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Hot Wok

Permit ID: FD-54535

Permit Type: E & D

2639 E Broadway Rd Suite C107 Mesa 85204


*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
Not Participating
4
Violation Description
Violation Comments
Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing. Observed no hand soap at hand wash sink by the prep sink. Employee replaced soap at the time of inspection. Hand soap must be available at all times to allow for proper hand washing.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw chicken stored above raw pork and raw beef in the walk-in refrigerator, observed raw pork stored on top of soy bean sauce in the walk-in refrigerator, also observed cooked chicken stored inside the the raw chicken container in the prep cooler. Discussed food storage requirement and cross contamination with manager. Manager put the raw chicken, raw pork and raw beef in proper location and discarded the cooked chicken at time of inspection.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Food debris build up on can opener and other utensils stored as clean. Manager put the can opener and utensils in 3 compartment for cleaning and sanitizing at time of inspection. this is a repeat violation.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed wanton soup hot holding at 125*F in the hot holding unit. Manager stated the soup was put there about 1 hour ago. Manager reheated the soup to 165*f for at least 15 second at time of inspection. All TCS food products being held hot must be maintained at 135*F or above.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed cooked rice in walk-in refrigerator at 48*F, manager stated the rice was cooked the night prior to inspection. Manager discarded the rice at time of inspection. This is a repeat violation.
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Observed two large containers of fried chicken and one large container of fried eggroll date marked as 7/20 which is 10 days prior to inspection. Manager stated the fried chicken and fried eggroll were prepared two days ago prior to inspection and forgot to replace the old date label. Manager put the right date mark on the containers at time of inspection.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling. Observed one bottle of prescription drug and one bottle of Chinese traditional medicine stored on the service counter with cookies. Instructed manager to store medicines away from food and food prep areas to avoid the potential for cross contamination. Bottle was removed at time of inspection.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed build of organic debris in microwave, wok station, fryer, prep table. Nonfood contact surfaces must be maintained clean to sight and touch. Must clean prior to next routine inspection.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions. Food litter debris build up in corners, under large equipment and throughout floor in the establishment. Food, Please clean and maintain.
Correct Prior To Next Routine Inspection
54
Adequate ventilation & lighting; designated areas used
Core-6-501.14, C: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. Ventilation hood had an heavy accumulation of grease and debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Please clean and maintain.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 4 Priority, 3 Priority Foundation and 3 Core Violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance for Priority violation # [20], [3-501.16(A)(2) and (B)] has been noted during this inspection. The person in charge declined the opportunity to attend the Department’s Active Managerial Control Class.


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.


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