FU Belly

Inspector's notes

On the cooks line, observed a small metal container of garlic in oil mix at 77 degrees F. Person in charge (PIC) stated item has been out of temperature control since opening at 10AM. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the chemical storage next to washer and dryer, observed a can of Raid pest control spray. 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

Corrective Action: Corrected at time of inspection. Employee drink stored on counter with food and food-contact items available for service. Remove drink to proper storage.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee cleaning switched to handling food without washing hands, employee handled raw beef then touched sprayer nozzle, wiping cloth. Manager had employee wash hands and sanitized items that had been touched.

Inspector's notes

Corrective Action: Corrected at time of inspection.Bowl of meats thawing in the hand washing sink and cart stored in front of it. Removed cart and bowl of meat to clear sink.

Inspector's notes

Corrective Action: Corrected at time of inspection. Raw chicken thawing in bowl with raw shrimp. Manager removed meats to proper storage.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee rinsed a food tray wearing dishwashing gloves and put it back onto the clean rack without sanitizing. Had manager sanitize tray.

Inspector's notes

Corrective Action: Corrected at time of inspection. Raw beef broth bones held in the 3 comp sink for unknown time at 80*F internally. Embargoed, manager discarded.

Inspector's notes

Corrective Action: Corrected at time of inspection. Chlorine at less than 50ppm in automatic low temperature dishwasher. Manager had equipment manually sanitized in the 3 comp sink.

Inspector's notes

Corrective Action: Corrected at time of inspection. Pho broth cooling in deep containers, not in an ice bath. Manager transferred broth to shallower containers. to allow rapid cooling TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.

Inspector's notes

Corrective Action: 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.-----Cooked and raw beef ,chicken, pork , shrimp, cut cabbage, cut lettuce, cut tomatoes, bean sprouts, broth, and eggs in the three cook line cold tables at 54*F to 68*F internally and had been in units overnight. Manager discarded. See embargo form. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. .....The three cook line cold tables, all on the same electrical circuit were off and currently holding at 58-70*F on the min/max. Manager turned units back on and is working to see what is tripping the circuit. Please repair to hold TCS food 41*F for a reinspection on 4/30/24. Manager discarded all TCS foods. Please do not use the three cold table units for TCS food, unless it is under time control with proper discard, until units are holding properly cold. 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. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding......Cooked beef, cut cabbage, cut lettuce, cut tomatoes, bean sprouts and broth in the three cook line cold tables at 51*F to 62*F internally. Manager stated the units were filled less than two hours before, after an electrical repair was made, and moved all TCS food to the walk-in and tall reach-in to re-cool. Please ensure cold-held TCS food is maintained 41*F or below. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. .....The three cook line cold tables, all on the same electrical circuit undergoing repair immediately prior to the time of inspection per manager, are currently holding 58*F to 62*F on the min/max. Please repair to hold TCS food 41*F for a reinspection tomorrow, 4/26/24. Manager moved all TCS cold holding to the walk-in and the tall reach-in. Please do not use the three cold table units for TCS food, unless it is under time control with proper discard, until units are holding properly cold. 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. Correct By: Correct Prior To Reinspection

Repeat Violation Priority Foundation-2-301.15, Pf: Where to Wash. 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 employee wash hands in 3-compartment sink after handling food. Discussed with Person in Charge (PIC) all hand washing must occur at hand wash sink. Discussed importance of proper hand washing hands under warm water, apply soap, vigorously rub for 10-15 seconds, rinse under warm water and drying provisions with the PIC. PIC had employee wash hands properly in the handwashing sink at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. >>>Observed in walk-in with two separate grocery thank you bags with taro root covered in white fuzzy and black organic matter. Embargoed the taro root and PIC voluntarily discarded taro root at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked rice noodle in bottom of prep table across from the wok station with a temperature of 49*F. Per PIC the noodles were cooked an hour prior to inspection. Discussed proper cooling methods with the PIC. The cooked rice noodles were transferred to the reach-in refrigerator to rapidly cool, uncovered pans to allow for proper cooling at the time of inspection. All items should be cooled in uncovered, shallow pans, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises >>>Observed a bag of uncut carrots and a large container of cut carrots stored on the ground in the walk-in refrigerator. PIC placed on shelves in the walk-in at the time of inspection. Discussed with PIC All food must be stored at least 6 inches above the floor to prevent contamination from the premises. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe >>> Observed grocery to-go bags being used to store cut onions in prep table across from wok station. PIC willingly discarded the onions at time of inspection. Discussed the importance of storing food in proper food grade containers to prevent the migration of deleterious substances. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-2-401.11, C: Eating, Drinking, or Using Tobacco...Employee drink stored on prep table. Manager had drink removed. Employee food and drinks stored on the upper shelf in the reach-in above food available for service. Manager moved items to proper storage. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash.....Employee handled raw chicken then touched the handles to the sprayer hoses at both comp sinks and continued to handle equipment without washing hands. Manager had employee wash hands and sanitized the surfaces that had been touched. 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. Priority Foundation-2-301.15, Pf: Where to Wash........Employee washed their hands at the dish washing sink. Manager had employee wash hands at the hand washing sink. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. ......Pot of beef broth held on stove between meal rushes at 119*F internally. Manager reheated the broth to 165*F. Please maintain hot-held TCS food 135*F or above. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals......Chlorine in automatic low temperature dishwasher at 200+ ppm. Manager drained and re-ran the dishwasher, but chlorine level remained at 200 ppm. Manager requested service to adjust the chlorine dispensing to 50-100 ppm concentration and shifted dishwashing to the 3 comp sink until the unit is repaired/adjusted. Correct By: Corrected At Time Of Inspection