Paik's Noodle

Inspector's notes

Observed raw beef packages stored on top of containers of cooked mushrooms in the back upright cold-holding unit. Also observed raw chicken in a container stored on the shelf above raw pork and beef. Person in charge (PIC) properly stored all foods at time of inspection. 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 0PPM quat sanitizer in the 3-compartment sink at time of inspection. Employee washing large bowl at that time. Person in charge (PIC) stated the quat was not replaced when the company came and serviced the sink. PIC used bleach to make new sanitizer at time of inspection. The bowl was re-washed/rinsed/sanitized at time of inspection. PIC will use bleach or the ware wash machine until the quat is re-stocked. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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 knives being stored in the clean knife magnetic holder with food debris on the blades. Discussed with person in charge (PIC) that all food contact surfaces need to be properly cleaned and sanitized before storing. PIC moved the knives to the 3-compartment sink and cleaned and sanitized the knife holder at time of inspection. All food-contact surfaces must be cleaned to sight and touch. 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. ***Second repeat violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5-gallon containers of dry goods (salt, sugar, rice) on the bottom prep table shelf as 5-gallon bulk cleaner. Person in charge (PIC) moved the cleaner to the rack with all the cleaners. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed water bottles with screw top lids and employees unscrewing the lids with their gloved hands to take a drink and going back to food handling. Discussed using a cup with a lid and straw to reduce risk of contamination from hand to mouth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee don gloves without washing hands first. Also observed an employee drink from their screw-top water bottle with gloved hands before going back to food handling. Also observed an employee use the register and then their phone, before getting customer order ready without washing hands. Discussed with person in charge (PIC) that hand washing needs to happen when switching tasks and when a contamination may happen. Employees washed their hands properly at time of inspection. PDF guidance documents were emailed with report. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

The hand sink near the cook station was blocked at time of inspection. There was an employee's lunch box in the basin, and an upright fan in front of it. Person in charge (PIC) moved the items at time of inspection. The hot water knob was frozen at the other hand sink. An employee was able to get it to turn at time of inspection. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 knives being stored in the clean knife holder with food debris on the blades. Discussed with person in charge (PIC) that all food contact surfaces need to be properly cleaned and sanitized before storing. PIC moved the knives to the 3-compartment sink and cleaned and sanitized the knife holder at time of inspection. All food-contact surfaces must be cleaned to sight and touch.

Inspector's notes

A mixture of cooked foods (meat, cabbage, carrots) was sitting in a container with an internal temperature of 103*F. Person in charge (PIC) pointed out the time stamp but was not able to show the policy for time as a control for safety. PDF guidance was sent with email to help create a policy by re-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. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 4/20.

Inspector's notes

Observed boxes of vegetables that were sitting on the ground near the food prep table. Discussed with person in charge (PIC) that all food needs to be 6-inches off the ground to reduce risk of contamination.PIC moved them to another table at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all of the to-go containers throughout the establishment being stored uncovered, and upright. Discussed storing the stacks of containers upside down to reduce risk of anything falling into them, reducing contamination risk. Corrective Action: Corrected at time of inspection.

Inspector's notes

There were no chlorine test strips at the ware wash machine at time of inspection. Person in charge (PIC) called the servicer to bring some. Please have test strips by re-inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection is scheduled for 4/20.

Inspector's notes

Observed damp towels stored below in use cutting boards. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Advised PIC a dry towel may be used if maintained cleaned. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two plastic cutting boards with heavy scoring. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

No chemical test strip onsite for quat sanitizer in use at the 3 comp sink. Test strips are required for any sanitizers used with food contact surfaces. PIC had the chemical supply company deliver quat test strips at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a gap in the food court back door that is connecting to the kitchen. You can see light showing through. The gap is large enough to allow easy access to pests. Advised Person in charge (PIC) to replace weather stripping or repair door to ensure a tight seal to prevent pest entry. Corrective Action: Correct prior to next routine inspection. ***A pattern of non-compliance is observed for this violation. ****

