China Buffet

Inspector notes: Observed TCS food being held under Time as a Control without logs supporting when food was placed on line. When asked for their daily logs, PIC stated they did not have any logs for today's food. PIC showed logs, most recent was dated for September. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Correct prior to re-inspection on 12/13/24. PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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. Addl Notes: -Observed TCS food items being held under Time as a Control along buffet line. Per PIC they were unsure when some food was placed on line and could not provide logs as to when they were placed on line. Temperatures taken of TCS food items along line with internal probe thermometer registered 90-135*F. Observed tray of teriyaki chicken with an internal temperature of 68*F. Per PIC they stated the chicken was likely placed on line at opening greater than 4hrs prior to time of inspection. PIC discarded chicken at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrected at time of inspection

Inspector notes: Observed an in-use ice machine with black, slimy, organic-like material growing behind the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Second consecutive violation. Correct by next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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. Addl Notes: Observed a chlorine mechanical warewashing machine washing plates. A chlorine test strip was used to test the concentration of chlorine at food contact site. Test strip registered no color change, below the standard of 50ppm for chlorine sanitization. Min/Max thermometer was run through the machine to test for high temp sanitation. Min/Max thermometer registered a temp of 150*F. Informed PIC that all chlorine machines need to register a concentration of 50ppm on the surface of any ware sent through the machine. PIC contacted their maintenance who dispatched an operator to work on the machine at time of inspection. PIC will begin regularly testing the concentration of the machine to maintain awareness of chlorine levels. Corrected at time of inspection

Inspector notes: Observed cold holding unit with open top and a reach-in cold holding unit with a warm ambient temperature. Ambient air temperature measured with min/max ambient air thermometer registered 50-53*F. All TCS food items within the unit were relocated to walk-in refrigeration unit. All non-TCS food items were placed on ice baths to maintain temperature. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Re-inspection to occur on 8/20/2024. Correct prior to re-inspection. // Upon reinspection the open top unit was repaired and holding ambient temperature of 38*F. The reach in unit was nonfunctional at time of inspection and holding temperature at 48*F. Instructed PIC to call for maintenance to repair unit to good working order maintaining internal temperature of 41*F or below. Repeat violation, 10-day reinspection to occur on 9/4/24

Inspector notes: Observed cooked noodles, cooked wontons, cooked egg rolls, fried beef, and fried chicken that were made the day before per-PIC. All food containers did not have date marking to signify what day they were prepared. 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. Corrected at time of inspection

Inspector notes: Observed cold holding unit with open top and a reach-in cold holding unit with a warm ambient temperature. Ambient air temperature measured with min/max ambient air thermometer registered 50-53*F. All TCS food items within the unit were relocated to walk-in refrigeration unit. All non-TCS food items were placed on ice baths to maintain temperature. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Re-inspection to occur on 8/20/2024. Correct prior to re-inspection

Inspector notes: Observed fly paper strips hanging from the ceiling over food prep and storage areas. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Correct prior to next routine inspection

Inspector notes: Observed black, slimy, organic-like growths inside the ice machine. Organic-like material was located along the walls, on the deflector panel, and behind the deflector panel. PIC confirmed that ice from the machine was used in customer drinks. Educated PIC that ice is a food item when used in customer drinks. Instructed PIC in proper clean-in place procedure using hot soapy water, hot water rinse, and hot water with sanitizer. Correct prior to next routine inspection

Inspector notes: Observed an AVB with active leak streaming water when turned on. Educated PIC that any backpressure applied to AVB can cause it to be damaged and could result in a backflow event. Must repair all plumbing to a state of good repair prior to next routine inspection. Correct prior to next routine inspection

Inspector notes: Observed accumulation of dirt, grease, and food waste within the kitchen and food storage areas. Three rotten and desiccated avocados were found under a food storage rack. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Correct prior to next routine inspection