Inspection Report
New China Buffet
4105 N 51ST AVE PHOENIX AZ 85031
FD-73714
Food Establishment - Eating & Drinking
Food Routine Inspection
12/7/2023
Not Participating
1
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
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.
The soap dispensers devices at both handwash stations in the kitchen were not working. The person in charge (PIC) put small soap dispenser bottles in each sink at the time of inspection. Please ensure warm water, cleanser, and a drying provision is always available at the handwash sink.
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.
The walk-in cooler near the front of the kitchen had TCS food with internal temperatures of 43*F-46*F. The person in charge (PIC) did not have food proving thermometer to verify internal temperatures. The person in charge stated the unit was working properly earlier today. The PIC stated the issue could be because of the constant opening/and closing of the door. The PIC lowered the temperature setting of the walk-in cooler and the food temperatures were measuring at 43*F or below at the end of the inspection. Please ensure TCS foods are kept at 41*F or below.
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.
The walk-in cooler in the front area of the kitchen was holding TCS foods at 43-46*F. The ambient temperature of the walk-in cooler was at 43*F at the beginning of the inspection via min/max thermometer. The PIC was able to lower the temperature setting of the walk-in cooler. At the end of the inspection, the ambient temperature was recorded at 37*F. Please ensure the walk-in cooler is holding TCS foods at 41*F or below.
Correct By: Corrected At Time Of Inspection
Violation #: 36
Description: Thermometers Provided and Accurate
Comments:
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices....A functioning food probing thermometer was not found in the establishment. Person in charge (PIC) was not able to obtain the thermometer at the end of the inspection. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of temperatures as specified in the Food Code. Please e-mail proof of purchase via e-mail within 10 business day to verify the violation was corrected.
Correct By: Correct Prior To Reinspection
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-602.13, C: Nonfood Contact Surfaces....The refrigerator door handles in the kitchen area have build-up food and organic material. The person in charge was shown the area that need more cleaning. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Please clean prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability...The grout in the floor tile near the 3-compartment sink has deteriorated causing water to pool. Please repair/place prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
No County legal action will result from this inspection.
Of note: Reviewed time as a control procedures.
Core-2-102.12(A), C: Certified Food Protection Manager(CFPM): The person in charge (PIC) did not have the CFPM at the time of inspection. Per 2017 Food Code, the PIC shall be a CFPM and is required to be onsite during the hours of operation. Please have a CFPM on-site prior to next routine 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
Award: Not Participating,Food Manager Licenses: 0,Signer: Ten Liu
"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.