Inspection Report

Business Name
Kyoto Bowl
Business Address
1245 W ELLIOT RD TEMPE AZ 85284
Permit Number
FD-00764
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
12/10/2024
Grade
A
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations Addl Notes: Observed several single use large soy sauce containers and single use mayonaise containers holding sauces (sweet and sour, teriyaki, orange sauce, house sauce, creamy dressing and ginger dressing). Per Person in Charge (PIC) the sauces arrive from the other store location in those containers that are washed and reused at that location. Discussed with PIC these single use containers are not designed to be washed and reused for foods. Discussed to replace the single use containers with food safe reusable containers. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: Observed either missing/separated caulking or dark black organic matter on existing calking at the three compartment sink, prep sink ahand washing sink in the kitchen. Discussed with PIC fixed equipment that is not easily moved to be properly cleaned shall be sealed with caulking to the wall to create a smooth and cleanable surface. Corrective Action: Correct prior to next routine inspection.

Violation #: 52

Repeat Violation

Description: Sewage and Waste Water Properly Disposed

Comments:

5-403.12 - Core: Other Liquid Wastes and Rainwater Addl Notes: Observed, in freezer, icicles of a liquid connecting from the freezer fan on the ceiling down to the floor. Also observed food contaminated by being stored under the frozen liquid. The items contaminated is raw tuna, cooked shrimp and raw chicken. Embargoed the contaminated items and PIC discarded at time of inspection. Discussed with PIC to not store any foods at all under the icicles and to have the icicles removed from the unit and have the source of the liquid addressed by a professional. All units shall be maintained in good repair. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a white crusty buildup on the outside of the ice machine at the front of the restaurant. Also observed there is water leaking on the outside along the white crusty buildup. Discussed with PIC that equipment shall be maintained in good repair, clean and with a smooth and cleanable surface. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.