Maricopa County, AZ

China Way

Permit ID: FD-69945

Permit Type: E & D

3021 N Alma School Rd Suite 1 Chandler 85224

*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
D
5

Violation Description

Violation Comments

Correct By
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco-----Observed employee food being stored on top shelf in walk-in cooler above customer food. Person in charge moved at the time of inspection. Employee food and drink must be stored below or away from food, food contact surfaces, equipment, utensils and single-service items to prevent contamination.
Corrected At Time Of Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.-----Observed employee dispense bleach for sanitizing then handle equipment for removing chicken from deep fryer without washing hands. Hands must be washed after handling chemicals and before handling food, food contact surfaces, clean equipment, utensils and single-service items to prevent contamination.
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. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.-----Observed employee use wok spoon to spoon pooled eggs from container then use same spoon to spoon stir fry vegetables from prep table. Person in charge cooked vegetables to 165 *F at the time of inspection and manager provided a second spoon for employee to use for ready-to-eat products. Raw animal products must not come in contact with ready-to-eat foods to prevent cross-contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed dishes in water in sanitizer compartment of 3 compartment sink. 0 ppm chlorine was observed when tested. Employee filled sink to capacity and added chlorine to 50 ppm at the time of inspection. Please ensure clean dishes are maintained in proper concentration sanitizer after cleaning and before storing/air drying.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.-----Observed cooked chicken between 128-130 *F in steam table. Manager reheated to 165 *F at the time of inspection. Hot foods must be maintained at 135 *F or above to prevent bacterial growth. Water level in steam table was lower than half the depth of the container. Please ensure water level of steam table is at least as high as the food to ensure proper hot holding.
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. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.-----Observed bean sprouts (62 *F), tofu (64 *F) and cooked peas/carrots (62 *F) inside prep table. Person in charge discarded at the time of inspection. Please maintain TCS foods at or below 41 *F to prevent bacterial growth.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.-----Observed prep table holding at 72 *F at the time of inspection. Person in charge provided receipt for purchase of a new prep table from restaurant supply store to be picked up on 12/12/19.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-101.11, C: Surface Characteristics-Indoor Areas-----Observed broken and damaged tiles at edge of wall at wok line. Person in charge will repair prior to next routine inspection. Please maintain floor in smooth and cleanable condition.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 5 Priority, 1 Priority Foundation and 2 Core violations on this inspection. Inspection conducted with Chinese liaison (RS 1191) who can be reached at (602) 527-1635 Inspection review notice provided at the time of inspection. Report emailed. 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.