Inspection Report

Business Name
Uncle Panda Dumpling and Noodle House

Business Address
5626 W BELL RD GLENDALE AZ 85308

Permit Number
FD-23-04063

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/7/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: 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.

Observed an employee handwashing sink, at the front of the establishment, blocked by the bus cart. Also observed the handwashing sink on the prep line with a empty plastic take out container in the basin. An employee moved the bus cart next to the handwashing sink and removed the container from the handwashing basin, at time of inspection. Handwashing sinks to be ALWAYS maintained unobstructed and assessable. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks.

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 dishwasher with chlorine sanitizer measuring at 0 PPM. Staff confirmed dishes had been washed today. Owner came and fixed the dishwasher, at time of inspection. Observed the three-compartment sink with quat measuring below 150 PPM. The three compartment sink automatic dispenser was not connected to any quat chemical concentrate and none was available at time of inspection. Chlorine was available onsite. Staff manually dosed the three compartment sanitizer basin with chlorine. Chemical concentration must be measured each time the sanitizer compartment is hand dosed to ensure chemical concentration is within the recommended range. The owner was alerted and plans get rid of the automated dispenser on the 3- compartment sink and only hand dose chlorine sanitizer. A do not use sign was placed on the automatic sanitizer dispenser and staff will no longer use it to sanitizer dishes. Discussed sanitizing requirements and provided additional guidance.

Correct By: Corrected At Time Of Inspection

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 beef (60°F) and other Time Temperature Control foods (TCS) (sprouts (59°F), chopped cabbage (58°F), ect.) in a prep cooler above 41°F. All TCS products had placed in the unit when the restaurant opened am (2 hours prior to temperature measurement) and were moved to alternative refrigeration at time of inspection. The cooling unit measured at 47.2°F with the min/max thermometer. Manager will place TCS items in the nearby prep tables until the prep table nearest the handwashing sink can maintain temperatures below 41°F. Discussed cold holding requirements and best practices with using prep tables.

Correct By: Corrected At Time Of Inspection

Violation #: 33

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

Comments:

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked beef ribs (98°F) and meat dumplings (64°F) sitting out at room temperature to

cool. Also observed ramen broth (78°F) sitting on burner which had been turned off. Beef ribs,

meat dumplings and ramen broth were reheated to 165°F, at time of inspection. Discussed cooling

requirements with the manager. Items must be moved into a refrigerator or actively cooled after

reaching 135°F. In the walk in observed a deep plastic bin of cooked noodles at (68°F) which were

wrapped in cellophane. Staff unwrapped the noodles and placed them in a shallow pan to aid in

cooling. Discussed best practices of cooling with the manager.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority and 2 Priority Foundation violations on this inspection.
Discussed common use labeling for all products not in their original containers. Discussed cleaning frequencies and dipper well requirements,
No County legal action will result from this inspection.
Inspection report provided via email; confirmed delivery onsite
Check out the AMC Toolbox at https://www.maricopa.gov/4533/English-AMC-Toolbox

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: Not Participating,Food Manager Licenses: 1,Signer: Jenny Lau

"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.