Inspection Report
Dragon Flame Chinese Grill
909 E LEMON ST TEMPE AZ 85281
FD-66788
Food Establishment - Eating & Drinking
Food Routine Inspection
4/19/2024
Not Participating
4
Completed
Violations
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 bag of raw beef stored directly above a pot of stewed chicken; observed raw chicken stored directly above raw beef skewers in the refrigerated prep unit in the storage room. The stewed chicken was discarded at time of inspection due to cooling violation and the raw beef skewers were moved above the raw chicken. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. Also discussed with person in charge ensuring all raw animal proteins are stored vertically based off of their final necessary cooking temperature; raw animal proteins that must be cooked to higher temperature must be stored below or next to raw animal proteins that require a lower final cook temperature (i.e. store raw chicken below or next to raw beef skewers).
Correct By: Corrected At Time Of Inspection
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: Cooling. 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 a large pot of stewed chicken in a reach refrigerator in the storage room with an internal temperature of 49*F; all other food in the unit had internal temperatures of 41*F and below. An employee indicated that the stewed chicken was prepared last night and the stewed chicken temperature was checked with an IR thermometer but not a probing thermometer. The measured ambient temperature of the unit was 40.1*F using a min/max thermometer. Employee was informed that the cooling process for time/temperature controlled for safety foods must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. Employee was also informed that cooling foods in large pots in not allowed because large pots take longer to cool than other methods; employee was informed in the future they must use shallow (<4 inches deep), preferably metal pans to cool foods and they must monitor the cooling process using a probing thermometer. Employee willingly discarded the stewed chicken. Cooling guidance emailed.
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 small containers of cooked chicken prepared last night with an internal temperature of 50*F - 53*F in the reach in beverage refrigerator in the kitchen. An employee indicated that they took a temperature of the chicken this morning with an IR temperature gun. Observed ice on the condensers of the unit and the measured internal temperature of the unit was 53.4*F using a min/max thermometer. The employee willingly discarded of the chicken. Also observed cooked coat, cooked beef, cut bok choy, and cooked noodles with internal temperatures between 60*F - 64*F in the refrigerated prep table in the kitchen. The measured ambient temperature of the prep table was 54.3*F using a min/max thermometer. The employee indicated they had been stocked in the unit 2 hours before inspection and the were moved to a different cold holding unit. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
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 Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator>>>Observed indoor insect barrier spray and fire ant killer stored in the kitchen. The establishment may only store chemicals necessary for the maintenance of the establishment; the establishment is not allowed apply their own pesticides and thus must remove/prevent the storage of any household/non-certified pest control applied pesticides. Employee indicated the establishment has a certified pesticide applicator and willingly discarded of the pesticides.
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.>>>Observed small containers of cooked chicken prepared last night with an internal temperature of 50*F - 53*F in the reach in beverage refrigerator in the kitchen. An employee indicated that they took a temperature of the chicken this morning with an IR temperature gun. Observed ice on the condensers of the unit and the measured internal temperature of the unit was 53.4*F using a min/max thermometer. The employee willingly discarded of the chicken. Also observed cooked coat, cooked beef, cut bok choy, and cooked noodles with internal temperatures between 60*F - 64*F in the refrigerated prep table in the kitchen. The measured ambient temperature of the prep table was 54.3*F using a min/max thermometer. The employee indicated they had been stocked in the unit 2 hours before inspection and the were moved to a different cold holding unit. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working. Due to the establishment's limited cold holding capacities due to volume of food preparation and lack of cold holding capacity the establishment must ensure the reach in beverage refrigerator in the kitchen can hold time/temperature controlled for safety foods at 41*F and below by tomorrow (04/20/24). RE-INSPECTION 04/20/24. FAILURE TO CORRECT VIOLATION BY RE-INSPECTION MAY RESULT IN PERMIT SUSPENSION. Discussed this with manager and owner over the phone and they indicated they understood.
Correct By: Correct Prior To Reinspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed raw chicken, raw beef, raw beef skewers, and dumplings stored in grocery style bags with "thank you" printed in red type face and other words in blue type face; these were found in the freezer, and refrigerators. Grocery bags are not designed for food storage as the ink on the bag can migrate to the food, the bags may be treated with chemicals, and the bags may not have been handled in a sanitary way and cannot be washed. These foods must be moved to approved food storage bags/containers by re-inspection. RE-INSPECTION 04/29/24.
Correct By: Correct Prior To Reinspection
Comments/Details
This establishment is not participating in the award program at this time and had 4 Priority, 2 Priority Foundation violations on this inspection.
*Observed walk-in refrigerator outside of the establishment. Spoke to owner over the phone who indicated they have never used the unit and are in the process of selling the unit. Person in charge was informed that if the establishment was permitted with the walk-in refrigerator then they must maintain it in working condition so it can hold time/temperature controlled for safety foods at 41*F and below.
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.
Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Mariano Elena ,Award: Not Participating,Embargo Lbs: 30,Food Manager Licenses: 0,Request Notes: WAITING ON INFORMATION ABOUT WALKIN COOLER
"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.