Inspection Report

Business Name
Wok 'N Roll

Business Address
4412 N MILLER RD SCOTTSDALE AZ 85251

Permit Number
FD-66425

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/12/2023

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

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 a container of mushrooms and a container of peppers with visible, fuzzy organic-matter growth. Foods must stay in good, safe condition and unadulterated. Foods were embargoed.

Correct By: Corrected At Time Of Inspection

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Observed several stacked cartons of raw, whole eggs and a container of pooled eggs stored on the shelving in the walk in cooler above ready to eat (RTE) veggies and sauces. On the cooling cart in the walk in cooler, observed raw tuna and raw quail eggs over veggies. All raw foods must be stored below RTE foods to prevent cross contamination. Raw foods were embargoed due to cold holding. Discussed raw foods storage with owner and staff. Provided raw food storage chart.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Repeat Violation

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.

At time of inspection, walk in cooler was holding at 44*F. Per manager, walk in cooler was at 44*F the night prior and the coils were frozen. When the manager came into the establishment today, the walk in cooler was at 44*F and still frozen. Manager proceeded to turn off the walk in cooler from 10 am to 3 pm to allow it to thaw. Manager says all foods stayed in the cooler while it was turned off. At 3 pm the cooler was turned back on. At time of inspection, observed cooked orange chicken at 48*F, Tofu at 45*F, Raw tuna at 51*F, Quail Eggs at 47*F, Imitation crab meat (Cod) at 47*F, Raw pork at 46*F, raw beef at 50*F, Cream cheese at 44*F, Cheese cake at 45*F, Raw whole eggs at 47*F, raw pooled eggs at 48*F, Raw chicken at 44*F, Bean sprouts at 45*F, Cooked rice noodles at 45*F, Heavy cream at 45*F, crab mix at 44*F, Raw real crab at 47*F, and a marinade with raw eggs at 45*F. All foods that were in the unit while it was turned off were embargoed. All foods that had been out of temperature for less than 4 hours were moved to walk-in freezer to cool. All temperature controlled for safety (TCS) foods in cold holding are required to be kept at 41*F or below.

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

Violation #: 33

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

Comments:

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.

At time of inspection, observed the walk in cooler holding at 43-44*F on inspectors min/max thermometer. Any coolers used for holding TCS foods are required to be kept at 41*F or below. Walk in was repaired prior to the end of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 48

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

Comments:

Priority Foundation-4-302.14, Pf: 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.

At time of inspection, establishment was running a dishwasher using chlorine sanitizer. Establishment did not have any chlorine test strips. Test strips are required in order to ensure that the sanitizer remains in the proper concentration. Please obtain Chlorine test strips prior to re-inspection.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment is not participating in the award program at this time and had 3 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Inspection report emailed.
Notes;
Re-inspection for Chlorine test strips is scheduled for Tuesday Oct 24th.
Discussed leaking pipe by ice maker and grease under cooking equipment.

A pattern of non-compliance is developing for Priority violation #20, 3-501.16, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

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: 277,Food Manager Licenses: 2,Review Complete: CHECKED,Review Notes: QA,Signer: Brian D.

"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.