PT Noodles

Inspector's notes

Walk-in cooler had the following TCS items measuring an internal temperature between 50-53'F: cooked noodles, leaf lettuce, tofu, raw shell eggs, fish sauce mix, peanut sauce mix, salad sauce, tenderloin sauce, stir fry sauce, and broth. Ambient air temperature measured 50.9'F with min/max thermometer. Per person in charge temperature of food in cooler had not been verified since the previous day. TCS foods were embargoed. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient air temperature of walk-in cooler measured 50.9'F with min/max thermometer. Person in charge made call to have cooler serviced. A 24-hour reinspection will be conducted to ensure that walk-in cooler is able to hold TCS foods at 41'F and lower. Person in charge delayed deliveries and will ensure that no foods are cooked and cooled before cooler is repaired. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In kitchen, ceiling and wall near air vents has heavy accumulation of dust. Clean affected area and do so at a frequency that prevent debris from forming. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Handwashing sink in kitchen was observed being used to clean off utensils. Also observed containers of utensils being stored in basin of sink. Discussed proper use of handwashing sinks with staff. Handwashing sinks shall be free of any obstructions and shall be used only for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

A heavy presence of drain flies was observed in front of establishment near soda fountain and in back near most notable near mop sink. Have pest control provided to eliminate pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Containers of milk and half & half found in front glass 2-door refrigeration unit at internal temperature of 57*F; ambient air temperature of unit at 57*F.

Inspector's notes

Food equipment (i.e. - refrigeration, freezer, food prep tables), have build up residues on interiors and high touch areas.

Inspector's notes

Walls and floor surfaces have buildup of residues.

Inspector's notes

No Certified Food Protection Manager on site at time of inspection.

Inspector's notes

Latex gloves found in food preparation area

Inspector's notes

Interiors of refrigeration units and doors runs have buildup of residues.

Inspector's notes

Cutting board surface has scratched or scored cutting surfaces that are prevalent (i.e. - drink station cutting surface). Repair/replace cutting surfaces that are not in good repair or easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Boxes of opened latex gloves found in food preparation area.

Inspector's notes

No Certified Food Protection Manager on site at time of inspection.

Inspector's notes

Bags of cooked chicken found in glass door refrigeration unit in containers date marked 10/28.

Inspector's notes

Sponges found in ware wash area. Sponges are not to come in contact with in-use food contact surfaces. Discontinue use of sponge and use proper cleaning equipment for food contact surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Boxes of opened latex gloves found in food preparation area.

Inspector's notes

Cutting board surface has scratched or scored cutting surfaces that are prevalent (i.e. - drink station cutting surface). Repair/replace cutting surfaces that are not in good repair or easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Machine does not dispense detergent and/or sanitizer automatically at time of inspection. Mechanical dishwasher must dispense chemicals to ensure proper ware washing of food equipment. Per food employee, maintenance call placed for mechanical dishwasher. Facility will temporarily use 2 compartment sink and spray area until mechanical dishwasher is repaired. Corrective Action: Correct prior to re-inspection of 12/10/2024. 4-301.12 (A-B) - Priority Foundation: Manual Warewashing, Sink Compartment Requirements; 3 Compartment Sink Shall be Provided; Adequately Sized. 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. Addl Notes: 3 compartment sink not provided on premises. Provide 3 compartment sink with compartments large enough to accommodate at least 50% of the largest piece of equipment that will be washed in it. Corrective Action: Correct prior to re-inspection of 12/19/2024.

Inspector's notes

Witnessed food employee handling food ingredients for spring rolls with bare hands.

Inspector's notes

Items found in drink station hand sink bin. Make hand sinks available for hand washing at all times.

Inspector's notes

Milk found at internal temperature of 49*F in refrigerator in drink station.

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Unable to locate time indications for cooked boba at drink station. Boba found at internal temperature of 70* F. If utilizing temperature of TCS food to not rise above 70°F and no greater than 6 hour time frame o The food has to be monitored so that the temperature does not exceed 70°F o The food has to be marked or otherwise identified to indicate the time TCS food removed from cold holding (41°F or less) and the time that is 6 hours past the point in time food is removed from that temperature. Provide documentation of time and temperature to assure food safety. Per PIC, boba was created within last two hours. PIC recorded time stamps at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-301.11, P: Separation-Storage and Display, Stock and Retail Sale Paints and/or cleaning chemicals found stored above food and food equipment in storage area. Properly store chemicals in a manner to prevent potential contamination of food and food equipment. ----------- PIC had food employee rearrange items in storage area at time of inspection to prevent potential contamination. Correct By: Corrected At Time Of Inspection

Core-4-603.12, C: Precleaning Several expired day dots found on current food containers found in walk-in cooler. Properly remove and clean food equipment. Correct By: Correct Prior To Next Routine 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. Faucet handles to hand sink in disrepair to handsink located in ware wash area. Repair sink to have it accessible for proper hand washing. Correct By: Correct Prior To Reinspection

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. Containers of TCS foods (raw beef, cooked beef, cooked chicken, cooked shrimp, etc...) found at internal temperatures of 47*F - 58*F in food preparation cooler on cook line. Unit TCS foods must be held at an internal temperature of 41*F or below for proper cold holding. Unit's readable thermometer displayed 55*F ambient air temperature for unit. Per PIC, foods were placed into cold's holding unit one hour prior to inspection. Hold TCS foods for proper cold holding at 41*F. ------------- PIC and food employee removed containers of TCS foods from unit and placed containers into walk-in cooler for rapid cooling. Do not use unit to house TCS foods until unit can maintain foods at an internal temperature of 41*F or below. Correct By: Corrected At Time Of Inspection

Core-4-501.12, C: Cutting Surfaces Cutting board surface has scratched or scored cutting surfaces that are prevalent at drink station. Repair/replace cutting surfaces that are not in good repair or easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-4-602.13, C: Nonfood Contact Surfaces Storage racks, fan grates and other surfaces found in walk-in cooler have build up residues. Clean all surfaces of walk-in cooler at a frequency to prevent build up of residues. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required Hose under pressure with attached nozzle found in mop sink. Hose under pressure may cause backflow prevention device on spigot to fail. Remove spray nozzle from hose and store hose out of mop sink when not in use. ----------- PIC instructed to remove hose at time of inspection. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Replace missing drain cover to floor drain adjacent grease trap. Correct By: Corrected At Time Of Inspection