King's Chef

Inspector's notes

No certified food protection manager during time of visit. 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 an overfilled pan of chicken in preparation table across from fryers. The internal temperature of the chicken at the top were around 51*F. Per the cook, the items were moved from the walk-in to the table within the hour. Discussed fill lines and ensuring that pans aren't overfilled in order to better maintain temperature. Cook was instructed to remove some chicken from the pan and allow it to rapidly cool in the walk-in refrigerator. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employees were unable to provide a working probing thermometer during time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Re-inspection scheduled for 7/16/26. Re-inspection can be done remotely by providing a photo of a probing thermometer to the inspector via e-mail or text. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cases of food containers and cups in the room closest to the mop sink stored directly on the floor. Food containers must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwash sink closest to cash register with a corroded faucet. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a build-up of food debris in the floor drain strainer of the three-compartment sink. Food debris prevented drainage and caused water to overfill from the drain. Employee emptied drain strainer and cleaned the floors. Observed a build-up of grease in the hood above grills and fryers. Discussed ensuring that the hood is properly cleaned. Observed accumulation of oils and miscellaneous food debris across facility, including oil behind the fryers, dry rice on floor, and throughout the coving of the facility. 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

Observed standing water from the floor drain where dishwasher is discharged. Observed backflow from flood drain when dishwasher is run. Discussed calling plumber and having drain fixed. Discussed ceasing the use of dishwasher until repair is made to the floor drain. All dishes must be done through the 3-compartment sink. A re-inspection is scheduled for 24 hours. Re-inspection scheduled for 4/10/26. Please call inspector for any updates. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed rice scoops and tongs stored in pans of water at 85*F. Discussed ways of storing in-use utensils. Suggested buying small crockpots and using them instead of pans in order to store utensils in water >135*F. 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: Correct prior to next routine inspection.

Inspector's notes

Observed cardboard being used as shelf liner that was visibly soiled. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Please replace with something easily cleanable and non-absorbent. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a build-up of food debris across facility. Notable areas include floor of walk-in and kitchen, behind grill areas, in rice storage area, and underneath equipment. Discussed reorganizing some of the equipment in order to make areas cleanable and accessible. Discussed cleaning ceilings above food preparation area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris and to prevent pests. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee washing large metal mixing bowls and rice cooker bowl with soap and water without sanitizing. Metal mixing bowls were placed on drying rack and rice cooker bowl was placed in rice cooker with no sanitization step. Discussed ensuring that all food contact surfaces are properly sanitized via prepared sanitizer in the 3 comp sink or in the dishwasher. Dishwasher had not been run and was not fully primed during the start of the inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge educated and instructed all food contact surfaces to be cleaned and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bean sprouts and cooked peas and carrots in a prep cooler near rear door with an internal temperature of 70*F. Unit was unplugged during time of inspection. Per person in charge, unit was loaded less than two hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection and refrigeration unit was plugged in. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large build up of dust around AC ducts above the food preparation area. Discussed a deep clean of the ceiling and vent coverings above food preparation areas to prevent the contamination of food. 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

No Certified Food Protection Manager (CFPM) on-site during time of visit. 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

No Certified Food Protection Manager (CFPM) on-site during time of visit. 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 several live cockroaches in dishwashing area and near backdoor in kitchen. Discussed pest control with establishment and hiring a licensed pest control specialist. 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. Re-inspection scheduled for Wednesday, 3/5/25. Update: Returned for re-inspection 3/5/25. Observed significant improvements to in cleanliness in facility. PIC provided documentation and invoice for pest control service and informed inspector that there was a second round of pest control already scheduled. Observed cockroaches behind the grill near the hot holding table as well as near the mop sink. Re-inspection scheduled for 3/14/25.

Inspector's notes

Observed a build-up of food debris throughout the facility. Observed a large amount of dried rice scattered on floor near dry storage and equipment storage in corner. Observed a build-up of water and food debris on floor in walk-in. 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

No Certified Food Protection Manager (CFPM) on-site during time of visit. 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 employee go to 3-compartment sink to wash hands. Stopped employee and asked them to use one of the designated handwashing sinks. Hands must only be washed at sinks designated for handwashing. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed cook cutting vegetables with no gloves touch face and surroundings and return to cutting vegetables without washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Asked employee to wash hands before returning to cutting vegetables. Corrective Action: Corrected at time of inspection. ***Third Consecutive Priority Violation***

Inspector's notes

Observed a bowl of raw shrimp stored on containers of sauces in walk-in refrigerator. 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. Raw shrimp was moved and stored on appropriate shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large pieces of raw beef sitting on the side of the 3-compartment sink with no outer packaging or container. Internal temperature of the beef was 37*F. Per the cook, the beef was in the process of thawing. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Instructed cook to thaw beef under running water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several live cockroaches in dishwashing area and near backdoor in kitchen. Discussed pest control with establishment and hiring a licensed pest control specialist. 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. Re-inspection scheduled for Wednesday, 3/5/25.

