Dao Kitchen

Inspector's notes

Observed TCS foods in the prep table by the wok 48*F-54*F at the time of inspection. TCS foods included bean sprouts, chicken, cut cabbage, cooked noodles, shrimp, and cooked vegetables at the time of inspection per inspectors calibrated probing thermometer. 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. Per PIC, the TCS food items had been recently prepped or moved from the walk-in cooler less than 4 hours prior to the time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of residue in the microwave, handle of rice warmers, lid of ice machine, and the inside of prep coolers at the time of inspection. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bean sprouts and cooked noodles in the prep table across from the cookline at 52°F. Sprouts and noodles were overfilled in the prep table trays which allowed the top layers to stay out-of-temperature. 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. Per PIC, foods had been in the prep table for less than an hour each. PIC moved foods to reach-in and walk-in fridges at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed egg rolls (123°F) and cooked battered chicken (77°F) sitting out at room temperature by the fryer. Staff stated the egg rolls had been cooked within the last hour, and the battered chicken had undergone its first fry around an hour and a half before temperature measurement. Alerted manager who moved these foods into the walk-in to rapidly cool. Discussed keeping temperature logs to identify when items start the cooling process. Time Temperature Control for Safety (TCS) foods must ACTIVELY cool from 135°F to 70°F within 2 hours and from 135°F and 41°F or less within a total of 6 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a knife on the cookline stored between the two prep tables. Alerted the manager, who removed the knife and cleaned it at the time of inspection. Knives are not to be stored between equipment as these spaces are not routinely cleaned and therefore pose a risk of contamination to the knife. Discussed appropriate storage options with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy greyish black buildup on the cooling unit grates inside the walk-in. Also observed sticky substance on the outer surfaces and the pull handle of the microwave. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean the physical facility prior to the next routine inspection. Discussed keeping a cleaning checklist. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shelled eggs stored over RTE vegetables on the top shelf in the walk-in unit. 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 was instructed to 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 build of of dust and organic matter on the metal shelving units in the walk-in cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS foods with internal temperature between 47F -52F stored in the prep cooler by the cook line. The person in charge stated the food items had been stored in prep cooler for less than 4 hours.

Inspector's notes

Observed prep cooler with minimum ambient temperature of 57.5F as measured by the inspector min/max thermometer. TCS foods stored inside the prep cooler had internal temperatures between 47F -52F. The person in charge discontinued use of the prep cooler for cold holding of TCS foods and placed a work order for service at the 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 cooked rice noodles and cooked chicken veggie dumplings from 47-51 degree F in walk in. Per PIC items had ben prepared longer than 4 hours prior. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Items were embargoed and discarded. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked breaded chicken on the counter at 85 degree F. Per PIC chicken had just been cooked 30 minutes prior to inspection. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. PIC moved chicken to walk in to properly cool to 41 degree F or below. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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 half and half being stored in ice used for consumption in the front ice bin under soda fountain machine. Ice used for consumption can not be used as an external coolant. PIC moved half and half to a reach in fridge. Correct By: Corrected At Time Of Inspection