Lee Lee Oriental Supermart

Inspector's notes

Corrective Action: Corrected at time of inspection. Several employee drinks and personal items stored on top of food available for service. Manager had items removed to proper storage.

Inspector's notes

Corrective Action: Corrected at time of inspection. In meat display cooler case, packages of raw chicken stored above packages of raw pork. Manager had items moved to proper storage.

Inspector's notes

Corrective Action: Corrected at time of inspection. No detectable sanitizer at the 3 comp sink. Manager determined the sanitizer bag was empty and had the chemicals replaced.

Inspector's notes

Corrective Action: Corrected at time of inspection. Snap traps in use. Manager had snap traps removed. Please use only approved pest control and methods.

Inspector's notes

Corrective Action: Corrected at time of inspection. Damp wiping cloths stored on the prep table between use.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. The door to the fish walk-in is damaged, exposing the insulation.

Inspector's notes

Corrective Action: Correct prior to re-inspection 6/30/26. No hot water available at the hand washing sink on the north side of the meat cutting room. Please turn the hot water back on at this hand sink.

Inspector's notes

Corrective Action: Corrected at time of inspection. Sprayer nozzle connected to hose on faucet downstream of an atmospheric vacuum breaker in fish room. Employee disconnected the nozzle.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Accumulation of food debris on door separation strips, on door handles, on floor by the fish cooler, under food and equiment racks.

Inspector's notes

Observed no CFM present in establishment. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hot water valve at handwashing sink in meat cutting area not working and needing to be turned on by main shut off valve. Must repair hot water valve at handwashing sink. Corrective Action: Correct prior to re-inspection on 2/13/2026 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 no hand soap located at handwashing sink in meat cutting room. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment keeping shellstock tags for 90 days but all the tags for the month of January were not dated with last sold (out) dates and no tags were kept in chronological order. Instructed PIC that all shell stock tags must be kept in chronological order and marked with in and out dates. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment cleaning cutting boards and knives, fish descaler and food contact surfaces at fish cleaning sinks using only running water. Instructed PIC that all surfaces must be washed, rinsed and sanitized prior to use and cleaned every 4 hours when in use. Food-contact surfaces must be properly sanitized after washing and rinsing.Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several packages of fish for retail sale in refrigerated unit holding between 45-50*F. At the time of the visit the unit was observed holding at 46.9. According to the PIC, fish are stored in unit overnight and fish had date marks of 2/2-2/4. Fish were embargoed at time. 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.

Inspector's notes

Observed refrigerated section in retail fish display case holding at 46.9*F. 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. Must repair unit prior to re-inspection on 2/13/2026 Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed frozen fish thawing in standing water at room temperature on rolling cart. Observed frozen shrimp thawing in baskets at room temperature. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process.Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several hoses attached to faucets in the meat cutting room and fish cleaning area without any approved back flow devices. Provide an approved backflow device prior to re-inspection on 2/13/2026. All testable backflow devices must be certified.Corrective Action: Correct prior to re-inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed plumbing lines at 3-compartment sinks and fish cleaning sinks heavily leaking. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed floor drains not draining adequately in meat cutting room and in drain in front of fish tanks. Must ensure that drains are draining adequately to prevent flooding from flood drains. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed coved basing and walls in disrepair throughout establishment. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed heavy accumulation of organic debris resembling mold on walls and surfaces throughout establishment. Instructed PIC to clean facility at a frequency to prevent accumulation. 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.

Inspector's notes

Observed rust and organic matter on the ceiling above where meat and seafood are prepped. There are also cracks in the floor around tables and prep areas. The walls, ceiling, and floors are not smooth and easy to clean. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee's water bottle in the meat market prep area near the hand sink. Also observed bananas in an area where meat/fish is packaged. There were also two bananas in a walk-in cooler, on a box of raw fish. Person in charge (PIC) stated the bananas and water bottle belong to employees. Discussed with PIC that employees need to keep their food and drinks away from food prep areas, far from raw animal proteins. To reduce risk of contamination, employees shall have a designated area for their food and drinks. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives being stored on a magnetic strip above butcher table with raw beef on the blade. The magnetic knife holder had both clean and used/dirty knives on it. Discussed with person in charge (PIC) that used and clean knives need to be stored separately to prevent contamination. Also discussed with PIC that the used knives need to be cleaned and sanitized to sight and touch before storing or when finished using. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection. ***A pattern of non-compliance is observed, first consecutive violation.

Inspector's notes

Observed duck feet thawing in a sink without running water. Discussed proper thawing with person in charge (PIC). PIC coached employees at time of inspection and water was turned on. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths on the cutting board, wet with blood. Discussed with person in charge (PIC) that soiled wiping clothes need to be replaced with clean wiping clothes and that wet wiping cloths need to be stored in a sanitizer bucket with adequate sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large, whole grouper fish being stored directly in milk crates in the walk-in cooler. These containers are not easily cleanable and need to be replaced with approved containers. Replace with containers that can be easily cleaned. Operator began moving them to other containers at the time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection. ***A pattern of non-compliance is observed, first consecutive violation.

Inspector's notes

Observed knives being stored on a magnetic strip above butcher table with raw beef on the blade. The magnetic knife holder had both clean and used/dirty knives on it. Discussed with person in charge (PIC) that used and clean knives need to be stored separately to prevent contamination. Also discussed with PIC that the used knives need to be cleaned and sanitized to sight and touch before storing or when finished using.

Inspector's notes

Observed frozen fish being stored directly in milk crates in the walk-in freezer. These containers are not easily cleanable and need to be replaced with approved containers. Replace with containers that can be easily cleaned. Operator began moving them to other containers at the time of inspection.

Inspector's notes

Observed a hose behind seafood (live crab, lobster display) with a spray nozzle with active pressure. The water was left on with pressure building and the water was spray/leaking out from built up pressure at hose/spicket connection. Discussed the risk of backflow contamination with person in charge (PIC). PIC removed nozzle. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cloth gloves in the hand washing sink in the back of the meat market. Discussed with the person in charge (PIC) that nothing shall be in the sink and hand washing sinks can only be used for washing hands. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Gloves were removed at time of inspection. Corrective Action: Corrected at time of inspection.