Dragon Flame Chinese Grill

Inspector's notes

Observed no CFPM on-site during time of inspection. Informed PIC that 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 several containers of rice, flour, and grain without labels. Informed PIC that all bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee wash hands at handsink for approximately 5 seconds and dry hands with a re-usable cloth. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink and dried hands with disposable napkins at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bucket in handsink on cookline. Also observed handsinks next to three-compartment sink and at bar without an approved hand drying provision. Handsinks must only be used for handwashing, and cannot be used for storage. 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 (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC provided napkins to handsinks at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed approximately 30 containers of cooked chicken stacked on top of each other in standing refrigerator with an internal temperature between 54*F-59*F. Per employee, chicken was prepped at 8AM, approximately 4 hours prior. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Employee relocated chicken to freezer to rapidly cool to 41*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of grease and food debris under equipment and on walls throughout the establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (4TH CONSECUTIVE)

Inspector's notes

Observed back area handsink with broken cold water valve, with water at 120*F minimum. Also observed back area handsink with slightly broken discharge piping leaking water onto floor. Must repair piping and handsink to put out both cold and hot water under pressure by re-inspection. Observed multiple handsinks not stocked with soap or paper towels. Observed handsink next to three-compartment blocked by shelving unit and equipment not in use. PIC restocked all handsinks with soap and paper towels and removed blockage in front of handsink at time of inspection. Observed employee fill container with water from handsink to use for cooking. Handsinks must only be used for handwashing, and no other tasks. Discussed using prep sink to fill containers with water instead of handsinks. 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. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Correct prior to re-inspection on 6/13/2025.

Inspector's notes

Observed container of raw chicken on top shelf stored above cooked chicken and duck sauce, raw beef above cooked chicken, and ground beef stored above condiments and watermelon in standing fridge next to prep sink. Observed packaged chicken gizzards stored above packaged ground beef, both above cartons of raw pooled eggs in left glass reach-in. Observed open container of raw beef stored directly above cut bok choy also in left glass reach-in. 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. Person-in-charge (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. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed gallon of milk and cut bok choy in back left glass reach-in at 45*F-48*F. Per PIC, items were placed in unit yesterday evening. Minimum ambient air temperature of unit was at 43*F-48*F. Milk and bok choy were discarded, all other TCS products were just placed in unit 2-3 hours prior to inspection, and were relocated to alternative refrigeration to cool to 41*F. Observed mango smoothie made with milk at 54*F-58*F in cola small reach-in at front. Ambient air temperature of unit was at 52.5*F. Per PIC, smoothies and other TCS products were placed in unit 2-3 hours prior, and were relocated to alternative refrigeration to cool to 41*F. Establishment observed to have adequate refrigeration. PIC stated equipment will not be used to hold TCS food items until repairs can be made. 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

Observed buildup of grease and food debris under equipment and on walls throughout the establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (4TH CONSECUTIVE)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (7TH CONSECUTIVE)

Inspector's notes

Observed boxes of raw, unpasteurized whole shelled eggs stored directly above cucumbers in a glass front refrigerator. Also observed raw beef skewers stored above bulk sauce such as oyster sauce in another glass front refrigerator. 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 knives, can opened, and food peeler with food debris and grime on them. Also observed pans and plastic containers with food debris on them. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken with internal temperature of 45*F - 53*F. The chicken was stacked in plastic/Styrofoam containers on top of each other and the person in charge indicated the chicken was cooked between 3:00 am and 4:00 am (>6 hours before inspection). Cooked time/temperature controlled for safety (TCS) foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Also discussed appropriate cooling methods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed loose food and grime in refrigerator unit throughout the establishment. 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: Corrected at time of inspection.

Inspector's notes

Observed buildup of grease and food debris under equipment and on walls throughout the establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed several pieces of equipment that they establishment indicated were not being used and are never used. Establishment must remove any unnecessary equipment. Unnecessary equipment may lead to inadequate cleaning of establishment and harborage conditions for pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (6TH CONSECUTIVE)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (6TH CONSECUTIVE)

Inspector's notes

Observed no hand soap or hand drying provisions at the hand sinks in the dry storage room, the main kitchen, or behind the bar. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap or hand drying provisions at the hand sinks in the dry storage room, the main kitchen, or behind the bar. 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed household ant insecticide stored on the bottom shelf of a metal rack in the kitchen. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the garage doors in the front and back opened at time of inspection. Neither door had a turned-on air curtain. Discussed ensuring all outer openings are protected either by closing and leaving doors closed, using air curtains, and/or developing and obtaining approval for an integrated pest management plan from Maricopa County Environmental Health Services. Person in charge indicated the doors were opened for cleaning only and they would close them. Corrective Action: Correct prior to next routine inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed 3 small brown bugs in the kitchen storage area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 12/02/24. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. *5TH CONSECUTIVE VIOLATION*

Inspector's notes

Observed storage racks, the insides/outsides of refrigeration equipment, and cooking equipment throughout the establishment with food debris and grime. 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 food debris, dust, and grime all throughout the kitchen/dish area on the floors and walls under equipment and racks. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. *5TH CONSECUTIVE VIOLATION*

Inspector's notes

Observed 3 flat brown insects in the kitchen; also observed 15+ small flying insects in the bar area. Pest issues are worsening. Operator emailed the inspector a copy of their pest control invoices; pest control has not been applied since the last routine inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 09/20/24. REPEAT VIOLATION (2ND CONSECUTIVE VIOLATION)

Inspector's notes

Observed storage racks, the insides/outsides of refrigeration equipment, and cooking equipment throughout the establishment with food debris and grime. 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 food debris, dust, and grime all throughout the kitchen/dish area on the floors and walls under equipment and racks. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. *5TH CONSECUTIVE VIOLATION*

Inspector's notes

Observed bucket in hand sink near cook line. Also observed knives in hand sink in bar area. Discussed with person in charge hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. PIC removed all items from sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bowl raw whole shelled eggs stored on a shelf directly above containers of thawing cooked ground meat in reach in refrigerator. Also observed pans of raw chicken stored directly on top of pans of raw lamb. 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. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed 3 flat brown insects in the kitchen. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 09/06/24.

Inspector's notes

Observed storage racks, the insides/outsides of refrigeration equipment, and cooking equipment throughout the establishment with food debris and grime. 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 food debris, dust, and grime all throughout the kitchen/dish area on the floors and walls under equipment and racks. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine 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 bag of raw beef stored directly above a pot of stewed chicken; observed raw chicken stored directly above raw beef skewers in the refrigerated prep unit in the storage room. The stewed chicken was discarded at time of inspection due to cooling violation and the raw beef skewers were moved above the raw chicken. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. Also discussed with person in charge ensuring all raw animal proteins are stored vertically based off of their final necessary cooking temperature; raw animal proteins that must be cooked to higher temperature must be stored below or next to raw animal proteins that require a lower final cook temperature (i.e. store raw chicken below or next to raw beef skewers). Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 a large pot of stewed chicken in a reach refrigerator in the storage room with an internal temperature of 49*F; all other food in the unit had internal temperatures of 41*F and below. An employee indicated that the stewed chicken was prepared last night and the stewed chicken temperature was checked with an IR thermometer but not a probing thermometer. The measured ambient temperature of the unit was 40.1*F using a min/max thermometer. Employee was informed that the cooling process for time/temperature controlled for safety foods must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. Employee was also informed that cooling foods in large pots in not allowed because large pots take longer to cool than other methods; employee was informed in the future they must use shallow (<4 inches deep), preferably metal pans to cool foods and they must monitor the cooling process using a probing thermometer. Employee willingly discarded the stewed chicken. Cooling guidance emailed. 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 small containers of cooked chicken prepared last night with an internal temperature of 50*F - 53*F in the reach in beverage refrigerator in the kitchen. An employee indicated that they took a temperature of the chicken this morning with an IR temperature gun. Observed ice on the condensers of the unit and the measured internal temperature of the unit was 53.4*F using a min/max thermometer. The employee willingly discarded of the chicken. Also observed cooked coat, cooked beef, cut bok choy, and cooked noodles with internal temperatures between 60*F - 64*F in the refrigerated prep table in the kitchen. The measured ambient temperature of the prep table was 54.3*F using a min/max thermometer. The employee indicated they had been stocked in the unit 2 hours before inspection and the were moved to a different cold holding unit. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator>>>Observed indoor insect barrier spray and fire ant killer stored in the kitchen. The establishment may only store chemicals necessary for the maintenance of the establishment; the establishment is not allowed apply their own pesticides and thus must remove/prevent the storage of any household/non-certified pest control applied pesticides. Employee indicated the establishment has a certified pesticide applicator and willingly discarded of the pesticides. 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 small containers of cooked chicken prepared last night with an internal temperature of 50*F - 53*F in the reach in beverage refrigerator in the kitchen. An employee indicated that they took a temperature of the chicken this morning with an IR temperature gun. Observed ice on the condensers of the unit and the measured internal temperature of the unit was 53.4*F using a min/max thermometer. The employee willingly discarded of the chicken. Also observed cooked coat, cooked beef, cut bok choy, and cooked noodles with internal temperatures between 60*F - 64*F in the refrigerated prep table in the kitchen. The measured ambient temperature of the prep table was 54.3*F using a min/max thermometer. The employee indicated they had been stocked in the unit 2 hours before inspection and the were moved to a different cold holding unit. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working. Due to the establishment's limited cold holding capacities due to volume of food preparation and lack of cold holding capacity the establishment must ensure the reach in beverage refrigerator in the kitchen can hold time/temperature controlled for safety foods at 41*F and below by tomorrow (04/20/24). RE-INSPECTION 04/20/24. FAILURE TO CORRECT VIOLATION BY RE-INSPECTION MAY RESULT IN PERMIT SUSPENSION. Discussed this with manager and owner over the phone and they indicated they understood. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed raw chicken, raw beef, raw beef skewers, and dumplings stored in grocery style bags with "thank you" printed in red type face and other words in blue type face; these were found in the freezer, and refrigerators. Grocery bags are not designed for food storage as the ink on the bag can migrate to the food, the bags may be treated with chemicals, and the bags may not have been handled in a sanitary way and cannot be washed. These foods must be moved to approved food storage bags/containers by re-inspection. RE-INSPECTION 04/29/24. Correct By: Correct Prior To Reinspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hand sinks in bar, kitchen, and prep room with maximum hot water internal water temperature of 85*F; hand sink in dish area had a measured internal temperature of 100*F. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. Establishment must ensure there is a measured minimum hot internal water temperature of 100*F at all hand sinks. Re-Inspection 12/13/23. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 soap at hand sink in prep room, dish area, or bar. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Person in charge showed the inspector the invoice for hand soaps. Re-Inspection 12/13/23. 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.>>>Hand sink in dish area is blocked by a prep table. The establishment must ensure all of the hand sinks are accessible at all times so employees can use them. Re-Inspection 12/13/23. Correct By: Correct Prior To Reinspection

