Clever Koi

Violations (4)

• 22CriticalCorrected on site

  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 ambient temperature measured via inspector's min/max holding thermometer ranging from 43-45°F in the establishment's only walk-in cooler. Thermometer was placed in multiple locations and heights. Internal temperature of TCS foods ranges from 46°F (raw chicken, raw shrimp) to 52°F (cooked rice, cooked pork belly). Person in charge (PIC) states the walk-in cooler went through a defrost cycle recently. Informed PIC that the walk-in cooler should be able to maintain the internal temperature of TCS foods at 41°F or below. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC called a refrigeration professional to come on site during the inspection. The refrigeration professional programmed the settings of the walk-in cooler to maintain the temperature at 39°F rather than the previously set 41°F. The refrigeration professional also stated they will change the defrost cycles to be more efficient and effective. Within the hour, the ambient temperature reached 40.8°F as measured via holding thermometer. Internal temperature of TCS foods went down according to cooling parameters. Inspector advised PIC to create a policy to monitor the walk-in temperature daily or periodically, whichever is best suited for them. Corrective Action: Corrected at time of inspection.

  Priority

• 28Corrected on site

  Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

  7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a spray can of roach and ant killer in the establishment's chemical storage area. Informed person in charge (PIC) that only chemicals that are necessary for the operation of the kitchen should be present on the premises, as to prevent the possibility of chemicals contaminating food. Inspector emphasized that pest control must only be done by licensed pest control applicators. PIC stated understanding and removed the can at time of inspection. Corrective Action: Corrected at time of inspection.

• 33Corrected on site

  Proper Cooling Methods Used; Adequate Equipment for Temperature Control

  4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 ambient temperature measured via inspector's min/max holding thermometer ranging from 43-45°F in the walk-in cooler. Thermometer was placed in multiple locations and heights. Internal temperature of TCS foods ranges from 46°F to 52°F. Person in charge (PIC) states the walk-in cooler went through a defrost cycle recently. Informed PIC that the walk-in cooler should be able to maintain the internal temperature of TCS foods at 41°F or below. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC called a refrigeration professional to come on site during the inspection. The refrigeration professional programmed the settings of the walk-in cooler to maintain the temperature at 39°F rather than the previously set 41°F. The refrigeration professional also stated they will change the defrost cycles to be more efficient and effective. Within the hour, the ambient temperature reached 40.8°F as measured via holding thermometer. Internal temperature of TCS foods went down according to cooling parameters. Inspector advised PIC to create a policy to monitor the walk-in temperature daily or periodically, whichever is best suited for them. Inspector reminded PIC that the walk-in cooler must have the capacity to to maintain TCS foods at 41 degrees or below. Corrective Action: Corrected at time of inspection.

• 36

  Thermometers Provided and Accurate

  4-204.112 (A-D) - Core: Temperature Measuring Devices-Functionality Addl Notes: Observed broken thermometer by the door of the walk-in cooler. Person in charge (PIC) stated that a thermometer is typically placed inside the walk-in cooler, but it could not be found at time of inspection. Informed PIC that cold holding equipment used for time/temperature control for safety food (TCS) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device (thermometer) that is located to allow easy viewing of the device's temperature display. Please provide a thermometer or fix the broken one by next routine inspection. Corrective Action: Correct prior to next routine inspection.