Inspection Report

Business Name
Asiana Market

Business Address
1135 S DOBSON RD MESA AZ 85202

Permit Number
FD-52380

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Re-Inspection

Inspection Date
9/16/2026

Grade
R

Priority Violation
0

Inspection Status
Re-inspection required

Violations

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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. Addl Notes: Observed Mushubi with a temperature of 89*F. Person in charge (PIC) stated they were made 4-and-a-half-hours prior. There was no time stamp. PIC stated they should have been discarded at 4-hours, but was not able to provide a policy for time as a control. Mushubi was voluntarily discarded. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 08/24/2026. ***Observed the rice cakes on a shelf in ambient air. The internal temperature of the rice cakes is 64*F-65*F with inspector's probe thermometer. No time stamps observed. No dates observed. Person in charge (PIC) stated they were delivered and placed on the display rack the previous day at 11am. All rice cake packages were embargoed. See embargo form. No Time as a control log for the rice cakes. 3rd Re-inspection is scheduled 09/03/2026. ****Observed rice cakes in the ambient air with surface temperatures between 69*F-71*F. Internal temperatures of 65*F-70*F. There were no time stamps or dates. No verification of temperature at delivery. See embargo form. 4th Re-inspection scheduled for 09/25/2026.

Comments/Details

No County legal action will result from this inspection. Report emailed.
All rice cakes need a time stamp, a date, a time as a control policy (if you can verify the correct temperature upon delivery). Or the rice cakes need to be delivered and held at proper temperature (41*F or lower for cold holding) (135*F or higher if it is hot-holding).

"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.