Inspection Report

Business Name
Chen's Noodle House

Business Address
1043 E LEMON ST TEMPE AZ 85281

Permit Number
FD-61778

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/7/2024

Grade
Not Participating

Priority Violation
6

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 towel at hand washing sink in the food prep room. Proper hand drying tools must be available at all times to allow for proper hand washing, employee provided paper towels at the time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: 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 .Observed chlorine at ware washing machine measured less than 10 ppm. Reviewed the sanitizer concentration parameters with manager. Establishment has 3 compartment sink that can be used until ware washing machine is repaired. Manager called for repair service at time of inspection.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked beef stored at wok station with internal temperature of 97*F, also observed fried egg rolls stored on shelf besides the fryer with internal temperature of 109*F. TCS food must hot holding at 135*F or above. Manager stated the cooked beef and fried egg rolls were put out less than 2 hours prior to inspection. Employee reheat the cooked beef and fried egg rolls to 165*F and hot holding above 135*F at time of inspection.

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. Observed cut cabbage stored on food prep bench with internal temperature of 68*F, also observed cooked shrimp, cooked beef, cut cabbage with internal temperature between 45*F-48*F in the prep cooler, manager stated the above food were taken out from walk-in refrigerator less than 2 hours prior to inspection. TCS food must be cold holding at 41*F or below. Manager moved the above food back to walk-in refrigerator for fast cooling at time of inspection.

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-7-201.11, P: Separation-Storage. observed a can of butane gas stored above mixture of dry food in the kitchen, also observed a can of butane gas stored above clean food containers and utensils in the kitchen. Discussed storing chemicals where they pose no risk of contaminating foods and food contact surfaces. Toxic substances shall be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Manager moved the butane cans to designated area for toxic substances at time of inspection.

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling. Observed an open bottle of Chuanbei Pipa syrups stored on the shelf above food prep bench. Manager stated that was chef's personal medicine. Instructed manager to store medicines away from food and food prep areas to avoid the potential for cross contamination. The medicine bottle was removed at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 47

Repeat Violation

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

Comments:

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe. Observed cooked pork stored directly in plastic grocery bags in freezer. Instructed manager to maintain all food items in food grade storage containers, bags or wraps. Manager removed all food from grocery bags at time of inspection. This is a 3rd repeat violation.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Comments/Details

This establishment is not participating in the award program at this time and had 6 Priority, 1 Priority Foundation violations on this inspection.
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspection report provided via email.
This inspection was conducted with RS# 1138

Scheduled on site Chinese AMC class at 10:00 am on 02/14/2024.

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: 0,Food Handler Cards: 0,Food Manager Licenses: 1,Number of Employees: 0,Signer: Richard Chang, Manager.

"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.