Pong Pong Chinese Fast

Inspector's notes

Observed three compartment sink with leak in the furthest right basin. Also observed flex drain pipe being used for the sprayer sink. Repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damaged drywall along the wall in the mens restroom. Repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed eggrolls, chicken, and pork that had been cooked, cooled and stored in walk in cooler with no discard or made on date. As per the owner, the items were cooked during the weekend. Discussed that if food is in ready to eat form, it must be marked with a discard date not to exceed 7 days from the date made or a made on date. Items were date marked during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed that screen back door is not tight fitting allowing entry of insects and other vermin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Fried wontons in food prep area uncovered. When not in use, items must be stored covered. Cover products after meal rushes. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dumpster for facility uncovered with flies to numerous to count in dumpster. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed staff wash hands using dish detergent and spray nozzle at dish wash machine. Hands are to be washed at the assigned handsink. Discussed proper hand washing location with the person in charge. Advised person in charge to ensure that staff are washing hands at hand sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap at hand sink in kitchen of establishment. All hand wash sinks must have soap and hand drying device. Soap was added to hand sink. Advised staff to verify soap is at hand sink at the beginning of the day. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed area at dish washer and three compartment sink where caulking along wall is rough and are is not easily cleanable. Surfaces must be smooth and easily cleanable. Re-caulk area before next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed egg rolls in walk in cooler 47*F, tempura shrimp in walk in cooler (48*F), fried pork in walk in cooler (47*F). Observed noodles in small sandwich prep cooler across from woks at 50*F. Product embargoed and discarded. Observed battered chicken in walk in cooler at 45*F - product moved to area away from walk in cooler door. 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. Advised staff to move to center of walk in cooler overnight, monitor temperature after opening and layer in smaller amounts.

Inspector's notes

Observed egg rolls in walk in cooler 47*F, tempura shrimp in walk in cooler (48*F), fried pork in walk in cooler (47*F). Observed noodles in small sandwich prep cooler across from woks at 50*F. Product embargoed and discarded. Observed battered chicken in walk in cooler at 45*F - product moved to area away from walk in cooler door. 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. Advised staff to move to center of walk in cooler overnight, monitor temperature after opening and layer in smaller amounts.

Inspector's notes

Observed no working thermometer in walk in cooler. All refrigeration units must have a working thermometer to verify internal ambient temperature. Please send photo of thermometer once purchased. Corrective Action: Correct prior to re-inspection. Purchase and provide photo on or before 8/16/2024

Priority Foundation-6-301.11, Pf: 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. Observed soap blocked in soap dispenser and not readily available for washing hands. Soap it to be easily accessible for handwashing. Small bottle of dish soap being used until operator can purchase some pump liquid soaps. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed unclean wire shelving with old food debris (vegetation), and unclean floors beneath shelving in walk in cooler. Surfaces are to be cleaned at regular intervals to prevent build up of food and other debris. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-4-602.13, C: Nonfood Contact Surfaces Observed unclean handles for reach in freezers. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.11, Pf: 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. Observed no soap at hand sink next to the two door freezer in kitchen. All hand sinks must have soap and sanitizer available for hand washing. Hand soap added to dispenser. Advised staff to check soap dispensers at start of shift/end of shift. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed unclean scoop (caked on sugar) in sugar bulk container. Utensils are to be cleaned at regular intervals to prevent build up of food and other debris. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Observed beef in small sandwich prep cooler across from wok at 73*F. As per the owner the beef was recently within heated within the past 90 minutes for a meal and returned to sandwich prep cooler. Beef was returned to walk in cooler to cool. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed unclean handles and doors on reach in freezers. Equipment is to be cleaned at regular intervals to prevent build up of any old food or other debris. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw chicken stored next to halved watermelon and above beef in walk in cooler. Foods must be stored in a manner to reduce contamination during storage. Items were moved to correct storage practices. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed utensils being stored in warm water at 130*F. To store utensils in a warm water bath the water must be held at a consistent temperature of 135*F. Utensils may also be stored in or on a regularly cleaned surface, and cleaned at maximum - every 4 hours. Recommend turning up the temperature of steam table. Correct By: Correct Prior To Next Routine Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items Observed single use take out containers stored on floor in dining area. Single use food items must be stored at minimum 6 inches off the floor. Correct By: Correct Prior To Next Routine Inspection