One local eatery failed its health inspection in March: Nan Tian BBQ, 1990 W. Orange Grove Road.
The restaurant has since passed reinspection.
Nan Tian BBQ failed an inspection on March 7 and passed reinspection March 18.
The owner, John Woo, would not comment.
• Cooked BBQ pork was being held at 100 degrees instead of the required 130 degrees.
• Raw pork and raw duck were thawing together under cold water in single basin. Raw foods must be separated during storage to prevent cross contamination.
• Cooked pork belly hung in a walk-in and was in contact with a wire rack that had surface rust and food debris on it.
• A blender used for grinding spices and stored as clean had an excessive accumulation of food debris.
• Meat cleavers and tenderizers stored as clean had an accumulation of grease and food debris.
• A homemade, 10-inch wood block made from unsealed wood with eight protruding screw tips at the end of the block was being used for tenderizing meat.
DID YOU KNOW?
Restaurants are inspected twice a year and given provisional licenses if they fail; when that happens, they are reinspected about every 10 days until they pass and are inspected again about 60 days afterward, according to Pima County protocol.
Compiled from Pima County Health Department records. Contact reporter Patty Machelor at firstname.lastname@example.org or 806-7754.