J & M Chinese Restaurant

Inspector's notes

Observed part of venting hood accumulated with grease and dust. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink in kitchen was blocked by big boxes and was not accessible at time of inspection. Instructed manager to maintain all hand washing sinks easily accessible. boxes were removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment is selling raw sushi to customers and could not provide parasite destruction for raw fish. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Manager obtained letter with required statement from supplier at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken, cooked shrimp, fried eggrolls in left side prep cooler without date marking, manager stated the above food items were prepared more than 24 hours prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken, raw eggroll and raw chicken in container or boxes stored directly on the floor of walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Please move above food on shelves before next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ventilation hood had an accumulation of grease and debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Establishment is selling raw sushi to customers and could not provide parasite destruction for raw fish.

Inspector's notes

Observed large container previously used for soy sauce, actively being used to store chlorine sanitizer to be dispensed into mechanical warewashing machine.

Inspector's notes

Observed employee storing acidified rice at room temperature with an internal temperature of 74*f. PIC does not have an approved variance on file to proceed with acidifying rice for sushi.

Inspector's notes

Observed orange chicken, cooked shrimp with an internal temperature of 50-54*f cooling in reach-in cooler. PIC stated TCS foods were cooked within 1 hour prior to inspection and were moved to walk-in cooler to rapidly chill. Discussed approved cooling methods at time of inspection.

Inspector's notes

Observed accumulation of food debris on door handles to walk-in cooler and walk-in freezer. PIC, cleaned at time of inspection. Also observed heavy accumulation of food debris on timers used for cooking purposes. Please replace or clean prior to next routine 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 shrimp stored directly on top of ready to eat cabbage in walk-in cooler. Also observed raw chicken above raw eggs. All items were rearranged at time of inspection. Please store all raw foods below ready to eat foods and raw proteins according to cooking temperature to prevent cross contamination. Correct By: Corrected At Time Of 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 raw salmon, tuna, yellowtail, immitation crab, cream cheese stored in sushi refrigerated case with an internal temperature of 53*f. According to PIC, sushi had been in case since previous day and were discarded at time of inspection. All cold foods must be stored at or below 41*f. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. Establishment offers raw sashimi to consumers and does not provide consumer advisory on menu. PIC was advised to include consumer advisory on menu and will re-inspect on 3.15.24, unless picture is received via email. Correct By: Correct Prior To Reinspection

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 several deep containers of cooked chicken and cooked beef cooling in walk-in cooler enclosed with lid. PIC, portioned food into more containers and removed lid at time of inspection. Discussed approved cooling methods and moved proteins to top shelf of cooling rack. Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 sushi case holding ambient air temperature of 48*F. Please make repairs prior to 3.15.21 or discontinue use of equipment. Correct By: Correct Prior To Reinspection

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. The dish machine was dispensing <10ppm chlorine concentration after running 10 cycles. PIC replaced the container and ran a few more cycles until the concentration read 50ppm. PIC is calling for maintenance to replace the tubing and chemicals tomorrow. Chlorine concentrations must be between 50-100ppm. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed a knife stored in between the 2 prep tables on the assembly line. PIC removed the knife from the area. In use utensils must be stored in clean areas to prevent contamination. Correct By: Corrected At Time Of Inspection