LIZ Modern Asian

Inspector's notes

Ceiling tiles around two exhaust fans accumulated with dust. Clean. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Ceiling tiles missing in the kitchen. Repair and replace. Corrective Action: Correct prior to next routine inspection. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Establishment is accumulated with unnecessary, unused and in disrepair coolers in the kitchen and unnecessary objects and items in dining room. Remove and make the space open for cleaning. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the two door reach in refrigerator observed a tray of cooked pork/71°F and cooked beef/52°F cooing in covered containers and stacked on top of each other at time of inspection.

Inspector's notes

Observed build up of food debris and grease below and on the exterior sides of the fryer at time of inspection.

Inspector's notes

Observed large two door refrigerator and prep refrigerator out of order and not being used in the kitchen at time of inspection. Establishment has adequate refrigeration at this time. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for pests. Repair or remove equipment prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food workers scratch their faces with their bare hands. Observed one food worker touch their glasses with their bare hands. Without washing their hands observed food workers continue food service without first washing their hands.

Inspector's notes

Observed the low temp dish machine in the kitchen not in use at time of inspection. After running the dish machine multiple times, the chlorine concentration measured at 0 PPM. Acceptable chlorine concentration shall measure between 50-100 PPM. Establishment will utilize the three-compartment sink to wash, rinse, and sanitize equipment, utensils, and food contact surfaces until the dish machine is serviced and maintains a chlorine concentration between 50-100 PPM. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 3rd.

Inspector's notes

The person in charge was unable to provide quaternary ammonia test strips at time of inspection; the establishment used quaternary ammonia for sanitize food contact surfaces and equipment in the thee-compartment sink.

Inspector's notes

Observed floor drain below the fryer/steamer not properly draining after the steamer drained. Observed water pooling on the floor. The person in charge was able to clear the floor drain at time of inspection. Observed floor drain draining normally afterwards. Discussed cleaning frequency and maintenance for the floor drain. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large garbage can stored directly in front of the handwashing sink by the three compartment sink. Handwashing sinks shall be maintained so they are accessible at all times. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.

Inspector's notes

Observed the low temp dish machine in the kitchen not in use at time of inspection. After running the dish machine the chlorine concentration measured at 0 PPM. Acceptable chlorine concentration shall measure between 50-100 PPM. Establishment will utilize the three-compartment sink to wash, rinse, and sanitize equipment, utensils, and food contact surfaces until the dish machine is serviced and maintains a chlorine concentration between 50-100 PPM. Corrective Action: Corrected at time of inspection, Repeat Violations: 2nd.

Inspector's notes

Observed food service employee chewing gum in the kitchen area while handling food. PIC had employee remove gum, and wash hands before returning to food service.

Inspector's notes

Observed the low temp dish machine in the kitchen not in use at time of inspection. After running the dish machine the chlorine concentration measured at 0 PPM. Acceptable chlorine concentration shall measure between 50-100 PPM. Establishment will utilize the three-compartment sink to wash, rinse, and sanitize equipment, utensils, and food contact surfaces until the dish machine is serviced and maintains a chlorine concentration between 50-100 PPM. Corrective Action: Corrected at time of 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. At time of inspection observed multiple pots and pans in the handwashing sink near the dish machine. Handwashing sinks shall be maintained so accessible at all times. The pot and pans were moved to the three compartment sink at time of inspection. The handwashing sinks near the front and kitchen entrance were accessible at time of inspection. 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. 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 packaged raw chicken stored directly above packaged raw shrimp in the large reach in cooler in the kitchen. Observed a container of raw shelled eggs stored above packaged tofu in the reach in cooler in the kitchen. Observed a container of raw chicken stored directly above a container of cooked beef in the lower portion of the prep cooler. Raw animal foods should be separated and arranged during storage, preparation, holding and display so that cross contamination of ready to eat foods or other raw animal foods is prevented. The raw chicken was moved to the bottom shelves of the reach in coolers at time of inspections. The raw eggs were moved to the bottom shelf of the prep cooler at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed moist cloths on the stored near the front handwashing sink. Moist cloths used for nonfood contact surfaces shall be kept in an approved sanitizing solution. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution of adequate concentration between uses. The moist cloths were moved to sanitizer solution buckets at time of inspection Correct By: Corrected At Time Of Inspection