Inspection Report
Mekong Plaza Grocery Store
66 S DOBSON RD MESA AZ 85202
FD-13499
Food Establishment - Meat Market
Food Routine Inspection
7/8/2024
Not Participating
5
Re-inspection required
Violations
Violation #: 2
Repeat Violation
Description: Certified Food Protection Manager
Comments:
No Certified Food Protection Manager onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Corrective Action: Correct prior to next routine inspection. *Second repeat violation*
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Observed a strainer stored in the front hand sink near the fish tanks. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection.
5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Corrective Action: Corrected at time of inspection.
Violation #: 13
Repeat Violation
Description: Food in Good Condition, Safe and Unadulterated
Comments:
Observed the entire tray of dead Manilla clam and blood clams. Also observed 5+ dead cherrystone clams, Baja clams, and oyster intermingled with live shellstock. Observed ice only at the bottom of each container with dead clams measuring 41-52*F. Also observed multiple dead shellstock of all type of clams and oysters in the walk in cooler measuring 41*F or below. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. PIC voluntarily discarded all Manilla and blood clams and the dead baja clams, cherrystone clams, and oysters. PIC voluntarily discarded the adulterated clams and oysters at the time of inspection (see embargo).
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: Correct prior to next routine inspection. Corrective Action: Corrected at time of inspection. *Second repeat violation*
Violation #: 14
Repeat Violation
Description: Required Records Available: Shellstock Tags, Parasite Destruction
Comments:
Observed shellstock tags not held in chronological order or with sale dates. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC stated the appropriate mark would be added to all current shellstock at the time of inspection.
3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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. *Second repeat violation*
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Observed dishes washed in soap, then submerged in a quat sanitizer measuring 150ppm quat and then rinsed in water containing 0ppm quat sanitizer. Reviewed that dishes must be washed, rinsed then sanitized and air-dryed. Per manufacture label, this quat sanitizer should be maintained between 200-400ppm to effectively sanitize food contact surfaced. Observed a hot sanitizer solution that appears to result in 200ppm when using a chemical test strip. When the same solution was cooled down to room temperature observed the solution at 150ppm. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection.
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.
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
Observed raw shrimp, octopus, squid, and fish measuring 41-52*F stored atop ice at the customer ordering counter. Observed the foods stored within 1-2 inches of the ice held at 41*F or below and the upper areas of raw animal proteins held above 41*F. PIC stated the ice machine in the area was not keeping up with demand and ice from the produce area would be used to cover the foods. Advised PIC to reduce storage amounts and intermix with ice to ensure all foods remain at 41*F or below. PIC stated the foods were removed from the walk in cooler less than 2 hours prior. 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. PIC added ice to the raw foods at the time of inspection.
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.
Violation #: 29
Repeat Violation
Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan
Comments:
Establishment is not maintaining daily logs for dead/culled fish removed from tanks. Establishment is only maintaining logs for daily live fish remaining which accounts for both sold and culled fish removed from the total remaining at the start of business. Discussed that per the variance, daily logs are required to be maintained that show the total dead/culled fish from each tank daily. PIC stated a new log will be created ASAP and maintain going forward. A re-inspection will take place on 7/18/2024 to ensure logs are being maintained for daily culled fish.
PRIORITY VIOLATION-8-103.12 (A) - Priority: Conformance with Approved Procedures; Compliance with HACCP Plan. 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/3978/Food-Variances.
Addl Notes: Corrective Action: Correct prior to re-inspection. *Second repeat violation*
Violation #: 38
Repeat Violation
Description: Insects, Rodents and Animals not Present
Comments:
Observed the southwest roller door to the establishment with air curtains but the air curtains were not turned on and damaged plastic curtain slats that were an ineffective barrier against blocking out outdoor air. PIC was able to turn on the air curtain at time of inspection. PIC was advised that air curtains are required for protection against insect entry and to have them on for that purpose. Discussed the manual function should be disabled so that if the foods are opened the air curtains are triggered to blow air until closed. PIC stated that new rollers have been purchased and are to be installed later this week.
6-202.15 - Core: Outer Openings, Protected Addl Notes: Corrective Action: Corrected at time of inspection.
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
Observed a customer selecting live blue crabs and live crawfish for self-service from an open box stored on the service counter without any sneeze guards/lid to protect the food from contamination. Discussed meats and fish cannot be displayed for self-service by customers. PIC removed the box of crabs and crawfish to behind the counter at the time of inspection.
PRIORITY VIOLATION-3-306.11 - Priority: Food Display-Preventing Contamination by Consumers. 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/4621/AMC-Toolbox---Cross-Contamination.
Addl Notes: Corrective Action: Corrected at time of inspection.
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Observed buildup of grease and food debris behind the ice machines and fryers. Also observed pooling water throughout the facility and walk in coolers. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection.
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Corrective Action: Correct prior to next routine inspection. *Third repeat violation*
Comments/Details
No County legal action will result from this inspection.
This inspection was conducted with R.S. 1506.
PIC inquired about requirements for razor clams, geoduck and other bivalve wet-storage. Advised PIC an additional variance is required for this type of wet storage. Advised PIC dry storage on ice at 41*F or below is permissible.
"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.