Inspection Report

Business Name
Asiana Market

Business Address
1135 S DOBSON RD MESA AZ 85202

Permit Number
FD-52383

Permit Type
Food Establishment - Meat Market

Inspection Purpose
Food Routine Inspection

Inspection Date
11/21/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

Re-inspection scheduled for 11/29/2024.

3-202.18 (A) - Priority Foundation: Shellstock Identification; Tags Present. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: No shellstock tags available for live clams, oysters and snails. PIC stated the seafood manager is unavailable but think the tags may have been discarded with the shipping container. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Shellstock without shellstock tags was discarded by PIC at time of inspection. Corrective Action: Correct prior to re-inspection.

3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Observed shellstock tags from 10/5/24 and 8/14/24 and no other dates. PIC stated shellstock are received weekly. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Correct prior to re-inspection.

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

*Second consecutive repeat violation*

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed visible food debris on the auger and cutting elements of the meat grinder. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

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 raw fish in the display cooler measuring 51-57*F when measured with a probe thermometer, including: sardines, trout, croaker, beltfish and mackerel. Observed a large ice formation and an ambient air temp measuring 51*F with a min/max thermometer. PIC stated the fish had been in the cooler since opening. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Advised PIC to store fish in other units until repairs are completed. Corrective Action: Corrected at time of inspection.

Violation #: 33

Repeat Violation

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Re-inspection scheduled for 11/29/2024.

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 an ice formation and ambient air temp at 51*F in the fish display cooler in front of the shellstock case. 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.

3-501.11 - Core: Frozen Food Addl Notes: Observed frozen packages of fish and raw chicken in multiple chest coolers stored above the cooler fill line that were soft to the touch in areas but held below 41*F. Advised PIC to store frozen foods so they can be frozen solid. PIC removed the excess frozen fish to be stored in the walk in freezer. Corrective Action: Corrected at time of inspection. *Second consecutive repeat violation*

Violation #: 35

Repeat Violation

Description: Approved Thawing Methods Used

Comments:

*Fourth consecutive repeat violation*

3-501.13 - Core: Thawing Addl Notes: Observed plastic wrapped trays of thawed ROP tuna steaks stored under refrigeration in the fish market display cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Re-inspection will be conducted with 24 hours.

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law

Addl Notes: Observed a slow drain under the 3 compartment sink on the fish market side of the meat market. Observed the drain overfill and run onto the floor when allowed to freely drain. All plumbing must be maintained in good repair at all times. Corrective Action: Correct within 24 hours.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: No drain plugs observed for the 3 compartment sink drains. Establishment is utilzing mesh strainers wrapped in plastic cling film. Provide cleanable drain plugs prior to the next routine inspection. Observed a small leak from the right hand sink drain when in use. Must repair all plumbing to a state of good repair prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
A re-inspection will take place within 24 hours to ensure priority violation #51 has been corrected.

A re-inspection will take place on 11/29/2024 to ensure priority violations #14 and #33 have been corrected.

Of note: Discussed 3 comp sink setup and testing. No active warewashing was occurring at the time of inspection. Observed only old water in use for all compartments including wash and rinse compartments. 0ppm sanitizer observed in the 3 comp sink.

"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.