Maricopa County, AZ

Woochi Super Buffet

Permit ID: FD-28683

Permit Type: E & D

1901 S Signal Butte Rd Suite 101 Mesa 85209

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. Slime mold found forming on the ice maker baffle behind the Mongolian grill service counter - wash, rinse, and sanitize the interior surfaces of the ice maker.
Correct Prior To Next Routine Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Foods including raw chicken, cooked chicken, stuffed mussels, cooked and uncooked lo mein noodles, shredded cheese variety, raw salmon, cream jelly roll, whipped topping, cooked egg rolls, raw shell eggs, cream cheese filling, cream cheese blocks, half & half coffee creamers, and pooled raw eggs found in 1 of 2 walk-in coolers and a cook line reach-in cooler at 43F to 78F - foods embargoed at time. See embargo form. Operator allowed to relocate foods found at <47F, delivered this day, or prepared this day after 11:30A. Maintain all cold held potentially hazardous foods at 41F and less.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-202.12, P: Conditions of Use. >100 PPM Chlorine found in wiping cloth buckets at the sushi station and 1 of 2 servers stations - owner diluted both solutions to <100 PPM at time. Maintain 50-100 PPM chlorine in all food service bleach water solutions.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 1) One of 2 walk-in coolers onsite located between the second walk-in cooler and the walk-in freezer found operating at 56F - repair. Operator must not use this unit for the storage of any potentially hazardous foods until repaired and maintaining them at 41F and less. 2) Cook line upright 2-door reach-in cooler found operating at 52F - refrigeration service arrived during inspection and made repair at time. Operator may resume use of unit when temperature is <40F. Priority Foundation-3-501.15 (A), Pf: Cooling Methods. Cooked lo mein noodles found fully covered in 1 of 2 walk-in coolers at 66F and 78F after <2 hours per owner - owner relocated these noodles to the second walk-in cooler at time. This walk-in cooler located between another walk-in cooler and the walk-in freezer found in disrepair at time. Maintain hot potentially hazardous foods being cooled at least partially uncovered until fully cooled.
Correct Prior To Reinspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable. Paint brush in use to spread liquid butter - obtain an approved culinary brush for this purpose. Culinary brushes do not have a metal bracket around the bristles.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Exterior door panels on two upright reach-in coolers found soiled - wipe door panels clean with a clean and sanitary cloth.
Correct Prior To Next Routine Inspection
52
Garbage & refuse properly disposed; facilities maintained
Core-5-501.113, C: Covering Receptacles. Trash dumpster found uncovered and observed worker placing trash in dumpster without covering - maintain the trash dumpster covered between uses. Bag & tie all kitchen wastes.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 2 Priority, 2 Priority Foundation and 4 Core violations on this inspection. No County legal action will result from this inspection. Re-inspection scheduled for 8/11/2016.


Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.