Inspection Report
Big Wa Chinese
3135 S 48TH ST TEMPE AZ 85282
FD-75013
Food Establishment - Eating & Drinking
Food Routine Inspection
9/26/2023
Not Participating
1
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 paper towels at the handwashing sink nearest to the 3-compartment sink. Advised Person in charge that there must always be a drying provision at the hand washing sink for proper hand drying. Person in charge re-stocked the paper towels at the hand washing sink at time of inspection.
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.... Observed handwashing sink in the kitchen blocked with a stack of cabbage boxes. Ensure all handwashing sinks are accessible at all times. Person in charge moved boxes at the time of the inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.---Observed multiple cleavers used for chopping food in a metal container with organic matter on each knife. Person in charge explained that the cleavers were clean. The person in charge was advised equipment food contact surfaces and utensils shall be clean to sight and touch. Person in charge was informed the cleavers need to be rinsed, washed and sanitized again before use.
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 multiple Time/temperature control for safety food (TCS) items (Cheese wonton, Vegetable egg rolls, egg roll mixture, noodles, baked crab, cream cheese, and cooked beef) in the walk in refrigerator between 44*-60*F. Person in charge explained all products except for the noodles and egg roll mix were made at 10:30am and the time was 11:30am. Person in charge was informed they must move all products to walk in freezer and discard the noodles and eggroll mix.
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.--- Observed a deep bus tub of cooked rice and noodles cooling in the walk in refrigerator. Person in charge explained that they have been in there since 10:30am the time was 11:30pm. The person in charge was informed they must put the rice and noodles in shallow pans for rapid cooling.
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 the ambient air temperature of the walk in cooler containing TCS foods at 47*F. All coolers containing TCS foods must be maintained at 41'F or less at all times. Person in charge was informed that they must move all TCS product that are in the refrigerator to the walk in freezer. Repair and maintain walk-in cooler with TCS foods at 41'F or less prior to reinspection.
Correct By: Correct Prior To Reinspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence---Observed live cockroach crawling toward the cook line. Explained to person in charge that if pests are found they must have approved means of pest control such as trapping devices or other means of approved pest control. Person in charge stated they just had pest service that morning. Eliminate all live pest activity and provide additional pest control services prior to re-inspection.
Correct By: Correct Prior To Reinspection
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
Core-3-307.11, C: Miscellaneous Sources of Contamination---Observed employee food items without labels and in grocery bags comingled with food items for the establishment menu. Person in charge was informed they must have a separate bin for employee food and stored away from food for the establishment.
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection.
Inspection report provided via email.
Inspection was conducted with RS #1116
Reinspection for walk-in Refrigerator scheduled for September 27th.
Reinspection for pests scheduled for October 6th.
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)
Note: 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-RequestForm-181 or call 602-506-6824
Award: Not Participating,Embargo Lbs: 8,Review Complete: CHECKED,Signer: Mike Dao
"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.