Inspection Report

Business Name
Lee Lee Oriental Supermart

Business Address
2025 N DOBSON RD CHANDLER AZ 85224

Permit Number
FD-04279

Permit Type
Food Establishment - Retail Food

Inspection Purpose
Food Routine Inspection

Inspection Date
6/23/2026

Grade
Not Participating

Priority Violation
4

Inspection Status
Re-inspection required

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Corrective Action: Corrected at time of inspection. Several employee drinks and personal items stored on top of food available for service. Manager had items removed to proper storage. Predefined Comment: To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area.

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Corrective Action: Corrected at time of inspection. Several boxes of a choy sum (vegetable) stored under dripping condenser of the produce walk-in covered in extensive mold. Embargoed, manager discarded. Predefined Comment: All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.

Addl Notes: Corrective Action: Corrected at time of inspection. No detectable sanitizer at 3 comp sink at produce cutting area. Manager had sanitizer bag replaced. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Corrective Action: Corrected at time of inspection. Cartons of tofu, beans sprouts, quail eggs, shell eggs fresh noodles and kim chee labeled "Keep refrigerated" in the northeast walk-in cooler at 51-52*F internally for unknown time. Manager stated the tofu and the bean sprouts had been delivered less than 2 hours before and were moved to another unit to re-cool. The remaining items had been in the walk-in one or more days, per manager, and were embargoed. Manager discarded. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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. Addl Notes: Corrective Action: Correct prior to re-inspection 6/30/26. The northeast walk-in is holding TCS food 51-52*F, read 51*F on min/max at the time of inspection. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Corrective Action: Correct prior to next routine inspection. Multiple soft-packaged food items stored on the floor throughout the establishment. Please move to proper storage, at least 6" above the floor. Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law

Addl Notes: Corrective Action: Correct prior to re-inspection 6/30/26. A large amount of condensate is dripping down and across the ceiling from the condenser unit inside the produce walk-in onto food below and has accumulated on the floor and in produce boxes, resulting in adulteration of some of the produce in the walk-in. Additionally, there is a heavy accumulation of green and black organic matter on the surface and around the fans of the condenser unit. Please repair and properly clean and sanitize the area prior to reinspection 6/30/26.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Corrective Action: Correct prior to next routine inspection. The floor along the back storage area and inside the walk-ins have pitted extensively, exposing the pebble substrate in several areas. Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.

Comments/Details

Predefined Comment: 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.
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.