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
Re-Inspection

Inspection Date
11/21/2025

Grade
R

Priority Violation
0

Inspection Status
Re-Inspection Completed

Violations

Violation #: 39

Repeat Violation

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. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. *Second consecutive repeat violation* Corrective Action: Correct prior to next routine inspection.

3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: Observed frozen meat stored directly in cardboard or bare on metal shelving. PIC stated the meat is unwrapped and frozen to allow of thin shaving once the beef is frozen. Foods must be covered and protected from contamination. Advised PIC the rack should not be used as a direct food contact surface. PIC moved the beef to proper food storage containers at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

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

Comments:

4-501.12 - Core: Cutting Surfaces Addl Notes: Observed two deeply scored cutting boards in use in the fish slaughtering area. 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.

4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: Observed caulking around the 3 comp sinks and fish slaughtering area to be missing creating a gap between the wall and equipment. 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.

4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed a foam pad placed underneath a cutting board in the fish slaughtering area. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC discarded foam at the time of inspection. Discussed a dry towel or other easily cleanable surface may be used to help grip the cutting board if changed frequently. Corrective Action: Corrected at time of inspection.

Violation #: 54

Description: Garbage/Refuse Properly Disposed; Facilities Maintained

Comments:

5-501.13 - Core: Receptacles Addl Notes: No trash receptacle for paper towels observed near the hand sink in the fish island. PIC stated a trash can would be added. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed accumulation of dirt and food debris throughout kitchen area and meat walk in coolers. Observed pooling water in the fish walk in cooler. Equipment, walls and floors should always be clean with more frequency. 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. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Upon re-inspection, all violations due for correction have been corrected.

"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.