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Chen's Noodle House

Permit ID: FD-61778

Permit Type: E & D

1043 E Lemon St 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.

Priority Violation *
Cutting Edge Participant
Violation Description
Violation Comments
Correct By
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash---Observed employee go from washing dishes to putting gloves on to engage in food preparation. Discussed with PIC that employees must wash hands after any activity that may have contaminated the hands, before engaging in food prep. Employee washed hands and placed new gloves on.
Corrected At Time Of Inspection
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods---Observed employee place garnishes and cooked meat (that was cold from prep cooler) on top of soup with his bare hands. Discussed handwashing and glove use with employee in charge. Employee in charge will have employees use gloves when handling ready to eat foods to prevent contamination from hands.
Corrected At Time Of Inspection
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance---Observed the only handwashing sink in kitchen blocked by ladder and cooler. Employee removed items. Please ensure to keep handwashing sink accessible at all times and not have any items blocking it.
Corrected At Time Of Inspection
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness---Establishment uses chlorine dishmachine to sanitize dishes but chlorine was not hooked up to machine and no other drum available to connect to machine. Machine was in use at time of inspection. Machine dispensed a chlorine concentration of 0ppm on multiple cycles of machine. Discussed with PIC that 3 compartment sink should be used until chlorine is connected to dishmachine to ensure proper santizing. Please ensure to have machine dispensing chlorine between 50ppm-100ppm prior to re-inspection on 4/25/18. PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency---Observed slicer with build up on blade and removable parts of old white and brown debris. Employee in charge stated that slicer had not been used since last week. Employee in charge started taking slicer apart to have another employee start cleaning. Please ensure to have equipment food-contact surfaces and utensils cleaned and sanitized every 4 hours and after each use at the end of the day. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils---Observed large knives that were said to be clean, hung up on magnetic strip above food prep sink with build up of old food debris on them. Employee in charge had another employee wash, rinse, and sanitize items. Please ensure to have equipment, food-contact surfaces, nonfood-contact surfaces, and utensils clean to sight and touch before being stored. This is the second violation for this code reference.
Corrected At Time Of Inspection
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling---Observed cooked duck that per employee in charge had cooled overnight in tied plastic bags with internal temperature of 72'F. Employee in charge instructed not to sell food since food had not cooled down properly within the 6 hour requirement and shall be discarded (see embargo form). Please ensure to cool time/temperature control for safety food from 135'F to 70'F in the first 2 hours and from 70'F to 41'F in the last 4 hours (for a total of 6 hours).
Corrected At Time Of Inspection
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding---Observed on food prep table, containers of cooked bok choy with internal temperature of 83'F as well as cooked noodles with internal temperature of 80'F. Employee in charge stated items had been there for an hour and were not cooling. Employee in charge instructed to reheat items to 165'F. Please ensure to keep time/temperature control for safety food hot holding at 135'F or above.
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 cartons of raw shelled eggs on floor by handwashing sink with internal temperature of 81'F. Employee in charge stated items had only been there for an hour and placed items in 2 door reach in for rapid cooling. Additionally, tofu had internal temperature of 52'F in prep cooler. Employee in charge stated item had been there for half hour and moved to reach-in cooler for rapid cooling. Item was sitting on top of other containers on prep cooler top. Please ensure to keep time/temperature control for safety food, cold holding at 41'F or below.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 7 Priority, 2 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Re-inspection for chlorine dishmachine is scheduled for 4/25/18. Report sent via electronic means. Items on this report were explained to employee in charge via Chinese liaison but employee in charge stated he was too busy at the time. Re-inspection will be conducted with Chinese liaison on 4/25/18 at 2pm.


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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