Inspection Report
Kawaii Japanese & Asian Cuisine
6530 W Happy Valley RD Glendale AZ 85310-2614
FD-38281
Food Establishment - Eating & Drinking
Food Routine Inspection
8/13/2024
D
4
Completed
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: No certified food manager certification available onsite and multiple priority violations were observed with a lack of knowledge of food safety requirements. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Correct prior to next routine inspection.
Violation #: 2
Description: Certified Food Protection Manager
Comments:
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: No person in charge onsite available with certified food manager . A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Correct prior to next routine inspection.
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-304.11 - Priority: Food Contact with Equipment and Utensils and Linens. 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 cooked hard boiled eggs stored in carton were raw eggs were stored. Person in charge discarded eggs. All food must only contact clean and sanitized equipment/utensils, single service utensils/articles, and or clean linens. Corrective Action: Corrected at time of inspection.
PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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: 2nd repeat violation. Observed raw sliced beef stored above rice and cooked shrimp, raw ground pork stored above vegetables, and raw pork belly stored above sauces and milk in walk in cooler. Person in charge moved all items to the bottom shelf. No signs of leakage All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrected at time of inspection.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-207.11 (B) - Priority: Restriction and Storage-Medicine; Storage & labeling
Addl Notes: Multiple over the counter medicines, supplements, and burn medicine used by cook employee found stored above food sauces and oils in rack by cookline by entrance of kitchen. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrected at time of inspection.
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: Observed accumulation of grease and food on doors and in handles of cooler doors in cookline area. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct prior to next routine inspection.
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required
Addl Notes: Observed spray nozzle and hose connected to mop sink with AVB device. Proper backflow must be provided downstream pressure from spray nozzle. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. 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 accumulation of food debris and oil beneath storage racks in back area by mop sink and beneath equipment in cookline. 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. Correct prior to next routine inspection.
Comments/Details
Predefined Comment: No County legal action will result from this inspection.
Discussed separating employee food from food used for restaurant specifically peking duck and other items found in walk-in cooler. Discussed fecal/vomit clean up procedures, chemical labeling and cold holding for continued training. Predefined Comment: 如果您對此檢查報告有任何疑問，或者想用中文審閱此檢查報告，請聯繫我們的語言聯絡官： (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.