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
Not Participating
1
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 the drawer cooler with an ambient air temperature of 48*F when measured with a probe thermometer. Inside the cooler, observed TCS foods holding between 49-52*F when measured with a probe thermometer, including: cooked fried chicken at 49*F, mixed vegetable bags with cut cabbage, bamboo and corn at 52*F, and cut cabbage at 50*F. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. Establishment does not have a probe thermometer to measure TCS food temperatures. PIC stated all foods had been in the cooler since last night and were voluntarily discarded (See embargo).
Observed the prep cooler with an ambient air temperature of 41*F when measured with a probe thermometer. Inside the cooler, observed TCS foods holding between 47-49*F when measured with a probe thermometer, including: cooked broccoli at 48*F, noodles at 49*F, eggrolls at 47*F, crab wontons at 47*F, spring rolls with cooked cabbage at 46*F, and cut cabbage at 48*F. PIC stated the broccoli and two other TCS measuring 41*F or below were place in the cooler at 10am. The PIC added ice into all foods to rapidly cool to 41*F. All other foods were voluntarily discarded at the time of inspection (see embargo). Advised PIC to store all TCS foods in the walk in cooler until repairs are completed.
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. ------ Observed the drawer cooler with an ambient air temperature of 48*F when measured with a probe thermometer. Inside the cooler, observed TCS foods holding between 49-52*F when measured with a probe thermometer. Observed the prep cooler with an ambient air temperature of 41*F when measured with a probe thermometer. Inside the cooler, observed TCS foods holding between 47-49*F when measured with a probe thermometer. Discussed that all coolers should be capable of maintaining TCS food temperatures at 41*F or below. A re-inspection will take place on 8/5/2022 to ensure the coolers have been repaired.
Correct Prior To Reinspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices ------ Establishment does not have a probe thermometer or leave in cooler thermometer. Discussed the importance of utilizing thermometers to verify food temperatures and to ensure equipment is properly functioning. A re-inspection will take place on 8/5/2022 to ensure thermometers have been purchased.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
Core-5-203.13, C: Service Sink-----Observed no mop sink in this establishment. Establishment is currently dumping mop water into a floor sink by the food prep sink.
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Plumb and install a service sink for cleaning prior to next routine inspection. Repeat violation. This is the third consecutive violation. ------ Observed an open drain line where a toilet was formerly installed in the old employee restroom. The room enters directly into the kitchen. Cap and seal drain line prior to the next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation and 2 Core Violations on this inspection. A re-inspection will take place on 8/5/2022 to ensure priority foundation violations #31 and #34 has been corrected. Of note: Discussed new CFM requirement. A copy of the report was emailed to the manager. 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.
