Little Asia Cuisine

Inspector's notes

Observed brown rice, stored in a dry storage container, with several rice weevils present in the rice. Alerted the manage, who plans to discard rice (see embargo). Discussed the importance of inspecting food for adulteration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two evaporator coolers connected to the faucet on the mop sink. Alerted manager who disconnected the evaporator coolers, from the mop sink, at time of inspection. One unit had multicolor organic matter built up on the internal components. Both units are not easily wipeable or cleanable and do not have internal backflow protection. Discussed alternative approved solutions with staff. Establishment to remove unapproved evaporator coolers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two soda fountain nozzles at the main soda fountain front of house having black organic matter accumulation on the interior dispensing face and around the O-rings. All food-contact surfaces must be cleaned to sight and touch. PIC was made aware and properly rinsed, washed, and sanitized the soda nozzles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a live daddy long legs spider on cork board at time of inspection. PIC was made aware and disposed of the spider. Discussed maintaining an animal free environment and verified a licensed pest control company comes out to establishment to spray. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed dry wiping cloths with no sanitizer along prep line. 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 opened canned fruit, won ton filling in walk in cooler with no discard dates. Observed container of crab salad in sushi prep table with no discard date.

Inspector's notes

Observed Raid insecticide stored on floor next to prep cooler across from wok.

Inspector's notes

Observed dry wiping cloths with no sanitizer along prep line.

Inspector's notes

Observed Raid Insecticide can in establishment next to prep cooler across from grill area. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed crab sticks being thawed on top of microwave. 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. Items were placed in prep cooler to thaw. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked and portioned pasta noodles (Macaroni) and deep fried pork in containers in the walk in cooler with no pull dates. When prepared on site, ready to eat foods must be marked with a made on or discard date. Items were date marked by staff. Advised staff to date mark food items after placing in containers prior to putting in walk in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths along grill line with no sanitizer residue (chlorine). Sanitizer to be at 100 ppm on wiping cloths. Wiping cloths are to be stored in sanitizer water and not on prep areas. Cloths were added to sanitizer buckets.

Inspector's notes

Observed cooked shrimp (47*F), raw chicken (51*F), Fried tofu (55*F), raw shrimp (56*F), and orange chicken (55*F) at prep cooler across from fryer. Cold hold to be 41*F or lower. Items were embargoed and discarded. Observed cooked and cooled chicken at prep table across from grill at 45*F. Item was placed in walk in cooler to cool down to 41*F. Observed chicken along grill line to be deep fried at 60*F. As per the owner, the food was being cooked and placed back into walk in cooler. Chicken was cooked and placed into cooler to cool. Advised staff that even when preparing food, food must remain at 41*F or lower. Discussed prepping smaller amounts of food at one time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked and portioned pasta noodles (Macaroni) and deep fried pork in containers in the walk in cooler with no pull dates. When prepared on site, ready to eat foods must be marked with a made on or discard date. Items were date marked by staff. Advised staff to date mark food items after placing in containers prior to putting in walk in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three door prep cooler across from grill holding with an ambient temperature of 45*F> Refrigeration must be at a temperature that can hold food at 41*F or lower. Temperature control for safety foods were temped and placed in walk in cooler to chill. Repair company to be called for repair. Will return within 10 business days 4/24/2025 to verify refrigerator is able to keep food at 41*F> 3-501.15 (A) - Priority Foundation: 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. Addl Notes: Returned to site to verify refrigerator, cold hold temp was observed to be at 43*F. No TCS foods were stored in refrigerator. A secondary company has been contacted and is scheduled for next week. Will return in 10 days to check again. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed wiping cloths along grill line with no sanitizer residue (chlorine). Sanitizer to be at 100 ppm on wiping cloths. Wiping cloths are to be stored in sanitizer water and not on prep areas. Cloths were added to sanitizer buckets.

