Haidilao Hotpot

Inspector's notes

The hand wash sink at the ware wash station had soiled bowls in the basin and was blocked by a large trash can. The hand sink behind the bar was blocked by a trash can. All hand sinks need to be clean, clear, and ready to use at all times. Person in charge (PIC) unblocked and cleared both hand sinks. PIC will ensure establishment discontinues use of handwash sinks for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple cooked/prepped TCS foods (beans, minced meat) without dates. Person in charge (PIC) stated they were made the day prior. PIC made dates for the foods at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The food at the self-service bar is on time as a control for safety according to person in charge (PIC). There was no policy available and no time stamps were observed. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedure prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 07/13/2026

Inspector's notes

There is a small leak at the mop sink when the water is turned on. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no approved hand drying provision at the hand sink near the ware wash area in the kitchen. Person in charge (PIC) re-stocked the paper towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 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: There was no hand soap at the hand sink near the ware wash area of the kitchen. Person in charge (PIC) re-stocked the soap at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The food (Cooked mushrooms, tofu noodles, seaweed salad) at the customer service buffet line had an internal temperature ranging between 45*F and 52*F. Person in charge (PIC) stated the foods were placed in the buffet line less than 2-hours prior to inspection. PIC moved the foods to a colder unit to rapidly cool. 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.

Inspector's notes

There was a y-valve attached to the mop sink and under pressure at time of inspection. Discussed with person in charge (PIC) that y-valves are not approved and increase risk of contamination due to damage to the line. PIC removed the y-valve at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.