Inspection Report

Business Name
WaaMO Restaurant

Business Address
5050 E McDowell RD Phoenix AZ 85008-4230

Permit Number
FD-32719

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/6/2025

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

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 TCS food items with internal temperatures between 48-50F stored in the walk-in cooler. TCS food items included raw chicken, raw fish, raw beef, cooked rice, cooked pasta, cooked lamb meat, cooked beef stew, and cut leafy greens. Observed some of the cooked food items had preparation date marks of 8/6 and 8/7. The person in charge stated the cooked food items had been stored in the walk-in cooler for less than 4 hours. The person in charge stated that most of the raw meats had also been stored in the walk-in less than 4 hours, with the exception of two continers of raw meats date marked 8/2 and 8/4. Observed a container of raw fish date marked 8/2 and a container of raw beef date maked 8/4, which were embargoed at the time of inspection. All other TCS food items in the walk-in cooler determined to be improperly cold holding for less than 4 hours were moved to alternate cold holding units for rapid cooling. Observed TCS food items with internal temperatures between 47-49F in the prep cooler by the cook line. TCS food items included raw chicken, raw fish, and raw beef. The person in charge stated the food items had been stored in the prep cooler for less than 4 hours and moved them to an alternate cold holding unit for rapid cooling. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. 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 walk-in cooler with minimum ambient temperature of 51.8F as measured by inspector min/max thermometer. Observed a hanging analog ambient thermometer that displayed a temperature reading between 48-50F inside the walk-in cooler. TCS food items stored inside the walk-in cooler had internal temperatures between 48-50F. The person in charge discontinued use of the walk-in cooler at the time of inspection and obtaine repair service at the time of inspection. Following repair service observed walk-in cooler was only able to maintain minimum ambient temperature of 42.5F and unable to cool further. Observed the prep cooler by the cook line with a minimum ambient temperature of 45.6F as measured by inspector min/max thermometer. The digital dispay thermometer on the back side of the unit showed a temperature reading of 44.9F. TCS food items stored inside the prep cooler had internal temperatures of 47-49F. The person in charge adjusted the temperature settings for the prep cooler. Observed ambient temperature drop to 39F as measured by inspector min/max thermometer along the top shelf near the air vents in the bottom compartmet but an ambient temperature of 46-47F throughout the rest of the bottom storage area of the prep cooler. The person in charge discontinued use of the prep cooler at the time of inspection pending service to the unit. Establishment only has two additonal single door reach-in cooler in the establishment and does not have sufficient cooling or cold holding capacity to operate. An immediate suspesion was issued. Predefined Comment: 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. Corrective Action: Correct prior to re-inspection.

Comments/Details

Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
Notice of Suspension form was provided to the Person in Charge at the time of inspection.

"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.