Red House Asian Cuisine
Last inspected: Feb 9, 2026
70
Score
Red House Asian Cuisine, located at 8902 E Via Linda in Scottsdale, AZ, underwent a moderate risk inspection on February 9, 2026. This inspection resulted in one critical, one major, and two minor violations, including issues with sanitizers, cooling methods, and wiping cloths. Across five recorded inspections, the facility has primarily maintained a medium-risk status.
5
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 9, 2026
Routine
1 critical violation. 1 major violation. 2 minor violations. 3 corrected on site.
70
Sep 8, 2025
Routine
No violations found.
100
May 28, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
86
Feb 12, 2025
Routine
2 critical violations. 2 corrected on site.
74
Sep 26, 2024
Routine
2 critical violations. 4 minor violations. 3 corrected on site.
61
Violations — Feb 9, 2026 Inspection
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: At in use 3-compartment sink, chlorine sanitizer with a concentration of >200ppm at dishware surfaces. Instructed person in charge to dilute chlorine sanitizer to a concentration of 50-100ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer is to be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020
7-204.11
Improper cooling methods used
(corrected on site)
Inspector notes: On counter near soups, brown gravy/90*F-100*F, prepared about 1 hour, stored in shallow containers, and cooling at room temperature. Instructed employee to move containers of brown gravy to walk in cooler to continue the cooling process. Discussed proper cooling methods with employees. 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)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Throughout kitchen, wet wiping cloths with 0ppm chlorine sanitizer stored on in use cutting boards. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer bucket with chlorine sanitizer concentration of 50-100ppm
3-304.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: On cook line, on bottom shelf of small cart, and on bottom shelves of reach in freezer, accumulation of food debris. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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