Little Szechuan
Permit ID: FD-03030
Permit Type: E & D
524 W University Dr Tempe 85281
*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
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco>>>>>Observed personal food stored in multiple areas including the top rack of the prep refrigerator and different areas of the walk in refrigerator. Inspector instructed the PIC to designate an area solely for personal items and food. Personal food, medicines and items shall always be stored away and separately from any food used for the establishment.
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.>>>>>Observed fried chicken, wantons, pooled eggs, cooked noodles and tofu with internal temperatures ranging between 48* Fahrenheit and 60* Fahrenheit in the prep refrigerators in the kitchen area. PIC stated the foods had been moved from the walk in refrigerator about an hour prior and left on the counter for a short amount of time before being placed in the prep refrigeration units. PIC placed them back in the walk in to rapidly cool. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained>>>>>Observed a leak in the pipe underneath the 3 compartment sink in the back area. PIC put in an order to have the pipe serviced during this inspection. Always maintain physical facilities and equipment in clean condition and good repair.
Correct Prior To Next Routine Inspection
Inspection Comments
Due to COVID-19 concerns a signature was not obtained from the operator during this inspection. The inspector verbally reviewed the establishment's inspection rights with the person in charge (Ted L.) and delivered a copy of their inspection rights in an email with the inspection report. This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation and 2 Core Violations on this inspection. No County legal action will result from this inspection. Inspector demonstrated to PIC the proper method for thermometer calibration. Inspection report delivered via email.
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.
