Inspection Report

Business Name
Haidilao Hotpot

Business Address
138 S DOBSON RD MESA AZ 85202

Permit Number
FD2504252

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/19/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

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 the ambient air temp in the walk in cooler at 58*F when measured with a min/max thermometer. Observed TCS foods in the cooler with internal temperatures ranging from 50-60*F when measuring with a probe thermometer including RTE potato salad, tofu (silken, firm, tofu skin), probiotic drink, raw ROP fish, shrimp, eggs, chicken breast and beef stomach. Per PIC, the chicken, eggs and beef had been in the cooler less than 4 hours and were moved to other holding units. All other TCS foods improperly cold held were discarded by PIC 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. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Observed the ambient air temp in the walk in cooler at 58*F when measured with a min/max thermometer. Observed TCS foods in the cooler with internal temperatures ranging from 50-60*F when measuring with a probe thermometer. Per PIC, the machine was serviced yesterday after ice was observed forming on the back of the unit. No temperatures had been recorded today. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct within 24 hours.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-306.13 (B)(C) - Priority Foundation: Consumer Self-Service Operations. 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 the customer self-service seasonings and dessert areas to be without an effective sneeze guard to provide protection against contamination. A sneeze guard must provide adequate protection for exposed food. A sneeze guard must protect exposed food wherever contamination from customers may occur (i.e. along the front, rear, and/or sides of the counter, table, or bar), should be positioned to account for the average mouth height of customers, which is between 4 ½ to 5 feet above the floor. The guard should intercept the direct line between the average customer’s mouth height and the exposed food. Pictures from the final construction inspection on 10/21/2025 show sneeze guards in place at self-service counters. PIC stated the sneeze guards were removed to allow for easier customer access. Replace sneeze guards prior to re-inspection on 12/1/2025. 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 multiple ice bin drain line with flexible hoses in use that were stored below the flood rim of the floor sink. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 54

Description: Garbage/Refuse Properly Disposed; Facilities Maintained

Comments:

5-501.115 - Core: Maintaining Refuse Areas and Enclosures Addl Notes: Observed a gated trash area with various construction debris from other businesses in the plaza and bulk food boxes on the ground. Discussed that boxes and other debris may create pest harborage conditions. PIC stated the area would be cleaned up ASAP. Corrective Action: Correct prior to next routine inspection.

Comments/Details

A re-inspection will take place within 24 hours to ensure priority foundation violation #33 has been corrected.
A re-inspection will take place on 12/1/2025 to ensure priority foundation violation #39 has been corrected.
No County legal action will result from this inspection.
Of note:
-Reviewed which foods are TCS requiring temperature control. Advised PIC to follow manufacturer labels stating refrigerate after opening for sauce bases. Reviewed ice bath setup and requirements.
-Reviewed mop sink maintenance.
-Reviewed grease disposal requirements with PIC.
-Reviewed slash resistant glove procedures with PIC.

"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.