Inspection Report

Business Name
Old Town Taste

Business Address
1845 E BROADWAY RD TEMPE AZ 85282

Permit Number
FD2406100

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/19/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: Observed raw pooled eggs stored over raw cut vegetables and container of chili paste sauce. Observed raw shrimp stored over chili paste sauce in the walk-in cooler. Informed PIC that raw animal proteins cannot be stored above any RTE foods or foods that do not have a specific final cooking temperature. PIC moved the eggs and shrimp to another cold holding unit and properly stored them at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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: Observed a heavy buildup of food residue on the grinding machine and slicer. PIC stated that these machines are used for cutting green onions, peppers, and bell peppers. PIC stated that the equipment had not been used today. Informed PIC that equipment stored needs to be stored as clean to sight and touch and should be cleaned frequently enough to prevent the build-up of food residues and debris. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed cooked quail eggs and pooled eggs at 46*F in the walk-in fridge. The ambient temperature of the walk-in was 49.1*F, measured using min/max. PIC informed that these products had been placed in the fridge for three and a half hours. Instructed PIC to move the cooked and pooled eggs to a reach in fridge. PIC moved the eggs at time of inspection. Informed PIC that the walk-in cooler is too hot and not able to keep TCS foods at 41*F or below. PIC informed that the eggs, tofu, and bean sprouts stored in the walk-in had been delivered an hour prior. No other TCS foods are stored in the walk-in. Instructed PIC to move the raw shell eggs to the reach in fridge for cold holding. PIC moved the tofu and bean sprouts into the freezer at time of inspection. Informed PIC that the walk-in fridge cannot be used for TCS foods until it is capable of holding them at 41*F or below. PIC agreed to not use the walk-in for TCS foods. PIC called in a repair for the walk-in at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed the rice scoop stored in room temperature water. Informed PIC that the scoop needs to be stored dr, in running water, or in hot water above 135*F. PIC removed the scoop from the water and stored it as dry a time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a build-up of grease on the vent grates above the cooking station int the kitchen. Observed a heavy build-up of food debris and residue on the burners, sides, and in the cervices between the equipment under the vents. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate which precludes the accumulation of food debris and residue. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
1. Discussed with PIC that any TCS foods prepped and to be used hours 24 hours needs to be date marked with the day it was prepped. Suggested purchasing date marking stickers. 2. Discussed with employee and PIC that rice needs to be hot held at 135*F or above. Keep the unit plugged in and on the warm setting. 3. Suggested to PIC making a temperature log for the walk-in and to take the temperature of foods first thing in the morning and at night before leaving.

"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.