Inspection Report

Business Name
Lutong Bahay

Business Address
9250 N 43RD AVE GLENDALE AZ 85302

Permit Number
FD-74451

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/10/2025

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed TCS foods such as cooked fish, eggplant, pork intestines, and cooked pork being held in the countertop hot case. The food measured with an internal temperature of 105 degrees and was prepared approximately 2 hours prior to inspection. The PIC was instructed to reheat the food to 165 and hot hold at a minimum135 degrees F. Discussed hot holding and alternative methods such as time as control. 5th consecutive violation. Attending AMC class on 7/9/25. Corrective Action: Corrected at time of inspection.

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 reach-in refrigerator in the kitchen measuring with an ambient temperature of 64 degrees F. TCS food items stored in the refrigerator such as whipped creamer and raw shelled eggs measured with internal temperature of 54 degrees F. These items had been in the refrigerator for more than 4 hours and were recommended for discard. Discussed cold holding. The reach-in refrigerator is required for the flow of business. Attending AMC class on 7/9/25. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Observed reach-in refrigerator in the kitchen measuring with an ambient temperature of 64 degrees F. TCS food items stored in the refrigerator such as whipped creamer and raw shelled eggs measured with internal temperature of 54 degrees F. These items had been in the refrigerator for more than 4 hours and were recommended for discard. Discussed cold holding. The reach-in refrigerator is required for the flow of business. The reach-in refrigerator has had continued issues and TCS food continues to be stored in it. Please repair and do not store TCS food items in it. A re-inspection will occur within 10 days Corrective Action: Correct prior to re-inspection.

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: Observed TCS foods in grab in go area that did not have labels. PIC pulled the items and put the correct labels on everything at time of inspection. Discussed proper labeling with PIC. Items must indicate where the product came from and ingredients. Corrective Action: Corrected at time of inspection.

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.

"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.