ChongQing Chickenpot

Inspector's notes

Observed no paper towel at hand wash sink upstairs. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager restocked the paper towel at the hand wash sink at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation. 6-301.11 - Priority Foundation: 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. Addl Notes: Observed no soap at hand wash sink in the kitchen. Manager provided soap at hand wash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a meat slicer for thinly shaved meats in the upstairs kitchen uncleaned from use the night prior. All food contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection. This a repeat violation. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Addl Notes: Observed 0 ppm chlorine sanitizer after running the dishwasher multiple times and priming for 2 minutes. Observed active ware washing at the time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing (50-100ppm chlorine). Manager repaired the dishwasher at time of inspection. This is a repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shell eggs stored on the food prep bench with internal temperature of 71*F. Manager stated the raw shell eggs were taken from cold holding unit less than 1 hour prior to 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. Manager moved the raw shell eggs into cold holding unit for fast cooling at time of inspection. This is a repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels at the cook line hand sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs stored above a box of celery in the upstairs reach in cooler. Observed raw been stored behind RTE shrimp, raw eggs stored behind hot pot paste. 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 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 a meat slicer for thinly shaved meats in the upstairs kitchen uncleaned from use the night prior. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Addl Notes: Observed 0ppm chlorine sanitizer after running the dishwasher multiple times and priming for 2 minutes. Observed active warewashing at the time of inspection. PIC discovered the chemical supply line had become twisted blocking the flow of sanitizer. Food-contact surfaces must be properly sanitized after washing and rinsing (50-100ppm chlorine). Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC reconnected the supply line, reprimed and obtained a final rinse concentration of 50ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw whitefish, chicken, RTE pork intestines, peas and carrots, and bean sprouts with internal temperatures ranging from 60-65*F when measured with a probe thermometer. All other TCS foods in the cooler were observed holding at 41*F or below. Observed the ambient air temp in the cooler at 35*F when measured with a min/max thermometer. PIC stated that all the foods had been left on the counter overnight to thaw and placed in the cooler upon arrival this morning. 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. Reviewed approve thawing methods with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed residential pesticides in a aerosol spray can and manual spray bottle at the host stand. 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 mechanical warewashing machine with 0ppm chlorine sanitizer at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC replaced sanitizer with a new bottle, primed the machine, and tested again with 50ppm concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed significant water leak under the 2 compartment sink next to the mechanical warewashing machine. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sanitizer bucket filled with chlorine sanitizer stored in handwashing sink. When asked, PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed bags of raw chicken left on the kitchen floor. semi froze. recommended to place chicken back in a refrigerator. manager removed chicken. also onions left in contact with floor. please relocate to a designated shelf.

Inspector's notes

observed multiple wet wiping cloth left on the food prep. surfaces. informed manager regarding the requirements to store wet wiping cloth in a designated sanitizer solution. facility has Multi quat. showed staff how to set up the sanitizer solutions. quat at 200 ppm established.

Inspector's notes

at the facility kitchen hand washing stations, soap dispensers were empty. also at the facility on site restrooms, soap dispenser electric not dispensing soap. informed manager. re-inspection scheduled. staff will use the on site detergent to wash hands till soap dispensers serviced.

Inspector's notes

on site facility automatic dishwasher checked noted at 0 ppm. informed manager. manager will obtain sanitizer and service the machine. meanwhile recommeneded to utilize the kitchen 3 compartment basins for a manual warewashing setup, utilizing the final basin with quat ammonia. re-inspection scheduled.

Inspector's notes

in the food reach-in cooler, observed pans of cooked noodle at 47-49 deg f wrapped in plastic. also filled bags of cooked steam chicken and Fried chicken wrapped temperature at 45-47 deg f . described the 2 tier cooling strategies. manager removed moved. please ensure on site prepared food reaches 41 deg f. MCESD cooling guideline document provided and reviewed

Inspector's notes

this establishment prepares, cooks, and cools, chicken, beef, noodles, and shrimp. all food containers without a use by date. per staff in the kitchen, food is prepared for 3 days in advance. mcesd use by date requirements discussed and reviewed. manager will train food service kitchen staff.

Inspector's notes

please provide an identification label for the on site ingredient bulk containers, observed powders in assorted plastic container. no label. showed kitchen staff and pic. manager will train kitchen staff.

Inspector's notes

observed bags of raw chicken left on the kitchen floor. semi froze. recommended to place chicken back in a refrigerator. manager removed chicken. also onions left in contact with floor. please relocate to a designated shelf.

Inspector's notes

observed multiple wet wiping cloth left on the food prep. surfaces. informed manager regarding the requirements to store wet wiping cloth in a designated sanitizer solution. facility has Multi quat. showed staff how to set up the sanitizer solutions. quat at 200 ppm established.

Inspector's notes

in the kitchen cookline, both facility grease drip pans missing informed manager. manager will order drip pans.

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 the tub bucket, Inspector inspected and found beef brisket being thawed overnight at room temperature with an internal temperature of 68 degree F at time of inspection. Discussed proper thawing methods wither owner and have owner discard the brisket. Refer to embargo form for details. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Final rinse for the auto dish washing machine was noted at zero due to Chlorine supply was found empty. Owner replaced the new Chlorine supply bucket, inspector retested at 50ppm in the final rinse. Corrected. 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. NO chlorine test strip is available on premises for testing the auto dish washing machine. Please provide chlorine test strip before scheduled re-inspection date. Correct By: Correct Prior To Reinspection