New China Buffet

Inspector's notes

Observed food debris and grease heavily accumulated on the blades of can opener, peeler and knives which were stored at clean in the kitchen at time of inspection. Manager moved the can opener, peeler and knives to ware wash station for cleaning at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no time recorded for the food on the buffet lines. Manager stated the food were put on buffet lines about 2 hours prior to the inspection when the establishment was open today. Manager put the proper times for each food on the buffet lines at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed cooked octopus, cook shrimp and cooked imitation crab meat were taken back from buffet lines and cold holding in the walk-in refrigerator. Reviewed and explained the time as a control policy with manager. Manager discarded the above food voluntarily. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp thawing in still water in food prep sink in the kitchen. 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. Manager moved the raw shrimp to walk-in refrigerator at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two bags of raw onion and about 10 watermelons stored on the floor in food storage room. 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

Observed handwashing sink in the kitchen was used for food preparation at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. 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 washing soap available in food prep room. 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. Manager put the hand washing soap at the sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 boxes of raw meat stored directly on the floor of walk-in freezer at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. This is repeat violation. Manager moved the boxes onto the shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed customer self-service of ice cream from an open container using a shared scoop. The ice cream was not adequately protected from consumer contamination and appropriate barriers such as sneeze guards or dispensing equipment were not in place to prevent direct consumer access and potential cross-contamination. Manager removed the ice cream from service at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked noodles and fried chickens without date marking in the walk-in refrigerator. Manager stated the noodles were prepared 3 days prior to the inspection and fried chickens were prepared one day prior to the inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Employee put proper date marking on above food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several boxes of raw octopus stored on the floor in the walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Manager put the octopus on shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked breaded chicken in walk in refrigerator not date mark as to date prepared. Chicken was prepared wed and Manager date marked at time of inspection with end date. Corrective Action: Corrected at time of inspection.

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed freezer unit in back of establishment with ice covering floor, ceiling and unit itself. A bucket was attached to unit to gather loose water to prevent water getting on food. Person in charge states that a work order will be put in to have the unit looked at. Establishment to maintain and have equipment in good repair. Correct By: Correct Prior To Next Routine Inspection

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. The soap dispensers devices at both handwash stations in the kitchen were not working. The person in charge (PIC) put small soap dispenser bottles in each sink at the time of inspection. Please ensure warm water, cleanser, and a drying provision is always available at the handwash sink. 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. The walk-in cooler near the front of the kitchen had TCS food with internal temperatures of 43*F-46*F. The person in charge (PIC) did not have food proving thermometer to verify internal temperatures. The person in charge stated the unit was working properly earlier today. The PIC stated the issue could be because of the constant opening/and closing of the door. The PIC lowered the temperature setting of the walk-in cooler and the food temperatures were measuring at 43*F or below at the end of the inspection. Please ensure TCS foods are kept at 41*F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: 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. The walk-in cooler in the front area of the kitchen was holding TCS foods at 43-46*F. The ambient temperature of the walk-in cooler was at 43*F at the beginning of the inspection via min/max thermometer. The PIC was able to lower the temperature setting of the walk-in cooler. At the end of the inspection, the ambient temperature was recorded at 37*F. Please ensure the walk-in cooler is holding TCS foods at 41*F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices....A functioning food probing thermometer was not found in the establishment. Person in charge (PIC) was not able to obtain the thermometer at the end of the inspection. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of temperatures as specified in the Food Code. Please e-mail proof of purchase via e-mail within 10 business day to verify the violation was corrected. Correct By: Correct Prior To Reinspection

Core-4-602.13, C: Nonfood Contact Surfaces....The refrigerator door handles in the kitchen area have build-up food and organic material. The person in charge was shown the area that need more cleaning. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Please clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability...The grout in the floor tile near the 3-compartment sink has deteriorated causing water to pool. Please repair/place prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection