Inspection Report
Asiana Market
1135 S DOBSON RD MESA AZ 85202
FD-52383
Food Establishment - Meat Market
Food Routine Inspection
3/21/2024
Not Participating
1
Completed
Violations
Violation #: 15
Repeat Violation
Description: Food Separated and Protected
Comments:
Core-3-302.11 (A3-8), C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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. ------ Observed raw ROP fish stored above sealed boxes of dried anchovies in the fish walk in cooler. No active contamination was observed. Discussed separating raw animal proteins from RTE eat foods to prevent cross contamination. The employee moved the raw fish to the lowest shelf at the time of inspection.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 16
Repeat Violation
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 a buildup of a speckled black and pink substance on the underside of the ice production area in the ice machine. Discussed cleaning at a frequency that prevents buildup. The manager stated the machine would be washed, rinsed and sanitized as soon as possible.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. ------ In the display meat cooler near the fish display, observed an ambient air temperature of 45*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 46-57*F when measured with a probe thermometer, including: raw breaded chicken katsu, raw marinated pork, beef and chicken. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated the foods had been in the cooler longer than 4 hours and had the meats voluntarily discarded at the time of inspection (see embargo).
Correct By: Corrected At Time Of Inspection
Violation #: 35
Repeat Violation
Description: Approved Thawing Methods Used
Comments:
Core-3-501.13, C: Thawing---Observed thawed tuna still in their ROP (reduced oxygen packaging) bag. Advised PIC that fish must be fully removed from ROP prior to thawing or immediately upon completion of thawing to help reduce the risk of pathogen growth. PIC had the fish removed from the ROP bags the time of inspection.
Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection
Violation #: 51
Repeat Violation
Description: Plumbing Installed; Proper Backflow Devices
Comments:
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ----- Observed leaking drain line at the right hand sink in the meat area and in the left 3 comp sink "rinse" compartment drain. Repair/replace and maintain plumbing in good repair.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Comments/Details
This inspection was conducted with R.S. #1506.
A copy of the report was emailed to the manager.
No County legal action will result from this inspection.
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
Award: Not Participating,Embargo Lbs: 50,Food Manager Licenses: 1,Signer: Misun Simmons
"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.