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 Immediate Suspension

Inspection Date
8/6/2025

Grade

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 6

Description: Inability to Maintain TCS Foods at Proper Temperatures (ISFD)

Comments:

8-404.11 - Priority: Ceasing Operations and Reporting. 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. Predefined Comment: A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Comments/Details

"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.