Maricopa County, AZ

Unphogettable Restaurant

Permit ID: FD-13632

Permit Type: E & D

66 S Dobson Rd Suite 140 Mesa 85202

*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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
Violation
ID

Violation Description

Violation Comments

Correct By
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. ------ In the reach in cooler by the cash register, observed an ambient air temperature of 36*F on the top and 42*F on the bottom of the cooler when measured with a min/max thermometer. 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. Observed multiple shelves lined with plastic restricting airflow from the fan at the top of the unit. In the cooler observed half and half milk at 50*F when measured with a probe thermometer. The manager stated the milk had been in the cooler overnight and was voluntarily discarded at the time of inspection (see embargo). Discussed removing plastic inserts to restore air flow. In the walk in cooler, observed 3 sealed packaged of bean sprouts at 53-55*F and 3 sealed packages of rice noodles at 45-47*F when measured with a probe thermometer. No other TCS foods in the cooler were observed above 41*F. The manager stated the bean sprouts had been purchased from the market this morning around 11:30am before being placed in the cooler. The manager stated that the rice noodles had been delivered yesterday between 2-3pm and had remained in the cooler sealed in boxes since. Discussed ensuring products are received at/below 41*F. Since the bean sprouts had been out of temperature for an unknown length of time, the manager voluntarily discarded the bean sprouts at the time of inspection (see embargo). The manager moved the rice noodles to the walk in freezer to rapidly cool before being moved back to the cooler. In the prep style cooler by the grill, observed an ambient air temperature of 39*F when measured with a min/max thermometer. (cont'd in comments...)
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation and 0 Core Violations on this inspection. The 72 hour Did You Know form was provided and the Notice of Inspections Rights were verbally reviewed with manager, Yen T. A copy of the report was emailed to the manager. A pattern of non-compliance is developing for Priority violation #20, 3-501.16, which has been noted during this inspection. This is the fourth repeat violation. (... cont'd from violation #20) In the cooler, observed TCS foods with internal temperatures ranging from 44-47*F including diced cooked chicken, pork, RTE dumplings, sliced lettuce, RTE meatballs, sliced brisket, pork, chicken and raw fish. The manager stated the foods had been in the cooler since the morning and were moved back to the walk in to rapidly cool. The manager stated the thermostat dial had not been adjusted to the coolest setting and would be adjusted. The manager stated TCS food would not be stored in the cooler until it is capable of maintaining food temperatures at/below 41*F. Due to the violations noted on this inspection report, County legal action may 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.
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