Bing Bistro’

Inspector's notes

When employee was asked to correct for hand washing violation employee washed at hand sink for 3 seconds and no soap. Employee was asked to correct again and washed with soap for 3 seconds. Discussed with manager hand wash technique and ask them to correct employee. Employee washed hands correctly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plumbing outlet for back of house hand sink to be in disrepair, leaking onto floor while running. Please repair sink to function properly.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use 3-compartment sink, employee washed and rinsed dishware without a proper final sanitizer rinse. Employee was instructed on proper 3-compartment sink set up and final rinse procedures. Chlorine sanitizer rinse was made with a concentration of 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

On tables, large mouth containers with lids and spoons, filled with chili sauce, left on tables and re-used from customer to customer. Employees removed large mouth containers of chili sauce. Discussed using single use containers or narrow necked bottles that can remain on tables for re-use. (B) Except as specified under ¶ 3-801.11(G), a container of FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD may be RESERVED from one CONSUMER to another if: (1) The FOOD is dispensed so that it is protected from contamination and the container is closed between uses, such as a narrow-neck bottle containing catsup, steak sauce, or wine; or (2) The FOOD, such as crackers, salt, or pepper, is in an unopened original PACKAGE and is maintained in sound condition. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, cooked bok choy, cooked fried rice, and sprouts with internal temperatures of 50*F-85*F. Per employee, TCS foods were prepared <30 minutes. Cooked bok choy, cooked fried rice, and sprouts were moved to prep table cooler to rapidly cool back down to the proper temperature. Discussed using ice to maintain cooked foods at proper temperature when removed from prep table cooler. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout kitchen, on doors of microwave, doors and handles of prep table coolers, swinging door from cook line to back of kitchen with accumulation of food residues. Maintain clean. 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

Two different employees washed hands in front prep sink. Instructed both employees to rewash hands at approved handwashing sink, with provided soap and hand drying towels. Discussed the importance of when to wash hands and proper handwashing procedures with all employees. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use 3-compartment sink, no detectable chlorine sanitizer at dishware surfaces. Manager added chlorine to water and sanitizer concentration of 50-100ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

At warewashing handwashing sink, no hand drying towels available. Instructed manager to provide hand drying towels at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

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. ...............At front counter, employee handling soy chicken with bare hands, then handling menu, then handling soy chicken without a proper handwash after contamination. Instructed employee to wash hands after contamination from menu and before continuing with task of handling food product. Discussed the importance of proper handwashing. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces............On cook line, accumulation of grease residues on sides of deep fryer and floor underneath fryer. Maintain clean. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 ..........Cooked vegetable protein/ 65*F prepared and cooling in shallow covered container. Cooked protein was moved to walk in cooler and uncovered to continue the cooling process. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. ...........In walk in cooler, cooked noodles, rice noodles, cooked tofu, imitation proteins without proper date marks. Per manager, TCS foods were prepared >24 hours. Manager provided date marks on cooked noodles, rice noodles, cooked tofu,, and imitation proteins at time of inspection. Discussed the importance of date marking of TCS (time/ temperature control for food safety) foods if held in establishment >24 hours, with preparation/ thaw days at Day 1, with 6 additional days, for a total of 7 days. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd