King Wong Chinese Food

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **3rd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed designated handsink basin blocked by plastic tubs and dishes at time of inspection. Discussed hand sink requirements with PIC. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all the knives stored on a magnetic strip above the 3-comp sink with dried on food debris stored as clean on the food-contact surfaces at time of inspection. Discussed cleaning frequency of food-contact surfaces with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS food: cooked shrimp (53'F), cooked noodles (54'F), cooked beef (49'F), and pooled eggs (51'F) being stored in the main prep table at time of inspection. Per PIC, these items were stored in the prep table overnight. Discussed cold-holding parameters with PIC. 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 a pair of tongs, a scooper, and a large spoon actively in-use and being stored inside a bucket of water (76'F). Per PIC, the utensils are used for soup and rice. Discussed proper storage of in-use utensils with PIC. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a leak coming from the hose bib of the 3-comp sink in the kitchen area. Hot water handle was also observed to be loose and unable to be closed easily. Hot water is readily available from the 3-comp sink. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed designated handsink basin filled with dirty dishes at time of inspection. Discussed hand sink requirements with PIC. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bottle of isopropyl alcohol stored directly atop large plastic tubs of sugar and flour in the dry storage area. Also observed motor oil lubricant placed directly atop dishware while also directly over bottles of soy sauce and an open packet of star anise spice. Also observed a container of construction adhesive stored on the top metal rack of the dry storage area. Discussed proper chemical storage with PIC. 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.

Inspector's notes

Observed a saran-wrapped ceramic bowl of fried rice placed directly inside of a rice cooker actively in use and holding white rice at a temperature of 146'F. The bowl was in direct contact with the white rice. Discussed proper food storage with PIC. PIC removed the bowl and willingly discarded the rice at time of inspection. Ensure that all food is protected from miscellaneous sources of contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease deposits, dust, and food debris on the wok station, refrigerator handles, prep table doors, and metal drying racks above the 3-comp sink. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a heavy accumulation of dust, grease deposits, and food debris throughout establishment; most notably on the walls of the kitchen area, along the ceiling nearest to the exhaust ventilation system and along the floor of the dry storage area. 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. **3rd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following TCS food producs: cooked BBQ pork (49-54'F) stored in the single-door refrigerator in the back room, and raw shelled eggs(65-70'F) on the floor in the dry storage area outside of temperature control. Per PIC, the bbq pork was cooked the day prior and placed in the refrigerator to cool while lidded, and the raw shelled eggs were stored on the ground due to lack of space in the refrigerator. PIC willingly discarded both food items 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of WD-40 and isopropyl alcohol stored directly atop cooking wine, and open baking powder and flour in the dry storage area. 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.

Inspector's notes

Observed spatula, tongs, and scooper being stored in a metal pan of ambient temperature water(68'F) at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease build-up, food debris, and general grime on equipment and surfaces throughout establishment. Discussed cleaning frequency with PIC. 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. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following TCS food items out of temperature: Whole cooked chicken (46'F), Cooked cut chicken(49'F), BBQ chicken (49'F), teriyaki beef(47'F) being stored in the bottom portion of the prep table. Per PIC, these items were moved into the prep table from the standing refrigerator about 1.5 hours prior to inspection. Discussed proper cold-holding with PIC. 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 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 dead cockroach in the employee restroom of the kitchen area, and 2 dead water beetles in the mop sink area next to the water heater. Discussed the importance of removing dead pests from the area to prevent pest harborage conditions. 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 prior to next routine inspection. PIC removed the pest carcasses from the establishment at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spatula, tongs, and scooper being stored in ambient temperature water(72'F) at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease build-up, food debris, and general grime on equipment throughout establishment. Discussed cleaning frequency with PIC. 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.

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 directly above cooked popcorn chicken and raw beef in standing refrigerator located in back room. PIC moved raw chicken to bottom of refrigerator below RTE foods at the time of the inspection. All raw animal proteins must be stored below RTE foods at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Provided guidance documents to PIC at time of inspection. 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 raw shrimp (47-49'F) in the bottom shelf of the prep table by the cook line, and BBQ pork (50-53’F) on the bottom shelf of the standing refrigerator adjacent to the cook line. Per PIC, the BBQ pork was being used during the rush and held outside of temperature control. PIC stated that the shrimp were placed in the wells of the top portion of the prep table about 2 hours prior to inspection and the PIC then noticed the prep table wasn't maintaining temperature properly. All other TCS foods were at 41'F or below at the time of inspection. The ambient minimum air temperature of the prep table was measured to be 54.5'F at the time of inspection (See Violation #31). Per PIC, all items were placed in the refrigerators 2 hours prior to inspection. All items were moved to alternative refrigeration at the time of inspection. PIC will use other cold holding refrigerators to hold all TCS food items until repairs can be made such that the prep table maintains TCS foods at 41'F or below at all times. Discussed proper cold holding with the PIC. Discussed proper food storage to allow for adequate air flow in cold holding units. All TCS foods held cold must be held at 41'F or below at all times. 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 prep table with a minimum ambient air temperature of 54.5'F and maintaining all TCS foods at 41'F or above at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Please repair prep table such that the prep table maintains all TCS foods at 41'F or below. Will re-inspect on 6/14/2024. Correct By: Correct Prior To Reinspection

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 food debris and frozen raw shrimp thawing in hand wash sink by 3-comp sink. Raw shrimp was relocated to neighboring prep sink to continue thawing and food debris was removed from the hand sink at the time of inspection. Hand wash sinks may only be used for hand washing. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers >>> Observed 3 chemical spray bottles throughout establishment containing pink and clear liquid without any identifying labels on the spray bottles. Per PIC, the chemical spray bottle contains degreaser and sanitizer. PIC labeled the bottle at the time of inspection with the common name of the chemical. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing >>> Observed raw shrimp labeled "keep frozen" thawing within designated hand sink with no running cold water. PIC removed shrimp from the hand sink and relocated to neighboring prep sink to properly thaw under cold running water at the time of inspection. Discussed proper thawing methods with the PIC. All frozen items should be thawed under refrigeration or under cold running water. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence >>> Observed a heavy accumulation of rat droppings throughout establishment, notably in dry storage area and beneath shelving and in the crevices between freezers and other cooling equipment. PIC was unable to produce receipts for pest control, but scheduled a servicing to be conducted within 5 business days. Eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 2/28/2024. Correct By: Correct Prior To Reinspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed open employee energy drink in upright reach-in cooler. Discussed importance of keeping personal drinks stored with a straw and a lid to prevent spillage or contamination. Drink was moved at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. Observed cooked chicken thighs, chicken breast, cut cabbage, cooked noodles, without a date in upright reach in cooler. According to person in charge, items were made 1- 2 days prior to inspection. Discussed importance of maintaining TCS foods date marked and stored for a maximum of 7 days. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed box of raw chicken stored on floor near prep sink drain. Instructed person in charge to keep all foods at a minimum of 6 inches off the ground and did so at time of inspection. Correct By: Corrected At Time Of Inspection