Maricopa County, AZ

Azusa Ramen

Permit ID: FD-88667

Permit Type: E & D

3128 S Mill Ave Tempe 85282

*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
1
Violation
ID

Violation Description

Violation Comments

Correct By
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 cooked pork and takoyaki in a prep table closest to the fryers with temperature of 47 to 49*F. Per employee items were placed in cooler less than 2 hours prior and were moved to reach-in to cool at time of inspection. Observed montrey jack cheese, imitation crab mix, cream cheese, & cooked noodles in the reach-in closest the the back door with temperature between 47 to 49*F. Observed ambient temperature of the cooler to be at 45.5*F at time of inspection. Per PIC, all items were brought in from distributor less than 2 hours prior to inspection. Employee's moved items to another reach-in at time of inspection. Discussed with PIC about proper cold holding temperatures. All TCS foods must be maintained at a temperature of 41*F or below at all times.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 imitation crab in a deep container with a lid and a temperature of 47*F in the reach-in fridge near the back entrance at time of inspection. Observed prepped sushi rolls with temperatures of 48 to 51*F all individually sealed in plastic wrap at time of inspection. Employee removed plastic wrap from sushi rolls at time of inspection. Person in charge (PIC) removed lid from imitation crab container at time of inspection. Discussed with person in charge (PIC) about proper cooling methods and procedures at time of inspection. Provided cooling guidance documents at time of inspection.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection. Of Note: - 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. Report e-mailed. 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.
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