Hot Wok

Inspector's notes

At time of inspection in the left cold table, observed cooked noodles, cooked chicken, and cooked pork with internally probed temperature range of 45-70 degrees F. Person in charge (PIC) stated items were placed in unit about 2 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a small roach crawling underneath cooks line at time of routineinspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Pest control services not completed at time of reinspection. Corrective Action: Correct prior to re-inspection 04/17/2026. Repeat violation: 2nd

Inspector's notes

In the walk in cooler, observed raw pork being stored above noodles. 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 can of Raid spray being stored next to the mop sink in the kitchen. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

Observed a small roach crawling underneath cooks line at time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection 04/06/2026.

Inspector's notes

Observed two cans of pest control spray under the front counter. Discussed with person in charge (PIC) that all pest control must be applied only be a certified pest control specialist and that it must not be stored on the premises. PIC removed the cans of pest control spray and discarded in the dumpster at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dust and debris hanging from the ceiling tiles in the kitchen. Discussed with person in charge (PIC) that the debris can fall and contaminate the food prep areas below. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cabbage cut an hour before, per manager, piled high in the top of the cook line cold table at 62*F internally. Manager moved the cabbage to shallow pans in the walk-in to cool completely before moving to the cook line. 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.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Accumulation of food debris on shelves under prep tables, on condiment containers and on and around the fryers. Please 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Two spray cans of insecticide stored under the front service counter. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Accumulation of grease and food debris under and around the fryers. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco....Employee beverage stored on top of the cold table, employee jackets, purse and hat stored on dry storage food rack. Manager had personal items moved to proper storage. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash.....Employee entered the kitchen through a door and started to handle food without washing hands. Manager had employee wash hands. Reviewed required hand washing with the manager. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee drop large utensil on the ground. Proceeded to put in in the dish pit, and going back to making food at the wok. Talked to manager about hand washing policy. Employee washed their hands. Ensure that hand washing is occurring going from dirty tasks to clean tasks in the kitchen. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 large trash can stored in front of only hand sink in back kitchen. Manager removed the item. Ensure that all hand sinks are available at all times of service. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions ---Observed ceiling panels and wall around the hood that have blackened. Talked to manager about cleaning/replacement of the areas. Ensure that floors/walls/ceiling are kept clean. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco....Employee drinks stored on prep table and employee food stored on upper shelf in walk-in above food available for service. Manager had items moved to proper storage. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe.......Unwrapped raw beef in the walk-in stored in direct contact with a black plastic trash bag. Employee removed the trash bag. Please ensure only food-safe containers and wrappings are used for open food. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.....Accumulation of food debris and grease around the fryer, on shelves by cook line and under the lids of the cold tables. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection