Paradise Kitchen

Inspector's notes

No CFPM onsite at the time of inspection. 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 cooling watermelon at 55*F and rice noodles placed in room temperature water measuring 71-74*F in the open top cooler in the smoothie area. Per PIC, the foods had been prepared at opening less than 2 hours prior. Observed other foods in the unit holding at 41*F or below. 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. Discussed that this cooler is not intended to cool TCS foods. Establishment does not have an NSF cooler intended to cool TCS foods. PIC added ice to the rice noodles and stated the watermelon would be processed and frozen ASAP. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple live nymph state cockroaches throughout the establishment. 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.

Inspector's notes

Observed in use utensils stored in still water measuring 99*F when measured with a probe thermometer. Observed In-use utensils must 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 must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have an NSF cooler capable of cooling TCS foods. Establishment is using a residential styler cooler and a NSF #7 that is not intended to cool TCS foods as their primary coolers. Establishment must purchase a NSF or equivalent unit that is capable of cooling TCS foods prior to the next routine inspection. Advised PIC to limit menu to limit cooling requirements. Corrective Action: Correct prior to next routine inspection. 4-101.19 - Core: Nonfood-Contact Surfaces Addl Notes: Observed loose tiles on the countertop adjacent from the soda machine. All nonfood-contact surfaces must be smooth, non-absorbent, and easily cleanable. Repair/replace tiles prior to the next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a RO (reverse osmosis) water system connected below the hand sink without proper backflow. All RO systems must have an approved reduced pressure zone assembly backflow device meeting ASSE 1013 standards installed upstream from RO system. Discussed the acidifying elements may be removed (so only the carbon filters remain) or the system may be removed from the establishment. PIC stated the system is not being used at this time. Advised PIC to fully disconnect the filter. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed multiple unused pieces of equipment including coolers, containers and an ice machine that are no longer in use and are non-functional. Remove items that are unnecessary for the operation of the business prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observe 20+ juvenile cockroaches and roach eggs sacks throughout the establishment including on chest freezers, surrounding the 3 comp sink and non-functioning ice maker, and on shelving. 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 at once.

Inspector's notes

Observed an ambient air temp in the prep cooler of 50*F when measured with a probe thermometer. Inside the cooler, observed actively cooling TCS foods and cold held TCS foods at 50-52*F when measured with a probe thermometer including cooked shrimp shells in water for stock and raw shelled eggs. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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 a large spray containers and an aerosol can of pesticides in the establishment under the main hand sink and back door. 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 prep cooler on the cook line with an ambient air temperature of 50*F when measured with a min/max thermometer. Inside the cooler, observed TCS and non-TCS foods holding between 50-52*F when measured with a probe thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Establishment has one NSF #7 cooler that is maintaining temperatures are 41*F or below. Establishment does not have a working NSF or equivalent cooler capable of cooling TCS foods. Establishment does not meet the minimum requirements for operation. Corrective Action: Correct prior to re-inspection. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed cooling potatoes, carrots, rice noodles cooling in the prep cooler that was observed holding at 50*F at the time of inspection. Per PIC, the cooler was unplugged over the weekend and turned on at 11am. PIC had placed TCS foods in the unit to cool prior to the cooler reaching a temperature capable of maintaining TCS foods at 41*F or below. 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. PIC added ice to all cooling foods at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observe 20+ juvenile cockroaches and roach eggs sacks throughout the establishment including on chest freezers, surrounding the 3 comp sink and non-functioning ice maker, and on shelving. 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 at once.

Inspector's notes

Establishment does not have chlorine sanitizer test strips to verify sanitizer concentration. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a RO (reverse osmosis) water system connected below the hand sink without proper backflow. All RO systems must have an approved reduced pressure zone assembly backflow device meeting ASSE 1013 standards installed upstream from RO system. Discussed the acidifying elements may be removed (so only the carbon filters remain) or the system may be removed from the establishment. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a buildup food debris, grease and dirt on the flooring throughout the facility and sides of equipment such as the fryer. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to the suspension of the operational permit. Discussed that the food debris may be a contributing factor to pest infestation. Corrective Action: Correct prior to re-inspection. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed multiple unused pieces of equipment including coolers, containers and an ice machine that are no longer in use and are non-functional. Remove items that are unnecessary for the operation of the business prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food protection manager onsite at the time of inspection. 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 an empty can of coconut milk stored in the hand sink next to the 3 compartment sink. Handwash sinks must be used for handwashing only. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several broken and missing tiles on the countertop next to the front handwash sink. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Certified Food Manager was not available. 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 paper towels not available in the women's restroom. Person in charge (PIC) placed paper towels in women's restroom. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 containers of Bean Sprouts and eggs located in the cold top refrigerator at 45*F to 46*F. When discussing with the person in charge, food was in the cooler for less than 4 hours. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several tiles broken or missing on the counter located next to the hand wash sink. Ensure non-food contact surfaces are smooth and easily cleanable and in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed floor of the mop sink with a layer of dirt and grime with several crushed soda cans laying inside. Ensure floors are cleaned at a frequency to preclude accumulation of debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Inquired regarding the facility certified manager, and food safety knowledge. per owner, they had a staff on duty several years ago who attended the CFSM, at this time no one has attended the course. resources on esd.maricopa.gov reviewed.

Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

observed in the over the counter cooler, raw eggs placed over food sauces. reviewed with manager, manager relocated raw eggs to a designated lower shelf in the food reach-in prep. cooler. corrected PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Inspector's notes

observed in the cookline reach-in table, grill area, noted open bags of noodle and butter at 59 degf . Inquired regarding the facility temperature control. per manager they were left out during the food prep. time. recommended to place the tcs back in the upright cooler to ensure all tcs is kept at 41 deg f . also cut broccoli at 56-59 deg f . manager removed . utilizing ice and flat metal pans were reviewed. for storing tcs. all relocated. please monitor cold holding. please ensure reach-in cooler is not overfilled in the top panels.

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Existence of excessive drain flies noted in kitchen and dining area. Spoke to owner and owner shall have professional pest elimination company come to eliminate drain flies prior to re-inspection. Correct By: Correct Prior To Reinspection