Inspection Report
Rice Paper on 7th
2241 N 7TH ST PHOENIX AZ 85006
FD-58608
Food Establishment - Eating & Drinking
Food Routine Inspection
4/2/2024
Not Participating
5
Completed
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge
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Observed multiple PRIORITY and Priority Foundation violations at time of inspection and no Certified Food Manager (CFM) present on site. PIC stated they are a CFM but was unable to provide food manager certification at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 9
Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed
Comments:
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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.
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Observed bar employee handle and prepare garnish with bare hands at time of inspection. Employee had not washed hands prior to handling garnish. Employee was instructed to wash hands and don new gloves at time of inspection. Food employees must wash hands per code and shall not contact exposed RTE foods with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: 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.
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Observed receipt holder with receipts being stored on handwashing sink blocking access to the handwashing sink located at the bar. PIC removed item at time of inspection. Handwashing sinks must be readily accessible at all times to promote healthy handwashing practices.
Correct By: Corrected At Time Of Inspection
Violation #: 13
Description: Food in Good Condition, Safe and Unadulterated
Comments:
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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.
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Observed container of rice noodles in walk-in with indigo stain on original white color at time of inspection. Food employees on-site at time of inspection was unable to tell what color stain came from and stated that they were unaware of any food item on the menu the stained noodles would be used for. Food shall be safe, unadulterated,and honestly presented. Chef voluntarily discarded item at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2), P: 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.
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Observed raw chicken stored directly above raw beef in reach-in cooler located opposite of the cook line. Observed raw chicken stored directly above raw beef in walk-in cooler. Employee was informed raw meat items in the walk-in were not stored properly and observed employee attempt to move raw chicken in the walk-in to a shelf above it's original placement. PIC moved all items appropriately at time of inspection. Provided proper food storage guidance via email. Food items must be stored properly to avoid cross-contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.
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Observed cooked crawfish mix, fried tofu, cooked mushroom, deep fried shrimp, bean sprouts, chashu pork and cream cheese measured at 46-49'F in tabletop cooler located by the cook line. Unit had an ambient temperature of 40'F. Chef stated all items were made yesterday and have been in the cooler since the night prior. Employees were unable to tell when items were restocked or how long items have been out of temperature for. Chef stated that food prep begins at 10am daily to ensure restaurant is ready to open at 11am. At time of inspection, it has been longer than 4 hours since food prep began. All food items were embargoed as they have been out of temperature for longer than 4 hours and chef voluntarily discarded items at time of inspection. Coldholding TCS food items must be held at temperatures 41'F or below.
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-206.12, P: Rodent Bait Stations
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Observed multiple metal pedal wood mouse traps in walk-in and dry storage. Observed two uncovered mouse trap with brown paste meant to bait rodents. Rodent bait shall be contained in a covered, tamper-resistant bait station. PIC stated pest control services are hired and that this was placed by service provider. Establishment had rodents in the past but have been rodent-free for a few months now per PIC. Traps were observed to be empty. PIC removed traps at time of inspection. Suggested PIC to contact pest control provider to ensure they use approved rodent stations for the establishment.
PRIORITY VIOLATION-7-201.11, P: Separation-Storage
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Observed chemical foam sealant with no lid on being stored on shelf directly above food prep table. Poisonous and toxic chemicals must be stored away from the kitchen to avoid contamination with food. PIC removed item at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence
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Observed multiple drain flies and fruit flies throughout the establishment at time of inspection. Have pest control serviced prior to reinspection on 04/11/24.
Correct By: Correct Prior To Reinspection
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
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Observed scoop cups with no handle in salt bin and panko bin located in dry storage area. Scooping equipment must have handles and be stored in an upright manner to ensure handle is not in contact with food to prevent contamination from hands. Suggested PIC to get scooping equipment with handles.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
No County legal action will result from this inspection.
Reinspection scheduled on 04/11/24.
Report delivered via email.
Core-2-102.12(A), C: Certified Food Protection Manager
>>> Observed no certified food protection manager present on site at time of inspection. Certified food manager must be present at all times during operating hours.
OF NOTE: Discussed hand-drying provision, handwashing cleanser availability, food contact surfaces cleaning frequencies and preventing contamination from deleterious substances.
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On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
Contact your inspector using the phone number or email on your last inspection report to review, or
Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181
Award: Not Participating,Embargo Lbs: 37,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: DC-CR-#37 removed,Signer: Hannah Mackie
"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.
| 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.