Inspection Report

Business Name
Dragon Flame Chinese Grill

Business Address
909 E LEMON ST TEMPE AZ 85281

Permit Number
FD-66788

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/3/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: 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. Addl Notes: Observed back area handsink with broken cold water valve, with water at 120*F minimum. Also observed back area handsink with slightly broken discharge piping leaking water onto floor. Must repair piping and handsink to put out both cold and hot water under pressure by re-inspection. Observed multiple handsinks not stocked with soap or paper towels. Observed handsink next to three-compartment blocked by shelving unit and equipment not in use. PIC restocked all handsinks with soap and paper towels and removed blockage in front of handsink at time of inspection. Observed employee fill container with water from handsink to use for cooking. Handsinks must only be used for handwashing, and no other tasks. Discussed using prep sink to fill containers with water instead of handsinks. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Correct prior to re-inspection on 6/13/2025.

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: Observed container of raw chicken on top shelf stored above cooked chicken and duck sauce, raw beef above cooked chicken, and ground beef stored above condiments and watermelon in standing fridge next to prep sink. Observed packaged chicken gizzards stored above packaged ground beef, both above cartons of raw pooled eggs in left glass reach-in. Observed open container of raw beef stored directly above cut bok choy also in left glass reach-in. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person-in-charge (PIC) properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed gallon of milk and cut bok choy in back left glass reach-in at 45*F-48*F. Per PIC, items were placed in unit yesterday evening. Minimum ambient air temperature of unit was at 43*F-48*F. Milk and bok choy were discarded, all other TCS products were just placed in unit 2-3 hours prior to inspection, and were relocated to alternative refrigeration to cool to 41*F. Observed mango smoothie made with milk at 54*F-58*F in cola small reach-in at front. Ambient air temperature of unit was at 52.5*F. Per PIC, smoothies and other TCS products were placed in unit 2-3 hours prior, and were relocated to alternative refrigeration to cool to 41*F. Establishment observed to have adequate refrigeration. PIC stated equipment will not be used to hold TCS food items until repairs can be made. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed buildup of grease and food debris under equipment and on walls throughout the establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (4TH CONSECUTIVE)

Comments/Details

No County legal action will result from this inspection.
Report emailed. Discussed removing equipment from establishment that is not in use. Also discussed ensuring food is not being stored directly in to-go/shopping bags, but instead are stored in food-grade/food-safe containers/bags.

"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.