Tasty Joe's Asian Diner Chinese Cuisine

Inspector's notes

Observed a fly swatter storing in the handwashing sink in kitchen. Handwashing sinks shall be maintained accessible and used only for handwashing. Fly swatter was removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken stored on food prep bench with internal temperature of 72*F in the kitchen. 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 fried chicken was taken out from refrigerator less than 30 minutes prior to inspection. Manager moved the fried chicken back to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray container of pesticide in food prep room. Instructed manager that pesticides shouldn’t be used in the establishment. Pest control must be conducted by a licensed pesticide applicator. Manager removed container from establishment at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap at hand washing in the food prep room. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager put soap at the hand washing sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine concentration at ware washing machine less than 10 ppm. Reviewed the sanitizer concentration parameters with manager. Manager set up 3 compartment sink with proper chlorine concentration for ware washing until machine be repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork, cooked beef and BBQ pork without date marking in walk-in refrigerator. Manager stated the above food were taken out from freezer about 24 hours prior to inspection. Reviewed the date marking parameters with manager. Manager put date marking on above food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken in left side prep cooler with internal temperature of 69*F, the container of fried chicken was not put in the cold holding well and was on the edge above the cold holding wells, also observed cooked beef in the right side of prep cooler with internal temperature of 59*F. Manager stated the fried chicken and cooked beef were put in the prep coolers less than oner hour prior to inspection.

Inspector's notes

Observed fried chicken and cooked pork stored directly in to-go grocery bags in walk-in refrigerator; also observed raw pork and raw beef stored directly in to-go grocery bags in walk-in freezer.

Inspector's notes

Observed dishwasher is at 0 ppm bleach after a fresh cycle. Manager saw the bleach was old. Facility has a 3 cmopartment sink, set at 200 ppm quat. Ensure that the bleach dishwasher is always set at 50-100 ppm bleach at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed long hose attached to dishwashing sink, leading to no air gap present between the basins, and the water supply lines. Manager removed the hose. Talked to staff about types of faucets to install. Ensure that there is at least a 1 inch air gap from the end of faucets to the flood rim level of the sink basins. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple knives with TCS food debris on them that were placed on a magnetic strip on the wall above the two-compartment sink. PIC washed, rinsed, and sanitized all knives. Food contact surfaces must be cleaned every 4 hours and stored clean when handling TCS food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cabbage holding 54F in a prep table on the assembly line. and liquid eggs holding 50F. PIC stated that the food items were taken out of temperature control for the lunch rush. Discussed holding the food in an ice bath when there is a lunch rush. PIC moved the items to the walk-in refrigerator to cool to 41F. TCS food items must be held at 41F or below.

Inspector's notes

Observed a condensation leak below the condenser fan, dripping onto the bags of food items under it. Also observed frost surrounding bags of food that were placed next to the freezer door. PIC moved all of the food items under the leak to prevent contamination. Please reseal pipes if needed and correct any other issues regarding the condensation leak. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed broken door handles for the walk-in refrigerator and freezer. Please repair. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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 chicken and beef cooling with a metal lid on. Discussed removing the lids on the containers until temperatures fall to 41F. All lids were removed. PIC stated it had been cooked less than 2 hours prior. Also observed cooked noodles cooling down on top of containers in the top portion of a reach in cooler. PIC moved the noodles to a reach in unit with open air flow. Cooling must occur using an ice bath, walk in refrigerator, or freezer in a shallow pan 4 inches or less, and once the food item has reached 135F. The food item must be brought down to 70F within 2 hours, and to 41F after 4 hours. **Repeat violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed an employee cell phone on top of a to go lid container. PIC moved the phone and lid to a shelf to prevent contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at the hand washing station on the assembly line. PIC provided paper towels. Hand washing stations must be supplied with hand drying provisions at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 chicken and beef cooling with a metal lid on. Discussed removing the lids on the containers until temperatures fall to 41F. All lids were removed. Observed pork ribs cooling in the walk in refrigerator with the lid on holding 78F. PIC stated it had been cooked an hour and a half prior and removed the lid. Cooling must occur using an ice bath, walk in refrigerator, or freezer in a shallow pan 4 inches or less, and once the food item has reached 135F. The food item must be brought down to 70F within 2 hours, and to 41F after 4 hours. **Repeat violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 pooled eggs 50F, chopped cabbage 48F in cooler #2 and another container of chopped cabbage at 78F sitting at room temperature. PIC discussed cooking procedures for these items and stated the vegetables must not be too cold because it affects the quality when cooked. Discussed importance of prevent bacterial growth when temperatures exceed 41F. Inspector and PIC created a 6 hour time policy for all food items in cooler #2 on the assembly line. **Repeat violation Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a spray container of Home defense insect spray. PIC discarded the container. Pesticides are not permitted inside food establishments unless used by Certified Pest Control Operators. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 chicken and beef cooling with a metal lid on. Discussed removing the lids on the containers until temperatures fall to 41F. All lids were removed. Also observed crab/cream cheese won tons holding 70F on the top portion of the prep cooler #1. Discussed cooling in the walk in refrigerator while storing a few at a time on the line to maintain temperatures. **Repeat violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloth bucket used for wiping tables with <10ppm chorine concentration. PIC stated that it was from the morning and made a new bucket holding 50ppm. Sanitizer buckets using chlorine must be between 50-100ppm. Correct By: Corrected At Time Of Inspection