Priority Foundation-6-501.115, Pf: Prohibiting Animals>>>Observed a bird sitting on the fridge in the kitchen. Person in charge grabbed the bird and put it outside. Also observed dogs in dining room; person in charge indicated they were the operator's dogs and they inadvertently entered the establishment; owner removed the dogs from the establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces; the establishment must take care to remove/prohibit animals. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed build up of grime on the outsides and insides of all refrigeration units, all cooking/grilling/frying equipment, and on racks through out the kitchen. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed build up of grime on floors and walls through out kitchen. Kitchen must be cleaned at a frequency that precludes the build up of grime. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 fried chicken in glass door reach in refrigerator with internal temperatures between 45*F - 46*F; person in charge indicated the chicken was cooked 3 hours before inspection. Measured ambient temperature of the unit using a min/max thermometer was 44.6*F. Person in charge moved chicken to properly functioning unit to continue the cooling process and for long term storage until the refrigeration technician (scheduled to come today) repairs the unit. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 09/21/23. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed build up of grime on floors and walls through out kitchen. Kitchen must be cleaned at a frequency that precludes the build up of grime. Establishment must be deep cleaned by next routine inspection. Correct By: Correct Prior To Next Routine 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 fried chicken in glass door reach in refrigerator with internal temperatures between 45*F - 51*F. Person in charge indicated that they cooked the chicken around 4:00 am - 5:00 am (~8 hours before inspection). Person in charge indicated they did not take internal temperatures during cooling process. Measured ambient temperature of the unit using a min/max thermometer was 51.0*F. Person in charge was informed that because the cooling process was not verified using a probing thermometer and the unit had a measured ambient temperature of 51.0*F the food may not have cooled from 135*F to 41*F in the allowable 6 hour time frame. Because the cooling process may have exceed 6 totals hours the food may not be safe for human consumption; person in charge willingly discarded of the fried chicken. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 09/11/23. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 chicken in glass door reach in refrigerator with internal temperatures between 45*F - 51*F. Person in charge indicated that they cooked the chicken around 4:00 am - 5:00 am (~8 hours before inspection). Person in charge indicated they did not take internal temperatures during cooling process. Measured ambient temperature of the unit using a min/max thermometer was 51.0*F. Person in charge was informed that because the cooling process was not verified using a probing thermometer and the unit had a measured ambient temperature of 51.0*F the food may not have cooled from 135*F to 41*F in the allowable 6 hour time frame. Because the cooling process may have exceed 6 totals hours the food may not be safe for human consumption; person in charge willingly discarded of the fried chicken. Cooling must take place from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours (with the total allowable cooling time not exceeding 6 hours). Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices>>>Person in charge was unable to provide a probing thermometer at time of inspection. Establishment must have probing thermometer to measure cooking, cooling, hot/cold holding temperatures to ensure they are adequate for food safety. Re-Inspection on 09/11/23. Correct By: Correct Prior To Reinspection

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed build up of grime on the outsides and insides of all refrigeration units, all cooking/grilling/frying equipment, and on racks through out the kitchen. Equipment must be cleaned at a frequency that precludes the build up of grime. Establishment must be deep cleaned by next routine inspection. Correct By: Correct Prior To Next Routine Inspection