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
8/27/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed at time of inspection handwashing sink, located next to ice machine with an ice scoop inside the basin. Per PIC, someone placed that item by mistake. PIC removed unnecessary items from the basin at time of inspection. Handwashing station was also completely blocked by unnecessary equipment. PIC organized handwashing station area and removed unnecessary item equipment at time of inspection. Corrective Action: Corrected at time of inspection. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Predefined Comment: PIC relocated all items blocking handwash sink at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

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: Observed inside the walk-in packaged raw octopus stored directly above RTE pre-portioned sauces. PIC moved the octopus to a lower shelf at time of inspection. Corrective Action: Corrected at time of inspection. Predefined Comment: 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.

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

2nd consecutive 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 a buildup of dried food debris on the frozen meat slicer behind the slicing portion of the sliding element. Employee wiped clean with a towels. Advised PIC dirtied food contact surfaces should be properly washed, rinsed and sanitized. Food-contact surfaces were properly sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. 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 packaged fish located in a cold unit by the front area of fish market with higher temperatures than 41*F. Belt Fish, Salted Carapau, Salted Mackerel and Surai Fish all had internal temperatures of 52-59*F. All fish was either from two days ago or yesterday. PIC discarded all out of temperature fish items at time of inspection. Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection.

Violation #: 33

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

Comments:

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 fish display cold holding unit with an internal temperature ranging from 47-58*F. Per manager the unit works fine and it just had some ice build up blocking the vent system. PIC removed all the ice build up at time of inspection and unit was able to keep a temperature range of 33-35*F. 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. Corrective Action: Corrected at time of inspection.

Violation #: 35

Repeat Violation

Description: Approved Thawing Methods Used

Comments:

6th 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 #: 36

Description: Thermometers Provided and Accurate

Comments:

Re-inspection will occur on September 4th.

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: Observed that establishment did not have available probing thermometers at time of inspection. Corrective Action: Correct prior to re-inspection. Predefined Comment: Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection.

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

3-203.11 - Core: Molluscan Shellfish, Original Container Addl Notes: Observed inside the cold unit display a metal container with live manila clams stored in water. Per PIC they did not know live clams were not allowed to be stored in a pool of water. PIC drained all the water from the metal container and put the clams in just ice at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed some meats stored directly on the ground of the walk-in area and the walk-in freezer as well. Corrective Action: Correct prior to next routine inspection. Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed accumulation of dirt and food debri throughout kitchen area. Equipment, walls and floors should always be clean with more frequency. Corrective Action: Correct prior to next routine inspection. Predefined Comment: 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.

Comments/Details

Observed women's restroom without covered trashcans inside. Please provided covered trashcans before next routine inspection.
Predefined Comment: No County legal action will result from this inspection.
Copy of inspection provided to PIC via email.

"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.