Inspection Report
Phoenix Hibachi House
1750 W Van Buren ST Phoenix AZ 85007-2439
FD-89264
Food Establishment - Eating & Drinking
Food Routine Inspection
2/13/2024
Not Participating
2
Completed
Violations
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: 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.
Observed half a container of cooked rice (<1 lb) cooling in the refrigeration unit with an internal temperature of 57°F. When asked, the PIC stated that the rice was cooked the previous night before the inspection. PIC voluntarily discarded the rice. Ensure that all food is cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less.
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 two trays of eggs sitting out near the grill top with a surface temperature of 70°F. When asked, PIC stated that the eggs had been out for about an hour. Eggs were placed back into the refrigeration unit during the inspection to return the food to a temperature of <41°F for cold holding. Ensure all TCS food products that are being held cold do not have an internal temperature above 41°F.
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 Activeanagerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Observed a plastic container completely filled rice with an internal temperature of 110°F cooling in the refrigeration unit covered and with another container of rice stored on top of it. When asked, PIC stated the rice had been cooked one hour prior to the inspection. Employee uncovered food and portioned the food into two separate containers and left uncovered then stored in the freezer to reach a temperature of 70F within the allotted time. Ensure foods that are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less.
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
The facility does not have a probing food thermometer; and not readily accessible. Ensure the establishment has probe thermometers to measure the internal temperature of food prior to serving.
Correct By: Correct Prior To Reinspection
Comments/Details
Discussed following policies and procedures with PIC:
- When to wash hands.
- Labelling bottles and containers.
2-102.12(A), C – Certified Food Protection Manager
- No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager.
No County legal action will result from this inspection.
A copy of this report will be emailed.
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,Signer: Andre Carvajal
"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.