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.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance--------Observed containers of water being stored in two different handwashing sinks in the kitchen. Person in charge moved buckets at the time of inspection. Handwashing sinks should be accessible for handwashing at all times and not be used for any other purpose.
Corrected At Time Of Inspection
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented---------Observed three large containers of kimchi heavily adulterated by mold. Person in charge discarded at the time of inspection. Foods should be inspected often enough to determine if food has been adulterated and discarded.
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-------Observed container of tofu on ice at 54 *F. ice had melted below the bottom of the container and was no longer in contact with tofu container. Tofu had been out for over 2 hours and was discarded at the time of inspection. TCS foods should be maintained at 41 *F if being stored as cold.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods--------Observed covered containers of with cut cabbage at 58 *F inside walk-in cooler. Person in charge removed covers at the time of inspection. Discussed cooling methods with person in charge including using shallow containers and leaving food uncovered until it reaches 41 *F.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing-------Observed ROP fish thawing inside prep table with no holes in the packages. Person in charge cut holes in the packages at the time of inspection. ROP fish labeled "Keep frozen" should be removed from a reduced oxygen environment to control for spore forming bacteria during the thawing process. These bacteria exist naturally in the water that fish is raised in.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest--------Observed dead cockroaches in dry storage areas in the back of the kitchen. Person in charge will have dead pests swept and maintain premises free of dead insects going forward. Dead insects should be removed following routine pest control to prevent pest harborage conditions.
Correct Prior To Next Routine Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage-------Observed rice scoops being stored in room temperature water. Person in charge moved scoops to 3 compartment sink to be washed. In-use utensils should be stored in a clean, dry location. If being stored in water, the water must be maintained at 135 *F or higher to control for the growth of pathogens.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection-------Observed spray nozzle attached to hose at mop sink with an AVB backflow prevention device. Person in charge removed at the time of inspection. Device should be removed when not in use to prevent negative pressure buildup on AVB.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions--------Observed area around noodle making station with a heavy coating of old, dry flour. Also observed doors of equipment, ice machine and other areas in back storage soiled with food debris. Person in charge will conduct a thorough cleaning of the facility prior to next routine inspection. Cleaning should be done at a frequency necessary to prevent the accumulation of food debris on surfaces.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 4 Core violations on this inspection. Inspection conducted with R.S. #1214 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.