Good Fortune Chinese Restaurant

Inspector's notes

Observed no paper towel at hand wash sink at time of inspection. 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 restocked paper towels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken in open containers stored above cooked egg rolls in the reach-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 raw cut cabbage stored on the food prep bench with internal temperature of 69*F, manager stated the cut cabbage was taken out from walk-in cooler about 1 hour prior to inspection.

Inspector's notes

Observed used utensils stored in the hand washing sink besides the wok station, and two big containers stored in the hand washing sink in front of food prep bench. All hand washing sinks must be accessible at all times. Manager removed the utensils and containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked wanton hot holding in rice cooker with internal temperature of 109*F. Manager stated the wanton were cooked and put in rice cooker less than one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Employee reheated the wantons above 165*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large container of cut cabbage with internal temperature of 79*F put on food prep bench at time of 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 stated the cut cabbage were taken out from walk-in refrigerator less than one hour prior to inspection. Manager moved the cut cabbage back to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked chicken with internal temperatures between 76 degrees F and 80 degrees F were sitting on the counter by the ice machine. PIC stated that the items just finished cooking 15-20 minutes prior to inspectors arrival. PIC directed associates to move chicken into the walk-in to rapidly cool to 70 degrees within 2 hours and from 70 degrees to 41 degrees within 4 hours. Reviewed cooling methods with the PIC. Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked beef, cooked chicken and RTE cut vegetables were stored in grocery style to-go bags inside the walk-in cooler. Spoke with PIC and food will be removed from the bags and placed into metal pans. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked chicken with internal temperatures between 89 degrees F and 97 degrees F and cooked beef with an internal temperature of 112 degrees F were sitting on a speed rack next to the back door. PIC stated that the items just finished cooking 15-20 minutes prior to inspectors arrival. PIC directed associates to move the rack into the walk-in to rapidly cool to 70 degrees within 2 hours and from 70 degrees to 41 degrees within 4 hours. Reviewed cooling methods with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoop stored in stagnant water at room temperature next to the rice cooker. PIC replaced the scoop and removed the water. 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

Cooked chicken with internal temperatures between 72 degrees F and 76 degrees F were sitting at room temperature on a metal tray stored near the back door. PIC stated that the chicken entered the cooling process at 12pm approximately 1.5 hours before inspector checked internal temperature of the chicken. PIC moved chicken to the walk-in cooler to rapidly cool to 41 degrees F or below. Reviewed cooling procedures with the PIC. 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.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Observed chemical dish washer with no chlorine sanitizer residue. Equipment was primed and sanitizer would not pass through. Sanitizer to be at 50ppm. Dishes may be washed in mechanical dishwasher and then sanitized at the three compartment sink. Service company was contacted for repair. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed knives stores in space between small single door sandwich prep cooler and prep table. Utensils may be stored on or in a regularly cleaned and sanitized surface. Correct By: Correct Prior To Next Routine Inspection