New China Gate
Permit ID: FD-52122
Permit Type: E & D
7730 E Mcdowell Rd Suite 111 Scottsdale 85257
*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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination.. Raw chicken observed placed on a shelf above raw beef. No sign of fluid drippage from the chicken to the beef was observed. The manager moved the chicken to the bottom shelf. Always ensure that raw animal products that are cooked at different temperatures are separated during storage to prevent cross contamination.
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... Beef (47*F), shrimp (50*F), pork (50*F), cut cabbage (48*F), and bean sprouts (48*F) were observed in a prep table located in the main cook line. Per the manager, the food items had been there for about 2 hours. The manager added ice cubes to the food items to speed up the cooling process.
pork (50*F), shrimp (52*F), and noodles (49*F) were observed in the same prep table and the manager indicated that the food items had been there for more than 4 hours. The manager discarded the food items. Always ensure that TCS food items for cold holding are maintained at 41*F or less.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage... Observed a knife being stored in between 2 coolers between use. The manager removed the knife and stored it in the magnetic strip. Always ensure that utensils are properly stored in between uses.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe.. Observed Ready to Eat food (RTE) items (pork) being stored in direct contact with to go shopping polythene bags. Informed the manager that deleterious materials can be transferred from non food grade materials to the food. The manager to obtain food grade materials to be used for storage of food items.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. Recommended to improvise the 3 compartment sink at the bar and use one compartment next to the ice machine as a hand sink and the furthest compartment as a dump sink. Inspection conducted together with R.S # 874 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.
