Asian Buffet

Inspector's notes

Observed raw chicken stored above cooked dumpling and raw fish in the glass door refrigerator in the kitchen, observed raw beef stored above raw shrimp in the walk-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 can opener and meat mixer stored as clean with food debris and grease heavily accumulated. All food contact surfaces must be cleaned to sight and touch. Manager moved the can opener and meat mixer to ware wash station for cleaning at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed peanut chicken, potstickers, spareribs, cooked fish on the buffet line with internal temperatures measured between 109*F to 114*F. Manager stated the above foods were prepared about 3 hours 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. Manager discarded the above foods voluntarily at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut watermelon, cut honeydew melon, cut cantaloupe and lettuce salad on the buffet line with internal temperature measured between 61*F to 65*F. Manager stated the above food were prepared about 3 hours prior to 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 discarded the above foods voluntarily at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizer concentration at ware wash machine measured higher than 200 ppm. Reviewed the sanitizer concentration parameters with manager. Manager set up 3-compartment sink with proper sanitizer concentration and contact technician to repair the ware wash machine at time of inspection. Requested manager not to use the ware wash machine until the machine was repaired and the re-inspection. Must be repaired before re-inspection scheduled at 9/10/2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed vent hood heavily accumulated with grease and dust. Please clean and maintain. Corrective Action: Correct prior to next routine inspection. This is a repeat violation.

Inspector's notes

Observed one dirty container and several utensils stored in the hand wash sink in the kitchen. All hand wash sink must be accessible at all times. Manager removed the container and utensils from the hand wash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can opener and meat mixer stored as clean with food debris and grease heavily accumulated. All food-contact surfaces must be cleaned to sight and touch. Manager moved the can opener and meat mixer to ware wash station for cleaning at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

Inspector's notes

Observed honeydew and cantaloupe on the buffet line with internal temperature of 55*F and 57*F, manager stated the above food items were taken out more than 4 hours prior to inspection. Manager discarded the above food items voluntarily. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pizza and fried chicken wing using time as a control without current time in the time log. Reviewed the time as a control policy with manager. Manager stated the pizza and chicken wing were put on buffet line about two hours prior to inspection and put proper time in the time log. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grease and food debris accumulated on can opener stored as clean. Discussed food contact surfaces clean requirement and frequency with manager. Manager moved the can opener to ware washing station for cleaning at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a hose with trigger sprayer connected downstream of the backflow preventer at the mop sink. The water line remains under continuous pressure when the faucet is turned on and the sprayer is not in use. This creates a cross-connection and potential backflow hazard. Manager removed the sprayer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

please obtain a certified food manager for the hours of operation/foodservice. resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

kitchen hand washing basin had articles in it, such as bottles and chemicals. informed manager. all removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed automatic dishwasher in use at 0 ppm chlorine. discussed with manager. manager placed a service call to chemical company. suggested to conduct dishwashing in a manual format, wash, rinse and sanitize. manager prepared quat ammonia at 200 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the steam tables, cooked chicken, noodles, cooked pork at 112-116 deg f . discussed the proper hot holding with supervisor. manager prepared new food. recommended deeper pan or adjustment for the hot water level. please ensure rte/tcs is kept at 135 deg f or higher.

Inspector's notes

observed some cut lettuce, cooked shrimp and noodles at 59 deg f . per manager, they use ice bath. please ensure you have adequate amount of ice in the trays. manager refilled ice level. use of metal pans reviewed. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed on site prepared sushi rice at 88 deg f inside the bucket. reviewed with manager regarding the time of prepartion. manager described a 4 hour process, however no document presented, facility manager started a new time as a food safety control daily checklist. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed a plastic ice scoop submerged inside the ice machine, covered with ice. informed manager. removed. please store ice scoop with the handle out of ice. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

observed ice scoop in-use cracked , held together with staples, edges missing. showed manager. manager discarded damaged ice scoop. Corrective Action: Corrected at time of inspection.

Inspector's notes

please obtain/attend a certified food manager course. please ensure one person on duty has a certified food manager certificate. list of available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed facility dishwashing equipment in disrepair. no sanitizing mechanism. discussed with manager on duty. facility manager contacted the chemical company. service technician was arrived at the time of inspection. recommended to utilize a final manual warewashing strategies utilizing onsite quat ammonia at 200 ppm. staff prepared sanitizer for manual warewashing basin. Corrective Action: Corrected at time of inspection.

Inspector's notes

at the cookline delf service steam table, noted some pans of beef brocolli and cooked chicken, at 122 deg f . observed the steam table for tcs food in double pans. suggested to utilize one pan to ensure steam table hot water conducting heat to food pans more expedited heating. manager removed all extra pans. and food pans reheated to 165 deg f . Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the cookline cooler, pan of cooked shrimp at 55-56 deg f . informed manager. removed. also in the front sushi preparation area reach-in cooler, pans of crab salad, and imitation seafood salad at 49-50 deg f . noted the food pans in a double pan platform, not in contact with the cold plate. suggested to use smaller single pan strategy to ensure rte/tcs is kept at 41 deg f . manager removed extra pans and transferred tcs food to smaller shallower 2 inch pans. 41 deg f established. Corrective Action: Corrected at time of inspection.

Inspector's notes

this establishment has pans of cooked rice in the sushi preparation area. the temperature of cooked /sushi rice were checked 76 deg f . manager described the on site policy that after 4hrs, rice pans are discarded. showed facility manager methods of documentation and a written policy to capture the 4hrs preparation to discard strategies. manager prepared a chart, and a written policy. also new sushi rice provided at 1pm, (4hrs) Corrective Action: Corrected at time of inspection.

Inspector's notes

observed plastic tubs, plastic buckets filled with assorted food ingredients, granule/powders. per owner, identified as cooking ingredient. please provide an identification label for each containers. manager created ingredient labels, salt, pepper, sugar, flour. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

observed, at the back food prep. room, and sushi food preparation areas, multiple wet wiping cloth left on the food prep. stations. discussed with manager to ensure towels being sanitized. manager provided multiple quat ammonia buckets solution at 200 ppm. all wet towels were removed to be washed. new towels were placed in sanitizer solutions. Corrective Action: Corrected at time of inspection.