Nora Asian Fresh

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A container of raw shrimp, package of raw beef, and portion of raw salmon were observed thawing at ambient temperature on drain board of prep sink. Brought to attention of person in charge to place into refrigeration. Reviewed proper thawing procedures. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In back storage room with single door freezer, floor has heavy accumulation of dusty, beige colored debris. Brought to attention of person in charge to clean floor in room. 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

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Interior of ice chute at soda fountain has pink growth. Brought to attention of person in charge to clean. Food contact surfaces shall be cleaned at the necessary frequency to prevent debris from accumulating. Corrective Action: Correct prior to next routine inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Full size 2-door reach-in cooler had boxes of ramen noodles and raw bean sprouts measuring an internal temperature of 54'F. Person in charge moved items to nearby working cooler. Prep table/cooler for sushi near register had the following TCS foods measuring an internal temperature of 47-49'F: imitation crab, crab sticks, various types of sushi fish, cooked whole eggs, and bamboo shoots. Per person in charge temperature of cooler had been verified at opening <4 hours prior. Person in charge moved TCS items to adjacent cooler. TCS foods shall be held at 41'F or lower when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection person in charge informed inspector that single door cooler and two door cooler in back of kitchen were not holding temperature. Ambient temperature of 2-door cooler that was holding TCS foods at start of inspection measured 58.7'F with min/max thermometer. Sushi prep table/cooler measured ambient air temperature of 49.2'F with min/max thermometer. With current refrigeration capacity establishment is only able to cold hold food on premises and does not have space to adequately cool foods or receive any additional food. Per person in charge at least one cooler should be repaired by the end of the week. A re-inspection will be conducted to ensure enough refrigeration is available to handle normal food preparation of establishment. Reviewed with person in charge stopping any advanced food preparations or receiving of food until adequate refrigeration is restored. Corrective Action: Correct prior to re-inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. ---Ice chute at soda fountain had visible pink-orange residue on interior of chute. Brought to attention of person in charge to clean more frequently to prevent growth from forming. Correct By: Correct Prior To Next Routine 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. ---Prep cooler closest to register had the following TCS foods measuring an internal temperature of 57-61'F: hard boiled eggs, corn, tuna, seaweed salad, crab sticks, and imitation crab mixture. Per person in charge food had been in stored in cooler for approximately 2 hours. Person in charge stated that cooler is not currently holding temperature and a call has been made to schedule repair. Ambient temperature measured 56.2'F with min/max thermometer. Adequate working refrigeration is available in close proximity to prep cooler. Establishment placed TCS foods on to an ice bath at time of inspection and will continue to do so until cooler is able to hold TCS foods at 41'F or lower. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing ---Bags of imitation crab sitting on drain board of prep sink thawing at ambient temperature. Brought to attention of person in charge to placed into cooler. When thawing, food shall be held in refrigeration or placed under a steady stream of cool water. Correct By: Corrected At Time Of Inspection