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Inspector's notes

Observed no hand wash soap available at the 2 hand wash stations in the back of house. The person in charge refilled at time of inspection. Discussed with the person in charge that all hand wash stations must have a hand wash cleanser available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed dunnage racks in walk-in cooler constructed of raw. Discussed with the person in charge that all non-food contact surfaces should be constructed of a smooth easily cleanable surface. Suggested painting the wood with a high gloss non toxic paint. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****3rd Consecutive Violation**** Observed build up of food residues and splatter on handles and other non-food contact surfaces of food equipment such as reach in coolers, prep coolers, and other equipment. 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

****3rd Consecutive Violation**** Observed a build up of food debris on the floor under the storage racks of the walk-in cooler, on the walls of the walk in cooler, walls behind the prep tables, under and around food equipment. 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. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed large areas of the bar flooring bubbling and coming up off the foundation. Discussed with person in charge that the floors must stay smooth, durable, and easily cleanable. Suggested repairing floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed a build up of food debris on the floor under the storage racks of the walk-in cooler, on the walls of the walk in cooler, walls behind the prep tables, under and around food equipment. 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

Observed dish machine that measured 0ppm with chlorine test strips. The person in charge placed a work order at time of inspection. Discussed with the person in charge that a chlorine dish machine should measure between 50-100ppm. Until unit is repaired, establishment will wash, rinse, and sanitize dishes in the 3 compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dunnage racks in walk-in cooler constructed of wood and lined with cardboard. The wood and cardboard were encrusted with food debris. Discussed with the person in charge that all non-food contact surfaces should be constructed of a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed build up of food residues and splatter on handles and other non-food contact surfaces of food equipment such as reach in coolers, prep coolers, and other equipment. 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

Observed water leak on valve on the top back of the dish machine. Observed leak under the left side of the 3 compartment sink. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chicken and shrimp fried rolls with internal temperature of 71F in a container above the prep cooler by the cook line. The person in charge stated the rolls had been fried 30 minutes ago and reheated the rolls to 165F in the microwave at the time of inspection.

Inspector's notes

Observed containers of milk and half/half with internal temperature between 47F -51F stored in a reach in cooler behind the bar. The person in charge stated the dairy items had been delivered less than 1 hour ago and moved the dairy items to an alternate cooler for rapid cooling.

Inspector's notes

Observed reach in cooler behind the bar with minimum ambient internal temperature of 53F as measured by inspector min/max thermometer. TCS food items stored inside the reach in cooler had internal temperature of 47-51F. The person in charge discontinued use of the reach in cooler at the time of inspection and directed employees to no longer use reach in for storage of TCS cold holding.

Inspector's notes

Oberved rice scoop stored in a container with water at ambient temperature next to the rice cooker. Discussed between use storage of utensils. The person in charge discarded the water and replaced the rice scoop at the time of inspection.

Inspector's notes

Observed build up of food residues and splatter on handles and other non-food contact surfaces of food equipment such as reach in coolers, prep coolers, and other equipment.

Inspector's notes

Observed a build up of food debris on the floor under the storage racks of the walk-in cooler, on the walls of the walk in cooler, walls behind the prep tables, under and around food equipment.

Inspector's notes

Observed no certified manager present at time of inspection. Discussed with the person in charge that a certified manager should be present during hours of operation. Corrective Action: Correct prior to next routine inspection. 10th Consecutive Violation

Inspector's notes

Observed excessive organic matter buildup on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Addl Notes: Observed dish machine that measured 0ppm with chlorine test strips. The person in charge placed a work order at time of inspection. Discussed with the person in charge that a chlorine dish machine should measure between 50-100ppm. Until unit is repaired, establishment will wash, rinse, and sanitize dishes in the 3 compartment sink. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation.

Inspector's notes

Observed dunnage racks in walk-in cooler constructed of wood and lined with cardboard. The wood and cardboard were encrusted with food debris. Discussed with the person in charge that all non-food contact surfaces should be constructed of a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed water leak on valve on the top back of the dish machine. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed damaged caulking behind the 3 compartment sink. Discussed with the person in charge that all sinks should be sealed to the wall with a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of food debris, grease, trash, and other soils on the floors of the walk in cooler, kitchen, dry storage, and restrooms. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection. 6th Consecutive Violation. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed large areas of the bar flooring bubbling and coming up off the foundation. Floors must stay smooth, durable, and easily cleanable. Please have floors repaired. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation.

Inspector's notes

This is the 9th repeat violation. At time of inspection, no certified food manager was present on the premises.

Inspector's notes

This is the 5th repeat violation. Observed an accumulation of food debris, grease, trash, and other soils on the floors of the walk in cooler, kitchen, and dry storage. Please have the floors cleaned more frequently to prevent the accumulation of soils. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed large areas of the bar flooring bubbling and coming up off the foundation. Floors must stay smooth, durable, and easily cleanable. Please have floors repaired. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 9th repeat violation. At time of inspection, no certified food manager was present on the premises.

