Inspection Report
WaaMO Restaurant
5050 E McDowell RD Phoenix AZ 85008-4230
FD-32719
Food Establishment - Eating & Drinking
Food Routine Inspection
2/28/2024
Not Participating
0
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Core-6-301.14, C: Handwashing Signage. 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 handwashing station without signage.>>Handwashing stations shall supply signage reminding employees to wash hands.>>Supply handwashing signage prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 16
Repeat Violation
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 pots and pans in clean storage shelf across from grill with soil accumulation.>>Food contact surfaces shall be cleaned to sight and touch to prevent contamination of food product.>>Clean pots and pans>>Person In Charge rewashed pot and pans.>>Corrected at time of inspection 2nd Consecutive Violation
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
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.>>Observed in the walk-in-cooler the bulk pans of foods without a date marking cooked pinto beans, fufu, cooked hamburger, and tomato sauce. >>Foods intended for cold holding and held more than 24 hours shall have a prep date.>>Provide date marking for foods that are held 41F and below and held more than 24 hours.>>Corrected at time of inspection
Correct By: Corrected At Time Of Inspection
Violation #: 37
Description: Food Properly Labeled; Original Container
Comments:
Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food>>Observed at the grill line oil and soy sauce containers not in the original container without common label names.>>Food product that is not in the original containers shall be labeled with the common name of the food product.>>Correct prior to next routine inspection
Correct By: Correct Prior To Next Routine Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-202.15, C: Outer Openings, Protected>>Observed gaps in the bottom of entrances in the rear of facility>>The facility outer opening shall provide protection from the entrance of pest.>>Provide door sweeps for entrances.>>Prior to next routine inspection
Correct By: Correct Prior To Next Routine Inspection
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
Core-3-304.14, C: Wiping Cloths, Use Limitation>>Observed wiping clothes not stored in sanitizing solution while not in use.>>When not in use wiping cloths shall be stored in sanitizing solution.>>Maintain wiping cloths in sanitizing solution when not in use.>>Person in Charge placed wiping cloths in sanitizing solution bucket.>>Corrected at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 43
Repeat Violation
Description: In-Use Utensils; Properly Stored
Comments:
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>Observed utensils at grill line sitting out not protected from contamination>>Utensils shall be maintained under constant running water that is 135F or more, and or washed and sanitized prior to use during times when not in use.>>Person in Charge washed utensils and properly stored them in clean equipment area.>>Corrected at time of inspection 3rd consecutive violation
Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
Violation #: 51
Repeat Violation
Description: Plumbing Installed; Proper Backflow Devices
Comments:
Core-5-205.15 (B), C: System Maintained in Good Repair; According to Law>>Observed at handwashing sink floor drain missing.>>Install a sink floor drain.>>Correct prior to next routine inspection
Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11,C:Repairing-Premises,Structures,Attachments, and Fixtures-Methods>>Observed ceiling warping above the three compartment sink.>>The facility shall be maintained in good condition to allow for proper cleaning.>>Repair ceiling>>Correct prior to next routine inspection 2nd Consecutive violation
Core-6-501.12, C: Cleaning, Frequency and Restrictions>>Observed facility with soil accumulation behind grill line and along cove base molding in kitchen.>>Facility shall be cleaned with a frequency that will prevent the accumulation of debris.>>Clean facility prior to routine inspection. 2nd consecutive violation
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Comments/Details
Core-2-102.12(A), C: Certified Food Protection Manager>>CFM shall be present during hours of operation.>>Provide a Certified Food Manager
No County legal action will result from this inspection.
Contact Plan Review to discuss necessary repairs, and/or possible needed remodel.
The Routine inspection Report was emailed.
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.
Review Complete: CHECKED,Review Notes: DC - AC - Correct #14 code reference remove core count in comments,Signer: Mohamed,Award: Not Participating
"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.