Suki Hana

Inspector's notes

Observed metal holding tray submerged into a bucket of sauce. Informed PIC non food contact surfaces cannot come into contact with sauce. PIC removed serving tray to be washed. 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 boxes stacked up and blocking handwash sink. Informed PIC that handwash handwash sink is required to be maintained so accessible at all times. Corrective Action: correct withing 10 days.

Inspector's notes

Observed multiple containers of cooked noodles in covered containers in walk-in cooler. PIC said one of the containers was made yesterday. Informed PIC 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). PIC labeled all RTE/TCS foods in walk-in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal holding tray submerged into a bucket of sauce. Informed PIC non food contact surfaces cannot come into contact with sauce. PIC removed serving tray to be washed. 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 a container of raw fish stored below raw chicken in the walk-in. Observed a container of raw shell eggs stored above blocks of margarine in the prep cooler near the hot holding line. Informed PIC that all raw animal proteins must be stored according to final cooking temperature and below any ready-to-eat foods. PIC properly stored all raw animal proteins and ready-to-eat foods at time of inspection. Provided storage document via email. 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 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 wet wiping cloths stored in soap water, used to wipe down the counter. Informed PIC that wet wiping cloths need to be stored in a sanitizer bucket with an approved sanitizer concentration. PIC placed the cloths in a bucket with an approved sanitizer concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the orange chicken on the hot holding line with an internal temperature of 114*F. PIC stated that the orange chicken had been placed on the line about thirty minutes prior. Informed PIC that the chicken is not being properly hot held and needs to be reheated to 165*F and then hot held at 135*F. PIC reheated the orange chicken to 165*F and placed it back on the line. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: 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

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

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