George Yang's Chinese Cuisine

Inspector's notes

Observed cooked rice in warmer at 80-90 °F at prep line. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Rice had been cooked three hours prior as per person in charge. Rice was discarded at time of inspection. Person in charge will discontinue use of rice warmer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink at bar with no soap. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of debris in soda gun nozzle at bar. All food-contact surfaces must be cleaned to sight and touch. Must clean soda gun nozzle prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked breaded beef with internal temperature of 48F - 51F in a reach in cooler by the back dry storage spice rack. The person in charge stated the beef had been placed in the reach in cooler the day before, more than 4 hours. The cooked beef was embargoed at the time of inspection.

Inspector's notes

Observed reach in cooler with minimum ambient temperature of 50F. The reach in cooler was used to store TCS food items. TCS food items had internal temperature between 48F -51F. The person in charge adjusted the cooler settings which were set on the lowest setting. Verified the reach in cooler cooled and maintained 40F ambient temperature at the time of inspection.

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 fried meat cooling at ambient with internal temperature of 119F by the prep table next to the ice machine. The person in charge stated the meat had been cooked and placed for cooling less than 30 minutes ago and moved the fried meat into the walk-in cooler to continue the cooling process. Discussed active cooling once the food items cools below 135F and not maintaining at ambient below 135F. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed shrimp thawing in standing water with water temperature of 47F - 49F. The person in charge turned on the faucet to provide running water over the thawing shrimp. Discussed thawing method completely submerged under running water, water must be 70*F or cooler, and water must have sufficient velocity to float off loose particles. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed the handle of the ice scoop in contact with ice used for consumption inside the ice bin at the bar. The person in charge removed the ice scoop and placed a new ice scoop in a container for storage between use. Observed knives stored between the wall and equipment at the bar. The person in charge removed the knives for washing. Discussed storage of in use utensils to protect from contamination. Correct By: Corrected At Time Of Inspection

Core-6-201.14, C: Floor Carpeting, Restrictions and Installation Observed a carpet mat under the urinals of the men's restroom. The person in charge removed the carpet mat at the time of inspection. Discussed restriction of carpet flooring in areas such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet room areas to maintain smooth easily cleanable surfaces. Correct By: Corrected At Time Of Inspection