Kungfu Kitchen

Inspector's notes

Observed two employees drinking water from bottle and water cup without lid and straw in the kitchen. Please use drinking cups with lid and straw and only use in designated areas. Manager removed the drinking bottles and cups from kitchen at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cabbage and cooked beef in the prep cooler with internal temperature of 55*F and 55*F, the above food items were not stored in the cold holding well at time of inspection. 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. Manager stated the above food were placed in prep cooler less than 1 hour prior to inspection. Manager moved the above food items to walking in refrigerator for fast cooling at time of inspection. This is repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk-in cooler holding TCS foods (see embargo form) above 41*F. The ambient air temperature of the walk-in unit is 53.2*F, measured using min/max thermometer. PIC stated that the unit was repaired the night prior and provided the invoice. PIC called in another repair at time of inspection. Establishment has 3 properly functioning prep tables and a walk-in freezer available for alternate refrigeration. Discussed with PIC and employee that the establishment shall utilize the alternate units for cold holding, ice baths, time as a control, limited cooling, and a limited menu until verification of the unit being capable of holding TCS foods at 41*F or below. PIC agreed to the not using the walk-in for TCS foods until it is capable of holding them at 41*F or below. 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. Corrective Action: Correct by 07/07/2025. ****** 2nd Consecutive Violation ******

Inspector's notes

Observed a large bowl of battered raw chicken stored above cooked beef soup on a small metal rack in the walk-in. Observed bags of raw beef stored above cooked chicken on a tall shelf in the walk-in. Informed PIC that raw animal proteins must be stored below ready-to-eat foods to prevent cross contamination. PIC properly stored all raw animal proteins and RTE foods at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods with internal temperatures ranging 46*F-58*F stored in the walk-in fridge. These TCS foods include raw chicken, raw fish, and raw beef (see embargo form for full list of improperly cold held foods). The ambient temperature of the unit was 57.7*F, measured using min/max thermometer. PIC informed that the walk-in was not properly working this morning, and a repair was called in. Informed PIC that any TCS foods improperly cold held will need to be discarded. PIC discarded all improperly cold held foods at time of inspection. All other TCS foods that were properly cold held were moved to alternate forms of refrigeration and the freezer at time of inspection. Informed PIC that the fridge cannot be used for TCS food products until it is capable of holding TCS foods at 41*F or below. Repairman showed up at time of inspection to work on the unit. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk-in cooler holding TCS foods (see embargo form) above 41*F. The ambient temperature of the unit was 57.7*F, measured using 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. Corrective Action: Correct within 24 hours. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed deep container of cooked chicken cooling in the walk-in. Informed PIC that the chicken needs to be separated into shallower containers to facilitate better heat transfer and proper cooling. PIC separated the chicken onto baking sheets and placed them into the freezer at time of inspection. Observed metal container of beef stew cooling in the walk-in on the lower shelf of a small rack. Informed PIC that foods in the process of cooling need to be placed on a higher shelf to help facilitate heat transfer and meeting of the cooling requirements. PIC moved the stew into the freezer on a rack for cooling at time of inspection. TCS foods must 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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 raw unpasteurized pooled eggs stored in a container directly above raw shredded potatoes in water and plastic containers of pickled vegetables. Observed pan of raw chicken stored directly above a pan of raw pork on a plastic cart. Observed pans of raw pork stored directly above ready to eat soups. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a measured concentration of 0 ppm chlorine sanitizer on the metal pans that had been run through the warewashing machine. The machine was run again and 0 ppm chlorine sanitizer was observed again on the pans. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Discussed ensuring that the chlorine sanitizer concentration for the warewashing machine is 50 - 100 ppm using test strips. The 3-compartment sink was set up and a chlorine sanitizer with 100 ppm chlorine sanitizer was prepared. Person in charge called for service of the warewashing machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can of ethanol stored directly above open to-go containers in the front of house. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Core-3-501.13, C: Thawing>>>Observed frozen raw duck and frozen raw beef ribs stored in containers at room temperature around the kitchen. Person in charge indicated they were attempting to thaw these foods. Person in charge was informed that thawing time/temperature controlled for safety foods at room temperature is not permitted; person in charge moved both to the walk-in refrigerator to thaw. :

