Taiwanese Scallion Pancake

Inspector's notes

No handwash station provided at the time of inspection. Per PIC, it was forgotten at home. Observed active food prep at the time of inspection. PIC provided hand drying provision for handwash sink, soap and paper towels 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. Corrective Action: Corrected at time of inspection. 6-301.12 - Priority Foundation: 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. Addl Notes: No handwash station provided at the time of inspection. Per PIC, it was forgotten at home. Observed active food prep at the time of inspection. PIC provided hand drying provision for handwash sink, soap and paper towels 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. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: No handwash station provided at the time of inspection. Per PIC, it was forgotten at home. Observed active food prep at the time of inspection. PIC provided hand drying provision for handwash sink, soap and paper towels 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

No warewashing setup, sanitizer or test strips available at the time of inspection. PIC provided a warewashing setup, sanitizer and test strips at the time of inspection. Event is for more than 4 hours a may require utensils and food contact surfaces to be washed, rinsed and sanitized more frequently. A warewashing setup is required for safe operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE dumplings reheated onsite with internal temperatures at 109*F when measured with a probe thermometer. Per PIC, the dumplings had been reheated less than 30 minutes prior. Observed the dumplings held in a chafing pan over burners. Discussed additional burners may be required to maintain temperature. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods held at room temperature including raw shelled eggs, pork filling, raw chicken, raw beef and sauce with internal temperatures ranging from 51-66*F when measured with a probe thermometer. All TCS foods improperly cold held were relocated to an ice bath 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

Operators infant child was present in booth in stroller near coolers. Operator and other older child were only caregivers present. PIC's are responsible for ensuring no unauthorized individuals are present in the food prep, food storage, or ware washing areas during operation. Instructed PIC to make sure his infant was kept away from the food prep and storage areas, and have his other child prioritize the care of the infant while they operated the booth to prevent contamination. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Corrected at time of inspection.

Inspector's notes

Certified Food Protection Manager not present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed plastic cups and lids for service next to hand sink in line of splash from handwashing. Observed open carton of raw eggs beneath grill on shelf by operator feet. Instructed operator to move both items to a separate table to protect them from accidental contamination. Corrective Action: Corrected at time of inspection.