Nora Asian Fresh

Inspector's notes

At time of inspection, there was no manager present with a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

Observed a bowl of raw beef with an internal temperature of 69*F. Observed Internal temperature registered with an internal probe thermometer. Per PIC the beef was left in the bowl over night on the counter to defrost. . Educated PIC that thawing must be conducted under refrigeration at 41*F, or under running water never allowing the product to exceed an internal temperature of 41*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Third consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed an employee make sushi from a container of sushi rice that was made made the day prior to time of inspection. When asked about the rice, PIC stated they can still use the rice because the facility treated the rice with vinegar for sushi rice acidification. When asked about a HACCP permit, PIC was unaware of any HACCP procedures. Educated PIC that a variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Educated PIC that sushi rice must be held under cold holding or TAC procedures. Sushi rice at time of inspection registered 110*F with an internal probe thermometer. All TCS foods improperly cold held were discarded by PIC at time of inspection. Owner must apply for a HACCP permit or submit Time As a Control plan in writing prior to re-inspection. Correct prior to re-inspection on 11/28/25.

Inspector's notes

Observed raw beef placed in bowel inside the 3-compartment sink overnight with an internal temperature of 71*F. Internal temperature of beef registered with an internal probe thermometer. Per PIC the beef was placed in 3-comparment sink to defrost overnight. Educated PIC that thawing must be conducted under refrigeration at 41*F, or under running water never allowing the product to exceed an internal temperature of 41*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Observed bags of fried chicken being held in a refrigerated reach-in unit with an internal temperature of 48-52*F. Internal temperature of food registered with an internal probe thermometer. Per PIC the chicken was cooked to temperature the day before, cooled outside of refrigeration, bagged, then placed inside unit to cold hold. PIC was unable to verify if chicken ever reached 41*F before placing it under cold holding. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Second consecutive. Corrected at time of inspection.

Inspector's notes

At time of inspection, all food containers within facility did not contain date marking. Per PIC most food items were prepared the day before with some being prepared multiple days before time of inspection without date marks. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrected at time of inspection.

Inspector's notes

Observed live cockroaches along the back storage area, under the soda fountain, and in the dinning area. Observed a dead carcasses of cockroaches in the back storage, wash area, cook line, prep line, and dinning area. PIC provided invoices stating they had pest control applied on 4/29 and 5/7. Invoice stated a re-application would be applied on 5/14 due to evidence of pests being present. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Prior to re-inspection facility must eliminate current pest problems, remove dead cockroaches, and clean areas showing pest harborage. Second consecutive violation. Correct prior to re-inspection on 5/20/25.

Inspector's notes

Observed sides of pork placed in 3-compartment sink overnight with an internal temperature of 60-78*F. Internal temperature of pork registered with an internal probe thermometer. Per PIC the pork sides were placed in 3-comparment sink to defrost overnight. Educated PIC that thawing must be conducted under refrigeration at 41*F, or under running water never allowing the product to exceed an internal temperature of 41*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Corrected at time of inspection.

Inspector's notes

Observed sushi rice being held under TAC without a timestamp or a written policy. PIC stated they were planning on discarding the rice and preparing a new batch. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection on 5/9/25. Correct prior to re-inspection.

Inspector's notes

Observed live cockroaches along the cook line, along the prep line, in the back storage area, and under the soda fountain. When asked, PIC stated they were aware of the issue and had notified their pest control company. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Correct prior to re-inspection on 5/9/25.

Inspector's notes

Observed cooked beef, cooked chicken, and cooked curried goat with internal temperatures from 45-62*F being improperly cooled. Internal temperature registered with internal probe thermometer. Observed cooked beef in a sealed plastic container on top of containers in prep-unit with an internal temp of 63*F. Per PIC beef was cooked earlier today and was cooled in unit, being reheated when needed for an order. Observed cooked curried beef and cooked chicken in reach-in units with internal temperatures from 45-50*F. Per PIC all food items were cooked the day before before being placed in unit to cool. Cooked chicken was cooked to temp, placed on counter to cool, individually bagged, then placed in cardboard box in unit to further cool. Cooked curried beef was cooked to temperature, cooled on the counter, then placed inside a greater that 4" pot, inside reach-in. PIC could not verify if food reached cooling temperature milestones. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrected at time of inspection.

Inspector's notes

Observed sushi rice with a missing time as a control time stamp. Internal temperature of rice registered at 125*F with an internal probe thermometer. Educated PIC that Time As A Control begins when food reaches an internal temperature of 135*F. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrected at time of inspection.

Repeat Violation Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 raw chicken stored above ready-to-eat (RTE) vegetables in three door refrigerator across from dishwashing area. No visible contamination of the vegetables from the raw chicken. RTE foods are to be stored above all other raw meats. Vegetables were placed on shelf above raw beef and raw chicken. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Cooked noodles, cooked chicken, and shelled eggs with internal temperatures between 61 degrees F and 65 degrees F cold holding in a single door cooler near dry goods storage. Ambient temperature of the cooler was determined to be 62 degrees F by using a min/max thermometer. PIC stated that the temperature of the cooler was verified at below 41 degrees F this morning, about 1.5 hours before inspectors arrival. TCS ingredients in the cooler were moved to the three-door cooler to cool to 41 degrees F or below. PIC will call not utilize cooler until it is repaired. Ensure all cold holding TCS items are held at 41 degrees F or below. Garlic mixed with oil kept at room temperature (70 degrees F) on the spice tray near the wok station. Spoke with PIC and garlic was placed out at 10am this morning. Garlic mixed with oil was moved to prep table across from the wok station. Recommended to PIC that if they want to leave it out at room temperature then to mix with water and not oil. Garlic mixed with oil is a TCS food item and needs to be held at a temperature of 41 degrees F or below. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment. Cooked noodles, cooked chicken, and shelled eggs with internal temperatures between 61 degrees F and 65 degrees F cold holding in a single door cooler near dry goods storage. Ambient temperature of the cooler was determined to be 62 degrees F by using a min/max thermometer. PIC stated that the cooler will not be used until it is repaired. Establishment has ample cooler capacities to operate safely at this time. Do not place TCS items in the cooler until it has been repaired and is holding an ambient temperature of below 41 degrees F. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Black build up on the floors, under the equipment and on the cove basing in the kitchen area. Ensure it is cleaned at a frequency to prevent the black build up. Clean by next routine inspection. Second consecutive violation. Correct By: Correct Prior To Next Routine Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 raw shrimp and raw chicken stored above portioned cooked chicken in three door refrigerator across from dishwashing area. No visible contamination of the cooked chicken from the raw meats. Ready-to-eat foods are to be stored above all other raw meats. Portioned cooked chicken was placed on shelf above raw beef and raw chicken. Correct By: Corrected At Time Of Inspection

Core-4-202.16, C: Nonfood-Contact Surfaces.... Portioned cooked chicken in plastic bags stored in a cardboard box in the reach-in cooler behind the prep table. PIC removed the cardboard and placed portioned chicken in plastic container. Food is to be stored in containers that are durable and easily cleanable. Correct By: Corrected At Time Of Inspection

Core-4-101.19, C: Nonfood-Contact Surfaces. Observed heavy spilled food inside reach-in coolers and prep tables. Handles and doors of coolers and prep tables have sticky build up. Ensure equipment is cleaned at a frequency to prevent the accumulation of spilled food and sticky build up. Clean by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Black build up on the floors, under the equipment and on the cove basing in the kitchen area. Ensure it is cleaned at a frequency to prevent the black build up. Clean by next routine inspection. Correct By: Correct Prior To Next Routine Inspection