Chef J Chinese Bistro
Last inspected: Mar 16, 2026
64
Score
Chef J Chinese Bistro, located at 9030 E Via Linda in Scottsdale, AZ, underwent a moderate risk inspection on March 16, 2026. The inspection identified two critical, one major, and one minor violation, with notable issues concerning cleaning procedures, food separation, protection from cross-contamination, and cooling methods. This recent inspection aligns with the facility's historical pattern of medium-risk assessments across five prior scored inspections.
5
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Routine
2 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
64
Sep 15, 2025
Routine
2 minor violations.
90
Jun 2, 2025
Routine
1 minor violation.
95
Feb 19, 2025
Routine
1 major violation. 4 minor violations. 1 corrected on site.
74
Sep 30, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
70
Violations — Mar 16, 2026 Inspection
Improper handwashing procedure
(corrected on site)
Inspector notes: Employee returned from outside, washed hands without soap, then began cutting raw chicken. Instructed employee to rewash hands with soap for 20 seconds, then dry with disposable paper towels. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination
2-301.12
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: In walk in cooler, covered containers and plastic wrap containers of raw chicken stored over covered containers of raw beef. Instructed employee to move containers of raw chicken below containers of raw beef to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination
3-302.11(A1-2)
Improper cooling methods used
(corrected on site)
Inspector notes: On cook line, in bottom portion of two prep table coolers, cooked gyoza/ 65*F and cooked shrimp/70*F, cooling in covered containers about 4 inches deep. Instructed employee to move cooked gyoza and cooked shrimp to walk in cooler, uncovered and separate into shallow containers. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(A)
Outer openings not protected against pests
(corrected on site)
Inspector notes: Back door open to kitchen. Employee closed back door. (D) Except as specified in ¶¶ (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under ¶ (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means
6-202.15
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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