Nora Asian Fresh

Inspector's notes

Observed light in walk in cooler was not working. Lighting must be available for employees to see in all locations of the establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leaking drain pipe at three compartment sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

1. Floor area behind cooking equipment line unclean with grease, oils and some old food debris. 2. Floor area in prep are in back room by three compartment sink and floor along grill line allowing shows to stick to floor. Floors are to be cleaned at regular intervals to prevent build up of old food and dirt. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Shredded bbq chicken in small refrigerator across from rice cooker with a temperature of 47-50*F. Cold hold of food to be 41*F or lower. BBQ Chicken was embargoed and discarded. Advised person in charge to monitor cold hold temperatures using the metal stem thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ready to eat chicken in walk in cooler with no discard date on storage containers

Inspector's notes

Observed Windex window cleaner stored on ledge near sushi rice. Cleaning supplies are to be stored away from food and single use utensils. Windex was removed from area. Corrective Action: Corrected at time of inspection.

Inspector's notes

1. Observed unclean wire shelving in walk in cooler. 2. Observed unclean handles on refrigeration doors throughout facility Surfaces are to be cleaned at regular intervals to prevent the build up of any food or other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked and cooled chicken in sandwich prep cooler across from fryers at 47 - 48*F. As per the person in charge, the chicken was moved from walk -in-cooler to prep cooler at 10:00 am. Container in sandwich prep cooler was overfilled causing the top portion to be greater than 41*F. Top portion of container was removed and quickly cooled in walk in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed during inspection that there were no staff with a Certified Food Protection Manager certification. 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 no sop at hand sink along grill line in kitchen. All hand sinks must have soap and paper towels for correct hand washing practices. Soap was added to sink for handwashing. All other hand sinks in kitchen were stocked with soap and paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked and cooling shrimp in tightly closed plastic container in top portion of prep table at 48*F. As per the cook on site, the shrimp was cooked at approximately 9:00am and cooled in walk in cooler. When orders started to be received shrimp was placed in plastic container with lid and moved to the service line sandwich prep cooler. As per the information provided, the shrimp had cooled past 70*F within two hours and had not reached 41*F. Advised staff to completely cool shrimp to 41*F prior to placing in top portion of prep table. Recommended cooling shrimp in bottom portion of prep cooler until 41*F is reached, or to discard product. Cook discarded product and made new batch for customer order. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed marinated crab for sushi area being cooled after prep in 8 inch containers with lids, as per the person in charge the marinated crab was prepared less then 30 minutes prior to inspection. Containers of crab were placed in shallow stainless steel container to rapidly cool back to 41*F. Advised person in charge to cool foods after preparing to 41*F within 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken being thawed in cardboard box at room temperature at foord preparation sink. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Chicken was placed in walk in cooler to complete thawing process. Corrective Action: Correct prior to next routine inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed coffee cup and twist off cap water bottle on half wall between register and sandwich prep table. Drinks are to be stored in an assigned break area. 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. Observed cooked and cooled chicken in sandwich prep cooler by wall at 50*F. Observed breaded chicken in sandwich prep cooler by rice maker at 45*F Cold hold of food to be 41*F or lower Advised person in charge to verify food temperatures with their metal stem thermometer. Items where embargoed and discarded. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed knife stored along inside sandwich prep cooler between side wall and container bracket for storage containers in top portion of unit. Utensils may be stored in a regularly cleaned and sanitized container or surface. Knife was removed and cleaned at three compartment sink. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Hand wash sink across from three compartment sink with container of red pepper in sink. Hand sinks are to be easily assessible at all times. Red pepper was removed from sink. Correct By: Corrected At Time Of 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 chicken stored over beef and beef over shrimp in closed containers in walk in cooler. No cross contamination was visible at time of site visit. Operator placed foods in correct storage order. 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. Observed quat sanitizer at three compartment sink with less then 150 ppm sanitizer. Operator added sanitizer to water so concentration to be at 200 ppm. Advised operator to develop correct recipe for adding sanitizer solution to a consistent amount of water. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Unlabeled spray bottle in kitchen with purple substance. As per the owner, spray bottle is used to wash tables in dining area. All spray bottles with cleaning supplies must have the common name written on container. Operator added common name to spray bottle Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination Observed food for employees stored in sandwich prep cooler with customer foods. Employee foods are to be stored separate of customer food and/or labeled that it is for employees. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 plastic pitcher stored in hand sink next to walk in cooler. Sinks are to be maintained so they are accessible at all times. Pitcher was removed from sink. 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. Observed cooked shrimp and beef stored on top of portion of sandwich prep cooler by rice cooker at 52*F, in same unit observed sprouts stored in water ay 56*F. Foods to be cooled should not be stored in top portion of reach in cooler. Cold hold of food to be 41*F or lower. As per the person on charge, items were prepared approximately 1 hour before the inspection - items were placed in bottom portion to cool. Ice was added to quickly chill sprouts to 41*F (Tap water measured at 78*F). Tempera battered shrimp near sushi station at a temperature of 77*F. Cold hold of food t be 41*F or lower. As per the person in charge tempura battered shrimp was recently cooked and placed in sushi prep cooler to cool in a container with lid. Lid was removed to assist with cooling to 41*F Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 tempura battered shrimp that was recently cooled in a tightly closed lid container in sandwich prep cooler at sushi station. Food items being cooled may be cooled in containers with out lids. Once cooled place lid on container. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping clothes in container beneath rice cooker at 0 ppm sanitizer. Quat sanitizer for wiping cloths to be between 150 - 400 ppm. Sanitizer was replaced. Correct By: Corrected At Time Of Inspection