Nora Asian Fresh

Inspector's notes

CFPM expired in July. Please obtain prior to next routine inspection and ensure there is a CFPM present during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no lid on trash can in women's restroom. Please provide for preventing contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels available at hand sink closest to the grill. Manager added paper towels. Ensure there is paper towels available at each hand sink. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed large plastic container in the bottom of the hand sink basin filled up with water and left unattended. Manager removed the containers. Ensure that all hand sinks are open and accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed toxic spray bottle with no label. Manager said it was glass cleaner, placed new label. Ensure that all spray bottles for cleaning have a label to reduce misuse. Corrective Action: Corrected at time of inspection.

Priority Foundation-2-101.11, Pf: Assignment; Person In Charge Present Food protection manager certification expired in May. Multiple Priority violations noted. Corrected the priority violations during the inspection and discussed food safety knowledge. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 beef stored over broccoli, and raw pork stored over sauces. PIC re-arranged the items to ensure the raw food items were placed on bottom. Raw animal foods must be arranged accordingly to prevent cross contamination. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

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 the following TCS food items in the walk in refrigerator holding 45-46F: Grilled chicken, fried chicken, bean sprouts, cooked pork, raw beef. The walk-in was holding 48F, captured using inspector's min/max thermometer. The temperature gauge outside of the unit was showing -40F and appears to be broken. Internal thermometers are required in each refrigeration unit. TCS food items must be stored at 41F when cold holding. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the walk in refrigerator holding 48F. PIC was instructed to move out all TCS food items. Refrigeration temperatures must hold an ambient air temperature of 41F or below. Correct By: Correct Prior To Reinspection

Priority Foundation-4-203.12, Pf: Temperature Measuring Devices, Ambient Air and Water-Accuracy No thermometer observed inside of the walk in refrigerator. No temperature logs are taken to ensure TCS foods are holding 41F or below. Please provide by re-inspection. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed a leak under the 3 compartment sink when turned on. Please correct. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 a bucket of sanitizer in the hand sink located in front of the establishment. PIC moved the bucket out of the sink. Hand sinks must be empty at all times to allow for proper hand washing. ***Repeat violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 over raw beef in the main prep cooler on the assembly line. Also observed RTE crab in the same container as raw fish in the sushi bar cooler. PIC moved the raw fish to the bottom shelf and moved the raw chicken to the bottom shelf to prevent cross contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation Observed a soiled wiping cloth underneath a cutting board by the food prep area. Observed multiple wet/soiled wiping cloths on the prep table. PIC moved the cloths to a sanitizer bucket. Please refrain from using wiping cloths under cutting boards, as they are composed of absorbent materials. ***Repeat violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed a container of Vitamin C gummies stored above a prep table. PIC moved the item to a designated area. Please keep all food and personal items stored in a manner that may prevent contamination. **Repeat violation Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 cook grabbing broccoli with bare hands from the main prep table/refrigerator and placing them into water. Employee stated the broccoli is used in broccoli beef and in orange chicken. Employee also stated the average cooking time is 2 minutes. Discussed using gloves prior to grabbing food items from the main cooler. Employee washed his hands and donned gloves. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 sanitizer bucket in the hand sink. Inspector removed the bucket. Hand sinks must be empty and accessible at all times. **Repeat violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Repeat Violation 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 an opened can of spam, 54F, in the main prep cooler. PIC stated that it was opened at 10:30am and may have gone up in temperature because it was left out of refrigeration in between orders. The spam was put into the freezer to rapidly cool. Also observed fresh garlic in oil at 67F, and tempura batter used to place sushi rolls into prior to frying them, at 72F with no time documentation. This establishment has these items on a 4 hour time as control policy. The items were prepared within the last 2 hours, so the PIC placed time stickers on the containers. Observed sliced cream cheese, 48F in the sushi cooler to the left of the sushi prep area. The cream cheese was in a container above another closed container on the top portion of the cooler. Discussed moving the items to the bottom portion of the cooler, as the container does not get proper air flow if it is placed above another container. TCS food items must be stored at 41F or below when cold holding. ***REPEAT VIOLATION Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed a soiled wiping cloths on a cutting board. Discussed placing soiled wiping cloths in sanitizer solution. PIC made a sanitizer bucket and placed the cloth inside. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed an employee's water bottle stored on a prep table next to raw beef that was being sliced. Discussed using only cups with lids and straws, and placing them in designated areas to prevent contamination. PIC discarded the drink. Correct By: Corrected At Time Of Inspection