Maricopa County, AZ

Zu & Pocha

Permit ID: FD-88202

Permit Type: E & D

1212 E Apache Blvd Suite 107 Tempe 85281

*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
3
Violation
ID

Violation Description

Violation Comments

Correct By
16
Proper cooking time & temperatures
PRIORITY VIOLATION-3-401.14 (A-E), P: Non-Continuous Cooking. 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/4616/25575/AMC-Toolbox---Cooking.>>>Observed chicken wings in refrigerated drawers under cookline and in walk-in cooler. Employee indicated they sous vide the the raw wings to 145*F overnight, cool them down, and then fry them to 165*F to order. Employee and person in charge informed that non-continuous cooking procedures must be written and be pre-approved by Maricopa County Environmental Services; they were also informed that the initial cooking step must not exceed 1 hour. Due to the wings being sous vide cooked at 145*F overnight (>1 hour) the wings were willingly discarded. Person in charge indicated they would consult with kitchen manager concerning whether or not they would like to create an approved procedure for non-continuous cooking or just cook the wings to 165*F during the first cook. Partially cooking raw animal products creates an opportune environment for the growth of spore forming, disease causing bacteria. Spore forming bacteria often produce toxins and both spores and toxins are incredibly difficult (if not impossible) to remove from food once they are created. Partially cooked animal products must also be stored below fully cooked/ready to eat products. If the establishment would like to continue partially cooking chicken they must reach out to the inspector to develop an approved partial cooking procedure. Guidance emailed.
Correct Prior To Reinspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labelled with the following preparation/open date: kimchi slaw dressing (containing cabbage kimchi; 08/22), pear mignonette (containing juices from cabbage kimchi; 08/30), and cabbage kimchi (no date, date could not be determined). Person in charge indicated all the dates were correct. Person in charge was informed that ready to eat time/temperature controlled for safety foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Kimchi containing cabbage is considered a RTE TCS food. Person in charge willingly discarded of the foods listed above.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed several cans of paint stored directly above unopened boxes of gloves used to handle food. Person in charge informed that food, food contact surfaces, and single use/single service articles must be stored away from or above chemicals to prevent contamination of these items from potential chemical spillage. Person in charge moved the paint so it was away from the gloves.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 3 Priority, 0 Priority Foundation violations on this inspection. A copy of the inspection report was emailed. No County legal action will result from this inspection. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.


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.
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