an accumulation of food debris on the surface. Discussed proper disassembly and 3 step in-place wash, rinse and sanitize process. Employee properly cleaned slicer at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 fried chicken directly in plastic grocery bags in freezer and walk-in refrigerator. Instructed manager to maintain all food items in food grade storage containers, bags or wraps. Manager removed all food from grocery bags at time of inspection. This is a repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge. Observed several priority violations at the time of inspection. No certified food manager card was available at the time of inspection and PIC was unable to demonstrate knowledge relating to prevention of foodborne illness at the time of inspection. Discussed requirements for certified food managers. Employee present at establishment must obtain certified food manager card. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee cut raw meat, and then directly put on gloves to handle ready-to-eat food. Employee was stopped. Educated employee when to wash. Employee washed hands before putting on new gloves at time of inspection. 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 large trash bin and several loads of dirty dishes blocked the access to the hand washing sink in kitchen. Hand washing sink was not accessible. Instructed manager to maintain all hand washing sinks easily accessible. Trash bin and dirty dishes were removed 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 fish stored with raw ground pork and raw ground beef in the same container in the walk-in refrigerator, Also observed raw chicken stored above ready-to-eat sauce in the walk-in refrigerator. Reviewed the food storage chart with manager. Manager moved the raw chicken to bottom shelf, and moved raw fish to a separated container and will cook to 165*F or above when cooking. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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. Observed employee washing and rinsing containers and utensils and stored as clean without sanitizing step in 3 step cleaning process. Spanish liaison educated employee on proper 3 step wash, rinse, and sanitize process. Employee properly re-cleaned all containers and utensils with 3 step clean process 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 noodle on food prep bench with internal temperature of 67*F, manager stated the noodle were taken out from refrigerator about 40 min prior to inspection. Observed cooked beef, cooked pork, cooked chicken with internal temperature between 48*F to 55*F in walk-in refrigerator. The ambient temperature of walk-in refrigerator measured at 47*F at time of inspection. Per manager the walk-in refrigerator held temperature below 41*F about 2 hrs prior to inspection. Manager added ice into cooked beef, cooked pork and cooked chicken for fast cooling and moved above food items to other cold hold units at time of inspection. All TCS food must be cold holding at 41*F or below. 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 cooked beef, cooked pork, cooked chicken with internal temperature between 48*F to 55*F in walk-in refrigerator. The ambient temperature of walk-in refrigerator measured at 47*F at time of inspection. Manager added ice into cooked pork and cooked chicken for fast cooling and moved above food items to other cold hold units at time of inspection. Must repair walk-in refrigerator in 24 hours such that the walk-in refrigerator maintains all TCS foods at 41'F or below. Will re-inspect on 08/11/2023. 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 raw pork, cooked noodles, cooked eggrolls and other food stored directly in plastic grocery bags in freezer. Instructed manager to maintain all food items in food grade storage containers, bags or wraps. Manager removed all food from grocery bags at time of inspection. Correct By: Correct Prior To Reinspection