Long Wong's

Inspector's notes

Observed gap between front doors. Discussed with PIC that required to prevent pests from entering and keep outer openings protected.

Inspector's notes

Observed buildup food debris on reach-in refrigerator and freezer doors and ice buildup in reach-in freezer. Discussed with PIC that non-food contact surfaces are required to be cleaned more frequently to prevent accumulation of organic matter, dirt, dust and food debris.

Inspector's notes

Observed worn seal on reach-in freezer door. Discussed with PIC that physical facility and equipment required to maintain in good repair, smooth and cleanable at all times.

Inspector's notes

Observed food debris buildup on reach-in refrigerator and reach-in freezer doors. Discussed with PIC that non-food contact surfaces required to be cleaned more frequently to prevent accumulation of food, dirt and dust debris.

Inspector's notes

Observed wet mops in bucket drying in storeroom. Discussed with PIC that wet mops required to be stored upright off the floor and bucket to dry effectively.

Inspector's notes

Observed reach-in refrigerators and freezers with buildup food debris on doors. Discussed with PIC that non-food contact surfaces need to be cleaned more frequently.

Inspector's notes

Observed missing plastic curtain at entrance of storeroom, dirt buildup on restroom door, and floor in storeroom missing tiles and not smooth. Discussed with PIC that physical facility needs to be in good repair, smooth, cleanable and free of dust and dirt debris.

Inspector's notes

Observed reach-in refrigerators, reach-in freezer and ice machine with dirt / food debris on doors and unit. Discussed with PIC that non-food contact surfaces need to be clean to touch.

Inspector's notes

Observed holes in walls in kitchen over 3-compartment sink and in back storage next to reach-in refrigerator, walls and baseboard have paint peeling and buildup of dirt and back storeroom floor with missing tiles and uneven floor throughout. Discussed with PIC that walls and floors need to be smooth and cleanable.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed container of cooked ribs in walk-in cooler with an internal temperature of 49*F, Ribs date marked 11-16-24. Per PIC ribs have been in walk-in since 11-16-24. All TCS foods improperly cold held were discarded by PIC at time of inspection. Discussed with PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler with an ambient temperature of 48.9*F per min/max thermometer. 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. Establishment has sufficient amount of refrigeration to operate safely, reinspection will be conducted on 11-27-24. Corrective Action: Correct prior to re-inspection on or before 11-27-2024

Inspector's notes

Observed employee begin to wash hands in sanitizer bucket, PIC stopped employee and instructed them to wash hands in hand sink. Employee properly washed hands at handwash sink at time of inspection. Discussed with PIC the importance of proper hand washing and when hand washing is required. Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer rag left on cutting board of prep cooler in front grill, Employee moved rag to sanitizer bucket a time of inspection. Discussed with PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 lids, cooking utensils, and containers ;stored as clean; with food debris and grease. Discussed with PIC to ensure equipment is properly cleaned prior to storing. Equipment food contact surfaces and utensils shall be clean to sight and touch. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals ---Observed sanitizer solution in rag bucket above 100ppm. PIC remade buckets and tested to ensure appropriate range (50-100ppm). Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions --- Observed buildup of grease along vent hood and filters. Per PIC they are unaware of the last time they were cleaned. Discussed cleaning at a frequency that doesn't allow buildup of grease. 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 numerous refrigerators out of temperature. Back small walk-in refrigerator (labeled as fridge #4) measured with an ambient temperature of 55 degrees F. Only one food item (cooked ribs) was stored in it and due to the internal temperature (45 degrees F ) and time in refrigerator- the ribs were moved to alternative refrigeration. Prep refrigerator in front of the fryer measured with an ambient temperature of 56 degrees F. Cooked wings stored in the bottom portion measured with an internal temperature of 59 degrees F. The wings were stored in that refrigerator less than 2 hours and came from a good working prep refrigerator. The wings were removed and placed back in the prep refrigerator they came from. Ranch cups stored in the top portion of the prep refrigerator measured with an internal temperature of 54 degrees. They were stored in the prep refrigerator for an unknown amount of time and were recommended for discard. The prep refrigerator closest to the front measured with an ambient temperature of 47 degrees F on the top and 61 degrees F on the bottom portion. Mayonnaise and Thousand Island dressing stored on the top measured at 51 degrees F internally and was recommended for discard. Raw hamburger stored in the bottom portion measured with an internal temperature ranging between 52-60 degrees F and was recommended for discard. Discussed cold holding and conducting routine temperature checks. Alternative refrigeration available to operate- see #31 Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed numerous refrigerators out of temperature. Back small walk-in refrigerator (labeled as fridge #4) measured with an ambient temperature of 55 degrees F. Only one food item (cooked ribs) was stored in it and due to the internal temperature (45 degrees F ) and time in refrigerator- the ribs were moved to alternative refrigeration. Prep refrigerator in front of the fryer measured with an ambient temperature of 56 degrees F. Cooked wings stored in the bottom portion measured with an internal temperature of 59 degrees F. The wings were stored in that refrigerator less than 2 hours and came from a good working prep refrigerator. The wings were removed and placed back in the prep refrigerator they came from. Ranch cups stored in the top portion of the prep refrigerator measured with an internal temperature of 54 degrees. They were stored in the prep refrigerator for an unknown amount of time and were recommended for discard. The prep refrigerator closest to the front measured with an ambient temperature of 47 degrees F on the top and 61 degrees F on the bottom portion. Mayonnaise and Thousand Island dressing stored on the top measured at 51 degrees F internally and was recommended for discard. Raw hamburger stored in the bottom portion measured with an internal temperature ranging between 52-60 degrees F and was recommended for discard. Discussed cold holding and conducting routine temperature checks. Alternative refrigeration available to operate- but due to number of units not in good repair- a re-inspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection