Inspection Report
Dragon Flame Chinese Grill
909 E LEMON ST TEMPE AZ 85281
FD-66788
Food Establishment - Eating & Drinking
Food Routine Inspection
12/11/2023
Not Participating
0
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hand sinks in bar, kitchen, and prep room with maximum hot water internal water temperature of 85*F; hand sink in dish area had a measured internal temperature of 100*F. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. Establishment must ensure there is a measured minimum hot internal water temperature of 100*F at all hand sinks. Re-Inspection 12/13/23.
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 soap at hand sink in prep room, dish area, or bar. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Person in charge showed the inspector the invoice for hand soaps. Re-Inspection 12/13/23.
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.>>>Hand sink in dish area is blocked by a prep table. The establishment must ensure all of the hand sinks are accessible at all times so employees can use them. Re-Inspection 12/13/23.
Correct By: Correct Prior To Reinspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Priority Foundation-6-501.115, Pf: Prohibiting Animals>>>Observed a bird sitting on the fridge in the kitchen. Person in charge grabbed the bird and put it outside. Also observed dogs in dining room; person in charge indicated they were the operator's dogs and they inadvertently entered the establishment; owner removed the dogs from the establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces; the establishment must take care to remove/prohibit animals.
Correct By: Corrected At Time Of Inspection
Violation #: 49
Repeat Violation
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed build up of grime on the outsides and insides of all refrigeration units, all cooking/grilling/frying equipment, and on racks through out the kitchen. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner.
Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed build up of grime on floors and walls through out kitchen. Kitchen must be cleaned at a frequency that precludes the build up of grime. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared.
Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection
Comments/Details
This establishment is not participating in the award program at this time and had 0 Priority, 4 Priority Foundation violations on this inspection.
Reviewed: vomit/fecal accident clean up procedure
A copy of the inspection report was emailed.
No County legal action will result from this inspection.
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.
Signer: Rafan Yakoub,Review Notes: QA,Review Complete: CHECKED,Request Review: CHECKED,Request Notes: Hold for Review,Food Manager Licenses: 0,Email Sent: CHECKED,Award: Not Participating
"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.
| 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.