Inspection Report
Mike Kwans Golden Coin
3224 E THOMAS RD PHOENIX AZ 85018
FD-09989
Food Establishment - Eating & Drinking
Food Routine Inspection
11/7/2023
D
3
Completed
Violations
Violation #: 8
Repeat Violation
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When 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 employee touch trash can and begin assembling egg rolls without washing hands in back prep area by 3-comp sink. Also observed employee enter front service counter area and begin scooping food (egg rolls and fried chicken) without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Back of house employee washed hands at the time of inspection. Observed no hand wash sink in front of house service area (see violation #8). Discussed the importance of proper hand washing with the PIC. Repeat violation. This is the 3rd consecutive violation.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-204.11, Pf: Handwashing Sinks - Location and Placement. 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 no hand wash sink in front service area. Observed employee scooping food items for customers. Also observed ice machine requiring employees to scoop ice by hand. Per PIC, establishment used to operate as consumer self-service before transitioning to employees handling all food items for customers. Handwashing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. Discussed options with PIC including: relocated soda bag-in-box wrap, installing hand sink to left of ice machine, and draining hand sink to floor sink; or returning to customer self-service and utilizing an approved ice machine that does not requiring employees to scoop ice. Correct prior to re-inspection on 11/20/2023.
Correct By: Correct Prior To Reinspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 multiple knives and large vegetable processor stored clean with dried on food debris. PIC relocated all items to dishwasher to be washed, rinsed, and sanitized at the time of inspection. Utensils, equipment, and food contact surfaces must be cleaned to sight and touch.
Correct By: Corrected At Time Of Inspection
Violation #: 21
Repeat Violation
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.-----Observed fried chicken, fried squash, cooked French fries, and cooked vegetables at 80-125'F in front service area. Per PIC, all items were cooked less than 2 hour prior to inspection. All items were reheated to 165'F at the time of the inspection. Discussed proper hot holding with the PIC. All TCS food held hot must be maintained at 135'F or above at all times. Repeat violation. This is the second consecutive violation.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
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 cut cabbage, cooked noodles, cooked rice, raw beef, and raw chicken at 44-47'F in walk-in cooler. The ambient minimum air temperature of walk-in cooler was measured to be 49.5'F at the time of inspection. PIC completed repairs to walk-in cooler at time of inspection and ambient air temperature measured below 41'F at end of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times.
:
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: 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.-----Observed walk-in refrigerator with a minimum ambient air temperature of 49.5'F and maintaining all TCS foods above 41'F at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. PIC completed repairs to walk-in cooler at time of inspection and cooler ambient air temperature was measuring below 41'F at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence-----Observed live German cockroach on wall above dishwasher area. Establishment must be maintained free of pests at all times. Eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 11/20/2023.
Correct By: Correct Prior To Reinspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions-----Observed large build up of dirt and debris on ceilings/walls throughout establishment. Establishment must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Clean prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Due to the violations noted on this inspection report, County legal action may result from this inspection.
A pattern of non-compliance is developing for Priority violation # [19], [3-501.16(A)(1)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
A pattern of non-compliance is was observed for Priority violation # [6], [2-301.14], which has been noted during this inspection. The Person in Charge was scheduled for an in-person Department Active Managerial Control class on 11/17/2023 at 10 AM and will be conducted by RS# 1191.
Inspection conducted with RS# 1191.
Report emailed.
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.
Award: D,Email Sent: CHECKED,Request Notes: On hold for review,Request Review: CHECKED,Review Complete: CHECKED,Signer: Rhi Li
"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.