Inspection Report

Business Name
Rice Paper on 7th

Business Address
2241 N 7TH ST PHOENIX AZ 85006

Permit Number
FD-58608

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/14/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: 2nd Consecutive violation. Person that holds Certified Food Protection Manager Certification is not present at time of inspection. Ensure at least one person will be present and available during all hours of operation and holds a valid Certified Food Protection Manager Certification. Employee food handler certificates were verified except for one employee that handles TCS food items in kitchen area. Ensure all employees have a valid Food Handler certificate. Corrective Action: Correct prior to next routine inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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: 0ppm Chlorine concentration verified at mechanical dishwasher equipment used for glassware. Instructed operator to discontinue using mechanical dishwasher until repairs are made to verify Chlorine concentration between 50 to 100ppm. Operator proceeded to setup three compartment sink, Quaternary Ammonium concentration verified at 200ppm. 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: Internal temperatures of 47*F to 50*F for various Time/ temperature control for safety food items (cooked beef, cooked chicken, raw chicken, raw fish) stored in two-door prep refrigeration unit across from cook line). Per operator TCS food items were placed in unit less than 1hour prior, this unit remains empty overnight and filled with food items in the morning prior to opening. Ambien temperature of unit verified at 57*F, Instructed operator to remove all items and place in additional refrigeration unit that were verified at 41*F or below. All TCS food items shall be cold held at 41*F or below. Repeat Violation. 4th consecutive violation. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: Observed various old rodent droppings in dry storage areas of kitchen. Including on racks and packaged utensils and linens. Ensure to remove all rodent droppings, clean and sanitize all floors, walls and ceilings of entire facility. Operator must contact pest control and provide an additional service for all interior of kitchen areas. Operator provided pest control report dated 7/31/25, report indicated treatment for rodents and monitoring is underway. Continue working with pest control to eliminate rodents. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

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

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Two-door front prep refrigeration unit ambient temperature verified at 57*F. Ensure refrigeration is maintained at 41*F or below. Contact technician for necessary repairs or replace unit. Discussed with operator to discontinue of unit for any TCS food items and use additional refrigeration in kitchen area until repairs are made. Per operator, unit will not be in use until repairs are made. 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: Observed old food debris in all areas of kitchen including floors, walls and ceilings. Observed grease on filters under exhaust hood. Ensure to move all equipment detail clean and sanitize all hard to reach areas of facility. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.

"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.