*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
12
Required records available; shell stock tags, parasite destruction
Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source.---Observed no parasite destruction letter for the establishment's raw salmon. Please provide a parasite destruction letter from the supplier prior to re-inspection on 10/3.
Correct Prior To Reinspection
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 the low temperature dishwasher with a chlorine concentration below 10 ppm. The chlorine container appeared to be low, and so the PIC added some chlorine to the container. The dishwasher was ran, but still showed a concentration below 10 ppm. The PIC put in new tubing for the chlorine sanitizer, and the dishwasher then had a concentration of 50 ppm. The chlorine concentration of a low temperature dishwasher should always be between 50-100 ppm.
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 cut tofu in a metal container sitting on top of watery ice. The internal temperature of the tofu was 64'F. Per PIC, the tofu had been out for less than hour, and was moved to the prep cooler to rapidly cool. Also observed the walk-in fridge with the following TCS foods above 41'F: cooked breaded chicken 47'F, crab cream cheese 47'F, cooked BBQ pork 47'F, bags of sprouts 49'F, soft tofu 49'F, firm tofu 49'F, rice noodles, raw chicken 49'F, raw beef 49'F, and raw pork 49'F. Per PIC, the temperature of the cooler last night was 38'F, so he turned the cooler up since it was too cold, and ice was starting to accumulate on the pipes below the fans. All items listed above were discarded by the PIC except the raw animal meats. The raw animal meats were moved to the freezer to rapidly cool. A technician arrived during the inspection and repaired the walk-in. The internal temperature was reading 41'F by the end of the inspection. All TCS items must maintain a temperature of 41'F or colder.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use---Observed 2 cans of insecticide, and 2 cans of flea/tick spray inside the establishment. PIC discarded the 4 cans. Application of insecticide should only be applied by a certified pest control company.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.11 (A), P: Approved System---Observed a y-valve attached to the mop sink faucet. The y-valve was disassembled at the time of inspection. Discussed with PIC to not attach y-valves to a mop sink faucet with an AVB.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. Emailed inspection report Re-inspection scheduled for 10/3 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.
