Harmony Kitchen

Inspector's notes

Observed cooked beef and cooked chicken cooling in the plastic containers deeper than 4 inches and with lids covered, the internal temperatures were measured at 140*F and 135*F. 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. Manager transferred the cooked beef and cooked chicken into shallow metal containers to continue cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizer concentration in 3-compartment sink in use measured less than 50 ppm. Reviewed the sanitizer concentration parameters with manager. Manager adjusted the chlorine concentration to between 50 ppm to 100 ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of chili sauce/oil with removable lids and spoons available on restaurant dining tables. All containers of chili sauce were removed from the tables at the time of inspection. Discussed requirements for food left on table between customers or served to multiple customers with the manager. Food on dining tables must be protected from contamination and the container must be closed between uses, and dispensed from a container such as a narrow-neck bottle for re service of food items. All containers were removed from the dining tables at time of inspection. Discussed providing individual portions for each customer with the manager. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed two containers of raw cut cabbage stored on food prep table with internal temperatures of 69*F and 75*F. 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. Manager stated the raw cut cabbages were put out less than 1 hour prior to inspection. Instructed manager to move the raw cut cabbages into walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed raw bean sprout and raw cut cabbage sitting on wok station with internal temperature of 67*F and 59*F at time of inspection, manager stated the bean sprout and cut cabbage were taken out from walk-in refrigerator less than 1 hour prior to 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Manager moved the bean sprout and cut cabbage back to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw whole shelled eggs stored directly above leafy greens and other produce in the walk-in refrigerator. 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 thick layer of black organic material on the ice shield of the ice dispenser of the Coca Cola machine. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 slicers with food debris on them and food storage containers stored as clean with food debris stuck on the outside of the containers. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed a can of household insecticide in the establishment. 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 several prep tables with rusting. Discussed replacing or treating these surfaces with a restorative paint such as Rustoleum so that they are once again smooth and easily cleanable. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of food debris on prep tables, prep tables, and on the outside of food containers. 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. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed knife with food debris on it. Observed can opener with thick layer of black, sticky material. Person in charge indicated both were clean. Discussed ensuring all food contact surfaces are clean to the site and touch. The knife was put in the dish area to be rewashed, rinsed, and sanitized. Person in charge indicated the thick black sticky material is a lubricant for the can opener; discuss applying less of the lubricant and washing the can opener and reapplying a thin amount each time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of grime in the 3-compartment sink and a buildup of hard water deposits in the warewashing machine. Warewashing facilities must be cleaned frequently enough to prevent accumulation of dirt, organic matter, hard water deposits, and food debris. Must clean warewashing facilities prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of grime, food debris, and grease on the outside of food containers, on prep tables, on stoves/grills, on the outside of refrigeration units (refrigerated prep tables, outside and inside of walk-in refrigerators and freezer). Non-food contact surfaces of equipment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Establishment must deep clean all non-food contact surfaces of equipment by next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE VIOLATION).

Inspector's notes

Observed food splatter on walls throughout the establishment. The floors were also sticky and there is a large buildup of food debris under the cookline and under equipment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

PRIORITY VIOLATION-2-301.14, P: When 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 a employee handling raw fish and then immediately handle wiping cloth to wipe down prep tables and move pan of condiments around. Employee was informed they must wash their hands after handling raw fish in order to not spread potential pathogens from fish to prep tables and onto the outside of condiment containers. The wiping cloth was removed to be laundered and all surfaces were wiped down with a chlorine sanitizer. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed a build up of grime, food debris, and grease on the outside of food containers, on prep tables, on stoves/grills, on the outside of refrigeration units (refrigerated prep tables, out side and inside of walk-in refrigerators and freezer), and around the ware washing facilities. Non-food contact surfaces of equipment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Establishment must deep clean all non-food contact surfaces of equipment by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed a thick build up of grime, grease, and food debris coating the floor under the cook line, around the dish pit, and on the walls around the dish pit and the cook line. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Correct By: Correct Prior To Next Routine 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 packaged raw preserved duck eggs stored above hydrated mushrooms and soy sauce in the walk-in refrigerator. Person in charge informed that packaging does not indicate that they are cooked so they must be stored below or next to and ready to eat foods. Person in charge indicated they would move them. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use>>>Observed a can of ant/roach pesticide stored on the bottom shelf of a prep table in the kitchen. Person in charge informed that pesticides but be applied by certified pest control applicator and the establishment is not permitted to hold any pesticides on site. Person in charge willingly discarded of the can of pesticide. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking>>>Observed employee personal foods stored on top of ice machine and through out the establishment's cold holding units. Person in charge informed that employee foods must be segregated from restaurant food and stored in a way that prevents contamination of restaurant food by employee foods. Correct By: Correct Prior To Next Routine Inspection