Chens Chinese Food

Inspector's notes

Observed large number of cooked noodles, cooked pork, cooked chicken using week labels to mark the time. Educated manager the time mark must use month and date as time labels. Manager put proper date marks on all food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris heavily accumulated on the floor of walk-in freezer, please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked beef, cooked pork, cooked BBQ in walk-in refrigerator without date marking, manager stated the above food items were taken from freezer 48 hours prior to inspection. Reviewed the date marking parameters with manager. Manager put proper date mark on above food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two knives stored between prep coolers with food debris accumulated. Manager moved the knives to ware washing station for cleaning at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dust and grease heavily accumulated at ventilation hood in the kitchen. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed fried rice hot holding in hot holding unit and in pre-packaged boxes with internal temperature of 120*F and 100*F, manager stated the fried rice was prepared and stored in hot holding unit and pre-packaged boxes less than one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Employee re-heat the fried rice to 165*F before stored in hot holding unit at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal containers of cooked chicken stored directly on top of container of raw chicken covered in plastic wrap. Discussed importance of using lids to prevent contamination and also discussed proper storage of foods.

Inspector's notes

Observed employee grab green onions as garnish for wonton soup with bare hands. Employee was instructed to discard wonton soup at time of inspection.

Inspector's notes

Observed 0 ppm of sanitizer dispensing from mechanical dish machine. After observation it was determined that the container that was thought to be sanitizer was actually rinse aid container. PIC changed out container to chlorine sanitizer and tested for 50 ppm of chlorine. Please test regularly to ensure proper levels are maintained at all times.

Inspector's notes

Observed raw chicken marinating in walk-in cooler with an internal temperature of 63*F. According to PIC, chicken was previously thawing under running water from a freezing state. Please monitor cold TCS foods to ensure they don't increase in temperature while in the prepping process.

Inspector's notes

Observed several containers of different foods and seasonings without labels. Please provide labels to all food storage containers.

Inspector's notes

Observed area underneath lid of prep table, with accumulation of dried up food debris. Also observed several storage racks with build up of grease residue. Thick layer of dried up food debris was seen underneath door handle for food prep area. Please maintain all equipment and food and non-food contact surfaces on a regular cleaning schedule to prevent build up.

Inspector's notes

Observed floor drain for three compartment sink and mop sink draining slowly. Plumbers were on site at time of inspection making repairs to allow proper drainage. According to previous receipt of grease trap service, it was suggested they provide jetting services more frequently. PIC, stated grease trap is serviced every two months but could only provide receipts from 2023 and one from 10/31/2024. Discussed importance of maintenance to prevent further drainage issues.

Inspector's notes

Observed insufficient lighting in walk-in cooler making it difficult to see food. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. 4-202.18 - Core: Ventilation Hood Systems, Filters Addl Notes: Observed filters above hood accumulated with heavy black grease residue. According to PIC, hood service is completed every three months by Blue Devil Hoods and is scheduled for November. Please maintain a regular cleaning schedule in between hood cleaning services.

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 above raw beef in walk-in cooler. PIC re-arranged proteins at time of inspection and discussed importance of storing raw proteins according to cooking temperatures. **REPEAT 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 several containers of raw chicken and raw beef stored throughout establishment with an internal temperature of 56*F. PIC stated chicken was being prepped at time of inspection and discussed prepping in smaller batches to prevent rise in food temperature. Employees, were prepping raw beef and raw chicken in large batches in between food orders at same time. Discussed high importance of proper handling of raw foods to prevent any cross contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Observed lo-mein noodles and orange chicken in walk-in cooler with no dates stamped. According to PIC, foods were prepared day prior to inspection and was instructed to date all TCS foods for a maximum of 7 days, including prep date. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed beef loin thawing in three compartment sink with an internal temperature of 37*F. Discussed approved thawing methods and PIC, began cutting beef to move to walk-in cooler. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed several house flies in back of kitchen. PIC, stated ECOLAB provides pest control services on a monthly basis for fly program and provided documentation at time of inspection. PIC, had previously turned off air curtain for back door and was instructed to keep air curtain turned on to minimize the amount of house flies from entering. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed beef loin boxes stored on floor with an internal temperature of 37*f. . According to PIC, beef loin shipment was received within 1 hour prior to inspection and was instructed to move to walk-in cooler. :

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed area underneath lid of prep table, with accumulation of dried up food debris. Please maintain all equipment and food and non-food contact surfaces on a regular cleaning schedule to prevent build up. 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 above raw onions in walk-in cooler and also raw shelled eggs above broccoli. Discussed importance of proper storage or raw proteins according to cooking temperatures to prevent cross contamination. PIC rearranged items at 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. Observed mechanical dishwashing machine dispensing 0 PPM of chlorine sanitizer. PIC contacted technician and scheduled a time for repairs at time of inspection. Mechanical warewashing machine must be tested regularly to ensure proper sanitizer levels are maintained at all times. PIC will use three compartment sink until repairs are made. Correct By: Corrected At Time Of Inspection