Core-2-401.11, C: Eating, Drinking, or Using Tobacco>>>Observed an open plastic container of lemon water stored above clean dishes in the dish pit. Person in charge was informed that employees may have carefully stored/handled beverages with lids and straws in the kitchen so long as these beverages are stored away or below foods to prevent unintended contamination of restaurant foods with beverages. Person in charge moved the beverage to the bottom shelf and indicated they would get a lid and straw for it. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 two containers of raw fish stored above rice noodles in a refrigerated prep unit. Also observed raw pork and raw beef stored directly above cooked meats and canned pineapple in the refrigerated prep unit on the cookline. Also observed raw ground meats stored directly above cooked meats on the rack in the walk-in cooler. Discussed with person in charge storing all raw animal foods below/away from any ready to eat foods to prevent the unintended contamination of the ready to eat foods with the raw animal foods. The person in charge moved all of the raw animal foods to the bottom shelves of all of the units mentioned above. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 a stationary meat grinder with food debris on the inside. The person in charge indicated that the grinder had been cleaned. Clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. Employee re-washed, rinsed, and sanitized the grinder. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 the following time/temperature controlled for safety foods with internal temperatures between 44*F - 50*F in the refrigerated beverage fridge with the sliding glass doors in the kitchen: cooked beef, garlic in oil, cooked dumplings, fried egg roll, beef dumpling, cooked chicken, cooked sesame paste, cooked pigs ear, cooked pigs leg, ham, rice noodles, and tofu skins. The person in charge indicated these foods had been in the refrigerated prep unit since 10:30 am (4 hours before inspection) and they did not check the temperature of the unit or the food at any point during the day. The measured ambient temperature of the unit using a min/max thermometers was 42.1*F but the person in charge indicated they had been opening and closing the unit frequently. The person in charge was informed that the unit is not meant for long term food storage because it cannot maintain time/temperature controlled for safety at 41*F and below. Person in charge willingly discarded of all of the foods listed above. Also observed cooked chicken, pork, and beef with internal temperatures between 48*F - 52*F sitting on top of other foods in the refrigerated prep unit on the cookline. Person in charge was informed that these foods must be seated in the unit to be maintained at 41*F and below; the person in charge indicated these foods had been in the unit for 3 hours and moved these foods to the walk-in refrigerated; an observed internal temperature of 41*F was observed an hour later. Continued in general comments... Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked chicken prepared 1 hour before inspection stored a room temperature in black plastic bins in the kitchen with internal temperature of 113*F. The person in charge put the chicken on sheet pans and then placed them in the freezer; within 1 hour they had an observed temperature of 55*F. Also observed cooked shrimp stored a room temperature with an internal temperature of 62*F; person in charge indicated they were cooked 30 minutes before inspection and they put these in the walk-in cooler as well. Discussed with person in charge cooling foods in the walk-in cooler and using shallow metal containers to cool whenever possible. Time/temperature controlled for safety foods must be cooled from 135*F to 70*F within 2 hours and from 70*F to 41*F with 4 hours. Cooling guidance provided over email. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed frozen dumplings stored directly on cardboard boxes in a top loading freezer; person in charge was informed that cardboard is not an appropriate food storage container due to it not being easily cleanable, porous, and it maybe treated with harmful chemicals. The dumplings were moved to a different food safe container. Also observed cloth bags with vegetables and spices; the person in charge indicated that they use them multiple times. Person in charge was informed that because they cannot be cleaned adequately between uses (due to them being porous) they can only use them once. The person in charge discarded of the spice bags. Also observed a knife held together with tape and a vegetable shredder with pits; person in charge was informed that these pieces of equipment must be replaced with smooth and easily cleanable approved alternatives. The person in charge removed these pieces of equipment at time of inspection. Repeat Violations: 2nd,Correct By: Corrected At Time Of 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 fish stored directly above pickled mustard greens in refrigerated prep unit, raw pork stored directly above sliced jalapenos in refrigerated prep unit, and raw unpasteurized pooled eggs stored directly above pickled mustard greens and sauces in the walk-in cooler. Person in charge informed raw animal proteins must be stored below any ready to eat foods to prevent cross contamination. Person in charge moved all raw animal foods so they were below and/or next to ready to eat foods. Establishment currently has proper food storage guidance next to walk-in door. Correct By: 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 meat grinder with with food debris crusted on the inside and outside of the machine stored next to dry ingredients; also observed meat encrusted on the knife blades of the machine. Person in charge indicated the grinder was clean but that they clean it again before using it. Person in charge informed that all equipment and food contact surfaces must be clean to the sight and touch prior to putting them away. Person in charge indicated they would clean it again. Correct By: Corrected At Time Of 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 the following time/temperature controlled for safety foods with internal temperatures between 45*F - 52*F in the refrigerated prep unit across from the the stove: cooked pork ribs, fried chicken, raw unpasteurized pooled eggs, raw lamb, and raw pork. The measured temperature of the unit using a min/max thermometer was 48.5*F . Person in charge indicated these foods had been in the unit for 3.5 hours and moved them to the walk-in cooler to cool back down to 41*F and below. Observed cooked noodles in unit with internal temperature of 100*F placed in the unit 1 hour before; noodles were moved to walk-in and unit temperature was turned down. Foods above were checked again at 4 hours and had internal temperature of 43*F and below. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked noodles in top portion of refrigerated prep unit across from stove with internal temperature of 100 *F in a 6 inch metal pan. Person in charge indicated they were cooked 1 hour before inspection. Person in charge informed that hot foods must not be cooled in refrigerated prep unit because these units are meant to hold cold food at 41*F and below but not to cool them from 135*F+. Person in charge moved the noodles to a sheet pan and placed the sheet pan on the top shelf in the walk-in cooler to rapidly cool the noodles; at end of inspection observed internal temperature of 50*F for noodles. *CORRECTED AT TIME OF INSPECTION* Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 52*F in the refrigerated prep unit across from the the stove: cooked pork ribs, fried chicken, raw unpasteurized pooled eggs, raw lamb, and raw pork. The measured temperature of the unit using a min/max thermometer was 48.5*F . Person in charge indicated these foods had been in the unit for 3.5 hours and moved them to the walk-in cooler to cool back down to 41*F and below. Observed cooked noodles in unit with internal temperature of 100*F placed in the unit 1 hour before; noodles were moved to walk-in and unit temperature was turned down; at end of inspection unit still had measured ambient temperature of 46.0*F. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working on 08/24/23. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed dumplings in freezer stored in take out bags with blue printed images on them. Person in charge informed that foods cannot be stored in these bags because the bags may be treated with harmful chemical and the color print may impart on food. Person in charge moved all the dumplings to food grade bags. Correct By: Corrected At Time Of Inspection