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Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection on 9/10/26

Inspector's notes

Upon reinspection, significant accumulation of dirt, dust, and other food debris were still observed throughout the kitchen. Per manager, new drop ceiling tiles have been ordered and will be arriving within the week. In addition, staff began to clean the fiberglass reinforced plastic (FRP) wall at the dishwashing area at the time of inspection. The establishment shall clean the ceiling A/C vents and connected ceiling tiles located above food preparation and dishwashing areas of the kitchen. In addition, the establishment shall clean sides of equipment (e.g. grills & fryers) and floors/walls located underneath and behind cooking equipment. Corrective Action: Correct prior to re-inspection. *5th consecutive violation **Reinspection scheduled for Monday, June 8th at 9am.

Inspector's notes

Observed significant accumulation of dirt, dust, and other food debris throughout the kitchen area. Notable areas include A/C vents along the ceiling, underneath/behind cooking equipment, walls around dish area, and walls/ceiling of walk-in refrigerator. The establishment shall clean the physical premises at a frequency to prevent the accumulation of dirt, dust, and other organic debris. Will follow up in 2 weeks to verify progress is being made. Corrective Action: Correct prior to re-inspection. *4th consecutive violation

Inspector's notes

At the time of inspection, there was no designated manager or person in charge at the establishment. Per staff, the manager was not working that day and no person in charge was present. Inspection was conducted with cook who works on weekends. Cook was knowledgeable on establishment's processes and general food safety, however, procedures including Time-As-A-Control were not being documented at the time of inspection. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the time of inspection there was no Certified Food Protection Manager on site. Per staff, general manager is currently working on getting certified. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Will follow up on Saturday, May 30th to verify manager has paid & registered for CFPM exam. Corrective Action: Correct prior to re-inspection. *4th consecutive violation

Inspector's notes

Observed cooked egg rolls in a metal bowl on top of a refrigeration unit opposite the grill. Per cook, the egg rolls are under Time-As-A-Control and were placed at their observed location 45 minutes prior to inspection. 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. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection. Provided additional information on using Time-As-A-Control via email. *2nd consecutive violation

Inspector's notes

Observed multiple non-food contact surfaces of equipment with significant accumulation of grease, dirt, and other food debris. Notable areas include lower shelf areas of tables, sides of cooking equipment like the grill, and interior walls of reach-in refrigerator units. The establishment shall maintain non-food contact surfaces of equipment clean to the sight and touch. Corrective Action: Correct prior to next routine inspection. *3rd consecutive violation

Inspector's notes

Third consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Handwashing sink in front area of kitchen had cambro bucket sitting in basin. Person in charge removed bucket from sink. Handwashing sinks shall be free of obstruction and available for use at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment had two pans of cooked spring rolls and three pans of raw meat being stored at ambient temperature. Per person in charge establishment uses time as a control for items and uses within three hours. No documentation for when spring rolls and meat were placed out was observed. Instructed person in charge to document time that items were placed out. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Back door leading into kitchen has sizeable gap at base. Brought to attention of person in charge to add barrier to prevent pests from entering. Second consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment was not able to provide chlorine test strips. Inspector provided small quantity to temporarily use. Ensure that chlorine test strips and provided on premises prior to reinspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Side of cooking equipment and nearby areas has excess accumulation of grease and other debris. Thoroughly clean affected areas. Second consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Ceilings and walls around air vents have excess accumulation of dust. Walls and flooring behind equipment have excess accumulation of debris. Brought to attention of person in charge to clean. 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. Third consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Hood in back area of kitchen is not providing sufficient intake and causing smoke to fill kitchen. Ventilation shall have sufficient capacity to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager on site at time of inspection.

Inspector's notes

Back egress door to food preparation area has considerable gap at bottom of door. Repair door so that entry of pest and weather is prevented. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Sponge found in three compartment sink area. Sponges are not to come in contact with in-use food contact surfaces. Discontinue use of sponge and use proper cleaning equipment for food contact surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Residue and food particle buildup found on the exterior and interiors of food equipment.

Inspector's notes

Residue buildup found on floors, walls, and ceiling surfaces throughout food preparation area.

