New Asian Kitchen

Inspector's notes

No Certified Food Protection Manager (CFPM) onsite. The manager plans to retake the class soon as their CFPM has expired. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed an open pan of raw chicken stored above an open pan of raw shrimp in the walk in. Discussed proper storage with manager. Manager moved the chicken below the shrimp 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 multiple large batches of fried foods (pot stickers, battered chicken, battered patties, wantons) cooling in the walk in at time of inspection. All foods were within their cooling window. Due to the large amount of cooling food, temperatures of non-cooling foods began to rise above cold holding temperatures (tofu at 58°F). Alerted manager who showed me pictures of the walk in temperature from this morning (below 41°F). Staff moved the cooling foods into the walk-in freezer at time of inspection to complete cooling. Provided education on various cooling methods and provided handouts including a cooling log. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a rice scoop stored in standing water (83°F). Staff cleaned the rice scoop and placed it in a dry cup 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

Observed raw shrimp and raw shelled eggs stored above fresh cabbage and cooked breaded chicken. Instructed PIC to re-organize the walk-in cooler to ensure ready to eat foods are above any raw foods. Discussed proper storage of TCS foods Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed personal water bottle stored in the ice for consumption. Instructed PIC to remove the contaminated ice. Discussed not storing anything in ice bin Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed battered chicken in walk in cooler at 44-46*F in large tote in walk in cooler by door. As per the person in charge the chicken was prepared the day before and cooled in the walk in cooler, covered and stored. Advised staff to check temperatures of food and make certain food reached 41*F prior to covering and storing. Observed breaded and fried shrimp in walk in cooler at 46*F. Observed bean sprouts at prep cooler across from woks at 45*F. Sprouts were added to cooler at lunch and cooled back to 41*F. Cold hold of food to be 41*F or lower Chicken and shrimp were embargoed and discarded. Corrective Action: Corrected at time of inspection. Second Consecutive violation

Inspector's notes

Observed egg wash (46*F) at grill line and boxes of refried rice (74*F) at prep line with no documented time to discard. When using time as control product must be marked with discard time. Facility has written policy for time as control food products. Items were marked with correct discard times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed eggrolls in walk in cooler prepared n Sunday May 31, 2025 at 50*F. As per the person in charge the container of eggrolls were removed from the walk in cooler to make orders prior to the inspection beginning and placed back into the walk in cooler. Cold hold of food to be 41*F or lower. Eggrolls were kept in walk in cooler to cool to 41*F , the cook would only bring out eggrolls needed for orders. Advised person in charge to only bring small amounts of food out to cook as needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed crab puffs prepared prior to inspection in large grey tote in walk in cooler to cool. As per the person in charge the crab puffs were prepared at 11:00 am and placed in walk in cooler to cool. While cooking the top portion were close to 70*F and the bottom were close to 90*F. Items should be cooled in shallow containers to cool rapidly. Items were placed on baling sheets to cool rapidly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen wiping cloths with less than 100 ppm chlorine based sanitizer. Wiping cloths are to have 100 ppm sanitizer for proper cleaning and sanitizing of surfaces. Sanitizer was remixed to 100 ppm. Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths in chlorine based sanitizer at 50 ppm. Wiping cloth sanitizer should be 100ppm. Sanitizer added to equal 100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mutliple food items such as breaded chicken, shrimp pork in walk in cooler uncovered. During storage, food items must be stored covered to reduce risk of other contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed thawed raw shrimp stored beneath raw pork in walk in cooler. Shrimp is to be stored above other raw meats. Store the following way: Ready to eat food Produce to be prepped Fish (Swim) Pork (Walk) Beef Poultry (Fly) Shrimp was stored above pork in walk in cooler Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp and raw chicken in open containers stored on floor of walk in cooler. Food items must be stored a minimum of 6 inches off the floor unless in water tight containers . Food items must also be covered when in the storage state. Corrective Action: Correct prior to next routine inspection. Items were removed from the floor, Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp stored nest to raw chicken on wire shelved in walk in cooler. 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. Repeat Violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork and bean sprouts at sandwich prep cooler by fryers at 46-47*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. Items were placed in bottom portion of refrigerator to chill rapidly. Repeat Violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef in food prep sink with cold water running over top portion. Observed shrimp being stored at room temperature on shelf of prep table. When thawing, food items must be submerged. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bulk food containers in storage area with ingredients stored uncovered. Also, observed items in walk in cooler stored uncovered. When being stored, food items must be covered to prevent contamination. Corrective Action: Corrected at time of inspection.

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 nest to chopped peppers and onions and second container of raw beef stored above cooked and cooled shrimp and noodles. Beef was moved to lower shelves beneath ready to eat foods. Product is to be stored from lowest cook temperature on top to highest cook temp on the bottom: ready to eat foods - Top seafood (Swim), pork and beef products (Walk) poultry (Fly) - Bottom Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed chicken that was prepared and in line to be cooked stored in a open top container on floor beneath preparation table and raw beef stored in open container on floor of walk in cooler. Foods must be stored covered and at minimum 6 inches off floor. Correct By: Corrected At Time Of Inspection

Core-6-201.12, C: Floors, Walls, and Ceilings, Utility Lines Observed unclean floors (old food debris) beneath shelves, hand sink and three compartment sink along back wall. Floors are to be cleaned at regular intervals to prevent build up of old food and other dirt. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-2-301.15, Pf: Where 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 employee wash hands in food prep sink. Hands must be washed in hand sink. Owner explained to staff correct hand wash location. Employee continued to wash hands at hand sink. 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 staff along grill line plating dishes and guide food onto plate with bare hands. Employees must use a barrier such as gloves or utensils between bare hands and food. Food was discarded and new dish prepared for customer. Employee used tongs to guide food to plates. Advised owner to have quick training on glove use for staff Correct By: Corrected At Time Of 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 prepared raw meats stored next to each other on same shelf in walk in cooler. No cross contamination was observed. Advised owner to review proper storage of foods with staff. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed rice in grey bus tub at 118*F. Hot hold of food to be 135*F or greater. Owner stated that rice was from warmer from the day before. It was removed to cool and make into fried rice. Owner was not certain if rice was 135*F when placed in tub. Rice was embargoed and discarded. Advised owner not to leave rice in rice cooker overnight, to cool in shallow pans overnight in walk in cooler or freezer. 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. Observed cooked beef, chicken and shrimp at wok line at 118- 120*F. Containers where not marked with discard times. Owner showed written procedure for products and explained that items were not marked due to early customer rush for lunch. Food items are prepared by 11:00 am and held for no more than 4 hours during lunch rush. Owner marked containers with correct time to discard. Correct By: Corrected At Time Of Inspection

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest Fly strips in kitchen full of dead flies. Remove and replace strips. Correct By: Correct Prior To Next Routine Inspection