Inspection Report

Business Name
King's Chef

Business Address
1863 N STAPLEY DR MESA AZ 85203

Permit Number
FD-62506

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/14/2023

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

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.

Upon entering the kitchen a small swamp cooler unit was blocking the hand wash sink immediately to the right. Operator moved at time of inspection. Later during the inspection a chair was moved in front of the same hand wash sink re-blocking it. Discussed with operator that hand wash sinks must be accessible at all times as to not deter hand washing.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.

todays date 11/14. Observed cooked chicken in walk-in cooler with a date mark of 11/5. Operator discarded chicken at time of inspection. Discussed with operator that date mark applicable items are required to be discarded after 7 days.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 Cooked beef in water, red pork, cooked sliced chicken in water, raw shrimp, orange chicken, lo mien in cookline kitchen reach-in units with internal temperatures between 56-45*f degrees. After discussing kitchen work day activities with operator it was found that kitchen staff had made all items approximately 3 hours prior. Discussed proper communication with kitchen staff on moving items to walk-in to rapidly cool or ice. Items containing water were iced immediately and all other items moved to walk-in to finish cooling at time of inspection.

Observed orange chicken sitting out on a sheet pan with an internal temperature between 122-127*f degrees. Operator stated that chicken was cooling down to be moved to walk-in discussed proper cooling procedures once items dip below 135*f degrees. Orange chicken moved to walk-in at time of inspection.

Cooling items must reach 70*f degrees within 2 hours of cooling and 41*f degrees for a total of 6 hours.

Correct By: Corrected At Time Of Inspection

Comments/Details

Core-2-102.12(A), C: Certified Food Protection Manager(CFPM). CFPM must be onsite at all hours of operation. No CFPM was onsite at time of inspection.
As of 10/25/23 Operator displayed a receipt of purchase for a CFPM certificate during inspection. Operator is planning to finish class by January 2024.
This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed

Discussed and preformed proper thermometer calibration with ice water test with operator.

Award: Not Participating,Embargo Lbs: 10,Food Manager Licenses: 0,Signer: Wan Lu

"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.