Inspection Report

Business Name
DAAWat LLC

Business Address
18635 N 35TH AVE PHOENIX AZ 85027

Permit Number
FD-52483

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/5/2025

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

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 yogurt at small sandwich prep cooler at 45*F. Cold hold to be 41*F. Yogurt was embargoed and discarded. Chicken in walk in cooler at 47*F As per the person in charge chicken was prepared the day before and cooled over night. Biryani rice in walk in cooler at 47*F - Rice was embargoed and discarded On site prepared Curry sauce with tomato and onion at 48*F in walk in cooler - Sauce was embargoed and discarded. Advised owner to verify any foods cooled overnight has reached 41*F by using a metal stem thermometer Corrective Action: Corrected 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: Small two door sandwich prep cooler observed to have an ambient temperature of 46*F in base. Sauces at top portion were observed to be at 42-43*F. Upon further investigation ice build up was observed inside . Sauces moved to walk in cooler until unit is defrosted and able to hold food at 41*F. Corrective Action: Correct prior to next routine inspection. Observed walk in cooler had an ambient temperature of 45-47*F. As per the owner, it was observed that the condenser and fan area had ice build up and turned the walk in cooler off for two hours to defrost. Unit had been turned back on approximately 40 minutes prior to the inspection beginning. Once door was closed for 30 minutes unit did begin blowing air at 39*F. Max Min thermometer showed 44*F. Freezer door attached to unit opened to allow colder air in to walk in cooler. Will return on 6/6/2025 to verify walk in cooler is able to maintain food at 41*F. Will return on 6/15/2025 to verify sandwich prep cooler is able to hold food at 41*F.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-203.12 - Priority Foundation: Temperature Measuring Devices, Ambient Air and Water- Accuracy Addl Notes: Observed no thermometers in cold hold units to assist in verifying cold hold ambient temperatures. All cold hold equipment must have thermometers that display internal ambient temperatures. Corrective Action: Correct prior to re-inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed chlorine based sanitizer for wiping cloths with 0ppm sanitizer. Sanitizer to be at 100 ppm for wiping cloths. Discussed using tepid water for sanitizer - not hot water. Corrective Action: Corrected at time of inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: Observed old food debris (Organic matter) on floor of walk in cooler. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Onserved unclean shelves with microwave ovens and side or cooking equipment with old food debris. Surfaces are to be cleaned at regular intervals to prevent the build up of old food and dirt. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reinspection will be completed on or before Monday, June 15 to check on thermometers for equipment and two door sandwich prep cooler is able to hold food at 41*F or lower

"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.