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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco
Observed two water bottles within the food prep area of kitchen. Employee drinks are to be stored at an assigned employee break area.
Correct Prior To Next Routine 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 sanitizer at three compartment sink below the 150 ppm requirement for quaternary ammonia based sanitizers. Person in charge added more sanitizer and tested at 150 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 white rice noodles in small sandwich prep cooler across from grill are at 54-58*F. As per the person in charge the needles had been in the prep cooler since the night before. Cold hold items are to be at 41*F or lower. Noodles were embargoes and discarded.
Observed breaded/fried chicken in upright single refrigerator at 47-48*F. Items were prepared the night before and placed in cooler overnight. Cold hold of food to be at 41*F or lower. Chicken was embargoed and discarded.
Advised person in charge to monitor temperatures by using a metal stem thermometer.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-202.16, C: Nonfood-Contact Surfaces
Observed cardboard box used to store wrapped ready to eat chicken products in single upright refrigerator. Food are to be stored in containers that are durable and easily cleanable. Cardboard box was removed.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 2 Core Violations on this inspection. A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding] Which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. 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 cooling practices with the Person in Charge and provided charts to assist.
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.
