Kyoto Bowl
Permit ID: FD-01617
Permit Type: E & D
3101 S Mill Ave Tempe 85282
*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
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source..................Heads of lettuce and box of green peppers were molded. Food was embargoed.
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..............Miso soup was being held on a burner on the stove top that was not turned on at 114F. Food was reheated.
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..................Walk in cooler was holding cooked chicken, cut cabbage, tofu, egg rolls, cream cheese, cooked crab, sweet egg, stir fry noodles (labeled as keep refrigerated), salmon, and sushi roll at 47F-48F. Food was embargoed.
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. 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...........Walk in cooler was holding at 45F. Foods requiring temperature control were embargoed. Do not use this unit for holding foods requiring temperature control (TCS) until it can maintain them at or below 41F. Re-inspection scheduled for 10/4/19. If this until is not repaired prior to the re-inspection, this permit maybe suspended.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter................Back storage area and coolers that are not in use are full of chairs and other types of equipment. Remove.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Report was emailed. Re-inspection was scheduled for 10/4/19
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.
