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  New - - Permit ID: FD-09232

Violations ID links to information about violations. Total Records Retrieved [8]
Violation IDViolation DescriptionViolation CommentsCorrect By
11 Food in good condition safe, & unadulterated3-101.11 , P: Safe, Unadulterated and Honestly Presented; Observed a soft grainy brown food substance stored in the reach-in cold holding unit on the prep-line with mold and organic growth growing on top of the food. All food stored in the restaurant need to be in a safe, and unadulterated state. Head chef discarded the food at the time of the inspection.Corrected At Time Of Inspection
14 Food-contact surfaces: cleaned & sanitized4-602.11 (E) , C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-PHF; Observed the can opener blade and two soda nozzles on the soda fountain to have an accumulation of organic build-up/growth. All food contact surfaces need to be cleaned often enough to keep them clean to sight and touch. Manager had the food contact surfaces cleaned before the inspection ended.Corrected At Time Of Inspection
21 Proper date marking & disposition3-501.17 , Pf: Ready-To-Eat Potentially Hazardous Food - Date Marking; Observed several cooked food products including fried chicken peices, cooked noodles, and stews that were prepped on-site over 24 hours ago, without approved date-marking. All potentially hazardous food that is cooked on-site(noodles, cooked vegetables, cut watermelon and melon, cooked meats), or removed from its original packaging, and stored on-site for over 24 hours, needs to be date-marked with the date of preparation, and may not exceed 7 days past this date. Manager had the food items correctly date-marked at the time of the inspection.Corrected At Time Of Inspection
41 In-use utensils: properly used3-304.12 , C: In-Use Utensils, Between-Use Storage; Observed utensils used for scooping rice stored in room temperature water when not in use. When not in use, all utensils need to be stored in water above 135 degrees farenheit, running water, or in a clean, dry place. Manager placed the utensils in a clean, dry place at the time of the inspection.Corrected At Time Of Inspection
45 Food & non-food contact surfaces cleanable, properly designed, constructed, & used4-102.11 (A)(2) and (B)(2), C: Characteristics-Single-Service and Single-Use; Impart colors, odors, tastes; Clean; Observed raw meat and vegetables stored in every freezer and cold holding unit being held in white single service plastic thank you bags. All single service food contact surfaces need to be of food grade quality, and designed so as not to empart colors, odors, or tastes. Please have all of the raw food products removed from the plastic single service thank you bags prior to your next routine inspection.Correct Prior To Next Routine Inspection
49 Plumbing installed; proper backflow devices5-203.14, P: Backflow Prevention Device, When Required; Observed no backflow prevention device attached between the soda machine and the water line running into the soda machine. A backflow prevention device is required between water lines and all carbonated post-mix machines(carbonated soda machines). Please supply a backflow prevention device prior to your next routine inspection.Correct Prior To Next Routine Inspection
51 Toilet facilities: properly constructed, supplied, & cleaned5-501.17 , C: Toilet Room Receptacle, Covered; Observed the toilet room receptacle in the women's restroom to not have a cover. All women's restrooms need to be equipped with at least one covered receptacle at all times. Please supply the women's restroom with a covered receptacle prior to your next routine inspection.Correct Prior To Next Routine Inspection
53 Physical facilities installed, maintained, & clean6-501.114 , C: Maintaining Premises, Unnecessary Items and Litter; Observed a build-up of grease and organic matter covering the floors behind the grease trap, the cooking woks, and the fryer. Please maintain the premises and keep the floors and non-food contact surfaces clean to sight and touch prior to your next routine inspection.Correct Prior To Next Routine Inspection
Inspection Comments
The establishment is not participating in the award system at this time, and had 2 Priority, 1 Priority foundation, and 5 Core violations on this inspection. No county action will result from this inspection. Ch. VII Reg. 2-food service worker card requirement not met. Ensure all food service workers have a copy of their food service worker cards on-site at all times for verification upon inspection. Please obtain missing card within 30 days.


The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.

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