Inspection Report

Business Name
J & M Chinese Restaurant

Business Address
1035 N ELLSWORTH RD MESA AZ 85207

Permit Number
FD-91342

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/6/2024

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 15

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 raw shrimp stored directly on top of ready to eat cabbage in walk-in cooler. Also observed raw chicken above raw eggs. All items were rearranged at time of inspection. Please store all raw foods below ready to eat foods and raw proteins according to cooking temperature to prevent cross contamination.

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 raw salmon, tuna, yellowtail, immitation crab, cream cheese stored in sushi refrigerated case with an internal temperature of 53*f. According to PIC, sushi had been in case since previous day and were discarded at time of inspection. All cold foods must be stored at or below 41*f.

Correct By: Corrected At Time Of Inspection

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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.

Establishment offers raw sashimi to consumers and does not provide consumer advisory on menu. PIC was advised to include consumer advisory on menu and will re-inspect on 3.15.24, unless picture is received via email.

Correct By: Correct Prior To Reinspection

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 Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.

Observed several deep containers of cooked chicken and cooked beef cooling in walk-in cooler enclosed with lid. PIC, portioned food into more containers and removed lid at time of inspection. Discussed approved cooling methods and moved proteins to top shelf of cooling rack.

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 sushi case holding ambient air temperature of 48*F. Please make repairs prior to 3.15.21 or discontinue use of equipment.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment received a(n) C Grade and had 2 Priority, 3 Priority Foundation and 0 Core violations on this inspection.
Emailed report
Will re-inspect on 3.15.24
No County legal action will result from this inspection.

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the
coming months. 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,
- Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
- Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
- Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: 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 or call 602-506-6824.

Award: C,Embargo Lbs: 15,Food Manager Licenses: 1,Signer: Fang Fan Siang

"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.