Inspector's notes

Numerous personal items found throughout food preparation area. Provide lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food safety manager on site during routine inspections. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels at the hand washing sink near the drink area. Spoke with PIC and paper towels were provided to the hand washing sink. Hand wash 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

Cooked egg rolls in metal pan on the counter across from the fryer. PIC stated that the egg rolls were under time as a control and were cooked at 11am (2 hours prior to inspectors arrival.) No time stamp or written documentation was provided for the egg rolls. All TCS foods being held under time as a control were properly time stamped at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Beef bone thawing in three compartment sink in stagnant water. Spoke with PIC and bones were moved to a container and placed under cool running water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Black build up under equipment and around floor/wall junctures throughout the kitchen. Floor of the walk-in cooler has heavy food debris and soil under metal shelving. Vents in the kitchen have heavy dust build up on them. 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. Third consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food safet manager on site during routine inspections. 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

Black build up under equipment and around floor/wall junctures throughout the kitchen. Floor of the walk-in cooler has heavy food debris and soil under metal shelving. Vents in the kitchen have heavy dust build up on them. 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. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

PIC does not have a certified food protection manager certification. Establishment did receive a priority violation and did not know most answers to food safety questions. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. A re-inspection will conducted within 10 days to verify that the PIC has applied to take certified food safety manager certification. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No food safet manager on site during routine inspections. 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

Kitchen handwashing sink did not have soap. Spoke with PIC and soap was provided to the hand washing sink. Hand wash 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

Milk and half and half with internal temperatures between 45 degrees F and 52 degrees F were cold holding in the top portion of the prep table near the drink station. Ambient temperature of the unit was 39.7 degrees F. The top of the milk and half and half containers were above the rim of the prep table. Recommended storing non TCS items in the top portion of the prep table and keeping TCS items in the bottom two-door cooler of the prep table. Milk and half and half were placed into the prep table at opening (approximately 1 hour prior) so they were moved to the bottom of the prep table. 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

Establishment does not have a probe thermometer at the time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Raw meat inside open bins and bagged produce stored on the floor of the walk-in cooler. Spoke with PIC and items will be moved around on shelves to allow for proper food storage. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Black build up under equipment and around floor/wall junctures throughout the kitchen. Floor of the walk-in cooler has heavy food debris and soil under metal shelving. Vents in the kitchen have heavy dust build up on them. 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. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Inside and outside reach-in coolers have heavy food debris and grease build up. 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

Black build up under equipment and around floor/wall junctures throughout the kitchen. Floor of the walk-in cooler has heavy food debris and soil under metal shelving. 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

No chlorine test strips available to test mechanical ware washing machine at time of inspection. PIC stated that more will be ordered. 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

Inside and outside reach-in coolers have heavy food debris and grease build up. 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

Black build up under equipment and around floor/wall junctures throughout the kitchen. Floor of the walk-in cooler has heavy food debris and soil under metal shelving. 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 raw shell eggs stored above rice and other ready-to-eat food in the walk-in-refrigerator. Store eggs below ready-to-eat foods. Product moved at inspector's request. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter*****Observed debris accumulation around vents in kitchen ceiling. Clean and maintain regularly to prevent this. Correct By: Correct Prior To Next Routine 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 fried tofu at 61*F and tofu at 61*F at small sandwich prep refrigerator across from wok in kitchen. Cold hold of food is to be at 41*F or lower. Tofu was embargoed and discarded at time of inspection. Advised person in charge to use a metal stem thermometer to monitor cold hold temperatures. Observed pork along grill line to be reheated on grill at 75*F. As per the person in charge the pork was partially cooked approximately 2 hours before inspection and is used for the day. Advised staff that they may use time as control and discard at 4 hours or reheat pork to 165*F and store at 135*F until used. Meat was cooked to 165*F. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed dry ingredients in bulk containers with no lids on shelving across from walk in cooler. Ingredients are to be stored in tightly closed containers when not being used. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed ceiling with black fuss from air returns in kitchen. Observed unclean floors along walls beneath equipment and shelving. Surfaces are to be cleaned at regular intervals to prevent build up of dirt and or food. Correct By: Corrected At Time Of Inspection