Inspection Report
Mr. Cook's Chinese Cuisine
3208 E CACTUS RD PHOENIX AZ 85032
FD-02231
Food Establishment - Eating & Drinking
Food Routine Inspection
5/6/2024
Not Participating
4
Completed
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge
Observed that no employee was present that had food protection manager certification. Currently, only one employee has been certified but does not work all days that the establishment is open. Reviewed requirement with owner that it is necessary for someone with this certification to be present when the establishment is open.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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/4573/AMC-Toolbox---Handwashing.
Observed an employee wash hands for 5 seconds without using soap and then dried hands on clothes.
The required procedure is to rinse hands under warm water, apply soap, vigorously rub for 10-15 seconds, rinse under warm water and dry using approved methods as § 6-301.12 states. Reviewed proper handwashing procedures with the PIC, employee properly rewashed hand.
Priority Foundation-2-301.15, Pf: Where to Wash. 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/4573/AMC-Toolbox---Handwashing.
Observed an employee wash hands in the prep sink. Employees are required to wash hands in designated handwashing sinks. Reviewed proper handwashing procedures with the PIC, employee rewashed hands in the handwashing sink.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing.
Observed that no paper towels were available at the handwashing sink in the kitchen. Approved hand drying provisions were not available at the front kitchen handwashing sink.
The PIC placed paper towels at the handwashing sink at the time of this inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
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 that no sanitizer was being used in the 3 comp sink while washing wares. A concentration
of 50ppm to 100ppm of chlorine sanitizer or 200ppm to 400ppm of QAT sanitizer is required to
properly sanitize wares. Reviewed sanitizing procedure required for wares. The employee refilled the
sanitizer basin and added the correct amount of sanitizer -chlorine at 50-100ppm. Wares were re-
washed/sanitized.
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 on several occasions employees rinsing then putting away then reusing cutting boards,
strainers and utensils without properly washing, rinsing and sanitizing. Reviewed proper wash, rinse,
sanitizing procedures employee, who then washed rinsed and sanitized the wares as required.
Correct By: Corrected At Time Of Inspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe
Observed multiple to-go grocery bags in use to store raw meats and vegetables. The food had been removed from its original packaging and separated into plastic grocery bags. The PIC had employee obtain food grade plastic bags and began transferring food to proper storage containers.
Correct By: Corrected At Time Of Inspection
Comments/Details
Ensure all food employees have current food handler certifications.
No County legal action will result from this inspection. Report discussed and emailed.
A copy of the report will be sent to the language liaison to assist with food safety and management procedures.
Award: Not Participating,Review Complete: CHECKED,Review Notes: QA,Signer: Andy Qin
"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.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.