NoRa Asian Fresh

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Handsink near 3 compartment sink had no hand towels at time of inspection, sink was restocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. 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: No handsoap available at handsink near 3 compartment sink during inspection, sink was restocked at time. Please ensure all handsinks are stocked with handwashing cleanser at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken being stored on rack below large container of raw chicken near flat top grill during inspection. Cooked product was moved to top at time. Additionally, 3 cases of raw eggs were being stored on shelf above raw bell peppers in walk-in cooler during inspection. Eggs were moved to safe location at time. Please ensure all raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large container of raw chicken being stored near flat top grill measured 65 degrees F internally. Employee said it had been there for over an hour and was waiting to be prepared. Item was moved back to walk-in cooler at time. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding, and food items are prepared in a timely manner to prevent temperature abuse. Corrective Action: Corrected at time of inspection. Second consecutive violation.

Inspector's notes

No food manager available during inspection. Please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee frying chicken before moving it to a pan to cool. Chicken measured 122-140 degrees F internally, instructed employee to continue cooking chicken until it reached at least 165 degrees F internally for one second. Please ensure raw chicken is cooked to a minimum of 165 degrees F internally for one second. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fried chicken being stored in top portion of prep top cooler measured 58-60 degrees F internally. Employees were unsure of why or how long it had been out of temperature and discarded it at time. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sushi rice is maintained using time as a control but did not have any make time recorded. Employee said it had been prepared over 3 hours prior and labeled the container with the make time. Please ensure food items maintained using time as a control have make time documented to ensure item is discarded after 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available during inspection. Please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No handsoap available at handsink near prep sink during inspection, sink was re-stocked at time. Please ensure all handsinks are stocked with handwashing cleanser at all times. Second consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Handsink in back area near prep sink did not have any handsoap available during inspection, sink was re-stocked at time. Please ensure all handsinks are stocked with handwashing cleanser at all times. Corrective Action: Corrected at time of inspection. 5-202.12 (B-D) - Core: Handwashing Sinks, Installation; Faucet Approved/Installed. 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: Handsink near 3 compartment sink does not have running water (faucet handles hit faucet and cannot turn on properly). Please ensure all handsinks are capable of providing a steady flow of water for at least 15 seconds. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Fried chicken pieces in covered container being stored on top of other food in top portion of prep top cooler measured 69-97 degrees F internally. Person in charge (PIC) said that they had been cooked over 3 hours prior and were left out at ambient temperature to cool before being moved to unit to get cold. Items were discarded at time. Please ensure all time/temperature controlled for safety (TCS) food items are cooled from 135 to 70 degrees F in no more than 2 hours, and down to 41 degrees F in no more than a total of 6 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Rice for sushi is maintained using time as a control and was set out over 4 hours prior. Item was discarded at time and written time as a control policy was reviewed with staff. Please ensure all TCS food items which are maintained using time as a control are discarded after the 4 hour time limit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked noodles in walk-in cooler cooling in portioned plastic bags which were stacked deep in a plastic container, items measured 80 degrees F and were prepared nearly 2 hours prior. Items were spread out on a sheet pan to cool more efficiently. Please ensure all TCS food items are cooled in shallow uncovered containers to provide maximum heat transfer until they reach 41 degrees F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken thawing in standing water in prep sink in back area during inspection. Chicken was moved to a large pot and cold water was run over the top at time. Please ensure food items are thawed under refrigeration, or cold running water. Corrective Action: Corrected at time of inspection.

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... Both handsinks in back area were being used to store drying wares at time of inspection, both sinks were cleared at time. Please ensure all handsinks are maintained clear, accessible, and reserved for handwashing only at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling... Observed 2 bottles of over the counter painkillers being stored on shelf above dry goods and food packaging in back area. Medicines were moved to safe location at time. Please ensure all medicines are stored safely and in a way that cannot contaminate food or food contact surfaces. Correct By: Corrected At Time Of Inspection

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... Handsinks in back area had no paper towels available during inspection, sink were restocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Correct By: Corrected At Time Of 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 chicken being stored on top of cart near grill, and cooked chicken being stored on the shelf below when it was finished. Instructed employee to store the cooked product on top to prevent contamination, and excessive warming of the raw product. Please ensure raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. 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 closed containers of cooked chicken, cooked beef, and cooked shrimp being stored under prep top cooler hood but not set into cooler. Items measured 71-95 degrees F internally, employee said that they had been prepared about 4 hours prior. Items were discarded at time. Please ensure cooked food items are cooled from 135 to 70 degrees F in no more than 2 hours, and all the way down to 41 degrees F in no more than a total of 6 hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use... Observed partially used can of flying bug killer being stored below 3 compartment sink, item was discarded at time. Please ensure all pest control is performed by a professional and hazardous pest control chemicals are not stored on the premise. Correct By: Corrected At Time Of Inspection