Agegebites

Inspector notes: Observed cooked poundo (fufu) in a styrofoam container in individually portioned plastic wrap with internal temperatures ranging from 109-130*F when measured with a probe thermometer. Per PIC, the poundo had just been prepared and was in the process of being portioned. 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. Advised PIC to place portioned poundo in a steamer to hold at 135*F and above or to provide a time as a control policy which must be reviewed by the district health inspector prior to implementing. Provided TAC procedures to owner

Inspector notes: Observed ant traps containing pesticides and an aerosol can of roach insecticide on the shelf next to the walk in freezer alcove. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed bottled hibiscus tea, orange drink, and RTE chin chin without proper labeling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: No certified food protection manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: In the walk in cooler, observed a plastic container of spicy sauce and plastic container of cooked noodles with date mark 05/27. 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 past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: No certified food protection manager at time of inspection. Person in charge (PIC) is set to take test at the end of the month. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: No certified food protection manager observed at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed boxes of various produce, bananas, onions, citrus being stored in the walk in cooler and walk in freezer on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: Observed in the facility walk-in cooler, raw eggs were placed above cooked rice and other rte food . Informed manager to relocate raw eggs to a designated lower shelf. manager placed raw eggs in a lower designated shelf. corrected

Inspector notes: Observed at the facility service preparation steam table, cooked rice, cooked meat and onsite prepared veggie soups at 112-118 deg f . informed staff on duty. proper hot holding for onsite prepared perishable food reviewed with kitchen staff. all reheated by manager to 165 deg f . also checked the steam table holding these tcs it had very low level of water. suggested to increase the well hot water level to maintain a minimum 135 deg f . all reheated. corrected at the time of inspection

Inspector notes: Observed at the facility foodprep. basin, noted raw meats stored for rinse, the shelf directly above the basin, had assorted chemicals, such as ajax, cleaners, stainless steel polish spray cans, reviewed with staff and manager on duty regarding a proepr designated storage for chemicals. manager relocated all chemicals from above food prep. basin. corrected

Inspector notes: Observed in the facility walk-in cooler , pans of prepared tcs such as cooked rice,cooked fish, cooked meats, cooked chicken . per manager food are prepared on Monday for the week. MCESD use by date policy reviewed with staff. manager prepared a use by date sticker for all tcs food pans, corrected

Inspector notes: Please obtain one certified food manager for the establishment. resources on esd.maricopa.gov reviewed