Inspection Report

Business Name
Tofu King Restaurant

Business Address
2855 W Cactus RD Phoenix AZ 85029

Permit Number
FD2503490

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/18/2026

Grade
Not Participating

Priority Violation
4

Inspection Status
Re-inspection required

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: 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.

Addl Notes: Observed person in charge (PIC) and food employee wipe their faces with their hands and then proceed to grab a metal bowl to work on customer food order. Hands shall be washed at any time contamination occurs and when changing tasks. PIC and food employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with PIC. Corrective Action: 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(B) - Priority: Preventing Contamination from Hands. 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.

Addl Notes: Observed food employee using bare hand to hold cucumber while cutting cucumber into thin strips. Per PIC, food employee was preparing cucumbers as a garnish for soup and noodle dishes. Per PIC, cut ready-to-eat (RTE) cucumber strips were not going to undergo further cooking or wash step prior to service to customers. Discussed importance of preventing bare hand contact with RTE foods with PIC. Bare hand contact is not approved with RTE food items. RTE cucumber strips contacted by bare hands were discarded by PIC at time of 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 71°F internal temperature, per probe thermometer, of fried tofu stored in container on shelf under steam table. Per PIC, fried tofu was removed from walk-in cooler and placed on shelf one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. Container of fried tofu was placed into walk-in cooler at time of inspection to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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. Addl Notes: Observed 110°F internal temperature of cooked potatoes, per probe thermometer, in steam table container across from cookline without a time control sticker. Per PIC, cooked potatoes were on time as control for safety and was to be discarded in two hours when the establishment's lunch hours end. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and timestamping for items actively held under Time as a Public Health Control. Container of cooked potatoes being held under time as a control was properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-207.11 (B) - Priority: Restriction and Storage-Medicine; Storage & labeling

Addl Notes: Observed bottle of Pepto Bismol stored on top shelf of walk-in cooler with containers of food stored on shelves directly under bottle. Observed bottle of pain killer medication stored on shelf above prep table used for cutting vegetables. All medicines shall be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed on can of hotshot insecticide spray stored on shelf above prep table used for cutting vegetables. Observed can of hotshot insecticide spray stored on floor between wall and steam table across from cookline. All pest control for the establishment shall be performed by a certified pest control specialist and chemicals for pest control shall not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: Observed no food probe thermometer. PIC not able to provide food probe thermometer during time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Establishment shall provide a probe thermometer for establishment prior to re-inspection on 6/30/26. Corrective Action: Correct prior to re-inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed live adult/juvenile German Cockroaches along floors/walls surrounding 3-compartment sink and dish machine area. Per PIC, pest control service is conducted at the establishment monthly. PIC not able to provide pest control invoices at time of inspection. Establishment shall be maintained free of pests and all pest control measures shall be conducted by a licensed pest control specialist. Prior to re-inspection on 6/30/26, establishment shall: 1) Receive pest control service from a certified and licensed pest control specialist 2) Clean and remove all food/debris along floors/walls surrounding 3-compartment sink and dish machine 3) Clean and remove all dead cockroaches from inside establishment. Corrective Action: Correct prior to re-inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed drainpipe of handwash sink across from walk-in cooler in disrepair. All plumbing shall be maintained in good repair at all times. Establishment shall repair drainpipe plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Prior to re-inspection on 6/30/26, establishment shall: 1) Receive pest control service from a certified and licensed pest control specialist 2) Clean and remove all food/debris along floors/walls surrounding 3-compartment sink and dish machine 3) Clean and remove all dead cockroaches from inside establishment. Establishment shall provide probe thermometer prior to re-inspection on 6/30/26.

Discussed food safe containers, mop sink plumbing, and in-use utensil storage.

"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.