Inspection Report
Nishikawa Ramen
3141 E INDIAN SCHOOL RD PHOENIX AZ 85016
FD-91002
Food Establishment - Eating & Drinking
Food Routine Inspection
5/14/2024
Not Participating
4
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee handling dirty dishes with gloves on, then moving clean dishes. There was no hand washing between dirty and clean dishes. Observed another employee reaching for gloves without washing hands first. Educated employees on proper hand washing. Employees washed their hands correctly. Corrected at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 9
Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed
Comments:
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 employee touch cooked pork, chicken, and shrimp in cold holding unit after internal temperatures were checked. These foods were not within temperature and embargoed due to temperature. Educated employee that they cannot touch ready to eat foods with bare hands.
Correct By: Corrected At Time Of Inspection
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 towel at handwashing sink across from fridge and freezer units in the back. An employee brought some paper towels and refilled it at time of inspection. Corrected at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Correct By: Corrected At Time Of Inspection
Violation #: 21
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 chicken in slow cooker with internal temperature of 119* F and employee was not sure how long it had been there. Also observed pork with internal temperature of 42* F and eggs with internal temperature of 52* F on the hot holding unit, under heat lamp. Employee stated that they do not reheat the pork and eggs after removing from the fridge and before placing in hot holding. Employee stated that the heat lamp is what is used to reheat the food. Educated employee that foods need to have an internal temperature of 135* F while hot holding. Food was embargoed at time of inspection. Corrected at time of inspection.
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 cold holding units that were not at proper cold holding temperatures using min/max thermometers. The unit near the broth cookers had a temperature of 45* F. The unit near the rice cooker had a temperature of 43* F. The person in charge, PIC stated that the ventilation system above noodle/broth cookers was not working to pull heat out of the kitchen. This is causing the cold holding units to be warmer than they should. Observed pork with internal temperature of 52* F, chicken with internal temperature of 45* F, and shredded lettuce with internal temperature of 49* F. Employee did not know when these foods were placed in unit or if they were from previous day. PIC stated that food was on time as a control, but policy is not in place for these foods, and no time was written/recorded for when they were placed in unit. Food was embargoed at time of inspection. Corrected at time of inspection.
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection.
Inspection report emailed.
Award: Not Participating,Embargo Lbs: 14.08,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: Completed by MM,Signer: Zach Sun
"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.