Inspection Report

Business Name
Original Chop Shop

Business Address
10625 N TATUM BLVD PHOENIX AZ 85028

Permit Number
FD-58875

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/12/2024

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.

Observed no paper towels or other hand drying provision at the hand wash sink by the three compartment sink. The person in charge placed a new roll of paper towels by the hand wash sink. Discussed maintaining hand drying provision at all hand wash sinks at all times.

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.

Observed multiple packages of strawberries with white colored organic growth in the walk in cooler. The person in charge discarded the strawberries at the time of inspection. Discussed condition - food shall be safe, unadulterated, and, honestly presented.

Correct By: Corrected At Time Of Inspection

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: Cooling. 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.

Observed container of green curry cooling in the prep sink with internal temperature of 103F -106F. The person in charge stated the curry had been cooked and placed for cooling more than 2 hours ago. The green curry was embargoed at the time of inspection. Discussed cooling time and temperature from 135F to 70F in 2 hours and from 70F to 41F in 4 hours.

Correct By: Corrected At Time Of Inspection

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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/4125/Food-SafetyOperator-Resources.

Observed unmarked containers of rice and quinoa with internal temperatures of 98F - 102F in a Cambro box. The person in charge stated the food items were under time as a control, but did not know how long the items had been out. No written time as a control policy or time mark/log was observed to indicate the items and duration being held under time as a control. The rice and quinoa were embargoed at the time of inspection. Discussed maintaining a written time as a control policy and time log.

Correct By: Corrected At Time Of Inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring

Observed several flies around the floor drains by the prep sink and three compartment sink. Discussed obtaining certified pest control services and maintaining the premise free of insects.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage

Observed serving utensils stored on top of the lid of a rice cooker with the food contact surface in direct contact with the handle of the lid. The person in charge removed the utensils and placed new utensils in an empty container. Discussed between use storage of in use utensils to protect from contamination.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 3 Priority, 1 Priority Foundation violations on this inspection.

Inspection conducted with EHS Badge #266.

No County legal action will result from this inspection.

Inspection report delivered via email.

Award: Not Participating,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QC - MB,Signer: Devin Van Conait

"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.