Inspector's notes

Observed an employee take gloves out of the glove box without washing hands first. Coached employee to wash hands before donning new gloves and after switching tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink and donned new gloves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was an employee's lunch box in the hand wash sink and a chair blocking the handwash sink (in the corner, kitchen, near cold-holding unit) at time of inspection. Discussed with person in charge (PIC) that all hand wash sinks need to be easy to access and ready at all times for hand washing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of Raid pest control spray in a milk crate with other cleaners in the kitchen. Discussed with person in charge (PIC) that pest control chemicals can only be applied by a certified pest control specialist and that pest control cannot be stored on site of food establishments. PIC removed the Raid from the establishment at time of inspection. 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 raw chicken stored above raw pork, RTE sauce, and raw chicken eggs. 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 light gap in the food court back door connecting to the kitchen. Advised PIC to replace weather stripping or repair door to ensure a tight seal to prevent pest entry. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rice scoops stored in still water measuring 88*F with a probe thermometer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a light gap in the food court back door connecting to the kitchen. Advised PIC to replace weather stripping or repair door to ensure a tight seal to prevent pest entry. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a light gap in the food court back door connecting to the kitchen. Advised PIC to replace weather stripping or repair door to ensure a tight seal to prevent pest entry. Corrective Action: Correct prior to next routine inspection. 6-501.112 - Core: Removing Dead or Trapped Birds, Insects, Rodents and other Pests Addl Notes: Observed two dead roaches on the shelf above the hand sink. No live pest activity observed at the time of inspection. PIC provided weekly pest control invoices. Advised PIC to remove dead pests regularly. Corrective Action: Corrected at time of inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco ------ Employee drinks and foods observed being stored shelving above food prep areas and foods for service to customers. Employee drinks must have a lid and straw and be stored away from/in a manner that cannot contaminate food, drink, and ice for customer consumption. Employee moved drink to a proper storage area. Correct By: Corrected At Time Of Inspection

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest ------ Observed more than 10 dead roaches under equipment throughout the kitchen. No live pest activity observed. Owner provided proof of regular pest control application. Advised PIC to remove any dead pests as they appear and to maintain a regular cleaning frequency in all areas. PIC had the areas cleaned at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required ----- Observed 10+ wet stacked dished on the rack near the walk in cooler. Discussed the requirement that all cleaned dishes must be air dried. The PIC moved the wet stacked dishes to allow for air drying. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. -------- Timestamp on the cooked pork with vegetables at the wok station from 11-1:30pm at 10:30am. PIC stated the first batch was prepared 20 minutes prior. Advised PIC that when using time as a control the start and discard time must be clearly marked. PIC added a timestamp for 10-2p for the pork with vegetables. Advised PIC to keep hot or utilize the time as a control policy with a timestamp. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-3-304.12, C: In-Use Utensils, Between-Use Storage ------ Next to the rice warmers, observed a rice scoop stored in room temperature water measuring 68*F with a probe thermometer. The PIC stated the water is changed every few hours. Discussed leaving utensils dry and cleaning every four hours or storing utensils in water maintained at 135*F or above. The PIC removed the rice scoop to be washed, rinsed and sanitized before storing a new one dry. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. -------- No timestamp observed on the soup base or cooked pork with vegetables at the wok station. PIC stated only small amount of foods are prepared at once and move quickly; usually within 15 minutes. PIC stated the short time made it unnecessary to keep hot or cool down. Establishment has a written and approved time as a control policy for these foods but no timestamp or log was observed. Advised PIC that when using time as a control the start and discard time must be clearly marked. PIC added a timestamp for 3-7p for the soup and 4-8p for the pork with vegetables. Advised PIC to keep hot or utilize the time as a control policy with a timestamp. Correct By: Corrected At Time Of Inspection