Lutong Bahay

Inspector's notes

Observed 120°F internal temperature of squash/ground pork and taro leaf in steam table at front of establishment. Per person in charge (PIC), squash/ground pork dish and taro leaf dish were placed into steam table two hours prior to inspection. Except during preparation, cooking, or cooling all TCS foods shall be maintained at 135°F or above. Containers of squash/ground pork and taro leaf were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed internal temperature 48°F of cooked pork and raw pork stored in closed containers inside 2-door cooler inside kitchen area. Observed 38°F ambient air temperature of 2-doo cooler inside kitchen area. TCS foods shall 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. All containers of cooked pork and raw pork cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken and cooked fish held in warmer, ready for service. The items measured with internal temperature ranging between 95-110 degrees F. The items were prepared 2 hours prior to inspection. Instructed PIC to reheat the items to 165 degrees F and then to hot hold at a minimum of 135 degrees F. Discussed hot holding requirements. Corrective Action: Corrected at time of inspection. 6th consecutive

Inspector's notes

Items for retail stored in reach-in refrigerator without labels. Instructed PIC to place labels on all items to include ingredients, date mark, and location/contact information. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS foods such as cooked fish, eggplant, pork intestines, and cooked pork being held in the countertop hot case. The food measured with an internal temperature of 105 degrees and was prepared approximately 2 hours prior to inspection. The PIC was instructed to reheat the food to 165 and hot hold at a minimum135 degrees F. Discussed hot holding and alternative methods such as time as control. 5th consecutive violation. Attending AMC class on 7/9/25. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in refrigerator in the kitchen measuring with an ambient temperature of 64 degrees F. TCS food items stored in the refrigerator such as whipped creamer and raw shelled eggs measured with internal temperature of 54 degrees F. These items had been in the refrigerator for more than 4 hours and were recommended for discard. Discussed cold holding. The reach-in refrigerator is required for the flow of business. Attending AMC class on 7/9/25. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in refrigerator in the kitchen measuring with an ambient temperature of 64 degrees F. TCS food items stored in the refrigerator such as whipped creamer and raw shelled eggs measured with internal temperature of 54 degrees F. These items had been in the refrigerator for more than 4 hours and were recommended for discard. Discussed cold holding. The reach-in refrigerator is required for the flow of business. The reach-in refrigerator has had continued issues and TCS food continues to be stored in it. Please repair and do not store TCS food items in it. A re-inspection will occur within 10 days Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed TCS foods in grab in go area that did not have labels. PIC pulled the items and put the correct labels on everything at time of inspection. Discussed proper labeling with PIC. Items must indicate where the product came from and ingredients. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food items ready for service and being hot held. Items in the warming case such as cooked beef skewers, cooked fish, and fried chicken measured with internal temperatures ranging between 90-113 degrees F. TCS food items in the steam table such as cooked vegetables, cooked beef, pork and chicken measured with internal temperatures ranging between 90-100 degrees F. All items had been prepared within the last 2 hours and were heated back up to 165 degrees F to be held at a minimum of 135 degrees F. Discussed hot holding. 4th consecutive violation.

Inspector's notes

Observed Lychee Flan in the prep refrigerator up front measuring with an internal temperature of 66 degrees F, which was recommended for discard The prep refrigerator was known to not be in good repair, measuring with an ambient temperature of 70 degrees F. There were not any other TCS food products in the refrigerator. Discussed cold holding. There is adequate alternative refrigeration to operate safely.

Inspector's notes

Observed packaged raw pork thawing in floor sink, without running water. The pork measured with an internal temperature of 70 degrees and had begun thawing approximately 4 hours prior to inspection. The raw pork was placed in the refrigerator at time of inspection. Discussed proper thawing methods.

Inspector's notes

Observed wrapped sweet rice without any labels. Instructed PIC to place labels on the product indicating where the product was made- to include name, location, and ingredients

Inspector's notes

Observed cooked beef in container with lid tightly sealed. The beef was cooked yesterday and measured with an internal temperature of 81 degrees F. The beef was recommended for discard. Discussed cooling parameters.

Inspector's notes

Observed various ready to eat TCS food items being held in the steam table. Items such as chicken soup, cooked pork and fish products measured with internal temperatures ranging between 109-115 degrees F. The items were previously hot held for approximately 2 hours. PIC was instructed to reheat the items to 165 degrees F and then hold at a minimum of 135 degrees F. Reviewed hot holding

Inspector's notes

Observed two marinades (prepared with meat) and a cooked pork product in the reach-in refrigerator without date marks. Instructed PIC to place a date mark sticker on each product. Discussed date marking parameters. Also observed wrapped sweet rice without a date mark. PIC to place date marks on the product

Inspector's notes

Observed pork sitting on top of oven with the intentions of cooling/drying the product. The pork measured with internal temperatures ranging between 78-85 degrees F. The drying/cooling process began approximately 3 hours prior to inspection. Instructed PIC to place the pork in refrigeration to rapidly cool. Discussed alternative cooling methods- placing product in refrigeration at 135 degrees F

Inspector's notes

Observed ready to serve cooked steak and onions that had been prepared within the last hour. The internal temperature was 113 degrees F. Instructed PIC to reheat to 165 degrees F and then hot hold at 135 degrees F or greater. Discussed hot holding. 2nd consecutive violation

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked pork, chicken, and beef in the steam table ready for service. These items measured internally between 110-119 degrees F. They were prepared approximately 2 hours ago. Instructed PIC to reheat them to 165 degrees F and then maintain temperature at or above 135 degrees F. Discussed hot holding 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 reach in refrigerator measuring with an ambient temperature of 45 degrees F. TCS food items such as raw/cooked proteins, eggs, and sauces measured with internal temperatures between 5-51 degrees F. These items had been in refrigerator over night. This refrigerator is required for operating safely- see violation #31 Observed Chicharron sitting out at room temperature measure with an internal temperature of 75 degrees F. The Chicharrons had been sitting out for approximately 4 hours Observed 2 jars of Shrimp Sauce in jars, which was noted to refrigerate after opening. The internal temperature of the sauce was 74 degrees F All the above mentioned items were recommended for discard- see embargo form. Discussed cold holding Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-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/4617/AMC-Toolbox---Cooling. Observed reach in refrigerator measuring with an ambient temperature of 45 degrees F. TCS food items such as raw/cooked proteins, eggs, and sauces measured with internal temperatures between 5-51 degrees F. These items had been in refrigerator over night. This refrigerator is required for operating safely, a re-inspection will be conducted within 10 days. Refrigerator will not be used to store TCS foods until in good repair and able to maintain temperatures at or below 41 degrees F Correct By: Correct Prior To Reinspection

Core-3-602.11, C: Food Labels. Establishment sells tamales made from their kitchen. They are sold in a retail case in the lobby. The tamales did not have a label stating ingredients or noting they are made at this establishment. Labels were placed in the item before inspection concluded. Discussed label requirements. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and >>Observed the establishment with unused equipment of shelving units and on top of the freezer. >>The establishment shall be free of unnecessary items to allow for the establishment to be properly cleaned and to prevent pest.>>Remove unused equipment from facility prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection