Maricopa County, AZ
*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.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented---Observed a cucumber sitting in the top portion of the prep table with mold, and a cucumber in the main cooler of the kitchen with mold. Person in charge discarded the cucumber at the time of inspection. Food shall be safe and unadulterated.
Corrected At Time Of Inspection
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding---Observed the following items in the prep table to be above 41'F: red curry 52'F, yellow curry 52'F, sprouts 63'F, raw shelled eggs 50'F, rice noodles 46'F, and tofu 46'F. PIC stated that these items were moved from the main cooler into the prep table this morning. PIC moved all TCS food items back to the main cooler (except for the yellow and red curry) to rapidly cool. The red and yellow curry were made last night and were sitting in a bowl inside the top portion of the prep table. Person in charge discarded the curry. Internal temperature (using min/max) shows the prep table is at 46'F (see #31). All TCS foods must maintain a temperature of 41'F or colder.
Corrected At Time Of Inspection
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment---Observed the prep table to have an internal temperature of 46'F (using the min/max thermometer). Do not use this prep table until it can maintain a temperature of 41'F or colder (see #20). Re-inspection scheduled for 9/27.
Correct Prior To Reinspection
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe---Observed basil wrapped in newspaper and plastic bag. PIC removed the basil from the newspaper. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
Corrected At Time Of Inspection
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained---Observed the faucet (hand sink) in the main kitchen area leaking. Please repair faucet before the next routine inspection. ***Repeat violation
Correct Prior To Next Routine Inspection
Toilet facilities: properly constructed, supplied, & cleaned
Core-5-501.17, C: Toilet Room Receptacle, Covered---Observed no lid on the receptacle in the women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins ***Repeat violation
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 3 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager--- (second repeat violation) Obtain a food managers card from an accredited company Re-inspection scheduled for 9/27 No County legal action will result from this inspection.

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.