Inspection Report
Uncle Panda Dumpling and Noodle House
5626 W BELL RD GLENDALE AZ 85308
FD-23-04063
Food Establishment - Eating & Drinking
Food Routine Inspection
7/17/2024
Not Participating
2
Re-inspection required
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
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: Observed the handwashing sink near the cook line blocked by a small prep table and the handwashing sink out by the cash register blocked by a new shipment. An employee moved the prep table and boxes to a new location, at time of inspection. Also observed wet towels in the handwashing sink by the dishwasher. Facilities must be maintained in a condition that promotes handwashing. 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. Discussed various handwashing sink requirements. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times Corrective Action: Corrected at time of inspection.
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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: Observed tan build-up on the soda nozzles. Alerted Person in Charge (PIC) who cleaned the nozzles at time of inspection. Also, observed heavy white and tan build up on the noodle maker in the back of the establishment. Alerted PIC and educated staff on regular in-place cleaning. Surfaces of equipment contacting food that is not Time/Temperature Control for Safety shall be cleaned: at any time when contamination may have occurred or at least every 24 hours. Corrective Action: Corrected at time of inspection.
Violation #: 17
Description: Proper Disposition of Returned, Previously Served, Reconditioned, and Unsafe Food
Comments:
PRIORITY VIOLATION-3-306.14 - Priority: Returned Food and Re-service of Food. 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: Observed containers of spicy sauce with an opening lid and small spoon at every customer's table. This is not a permitted way to serve sauces for reuse. The PIC moved all the spicy sauce containers to the dishwashing area at time of inspection. Educated PIC on acceptable methods of serving spicy sauce. Single-use containers or pour bottles may be used. Alternatively, staff may serve the spicy sauce directly to customers when asked. Corrective Action: Corrected at time of inspection.
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: Observed bean sprouts (68°F) raw eggs (68°F) and cooked noodles (70°F) cold holding above 41°F in the prep table nearest the sink. The prep table measured 48.9 on the min/max. Staff stated the TCS foods were not in the prep table for over one hour. TCS foods were moved the the walk-in at time of inspection. Staff to regularly check temperatures of cold-holding foods throughout the day. Discussed cold holding requirements with staff. Corrective Action: Corrected at time of inspection.
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: Observed a prep table near the sink cold holding at 48.9°F. Alerted PIC who moved all TCS foods that had been in the prep table for less than 4 hours. 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. A reinspection will occur on the prep table in 10 days. Corrective Action: Correct prior to re-inspection.
3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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: Observed covered wantons (52°F) and covered soy sauce hard boiled eggs (56°F) in the walk in. Staff stated the wantons and eggs had been cooked 3 hours before temperature measurement. Staff retrained on cooling requirements: All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed heavy build-up of grey-black organic matter on the floors in the main kitchen. Establishment to regularly clean floors throughout each day or as the floor becomes dirty. 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. Corrective Action: Correct prior to next routine inspection.
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
6-501.14 - Core: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition Addl Notes: Observed heavy grease build-up on the hood. Establishment to clean the hood before the next inspection. Discussed the importance of keeping the hood clean to ensure the fire suppression system works quickly and effectively. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Inspection conducted with Chinese Liaison (602) 527-1365. If you have any questions regarding this inspection report, or would like to review it with someone in Chinese, please contact our language liaison at (602) 527-1365.
"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.