Lotus Garden Chinese Cuisine

Inspector's notes

Observed raw onion stored on the floor of kitchen. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Manager moved the raw onion on shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one used utensil placed inside of hand washing sink in the kitchen, also observed large rice container placed in front of the hand washing sink. Hand wash sinks must be accessible at all times to allow for proper hand washing. Manager moved the used utensil and large rice container away from the hand washing sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef and cooked pork with internal temperatures of 77*F and 78*F stored on the wok station. Manager stated the cooked beef and cooked pork were put on wok station about 30 minutes prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Manager moved the cooked beef and cooked pork to walk-in refrigeration for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one spray container of pesticide in kitchen. Instructed manager that pesticides shouldn’t be used in the establishment. Pest control must be conducted by a licensed pesticide applicator. Manager removed container from establishment at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one large bottle of juice stored in ice machine in contact with ice for customer consumption at front service area. Ice for consumption is prohibited from being used as an exterior coolant. Discussed importance of preventing contamination of food during preparation, storage and display. Recommended use of dividing containers to separate bottles and consumable ice. Manager removed the bottle from consumable ice at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken, cooked pork and cooked BBQ pork in walk-in refrigerator and prep cooler without date marking, Manager stated the above food items were prepared 48 hours prior to inspection and will be used for more than 1 days. 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). Manager put date marking on above food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pork, raw beef and raw chicken directly stored on floor in walk-in freezer and walk-in refrigerator . All foods must be stored 6 inches from floor to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large trash can blocked the access to the handwashing sink in the kitchen. Manager relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can opener and knives stored as clean with food debris and grease. Discussed equipment and utensil clean and frequency with manager. Manager put the can opener and knives to ware washing station for cleaning and sanitizing at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef, fried chicken, cooked pork and cooked BBQ pork in walk-in refrigerator and prep cooler without date marking, Manager stated the above food items were prepared 24 hours prior to inspection and will be used for more than 1 days.

Inspector's notes

Observed raw pork, raw beef and raw chicken directly stored on floor in walk-in freezer. All foods must be stored 6 inches from floor to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee begin to wash hands in prep sink. PIC redirected employee to wash hands at designated hand washing sink and did so for 20 seconds.

Inspector's notes

Observed large trash cans obstructing the handwashing sink. PIC relocated all items blocking handwash sink at time of inspection.

Inspector's notes

Observed raw shelled eggs stored directly above cooked RTE noodles in walk-in cooler. PIC, rearranged items at time of inspection. Discussed importance of proper storage or raw proteins below ready to eat foods to prevent cross contamination.

Inspector's notes

Observed chicken and beef stored on assembly line with an internal temperature of 56*F. According to PIC, TCS foods were removed from temperature controlled environment 30 minutes prior to inspection and are held on assembly line for the lunch rush. Discussed using time as a control as a policy to ensure foods are not stored for more than 4 hours if items cannot be held below 41*F.

Inspector's notes

Observed cooked chicken stored directly on floor on assembly line and in walk-in cooler. PIC re-arranged items to be at a minimum of 6 inches above the floors. Discussed importance of keeping all foods 6 inches from floor to prevent contamination.

Inspector's notes

Observed several batches of orange chicken cooling at room temperature with an internal temperature of 72*F. According to PIC, orange chicken was cooling for approximately 1.5 hours and moved to walk-in freezer to rapidly chill. Also observed lo mein noodles cooling in deep plastic container more than 4 inches high at 71*F. Discussed importance of approved cooling methods and provided cooling guidance sheet.

Inspector's notes

Observed raw beef thawing at room temperature. PIC moved beef to walk-in cooler to properly thaw.

Inspector's notes

Observed raw frozen proteins stored directly on floor in walk-in freezer. Please store all foods at a minimum of 6 inches to prevent contamination.

Repeat Violation 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 noodles, cooked beef, and cooked chicken cooling in enclosed containers in the walk in refrigerator. PIC stated that they were cooked 1-2 hours prior. PIC removed the lids on all of the containers to allow for proper cooling. *REPEAT VIOLATION Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a heavy accumulation of grease on the floors near the fryers. Also observed accumulated food particles/debris in between the refrigeration tables on the assembly line and inside of the tables as well. Many areas of the filters under the hood system were black with grease. PIC stated that they get professionally cleaned every 3 months and it had been a month and a half since the last cleaning. Please clean to prevent contamination and fire hazard. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. Observed orange chicken with an internal temperature of 60*f. According to PIC, items use time as a control but did not have a discard time documented at time of inspection. PIC documented time and discussed importance of maintaining time as a control policy. 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 noodles, beef, and chicken cooling in walk-in cooler with an internal temperature of 67-90*f enclosed in plastic containers. According to PIC, items were made 1 hour prior to inspection and uncovered containers and moved to walk-in freezer to rapidly chill. Discussed approved cooling methods to ensure proper cooling occurs in timely manner. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 bowls of wanton dry noodles and containers of hot soup without a lid. Food items must be protected from the premises/cross contamination of other items by being in enclosed containers with lids. Employee provided lid for the food items at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions-- Observed food debris, dust, and grease under/sides of equipment and on floors, walls, and ceiling of establishment. Physical facilities must be cleaned as often as necessary to keep them clean. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection