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Star Wok Express

Permit ID: FD-16584

Permit Type: E & D

2201 N 83rd Ave Suite 102 Phoenix 85035


*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
D
3
Violation Description
Violation Comments
Correct By
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning PIC stated that they do not sanitize any of there food contact surfaces but instead use baking soda, water and soap. Discussed with PIC about sanitizing throughout the facility with sanitizer.
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 Rice measuring at 109*F was being hot held per PIC. Rice had been there about 2 hours and according to PIC would be thrown away before 4 hours. Discussed hot holding requirement and procedure with PIC.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-206.11, P: Restricted Use Pesticides, Criteria Raid can was observed below 3-compartment sink. PIC removed pesticide from the facility. Discussed with PIC the need to have pesticide administered by a certified pest control applicator.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods Chicken measuring between 78 - 114*F sitting on trays in a speed rack were cooling, per Person in charge, at room temperature. PIC says that food had been cooling for half an hour when measuring at 78*F. Observed food sitting at room temperature for an additional hour without it being put into the cooler. Discussed with PIC about cooling methods.
Correct Prior To Reinspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Scoops for rice stored in pan in water in-between uses. PIC removed and washed utensils. Discussed with PIC about holding of in-use utensils
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Discussed with PIC about some leaking faucets. No County legal action will result from this inspection.


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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