Inspector's notes

Observed cooked shrimp (47*F), raw chicken (51*F), Fried tofu (55*F), raw shrimp (56*F), and orange chicken (55*F) at prep cooler across from fryer. Cold hold to be 41*F or lower. Items were embargoed and discarded. Observed cooked and cooled chicken at prep table across from grill at 45*F. Item was placed in walk in cooler to cool down to 41*F. Observed chicken along grill line to be deep fried at 60*F. As per the owner, the food was being cooked and placed back into walk in cooler. Chicken was cooked and placed into cooler to cool. Advised staff that even when preparing food, food must remain at 41*F or lower. Discussed prepping smaller amounts of food at one time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked and portioned pasta noodles (Macaroni) and deep fried pork in containers in the walk in cooler with no pull dates. When prepared on site, ready to eat foods must be marked with a made on or discard date. Items were date marked by staff. Advised staff to date mark food items after placing in containers prior to putting in walk in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three door prep cooler across from grill holding with an ambient temperature of 45*F> Refrigeration must be at a temperature that can hold food at 41*F or lower. Temperature control for safety foods were temped and placed in walk in cooler to chill. Repair company to be called for repair. Will return within 10 business days 4/24/2025 to verify refrigerator is able to keep food at 41*F>

Inspector's notes

Observed wiping cloths along grill line with no sanitizer residue (chlorine). Sanitizer to be at 100 ppm on wiping cloths. Wiping cloths are to be stored in sanitizer water and not on prep areas. Cloths were added to sanitizer buckets.

Inspector's notes

Observed monster drink in sandwich prep cooler by hand sink by wok.

Inspector's notes

Observed unclean microwave walls and internal ceiling with old food debris. All food-contact surfaces must be cleaned to sight and touch. Microwave was cleaned at time of inspection. Corrective Action: Corrected at time of inspection. Advised staff to monitor condition of inside the microwave at least daily.

Inspector's notes

Observed rice at rice cooker at 120*F. Hot hold of food to be 135*F or greater. As per the owner, rice was cooked at approximately 11:00 am. Advised owner to reheat to 165*F or discard. Owner discarded rice. Corrective Action: Corrected at time of inspection. Advised owner to verify hot hold temperatures by using a metal stem thermometer.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. Observed no soap at hand sink next to three compartment sink. All sinks for handwashing must have soap and paper towels.. Soap added to sink. Advised person in charge to check that all hand sinks have soap and paper towels for each shift. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed opened drinks stored on half wall by dishware. Employee food and drinks may be stored within an assigned break area. Drinks removed from work station. Correct By: Corrected At Time Of 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. Observed tempura shrimp and cooked chicken at sandwich prep cooler across for fryers at 46*F. Cold hold of food to be 41*F or lower. As per the person in charge the items were placed into the sandwich rep cooler after cooking approximately 2 hours prior to the inspection. Advised the person on charge to not place warm foods in top portion of sandwich prep cooler. Items were removed and placed in walk in cooler to rapidly cool to 41*F. Correct By: Corrected At Time Of Inspection

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest Observed insect traps that were overflowing with dead insects (cockroaches) - change/replace. No live insects observed during inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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 missing sneeze guard along sushi prep line with customer seating directly at counter height wall. Tables were left in place and chairs removed to prevent customers form sitting at preparation area. Seating may return once sneeze guard is replaced. 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 ramen broth sitting next to the grill area at room temperature. The PIC indicated that the broth was being discarded every four hours, however there were no time indications on when the product were to be discarded. If utilizing 4 hours and no temperature control, the food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. The PIC indicated the broth was placed 3 hours prior to inspection and placed a label on the broth to be discarded in an hour. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter Observed large equipment in the back area not used for the establishment. All unnecessary items must be discarded from the premises. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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. Observed cooked and cooled eel at prep table for sushi at 45*F. As per the person on charge item was in prep cooler for less that 4 hours. Eel was placed in walk in cooler to cool to 41*F. Advised the owner that after cooking , make certain foods are at or below 41*F prior to placing in top portion of the sandwich prep cooler. Also advised to keep product in a deeper pan. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Scoops for rice stored in stagnant room temperature water. If cleaned at least once every 4 hours, utensils may be stored on a regularly cleaned surface or container, or may be stored in water with a consistent temperature of 135*F. Correct By: Correct Prior To Next Routine Inspection