AZ Ten Noodle

Inspector's notes

Observed no paper towels at the handwashing 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pre-portioned cooked noodles with temperatures between 50 to 61*F in a reach-in cooler at time of inspection. Per PIC, noodles were cooked less than 2 hours prior to inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef with temperatures between 49 to 52*F in the prep table across from the stove at time of inspection. Per PIC cooked beef was made less than 2 hours prior to inspection and moved to a reach in cooler to rapid cool at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no probe thermometer in the establishment at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/21/2026.

Inspector's notes

Observed damp wiping cloths stored on the counters at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the majority of ceramic bowls intended for foodservice to customers with chipping on the top and bottom. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed chipping glaze may be a source of physical contamination of foods. Discussed that exposed ceramic may be porous and may create harborage conditions for bacteria if not properly vitrified. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw fish stored above RTE spam, beef and sauce. Observed raw shelled eggs stored above RTE cut veggies and black fungus. 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 the back door propped open at the time of inspection. PIC closed the door at the time of inspection. Advised PIC outer entries must be shut when not in use unless effectively screened or if using an air curtain. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damp wiping cloths stored beneath cutting boards and on the counters. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the majority of ceramic bowls intended for foodservice to customers with chipping on the top and bottom. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed chipping glaze may be a source of physical contamination of foods. Discussed that exposed ceramic may be porous and may create harborage conditions for bacteria if not properly vitrified. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a pressurized spray hose connected to the mop sink below the flood rim of the mop sink. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a employee dining table set up in food service area with open personal food on table. Manager removed all personal food from table. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Front employee hand sink faucet in disrepair and not providing hot water. Owner prepared sink to provide hot water at proper temperature during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pork stored directly on top of tofu in reach in cold unit. Employee removed pork and placed on bottom shelf in reach in unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed low temperature dishwasher at a concentration of 0 ppm with dishes in compartment. Employee placed new container of chlorine sanitizer in sanitizer compartment and concentration was restored to within required levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked fish cold holding at internal temperature of 48 deg F above fill line in reach in unit. Manager informed fish had been in unit the night prior and discarded. Also observed cooked noodles cold holding in bus tub tightly packed at internal temperature of 53 deg F. Manager informed the noodles had been prepared the night prior and were used a few hours prior for lunch and reduced volume of noodles and stored in a second container in the reach in unit for cold holding.

Inspector's notes

Beef stew prepared >48 hours prior without a date mark. Manager dated during inspection with date prepared. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of insect spray in area by mop sink. Manager discarded spray. Pest control can only be performed by a licensed pest control applicator. Corrective Action: Corrected at time of inspection.