Inspection Report

Business Name
Tampopo Ramen

Business Address
3223 S MCCLINTOCK DR TEMPE AZ 85282

Permit Number
FD-23-04064

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/22/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 8

Repeat Violation

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.12 - Priority: 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.

Addl Notes: Observed several employees wash their hands for less than 20 seconds or without using soap before returning to food preparation. Employees were observed to have contaminated hands by touching hair and by leaving then returning to cookline. Discussed with person in charge proper hand washing procedures. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Person in charge states they will discuss with staff proper hand washing. Employees properly washed hands at a handsink at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (3RD CONSECUTIVE).

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Report emailed. **Discussed proper sanitizing procedure for food-contact surfaces. Employee states they utilize a sanitizer bucket and wiping cloth to sanitize large pans that do not fit in dish machine (behavior not observed at time of inspection). Discussed with employee and PIC that to properly sanitize food-contact surfaces, they must be fully submerged in water with an approved sanitizer concentration for at least 10 seconds (if using a chlorine-based sanitizer) and left to air dry. Employee and PIC stated they will set up three-compartment sink to properly sanitize larger food-contact surfaces. **Observed employee utilizing quaternary ammonia tabs without quaternary sanitizer test strips available onsite. Discussed with PIC to utilize bleach and chlorine strips or obtain quaternary strips. PIC states they will discontinue use of quaternary sanitizer unless they obtain quaternary strips prior.

"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.