Inspection Report

Business Name
Big Wa Chinese
Business Address
3135 S 48TH ST TEMPE AZ 85282
Permit Number
FD-75013
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
4/11/2025
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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.

Addl Notes: Observed several dirty pots, pans, and utensils being stored on the drying rack next to the 3-comp sink. Per PIC, the drying rack is designated for clean dishes. PIC also stated that many of these dirty dishes/utensils were washed 1 day prior to inspection. Also observed several plastic tubs being stored on over-head drying racks above the 3-comp sink and the mechanical dishwasher with dried food debris and organic matter growth (green/black fuzz) on the handles. Discussed cleaning frequency with PIC. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe

Addl Notes: Observed a butcher's knife stored on a magnetic strip above the 3-comp sink area with noticeable divets, sporting a large piece of metallic burr on the knife's edge from a recent sharpening. Discussed the importance of ensuring all equipment is in good repair prior to use. PIC condemned and discarded knife at time of inspection. All equipment must be maintained in good repair at all times. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl Notes: Observed several unlabeled boxes/containers/to-go bags of employee food being stored in the walk-in cooler. Employee food was stored in several areas, directly atop in-house prepared RTE/TCS food products such as cut cabbage, RTE sauces, and popcorn chicken. Per PIC, the owner keeps food waste to turn into fertilizer for her home garden. PIC moved all employee food to a bottom shelf in the walk-in at time of inspection. Discussed proper employee food storage, as well as designating a labeled container and area of the walk-in solely for employee use to prevent cross contamination events. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
Of Note: Discussed date-marking policy and proper chemical storage with PIC.

如果您對此檢查報告有任何疑問，或者想用中文審閱此檢查報告，請聯繫我們的語言聯絡官： (602) 527-1365. If you have any questions regarding this inspection report, or would like to review it with someone in Chinese, please contact our language liaison at (602) 527-1365.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.