Kyoto Bowl
Permit ID: FD-00764
Permit Type: E & D
1245 W Elliot Rd Suite 101 Tempe 85284
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
0
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: 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.
Observed walk in freezer to be at 45*F and storing various TCS items. Manager stated unit went down late yesterday. TCS items observed to be under 41*F and manager moved items to walk in fridge. Please call for maintenance. A re-inspection will take place on Tuesday, June 15th. Cold holding units must be kept at or below 41*F to ensure TCS items are kept below 41*F.
Correct Prior To Reinspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence
Observed multiple live cockroaches throughout kitchen (behind rice bins, near prep sink, outside of dry storage). Manager is not aware of last pest control visit. Please call for pest control prior to re-inspection on Tuesday, June 15th.
Correct Prior To Reinspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Observed metal racks, corner of floor, and unit fan (looks to be wrapped with an old towel) in
walk-in fridge to have an accumulation of black and white organic matter resembling mold. A strong
mold-like smell was also observed in unit. Unit must be deep cleaned or equipment replaced to
prevent possible contamination of food. 2nd time in a row.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed accumulation of dust and grease in the grates of large and small fume hoods on cookline. Please clean at a frequency to deter accumulation and maintain clean. 3rd Repeat Violation.
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Observed ceiling in women's restroom to have what looks like water damage and is beginning to break off from surrounding plaster. Please repair and maintain in good repair.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation and 3 Core Violations on this inspection. No County legal action will result from this inspection. Report emailed to Manager. Notice of Inspection Rights made available to Manager.
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.
