Nora Asian Fresh

Inspector's notes

Observed in-use wire baskets used to reheat noodles in water of 82*F at the time of inspection. 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. Consecutive repeat violation: 2nd.

Inspector's notes

Observed in-use rice scoop in water 107*F by the rice cooker, in-use wire baskets used to reheat noodles in water of 72*F at the time of inspection. 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 in-use three compartment sink with quat sanitizer levels below 150ppm at the time of inspection per quat test strips. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC added quat sanitizer to appropriate levels and returned previously washed food-contact surfaces back to the three compartment sink to be properly sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kimchi 44*F, shredded cheddar cheese 47*F-54*F in the small prep table by the cookline at the 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. PIC stated TCS food items were in the prep table since the previous day. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. *Consecutive repeat: 2nd*

Inspector's notes

Observed four dead cockroaches in establishment at the time of inspection. Establishment must maintain premise free of insects, rodents and pests. PIC picked up dead pests at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of residue on equipment handles of cold holding units and the lids of equipment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. 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 a crate of raw, unpasteurized shell eggs being stored at room temperature; eggs measured 75*F internally on a calibrated probe thermometer. Per PIC, eggs had been taken out of cold holding unit 6 hours prior. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager certificate was available on-site for verification. Please provide this information prior to next routine inspection. 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 live German cockroach activity in the back of the kitchen by the mop sink area. Establishment has yet to receive pest control by a licensed pest control applicator. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 09/25/2024. Repeat Violation: 2nd consecutive violation.

Inspector's notes

No Certified Food Protection Manager certificate was available on-site for verification. Please provide this information prior to next routine inspection. 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 a bottle of Raid stored above the mop sink, as well as a container of chemical pest control with a spray nozzle attachment. 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 frozen beef and frozen pork being thawed at room temperature. 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. Had PIC place thawing items under cold, running water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live German cockroaches and cockroach oothecae in the back of the kitchen by the mop sink area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 09/16/2024.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Observed containers of cooked chicken, cooked eggs, raw shrimp in the cold holding prep station without a date on the containers. Ensure that all TCS foods kept longer than 24 hours are date marked. The PIC stated they had been prepared the day before and added date marks at the time of this inspection. 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 that the sanitizer in the basin of the 3 comp sink test at less than 150ppm of QAT sanitizer. The sanitizer is required to be between 200ppm and 400ppm to properly sanitize wares. It was discovered that the current sanitizer container was empty. The PIC replaced with a new container of sanitizer, after which the tested concentration was between 200ppm and 400ppm. Ensure sanitizer levels are tested regularly. Correct By: Corrected At Time Of Inspection