Wok-a-holic

Inspector's notes

Observed boxes of raw shelled eggs stored below raw chicken in walk in. Informed PIC that all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of cooked chicken stored inside of upright cooler next to the wok station temping at 49 degrees. Ambient temperature of the upright cooler was holding at 39 degrees. PIC said chicken has been cooked in the morning around 8am. PIC voluntarily discarded chicken. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scoop handle touching rice in dry bulk storage bin. PIC removed scoop and instructed employee to wash scoop. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple metal dish pans stacked together, still wet and stored in clean dry dish storage area. Informed PIC all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC moved dishes to 3 compartment sink and instructed employee to wash. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of chopped cabbage, cooked noodles, and a bowl of cream cheese filling in the walk-in refrigerator with on datemarks. PIC stated that the cabbage and the noodles were made the day prior to inspection, and the cream cheese mix was prepped the morning of inspection. Informed PIC that all TCS foods prepped that are to be held for greater than 24 hours need to be date marked and not held past 7 days. PIC properly date marked all TCS foods at time of inspection. Provided date marking document via email. 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two crates of raw chicken above bags of onions in the walk-in. Informed PIC that the raw chicken cannot be stored above the onions because the onions do not have a specific cooking temperature. PIC moved the chicken and properly stored it at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bowl of cooked chicken cooling in the top of the right cold holding unit at the cook line with an internal temperature of 89-106*F, depending on where in the in the bowl the chicken was. PIC stated that the chicken had been cooked and cooling for about an hour. Informed PIC that the top of the cold holding unit is not capable of rapidly cooling down the chicken within the parameters. Instructed PIC to move the chicken to a rapidly cooling piece of equipment. PIC moved the chicken to the bottom of the cold holding unit to properly cool at time of inspection. Discussed the importance of proper cooling methods with PIC. Discussed cooling large amount of food in shallow containers less than four inches with PIC. TCS foods must 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed yellow/brown discoloration and build up on the left wall and ceiling next to the grill. Observed a heavy build-up of debris on the metal vent grates, also on the left side above the grill. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate that prevents the accumulation of debris and organic matter. Suggested upping the cleaning schedule to once a week for the wall because it is a high soil area due to the cooking method. 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. *** 2nd Repeat Violation ***

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter.....Several pieces of unused equipment and unnecessary items stored in prep areas. Please remove unnecessary items from the establishment. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation......No written procedure or discard time for spring rolls and wontons in the service line wells under time control per manager. Manager determined discard and marked items. Reviewed requirements for proper time control and discard. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash.....Employee changed tasks from handling money to handling food without washing hands. Had employee wash hands, reviewed required hand washing with the manager. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. .........Cut cabbage, peeled cut onions and several other batches of prepared produce stored in raw chicken cardboard boxes. Manager had all of the produce washed and stored in clean, food safe containers. 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. Correct By: Corrected At Time Of Inspection