King's Chef
Permit ID: FD-62506
Permit Type: E & D
1863 N Stapley Dr Suite 102 Mesa 85203
*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
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge.
There is no current certified food manager at time of inspection, and a priority violation occurred. Food manager certificate must be obtained within 90 days.
Correct Prior To Next Routine Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash
Observed employee pick up wiping cloth from counter, wipe down counter, and put gloves on to continue cooking. Employee washed hands after inspector let PIC know that hands have not been washed before placing gloves on hands. Ensure handwashing guidelines are followed at all times.
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure
Observed employee turn on faucet, wet hands, rub hands together with soap for less than 3 seconds, and rinse forearms and hands while hands were touching the basin of the sink. PIC and inspector demonstrated how to properly wash hands. Employee rewashed hands. Ensure proper handwashing procedures are followed at all times.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination
Observed raw pork ribs on rack in walk-in cooler over tomatoes and cooked pork. PIC placed raw pork ribs on the bottom of rack under all ready-to-eat items. Ensure proper separation and protection at all times.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking
Observed all items in walk-in without date marks. Per the PIC, items should be dated either yesterday or today. PIC placed dates on all food containers during inspection (either 5/28 or 5/29).
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 fried chicken on cooling racks outside of the walk-in at 85-87 degrees F. Per employee, chicken finished cooking within the hour. PIC placed chicken inside the walk-in to finish cooling when brought to attention. Ensure proper cooling procedures (135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours).
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices
Chlorine bleach test strips not available at time of inspection. Ensure the test strips are obtained prior to re-inspection.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.11 (A), P: Approved System
Observed spray nozzle on hose attached to mop sink faucet downstream of AVB. Faucet was off and there was water pressure in the hose. PIC removed spray nozzle when brought to attention. Ensure spray nozzles are not attached to hose when hose is not in use.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 4 Priority, 4 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. OF NOTE: Provided separation and protection handout. Re-inspection scheduled for 6/6.
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.
