Inspection Report

Business Name
Unphogettable Restaurant

Business Address
66 S DOBSON RD MESA AZ 85202

Permit Number
FD-13632

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/6/2021

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

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........Employee observed washing her hands in the front hand wash sink and did not use soap or remove her glove. Employee then dried her hands and then removed a container of food from the standing cooler. Proper hand washing was reviewed with the owner.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources..................Multiple containers of stew were in the walk in cooler without a date mark. Per owner containers had been cooked, cooled and then frozen and removed from the freezer yesterday. Containers were date marked.

Correct By: Corrected At Time Of Inspection

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils......Reach in cooler handles and doors had an accumulation of dried food. Maintain clean.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 1 Core Violations on this inspection.

Establishment is using a hose to fill pots next to the walk in freezer. Line was disconnected at the time of inspection. Owner was instructed to obtain a reduced pressure zone (RPZ) backflow preventer or provide a swing arm with an air gap, similar to the pot filler at the other end of the cooking line, prior to next inspection.

Rice was observed being browned on a portable electric burner in the back storage/ prep area. Owner was told that all cooking must be under the hood and discontinued cooking on the portable burner.

Discussed time as a control policy and using separate magnets for the bean sprouts and rice noodles.

No County legal action will result from this inspection.

Inspection rights were provided to Q Tieu. Inspection report was emailed.

Award: Not Participating,Signer: Quyen Tieu

"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.