Inspector's notes

In the back, tall reach in cooler, observed bags of raw pork stored on top of bags of raw veggies. In the same fridge, observed a pan of raw beef over pans of cooked pork and chicken. Employees moved foods to proper storage.

Inspector's notes

Observed the dishwashing machine in use with 0 ppm chlorine sanitizer after a fresh cycle. Chlorine must remain at 50 - 200 ppm as stated on the bottle. Until unit is repaired, establishment will wash, rinse, and sanitize dishes in the 3 compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cold holding prep unit outside of the kitchen, observed cooked pork at 75*F, cooked chicken at 68*F, and cooked beef at 73*F. Per employee, all foods were cooked and placed in the unit to cool at 9:00am, 7 hours prior. Discussed cooling methods and using the walk in cooler to cool foods. Foods were embargoed.

Inspector's notes

In the dry storage shelving, observed 7 large black beetles in various boxes and containers. One beetle was observed crawling in the tempura flour. Flour was embargoed. Establishment must remain free of pests. Please have area pest free prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed two in use knives stored between prep coolers in the kitchen. Knives should be stored in a clean safe place between uses and not in between units. Employee removed knives from between units. Corrective Action: Corrected at time of inspection.

Inspector's notes

This is the 5th repeat violation. Observed an accumulation of food debris, grease, trash, and other soils on the floors of the walk in cooler, kitchen, and dry storage. Please have the floors cleaned more frequently to prevent the accumulation of soils. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed large areas of the bar flooring bubbling and coming up off the foundation. Floors must stay smooth, durable, and easily cleanable. Please have floors repaired. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 8th repeat violation. At time of inspection, no certified food manager was present on the premises. Please have a CFPM present for the next routine inspection.

Inspector's notes

At time of inspection, no handwashing cleanser was available at the handwashing sink in the bar.

Inspector's notes

Observed the handwashing sink in the bar leaking while turned off. Please have this faucet repaired. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 4th repeat violation. Observed an accumulation of food, grease, and debris under the cooking equipment in the kitchen. Observed food debris under the dry storage shelving. Floors must be cleaned as frequently as necessary to prevent accumulation of soils. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 7th repeat violation. At time of inspection, no certified food protection manager (CFPM) was present on the premises. Please have a CFPM on the premises for the next routine inspection.

Inspector's notes

Observed employee dump ice into the handwashing sink in the bar. Handwashing sink must not be used for any other purposes than handwashing. This means ice must be dumped in the food prep sink on the other end of the bar. Had discussion with PIC about proper place to dump ice. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bag of raw shrimp, a bag of raw chicken, and a bag of raw beef all thawing in a colander on top of a thawed package of raw beef. All raw products must be stored separate to prevent the risk of cross contamination. Manager separated the raw products by cook temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed slimy organic matter accumulating on the deflector panel on the inside of the ice maker. Ice maker interior should be cleaned as frequently as necessary to prevent any organic matter growth. Please have ice maker interior cleaned and cleaned more frequently. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Addl Notes: Observed the dishwashing machine in use with 0 ppm of chlorine sanitizer after 3 fresh cycles. Chlorine sanitizer must be kept in the concentration as stated on the container (50-100 ppm). Until the dishwasher is repaired, establishment will utilize the 3 compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cold holding prep unit next to the entrance to the kitchen, obseved cut cabbage at 48*F and several containers of bean sprouts at 49-51*F.

Inspector's notes

Observed a bottle of Dayquil on the tea bar counter with various food/drink items.

Inspector's notes

Observed a large quantity of recently cooked noodles in a plastic colander in a trash bag cooling in the low boy prep cooler on the line. Noodles were removed from the trash bag and placed in the walk in cooler to cool rapidly.

Inspector's notes

This is the 2nd consecutive violation. Observed 3 knives being stored in between the cold holding unit and prep table on the food prep line. Area was visibly dirty. Knives were washed. Discussed proper storage of in use utensils with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

