Matu Asian Fresh

Required Records Available: Shellstock Tags, Parasite Destruction

PRIORITY VIOLATION-3-402.11 - Priority: Parasite Destruction; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Observed facility serving raw fish for sushi, when asked for parasite destruction letters PIC was unable to provide them. Educated PIC that parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Correct prior to re-inspection on 10/16/26.

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Proper Cooling Time and Temperatures

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed cooked chicken with an internal temperature of 100*F 5hrs after being placed in reach-in unit to cool. Observed pork belly with an internal temperature of 50*F greater than 6hrs after cooking and placing in reach-in to cool. Internal temperature registered with an internal probe thermometer. Observed chicken and pork belly tightly wrapped with plastic wrap. Per PIC the pork belly was cooked the night prior, wrapped, and then placed in a metal pan with each of the wrapped pork belly stacked on each other. Per PIC the chicken was cooked to temperature 5hrs prior to time of inspection, portioned, wrapped tightly in plastic and then placed in a deep container in the reach in to cool. Educated PIC that all cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrected at time of inspection.

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Proper Cold Holding Temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Addl Notes: Observed TCS food items being held in a reach-in with an internal temperature of 46-50*F. Internal temperature registered with an internal probe thermometer. Ambient temperature registered 46*F with a min/max thermometer. Per PIC all TCS food items have been in unit for greater than 4hrs at time of inspection. TCS food items included; pre-cooked rice noodles, creme cheese, bean sprouts, hardboiled eggs, whole shelled eggs, and portioned fried chicken. All TCS foods improperly cold held were discarded by PIC 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. Corrected at time of inspection.

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