Big Wa Chinese

Inspector's notes

Observed food debris and grease accumulated on shelves and floor in the walk-in refrigerator. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw beef stored above cooked chicken and cooked shrimp in the prep cooler in the kitchen. Reviewed the food storage chart with manager. Manager moved the raw beef to bottom shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several dirty pots, pans, and utensils being stored on the drying rack next to the 3-comp sink. Per PIC, the drying rack is designated for clean dishes. PIC also stated that many of these dirty dishes/utensils were washed 1 day prior to inspection. Also observed several plastic tubs being stored on over-head drying racks above the 3-comp sink and the mechanical dishwasher with dried food debris and organic matter growth (green/black fuzz) on the handles. Discussed cleaning frequency with PIC. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a butcher's knife stored on a magnetic strip above the 3-comp sink area with noticeable divets, sporting a large piece of metallic burr on the knife's edge from a recent sharpening. Discussed the importance of ensuring all equipment is in good repair prior to use. PIC condemned and discarded knife at time of inspection. All equipment must be maintained in good repair at all times. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several unlabeled boxes/containers/to-go bags of employee food being stored in the walk-in cooler. Employee food was stored in several areas, directly atop in-house prepared RTE/TCS food products such as cut cabbage, RTE sauces, and popcorn chicken. Per PIC, the owner keeps food waste to turn into fertilizer for her home garden. PIC moved all employee food to a bottom shelf in the walk-in at time of inspection. Discussed proper employee food storage, as well as designating a labeled container and area of the walk-in solely for employee use to prevent cross contamination events. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large scoops with a heavy accumulation of grease, dried food debris and general grime on the food-contact surfaces used for Non-TCS dry goods such as flour and rice located in the dry storage closet next to the dishwasher. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned frequently enough to prevent the accumulation of biomass or soilage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease, food debris, and general grime located on the handles and surfaces of refrigerators, prep table, and walk-in cooler. 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 Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. >>> Observed build up of food debris on food contact portion of several knives stored clean by back prep table. PIC washed, rinsed, and sanitized the knives at the time of inspection. All food contact surfaces must be maintained clean to sight and touch. 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 fried shrimp, fried house special chicken, and fried pork in prep table directly across from cooking range at 51-60'F. Per PIC, all items were placed in prep table from walk-in 2 hour prior to inspection from walk-in. The minimum ambient air temperature was measured to be 41.8'F at the time of inspection. All items were moved back into the walk-in at time of inspection. PIC stated that the items are sometimes placed on the food cart for easy access during a rush. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. 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. >>> Observed cooked chicken and cooked beef at 60-68'F in saran-wrap covered pans in the walk-in. Per PIC, both food items were placed in the walk-in 2-3 hours hours prior to inspection. The saran-wrap was removed, to allow for proper cooling, by PIC at the time of inspection. Discussed proper cooling with the PIC. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Discussed proper cooling methods and the importance of using uncovered, shallow pans for cooling. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. >>> Observed chipped, worn, and heavily degraded knives used for cutting meats stored in a metal bucket on a food prep counter next to hand sink in the kitchen. Knives were condemned and discarded by PIC at time of inspection. Food contact surfaces must be maintained in good repair and safe at all times. 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 cooked chicken at 82-94'F in the lower portion of the prep table across from the flat top. Per PIC, the chicken was cooked 2 hours prior to the inspection. The chicken was reheated to 165'F at the time of inspection. Discussed proper cooling with the PIC. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Provided cooling handout to the PIC. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed a heavy accumulation of dust and grease on the ceilings above the main kitchen and food prep area. Also observed an accumulation of food debris on walk-in door handles and shelving, as well as underneath cooking equipment throughout the establishment. Discussed cleaning frequency with PIC. Establishment should be cleaned frequently enough to prevent the accumulation of organic matter. Correct By: Correct Prior To Next Routine 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.---Observed no paper towels at the handwashing sink nearest to the 3-compartment sink. Advised Person in charge that there must always be a drying provision at the hand washing sink for proper hand drying. Person in charge re-stocked the paper towels at the hand washing sink 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.... Observed handwashing sink in the kitchen blocked with a stack of cabbage boxes. Ensure all handwashing sinks are accessible at all times. Person in charge moved boxes at the time of the inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.---Observed multiple cleavers used for chopping food in a metal container with organic matter on each knife. Person in charge explained that the cleavers were clean. The person in charge was advised equipment food contact surfaces and utensils shall be clean to sight and touch. Person in charge was informed the cleavers need to be rinsed, washed and sanitized again before use. 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 multiple Time/temperature control for safety food (TCS) items (Cheese wonton, Vegetable egg rolls, egg roll mixture, noodles, baked crab, cream cheese, and cooked beef) in the walk in refrigerator between 44*-60*F. Person in charge explained all products except for the noodles and egg roll mix were made at 10:30am and the time was 11:30am. Person in charge was informed they must move all products to walk in freezer and discard the noodles and eggroll mix. 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.--- Observed a deep bus tub of cooked rice and noodles cooling in the walk in refrigerator. Person in charge explained that they have been in there since 10:30am the time was 11:30pm. The person in charge was informed they must put the rice and noodles in shallow pans for rapid cooling. 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 the ambient air temperature of the walk in cooler containing TCS foods at 47*F. All coolers containing TCS foods must be maintained at 41'F or less at all times. Person in charge was informed that they must move all TCS product that are in the refrigerator to the walk in freezer. Repair and maintain walk-in cooler with TCS foods at 41'F or less prior to reinspection. Correct By: Correct Prior To Reinspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence---Observed live cockroach crawling toward the cook line. Explained to person in charge that if pests are found they must have approved means of pest control such as trapping devices or other means of approved pest control. Person in charge stated they just had pest service that morning. Eliminate all live pest activity and provide additional pest control services prior to re-inspection. Correct By: Correct Prior To Reinspection

Core-3-307.11, C: Miscellaneous Sources of Contamination---Observed employee food items without labels and in grocery bags comingled with food items for the establishment menu. Person in charge was informed they must have a separate bin for employee food and stored away from food for the establishment. Correct By: Corrected At Time Of Inspection