Maricopa County, AZ

Nora Asian Fresh

Permit ID: FD-83415

Permit Type: E & D

13011 W Greenway Rd Suite 8 El Mirage 85335

*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
Not Participating
2

Violation Description

Violation Comments

Correct By
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 heated onions, carrots and peas in sauce at steam table at 127*F. Hot hold of food to be at 135*F or greater. As per person in charge item was heated at opening for day. Advised person in charge that the container holding product must be slightly submerged in water to hold at 135*F. Container was embargoed and discarded by person in charge.
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 squid being packaged into smaller portions at 61*F. Cold hold of food is to be held at 41*F during hold and preparation. As per the person in charge the process was started prior to getting delivery and staff were getting cold storage items in coolers. Advised that prep cook should only take out amounts that can be handled within 30 minutes, or place items back in reach in coolers when completing other tasks.
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Observed sushi rice in warmer at 90*F with no discard time. As per the person in charge sushi rice was prepared within the past three hours. Container was marked to discard rice at 3:00pm. Discussed with person in charge that facility needs a written process for holding sushi rice while using time as control. Provided chart to operator to assist with documenting temperatures and use by time.
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.19, C: Nonfood-Contact Surfaces Observed exposed wood on cabinet next to sushi station at front of store. Wood surfaces are to be painted and sealed.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed Observed coving along floor and wall junction missing in bathrooms, and as requested during OC inspection by sushi station.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 2 Core Violations on this inspection. No County legal action will result from this inspection. Verbally discussed Notice of Inspection Rights with Aye M. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with inspection. Discussed Time as Control being used for sushi rice, provided chart via email to assist. Discussed legal process and provided hand out.


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.