Nanjing
Permit ID: FD-02003
Permit Type: E & D
13606 Camino Del Sol Suite 101 Sun City West 85375
*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
B
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 prep refrigerator on cook line measuring with an ambient temperature of 64 degrees F. TCS food items such a raw shelled eggs and raw meat measured with internal temperatures ranging between 48-65 degrees F. Per PIC, the refrigerator is emptied out each night and all items had been in the refrigerator for less than 4 hours. Discussed cold holding and conducting routine temperature checks.
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 prep refrigerator on cook line measuring with an ambient temperature of 64 degrees F. TCS food items such a raw shelled eggs and raw meat measured with internal temperatures ranging between 48-65 degrees F. Per PIC, the refrigerator is emptied out each night and all items had been in the refrigerator for less than 4 hours. Discussed cold holding and conducting routine temperature checks.
Prep refrigerator is vital to the flow of regular operation. A temporary solution is in place to use ice baths until the prep refrigerator is in good repair. Proper ice baths were discussed.
A re-inspection will be conducted within 10 days.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 0 Core violations on this inspection. A re-inspection will be conducted within 10 days to ensure violation #31 is corrected. No County legal action will result from this inspection. Report emailed
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.
