Rice Paper on Shea

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. The PIC is scheduled to take the class this Monday, November 3rd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed braised pork in the walk-in cooler with a date-mark of 8/16. 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 past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

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

Observed raw beef and raw chicken stored directly in plastic grocery bags in the freezer, located in the back of house. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed facility without a certified food manager.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed excessive organic matter build-up on the beverage dispensers in the bar area. The person in charge cleaned at time of inspection. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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... Establishment uses a high temp warewashing machine in the front for glassware but doesn't have any device for testing the sanitizing rinse temperature. Please obtain a waterproof thermometer which is capable of holding the max temp to measure sanitizing rinse temperature during cycles. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.14, P: Cooling. 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... Observed 2 large buckets of pho broth on bottom shelf in walk-in cooler which measured 47-48 degrees F. Employee said they had been cooked yesterday and had been moved to the walk-in to cool when they left for the night. Items were discarded at time. Please ensure all food items are cooled from 135 to 70 degrees F in no more than 2 hours, and all the way down to 41 degrees F in no more than a total of 6 hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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... Establishment uses QUAT sanitizer from a wall mounted dispenser but has no sanitizer testing strips available. Please ensure the appropriate sanitizer testing strips are available at all times. Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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... Establishment uses a high temp warewashing machine in the front for glassware but doesn't have any device for testing the sanitizing rinse temperature. Please obtain a waterproof thermometer which is capable of holding the max temp to measure sanitizing rinse temperature during cycles. Correct By: Correct Prior To Reinspection

Core-6-202.15, C: Outer Openings, Protected Observed back door with damaged weather stripping exposing large gaps to the outside. Discussed with person in charge that outer openings of a food establishment shall be protected against the entry of insects and rodents. Correct By: Correct Prior To Next Routine Inspection

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 hand soap available in the left restroom. Person in charge refilled at time of inspection. Discussed with person in charge that all hand wash sinks should have soap available at all times. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed 2 raw tuna portions in walk-in cooler thawing in its original packaging. Person in charge removed from packaging at time of inspection. Discussed with person in charge that when thawing fish it should be removed from its packaging. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-303.11, C: Intensity-Lighting Observed 1 of 2 light bulbs out in the walk-in. Person in charge stated that they had a work order already in. Discussed with person in charge that the light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-306.14, P: Returned Food and Re-service of Food. 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/AMCToolbox---Cross-Contamination. .........On tables, condiment containers with lids with large openings. Per employee, condiment containers are re-used for each customer. Discontinue use of condiment containers for re-use. Recommended individually packaged sauces or small plates where sauce can be provided and then plates can be warewashed after each customer. (B) Except as specified under ¶ 3-801.11(G), a container of FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD may be RESERVED from one CONSUMER to another if: (1) The FOOD is dispensed so that it is protected from contamination and the container is closed between uses, such as a narrow-neck bottle containing catsup, steak sauce, or wine; or (2) The FOOD, such as crackers, salt, or pepper, is in an unopened original PACKAGE and is maintained in sound condition. Food can serve as a means of person-to-person transmission of disease agents such as hepatitis A virus. Any unpackaged foods, even bakery goods in a bread basket that are not time/temperature control for safety foods and that have been served to a consumer, but not eaten, can become vehicles for transmitting pathogenic microorganisms from the initial consumer to the next if the food is served again. 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.........In walk in cooler, TCS foods (bean sprouts, fried chicken, fried tofu, cooked noodles, cooked bone broth, raw chicken, raw fish, raw beef, cooked chicken) with internal temperatures of 50*F-52*F. Per date stickers on containers, all TCS foods were in walk in cooler >24 hours. TCS foods (bean sprouts, fried chicken, fried tofu, cooked noodles, cooked bone broth, raw chicken, raw fish, raw beef, cooked chicken) were discarded. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. ..........Walk in cooler with an ambient air temperature of 50.2*F, taken with inspector min/max irreversible thermometer and 59*F with walk in cooler thermometer on outside of unit. Discontinue use of walk in cooler for storing of TCS foods until able to maintain a cold holding temperature of 41*F or less at all times, especially during the busier times of service. Repair company was called at time of inspection. Repair walk in cooler within 24 hours. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. ..........No quat test strips available for monitoring sanitizer solution at 3-compartment sink and wiping cloth buckets. Provide quat test strips before re-inspection. Maintain quat test strips available for use at all times. Correct By: Correct Prior To Reinspection

Core-6-303.11, C: Intensity-Lighting ..........In walk in cooler, one of the two light bulbs not working. Repair light socket to allow the use of light bulb for appropriate lighting in walk in cooler. The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning. Correct By: Correct Prior To Next Routine Inspection