This is the 3rd repeat violation. Observed grease and food debris accumulating on the floors behind the kitchen cooking equipment and the back cook line equipment. Observed soils, trash, and other debris accumulating on the floor of the bar area. Floors must be cleaned as frequently as necessary to preclude any soils. Please have floors cleaned and cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence In the corner by the back door, observed 2 live roaches and 4 long insects. Establishment had pest control company come by and spray and manager has placed flour on the floor wall junction as a tracking powder. No pest control report available at the time of inspection. Establishment must remain free of pests. Will follow up with a re-inspection. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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 3 large 60 liter pots of beef broth. Beef broth was made in-house yesterday and placed in the walk in cooler to cool around 5 pm yesterday. Broth was still at 50-52*F today at 11:30am. Cooling Temperature/time controlled for safety (TCS) foods is required to be completed, below 41*F, within 6 hours of cooling. Per manager, no temperatures of the broth were taken this morning. Broth was embargoed. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use In the ice maker room by the tea/boba bar, observed a bottle of "Home Roach Killer" stored on the floor under the handwashing sink. All pesticides must be used by certified applicators only. Pesticide was removed from establishment. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence By the back door, observed 20+ long slender insects going in and out of the wall/floor junction. By the same back door, observed a plastic crate being used to raise large boxes of dry noodles off the ground. In the crate, observed 30+ Roaches in different life stages crawling in and out of the crate, on the box of dry, prepackaged noodle, and in the surrounding boxes. Roaches were localized to the back door area. Establishment must remain free of pests. Reviewed pest control with manager. Inspector will follow up in 10 days to verify establishment is free of pests. Correct By: Correct Prior To Reinspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage In the back prep area, observed 4 knives being stored between the wall and prep table with the wall being visibly dirty. In the kitchen, observed 2 knives being stored between the cold holding cooler and prep table with the cooler being visibly dirty. All knives were removed and sent to be washed. Utensils should be stored in clean safe areas between uses. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained In the kitchen, observed the handwashing sink leaking with a steady stream while turned off. In the back cooking area, observed the food prep sink without hot water and the drain leaking into a pan. All plumbing must be kept in good repair. Please have sinks repaired. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed grease build up on the walls and floors around the cooking equipment in the kitchen and back cooking area. Walls and floors should be cleaned as frequently as needed to prevent build up of grease and food. Please have these areas cleaned more frequently. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation 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. At time of inspection, the approved handwashing sink for the tea bar was not being used as a handwashing sink and, instead, had a sponge and dish soap in the basin. Employees were using the handwashing sink in the ice maker room when needing to wash their hands. Spoke with PIC about using the sink in the tea bar for only handwashing. Establishment set it up to be a handwashing sink. 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. At time of inspection, no paper towels or other hand drying provision was available at the handwashing sink in the kitchen. A hand drying provision must be kept available for each hand washing sink. Manager replaced the towels at the sink. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. In the cold holding prep cooler directly outside the kitchen, observed a plate of cooked pork at 52*F, cooked beef at 56*F, and cooked chicken at 60*F. Foods were on plates on top of the containers in the unit. Foods were placed in unit approximately 2 hours prior. Foods were placed in the lower portion of the unit to cool. Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed an old bar towel harboring 10+ beetles. No other pest activity was observed. Had discussion with PIC about monitoring pest activity and eliminating places that may attract or harbor pests. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed containers of sauces being stored directly on the floor in the dry storage area. Please ensure that all food is kept off of the floor by a minimum of 6 inches. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Observed washed basil and raw oxtail being stored in a scented trash bag with the food in contact with the inside of the bag. Materials that are used to make single-service and single-use articles may not allow the migration of deleterious substances and shall be safe. Basil and beef were embargoed. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Establishment did not have testing strips for the chlorine sanitizer for the dishwashing machine. Chlorine test strips must be kept available at all times. Please obtain chlorine test strips prior to re-inspection. Correct By: Correct Prior To Reinspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed the handwashing sink in the kitchen dripping continuously while turned off. Please ensure that plumbing remains in good repair. Please have the sink fixed. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Core-6-101.11, C: Surface Characteristics-Indoor Areas Observed soiled carboard and towels being used to absorb liquids under the wok station and in the walk in cooler. Towels and cardboard were black and soiled with grease and debris. All indoor surfaces must be nonabsorbent, smooth, durable, and easily cleanable. Please remove the cardboard and towels from the floors. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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. Upon re-inspection, water was still turned off at the handwashing sink by the ice maker. Please ensure that all handwashing sinks are maintained to be available at all times. Please have water turned back on prior to re-inspection on August 15th. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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. At time of inspection, the water for the handwashing sink in the ice maker room was turned off and sink was not available for use. In the basin of the ice maker room handwashing sink, observed the ice scoop being stored in the basin. To ensure employees are able to wash their hands when needed a handwashing sink must be kept available in the bar area. This sink is to be turned back on and made available. In the tea bar, the approved handwashing sink is no longer being used as a handwashing sink. To ensure employees have a working handwashing sink, spoke with PIC about using the approved handwashing sink for handwashing only. Inspector will follow up in 10 days to ensure water is turned back on for the ice maker room handwashing sink. Correct By: Correct Prior To Reinspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises In the dry food storage room, observed containers of sauces stored on the ground. In the back cooking area, observed a bag of onions stored on the ground. All foods must be stored 6 inches off of the ground to protect them from contamination. Foods were moved to proper storage. Core-3-307.11, C: Miscellaneous Sources of Contamination Upon inspection, the handwashing sink at the tea bar does not have a splash guard up and there is a water filling station directly adjacent to the handwashing sink. Please have a smooth, durable, non-absorbent splash guard added to prevent contamination. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed low water pressure at the handwashing sink in the kitchen. Kitchen sink also was dripping when turned off. Please have the sink repaired. Observed the hot water knob missing for the handwashing sink in the bar also. Please have this repaired. Handwashing sinks must be kept in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a large amount of grease, food debris, and residues accumulating on the floors of the kitchen, walk in cooler, and dry food storage. Please have the floors cleaned more frequently to prevent any accumulation of soils. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd