Inspection Report

Business Name
ChongQing Chickenpot

Business Address
1924 W Chandler BLVD Chandler AZ 85224

Permit Number
FD-83535

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/28/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Predefined Comment: 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.

6-301.11 - Priority Foundation: 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. Addl Notes: at the facility kitchen hand washing stations, soap dispensers were empty. also at the facility on site restrooms, soap dispenser electric not dispensing soap. informed manager. re-inspection scheduled. staff will use the on site detergent to wash hands till soap dispensers serviced.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.

PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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: on site facility automatic dishwasher checked noted at 0 ppm. informed manager. manager will obtain sanitizer and service the machine. meanwhile recommeneded to utilize the kitchen 3 compartment basins for a manual warewashing setup, utilizing the final basin with quat ammonia. re-inspection scheduled.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

Predefined Comment: TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling.

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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: in the food reach-in cooler, observed pans of cooked noodle at 47-49 deg f wrapped in plastic. also filled bags of cooked steam chicken and Fried chicken wrapped temperature at 45-47 deg f . described the 2 tier cooling strategies. manager removed moved. please ensure on site prepared food reaches 41 deg f. MCESD cooling guideline document provided and reviewed

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl Notes: this establishment prepares, cooks, and cools, chicken, beef, noodles, and shrimp. all food containers without a use by date. per staff in the kitchen, food is prepared for 3 days in advance. mcesd use by date requirements discussed and reviewed. manager will train food service kitchen staff.

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

Predefined Comment: All bulk food items not easily identifiable must be labeled with common name of food.

3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: please provide an identification label for the on site ingredient bulk containers, observed powders in assorted plastic container. no label. showed kitchen staff and pic. manager will train kitchen staff.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: observed bags of raw chicken left on the kitchen floor. semi froze. recommended to place chicken back in a refrigerator. manager removed chicken. also onions left in contact with floor. please relocate to a designated shelf.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection.

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: observed multiple wet wiping cloth left on the food prep. surfaces. informed manager regarding the requirements to store wet wiping cloth in a designated sanitizer solution. facility has Multi quat. showed staff how to set up the sanitizer solutions. quat at 200 ppm established.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

4-204.11 - Core: Ventilation Hood Systems, Drip Prevention Addl Notes: in the kitchen cookline, both facility grease drip pans missing informed manager. manager will order drip pans.

Comments/Details

re-inspection scheduled 10 days, 9-10-2024
Predefined Comment: No County legal action will result from this inspection. re-inspection scheduled with facility manager. contacted the department chinese liaison to assess for translation and future visits. facility owner requested a regular district sanitarian.

"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.