Abacus Inn Chinese Restaurant

Inspector's notes

Observed grilled chicken (88-108°F) cooling on the counter, which had been cooked 2 hours prior. Alerted the manager, who immediately placed the chicken on the grill. All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. All cooling foods MUST enter ACTIVE cooling at 135°F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an in-use rice scoop sitting in standing water (81°F) on the counter. Alerted the manager, who replaced the scoop and put it in steaming hot water at 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

Establishment operating without a certified food manager present Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at hand sink at prep food line. All hand sinks must have soap and paper towels for hand washing. Paper towels were replaced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed that the dish wash machine was not dispensing sanitizer during cycle. Sanitizer is to be 50 ppm when in use. Sanitizer primed to remove air bubble in tube. Sanitizer rechecked and observed to be 50 ppm, Advised staff to check sanitizer solution during day to verify dish machine is working correctly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spring rolls at prep cooler across from dish wash machine at 50*F. As per the person in charge items were placed in unit for lunch. Items were embargoed and discarded. Advised staff to monitor cold hold temperatures throughout the day using metal stem thermometers. Observed teriyaki chicken in walk in cooler at 45*F. As per the staff the chicken was prepared the day before and cooled, portioned and wrapped and placed back in to walk in cooler in the same day. Cold hold of food is to be 41*F or lower. Chicken was embargoed and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ingredients that were observed to be sugar, salt, corn starch with no labels on bulk containers.

Inspector's notes

Observed ice scoops stored with handles near/in ice at server line and bar.

Inspector's notes

Observed organic growth on ice deflector at main ice machine in prep area. Observed organic matter (old food product) on wire racks in walk in cooler. Surfaces are to be cleaned at regular intervals to prevent the build up of old food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed teriyaki chicken and breaded chicken cooling at room temperature in shallow baking pans in kitchen at 85*F in kitchen. As per the cook, the chicken had been cooked and removed from fryer and oven approximately 1 hour prior to inspection. Food is to be cooled from 135*F - 70*F within two hours and then 70*F - 41*F within an additional 4 hours. Employees placed chicken in walk in cooler to rapidly cool to 70*F within one hour. Provided documentation to assist with cooling practices. Advised staff to verify cooling practices using their metal stem thermometers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bulk containers across from three compartment sink with items that appeared to be sugar, salt flour, etc., with no common name written on labels.

Inspector's notes

Observed dead cockroaches on floor in bar and front dry storage room. Dead inspects were removed from area. Pest control is being provided to establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unclean vents with grease drippings in exhaust hood across from walk in cooler. Surfaces are to cleaned at regular intervals to prevent the build up of any old food residue or other substances. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bulk containers across from ice machine with ingredients in unlabeled containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed single use bottle of water and Gaterade in small sandwich prep cooler across from wok by walk in cooler. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw marinated chicken by fryers at 55*F. As per the person in charge, the chicken was marinated prior to the inspection and set at location to being cooking. Marinated chicken was placed in walk in cooler to rapidly cool. Observed partially cooked and cooled chicken at top portion of sandwich prep cooler by woks at 60*F As per the person in charge the chicken was partially cooked within 60 minutes of the inspection starting and was placed in refrigerator. Chicken was placed in walk in cooler to rapidly cool. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken being cooled in top portion of sandwich prep cooler across from Woks. Food to be cooled in walk in cooler or bottom section of the sandwich prep cooler. Top portion does not allow rapid cooling. Chicken was placed into walk in cooler to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed warm sweet and sour sour sauce stored beneath paper towel dispenser near hand sink at server station. Placement of sauce could allow contamination from water dripping off hands. Observed baked items stored on rack in server area with no covering to prevent from contamination. Both items moved to other locations to prevent contamination. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-304.11, P: Food Contact with Equipment and Utensils, and Linens. 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 multiple small tongs for handling raw meats at sandwich prep cooler in contact with raw marinated shrimp. Tongs to be separated for each raw meat type to be used to prevent cross contamination. Tongs were removed and cleaned. Advised person in charge that color coded tongs may be best for differentiating between raw meat types. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 partially cooked and cooling pork in a depth greater than 6 inches at 90*F above prep area. As per the person in charge the pork had been cooked less than two hours prior to taking temperature. Pork was split into two containers and placed in walk in cooler to continue cooling. Correct By: Corrected At Time Of Inspection

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest Observed numerous dead insects along the wall behind glass door beverage cooler and along hall to back small storage area near bar. Insects are to be cleaned at regular intervals. Correct By: Correct Prior To Next Routine 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 pork on tray in prep area with items at 78-84*F. As per the person in charge product is brought out to make orders during lunch. Cold hold food to be 41*F or lower. Item was embargoed and discarded -Observed noodles in small reach in cooler across from grill line at 76*F. As per the person on charge noodles are left out for easy access and then cooled down after meal rushes. Noodles were embargoed and discarded. Advised person on charge to monitor temperatures, food items must remain refrigerated or at 41*F. Advised person in charge to use metal stem thermometers to check food temperatures, place back in refrigeration if at 43*F and discard if warmer. -Observed plastic container of marinated shrimp on shelf next to walk in cooler at 68*F. Product was embargoed and discarded. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed cleaning chemicals stored next to fryer scoops bottom shelf of prep table by fryers. Chemicals may not be stored next to food contact equipment. Chemicals were placed back with cleaning supplies. Correct By: Corrected At Time Of Inspection