Figami Asian Fresh

Inspector's notes

Observed employees donning gloves without washing hands first. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels or hand dryer at handwash sink. All handwashing sinks must be supplied with soap and paper towels (or other approved hand drying method) at all times. PIC provided hand drying provision for handwash sink at time of inspection.

Inspector's notes

Observed cooked chicken ready to be served measured at an internal temperature of 145 degrees. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC reheated the chicken to a minimum temperature of 165 degrees. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several bulk food containers without the common name of the food labeled. 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 syrup build up on soda machine nozzles. 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 burned out light bulb in ventilation hood. Replace burned out light bulb. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed kitchen microwave cavity with accumulation of food debris. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. PIC instructed food employee to clean out microwave oven cavity. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-702.11 - Priority: 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. Addl Notes: Observed person in charge (PIC) wash/rinse dirty rice cooker bowl at 3-compartment sink and place back on food prep table without being sanitized/air dryed. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. PIC relocated rice cooker bowl to 3-compartment sink to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice wand stored in container with room temperature water next to rice cooker. In-use utensils shall be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles shall be stored above the surface of the food. In-use rice wand was properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of dust/food debris between cookline equipment, along walls behind 3-compartment sink, ceiling tiles/vent covers, and along base of walls throughout establishment. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation.

Inspector's notes

Observed food employee use kitchen handwash sink to rinse ladle. Handwash sinks shall be maintained so accessible at all times and not used for other purposes than handwashing. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Food employee placed ladle at 3-compartment sink to washed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing time-stamp for rice in container stored on shelf below microwave. Per PIC, rice is used as sushi rice and cooked one hour prior to inspection. PIC stated that the rice is to be discarded three hours after it was cooked. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and timestamping for items actively held under Time as a Public Health Control. Container of rice being held under time as a control was properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd Consecutive.

Inspector's notes

Observed expired quaternary ammonia and chlorine test strips from 2023 at 3-compartment sink. PIC not able to provide accurate test strips at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Establishment shall provide accurate sanitizer test strips prior to re-inspection on 10/21/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed accumulation of food debris and grime along base of walls throughout establishment. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall be cleaned prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food employee handle phone and then proceed to grab bowl to begin food order. Employee was instructed to wash hands before working with food. Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing time-stamp for rice in container stored on shelf below microwave. Per PIC, rice is used as sushi rice and cooked two hours prior to inspection. PIC stated that the rice is to be discarded four hours after it was cooked. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Container of rice being held under time as a control was properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed > 200 ppm chlorine sanitizer in bucket next to cash register. Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to 50 ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of residue along hood vent covers above grill, along ceiling vent cover above 3-compartment sink, and along ceiling tiles above prep coolers. 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. Instructed PIC to increase cleaning frequency of nonfood-contact surfaces inside establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of grime/food debris along floor of establishment seating area, along floor of establishment bathroom, along floor underneath dry storage shelving units, and along floor behind cookline. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Instructed PIC to increase cleaning frequency of establishment. Must deep clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple small bugs inside container of flour and contacting the flour. All food must be in good condition, safe, and unadulterated. All adulterated flour was voluntarily discarded by Person in Charge at time of inspection due to contamination from small bugs. Discussed increased monitoring of flour for signs of contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unidentifiable powdered grains found in bulk containers. Properly label food containers of foods not readily identifiable on sight. Person in Charge labeled general use bulk containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris and grime along base of walls throughout establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must deep clean physical facility prior to next routine inspection. Discussed limiting pest attractants with Person in Charge. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two containers of partially cooked chicken being stored above the grill without any time stamp indicating when it was prepped. Per PIC, the food was prepped at 11:30am (2 hours prior to inspection). Time stamps were added to the food items during inspection. Establishment shall provide written time -as- control procedures prior to next routine inspection. All TCS food under time as control must be cooked or served within four hours after taken out of temperature control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Establishment must also have written Time as a Public Health Control requires procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.

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. Attempted to wash hands at handwashing sink near grill, no handwashing soap was available from the dispenser. PIC refilled the dispenser during time of inspection. Ensure adequately stocked and functional provisions for handwashing. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 container of RTE teriyaki chicken stored directly below raw uncooked chicken within the reach in refrigeration unit. PIC rearranged TCS food so that raw food was situated below RTE food. Ensure RTE food is stored above raw food to prevent cross contamination of food. 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 plastic containers of cooked chicken and steak (<1lb) stored on top of metal containers within prep table refrigeration unit. An internal temperature between 68-70°F was recorded for both the items. Per PIC, the food was cooked in the morning (10AM) and is taken out to serve to customers as needed. The food was sitting out of temperature for over two hours. PIC voluntarily discarded the items during the time of inspection. Ensure all TCS foods are stored at a temperature of 41F or less and are brought down to 41F° after cooking before six hours have elapsed. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed two spray cans of insecticide stored under the three compartment sink. Ensure that all pesticide application is being done by a certified applicator. Commercial pesticides are not allowed on the premises to prevent contamination of food and food contact surfaces. PIC moved the pesticides. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. No hand drying provisions found in restroom hand sink. Provide hand drying provisions at all hand sinks used by employees. ------- Food employee provided paper towels at hand sink at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.12, C: Cooking and Baking 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Cavities of microwave over has food residue build up. Clean the cavities and door seals of microwave ovens at least every 24 hours by using the manufacturer's recommended cleaning procedure. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Can of flying insect spray found stored underneath ware wash sink area. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single service and single-use articles. Remove poisonous or toxic materials from food preparation area. ------------- Food employee removed can of bug spray at time of inspection Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food Unidentifiable powdered grains found in bulk containers. Properly label food containers of foods not readily identifiable on sight. Correct By: Correct Prior To Next Routine Inspection

Core-4-201.11, C: Equipment and Utensils-Durability and Strength Cracked and/or damaged lids found on equipment (i.e.-food processor, bulk food containers). Provide food equipment that is in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Food residues and/or grime found on wall and ceiling surfaces. and ceiling ventilation. Clean structural surfaces at a frequency to prevent build up. Correct By: Correct Prior To Next Routine Inspection