Inspection Report

Business Name
Poke Fuzion 12

Business Address
1230 E BASELINE RD MESA AZ 85204

Permit Number
FD-59261

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/11/2024

Grade
Not Participating

Priority Violation
0

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

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: please ensure one staff on site during the hours of operations has obtained certified food manager. inquired staff on duty. unable to present. resources on esd.maricopa.gov reviewed.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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. Addl Notes: observed multiple pans of on site prepared seafood salad, assorted variety as well as pans of sliced cooked chicken. all in the walk-in cooler. asked kitchen staff regarding the number of days rte/tcs is kept on site. per facility staff in charge. pans of seafood salad are made on site and prepared for 2 days. MCESD use by date policy reviewed. manager will review date marking stickers for the rte/tcs pans with facility food worker staff . dates obtained. corrected

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Predefined Comment: All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process.

3-501.13 - Core: Thawing Addl Notes: observed a pan of cooked chicken , left in a pot on the kitchen floor. temperature at 34 deg f . asked kitchen staff regarding the plans for the pan of chicken. per staff, left out to be prepared for today. recommended thawing in the walk-in cooler overnight or utilizing the facility prep. sink under running cold water. manager placed pot of chicken back in the walk-in cooler. corrected.

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

Predefined Comment: All bulk food items not easily identifiable must be labeled with common name of food.

3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: in the back food prep. area, above where staff were boiling chicken, noted some shelf and some plastic containers with powders and granules in them. asked staff regarding the contents, some identified as cooking ingredients, salt, sugar, and others as flour, baking powders. please ensure all ingredient containers are provided with an identification label. showed staff.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection.

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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: this establishment utilizes multi quat for on site warewashing sanitizing as well as for the sanitizer buckets. please obtain sanitizer test strips. re-inspection 10 days scheduled. discussed with manager via phone.

Comments/Details

discussed with manager to obtain sanitizer test strips. re-inspection scheduled for 10 days. 12-23-2024.facility manager email verified via phone. report emailed.
Predefined Comment: No County legal action will 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.