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
4/16/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

3-302.11 (A3-8) - Core: 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. Addl Notes: Observed sealed retail package of raw chicken liver stored above raw pork in the display coolers. 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. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 the meat band saw with an excessive buildup of organic food debris and fat on the inside panels of the upper and lower blade shields and supporting equipment. Observed fruit flies in both enclosures. PIC indicated the band saw is sprayed off with a hose after used and sanitized. Both sanitizer dispensers found to be in disrepair and the incorrect test strip was in use so sanitizer concentration could not be verified by the establishment. Also observed heavy buildup on the meat tenderizer and meat slicer. Observed small buildup on the frozen meat shaver. No equipment had been properly washed, rinsed and sanitized within 4 hours of use. Establishment halted food prep so all surfaces could be washed, rinsed and sanitized at the time of inspection. Establishment was unable to dispense quat sanitizer for a 50ppm chlorine sanitizer was used. Advised PIC on proper cleaning-in-place (CIP) procedures. Food-contact surfaces must be properly sanitized after washing and rinsing. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC had all areas and food processing equipment washed, rinse and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 35

Repeat Violation

Description: Approved Thawing Methods Used

Comments:

*Fifth 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 #: 38

Description: Insects, Rodents and Animals not Present

Comments:

A re-inspection will be conducted on 4/25/2025 to ensure priority foundation violation #38 has been corrected.

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed 20+ fruit flies in the meat band saw enclosures (top and bottom shields). Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. PIC had the enclosures thoroughly washed, rinsed and sanitized to eliminate pest harborage conditions. Corrective Action: Correct prior to re-inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-101.17 - Core: Wood, Use Limitation Addl Notes: Observed an unsealed/uncoated wood 2x4 with organic growth in use at the 3 comp sink to support a cutting board in the fish slaughtering area. Wood and wood wicker may not be used as a food-contact surface. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC discarded the wood at the time of inspection. Corrective Action: Corrected at time of inspection.

4-501.12 - Core: Cutting Surfaces Addl Notes: Observed heavy scoring on two cutting boards in the fish slaughtering area. Advised PIC to resurface any deeply scored cutting surface to ensure all areas can be properly cleaned. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

A re-inspection will take place on 4/25/2025 to ensure proper test strips are available.

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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: No quat sanitizer test strips observed for establishment's quat sanitizer dispensers. Observed the right 3 comp quat dispenser empty and the left dispenser full but not dispensing quat. Observed PIC use a chlorine test strip to measure quat concentration. Discussed various tests strips and testing methods. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Comments/Details

A re-inspection will take place on 4/25/2025 to ensure priority foundation violations #38 and #48 have been corrected.
No County legal action will result from this inspection.
Observed live Manilla clams stored in a deep perforated metal pan atop ice held within a shallow pan. Advised PIC a shallow perforated pan and deeper holding pan should be used in the event ice melts to ensure clams are never submerged under water.

"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.