Inspection Report

Business Name
Pop Pot and Tea

Business Address
2015 N DOBSON RD CHANDLER AZ 85224

Permit Number
FD-90743

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/15/2023

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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 strainer in handwashing sink in dishwashing station. Discussed that nothing should block handwashing sink and that sink should not be used for anything but hand washing. Strainer was removed.

Priority Foundation-6-301.11, Pf: 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.

Observed handwashing sink near dishwasher with no soap. Discussed with PIC that soap needs to always be available for handwashing sink. PIC placed new soap next to sink.

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 paper towel dispenser near dish washer in disrepair so that paper towels were not easily accessible. Discussed with PIC that hand sinks must be stocked and available with hand drying provisions at all times. Paper towels were placed next to sink.

Correct By: Corrected At Time Of Inspection

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Observed tray of raw sliced meats being stored on top of prep table cold holding wells containing cooked noodles, ginger, and other RTE food items. Discussed with PIC that raw meat must be stored below RTE food items. Raw meat was moved.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: 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.

Observed beef broth on stove top with heat turned off holding 128-132 F. Discussed with PIC that when hot holding food must be minimum 135 F. Broth was reheated.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Violation #: 22

Repeat Violation

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 tray of raw sliced meats being stored on top of prep table cold holding wells holding 48-51 F. Discussed with PIC that food items cannot be stored above cold holding well since equipment is not equipped to cool above wells. Raw meat was moved to walk in to cool.

Also observed prep table holding 49.8 F with min/max thermometer, inside holding kimchi at 47 F, per PIC kimchi was placed there less than 2 hours prior. Discussed with PIC prep table must be holding below 41 F to hold TCS food . Kimchi was moved to fridge to cool.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 33

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

Comments:

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 prep table nearest walk in fridge holding case holding 49.8 F using min/max thermometer. Discussed with PIC that equipment holding TCS food items must be holding 41 F or below. Re-inspection for 11/20.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment is not participating in the award program at this time and had 3 Priority, 4 Priority Foundation violations on this inspection.

A pattern of non-compliance for Priority violation # [19], [3-501.16(A)(1)] has been noted during this inspection. Operator has signed up for Department’s Active Managerial Control Class on November 29, 2023.

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

Report sent by email.

Award: Not Participating,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA - TH,Signer: Ryan L.

"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.