Inspector's notes

Observed the presence of chemical dishwasher and the usage of chlorine as sanitizer in facility and employees were not able to produce chlorine test strips during time of inspection. Provided test strips for employees and taught employees proper preparation of sanitizer and monitoring of sanitizer levels. Test strips are required for any sanitizers used with food contact surfaces. Informed manager and requested that he purchase more test strips to be kept on site. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a build-up of food debris throughout the facility. Observed a large amount of dried rice scattered on floor near dry storage and equipment storage in corner. Observed a build-up of water and food debris on floor in walk-in. 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

Observed employee using restroom and returned to kitchen washed hands without soap in the 3- comp sink. Employee was asked to wash properly with soap at the front hand sink. Corrected. PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed kitchen employee sitting idle for over 20 minutes with gloved hands touching clothes, body parts and dirty dish side. Employee received order and began cooking with same gloved hands. Employee was asked to wash hands by owner at time of inspection and employee washed hands with gloves on. Employee was re asked to remove gloves and wash hands for 20 seconds. Corrected. 2nd repeat violation

Inspector's notes

Hand sinks must be maintained unobstructed at all times. Observed coffee cup in front hand sink basin. Later during the inspection, leather stool chair was placed in front of same hand sink obstructing it. Items moved. Corrected. repeat violation

Inspector's notes

Observed raw pork stored over top of pre cooked orange chicken in walk-in fridge. Pork moved to a lower level at time of inspection. Corrected. Please maintain raw foods below ready to eat foods.

Inspector's notes

Observed all improperly cold held items listed on the main cookline, Orange chicken, sweet and sour chicken, jerk chicken all over filled 53*f degrees. Lo-mein 49*f degrees, and pooled egg 68*f degrees. Owner had no indication on how long pooled egg had been out of temperature. Embargoed. Owner stated all other items had been prepared from the walk-in fridge into the cookline before opening at 11am. Items returned to walk-in to cool to 41*f degrees. All Items requiring temperature control must be maintained below 41*f degrees.

Inspector's notes

Observed cooked beef, chicken, and shrimp cooling in water at 50*f degrees in cookline open top. Cooked shrimp cooling covered in bottom of cookline reach-in 83*f degrees. All items had been cooked with-in last hour and half, shrimp moved to walk-in to cool uncovered. Remaining items iced. Cooling must be done in an appropriate location with the capacity to cool. Repeat Violation

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 owner use cell phone and then enter kitchen and open a package of egg rolls to dump into fryer without conducting a hand wash. owner washed hands correctly before resuming task. 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 swamp cooler obstructing front hand wash sink. This has been documented in past inspections. Please find a new place for cooler. Cooler was moved. 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 beef covered at 107*f degrees and cooked broccoli uncovered at 76*f degrees. Both Items cooling in cookline reach-in. Items sheet panned and moved to walk-in to finish cooling. :

Core-5-401.11, C: Capacity, Drainage Observed open floor drainage at cookline to be draining slowly and have standing water. No back up occurred. Please remove clog by re-inspection. Correct By: Correct Prior To Reinspection

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest Observed dead roaches in back corner of dry storage. Observed dead small cockroach in office corner. Please remove to ensure no dead bugs are present. Correct By: Correct Prior To Next Routine Inspection

Core-5-202.12 (B-D), C: Handwashing Sinks, Installation; Faucet Approved/Installed. 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 Hank sink on cookline pulsating on draw with hot water. Discussed with manager redoing sections of plumbing to ensure working order. Please fix by next routine to ensure proper function. Correct By: Correct Prior To Next Routine 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. Upon entering the kitchen a small swamp cooler unit was blocking the hand wash sink immediately to the right. Operator moved at time of inspection. Later during the inspection a chair was moved in front of the same hand wash sink re-blocking it. Discussed with operator that hand wash sinks must be accessible at all times as to not deter hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. todays date 11/14. Observed cooked chicken in walk-in cooler with a date mark of 11/5. Operator discarded chicken at time of inspection. Discussed with operator that date mark applicable items are required to be discarded after 7 days. 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 beef in water, red pork, cooked sliced chicken in water, raw shrimp, orange chicken, lo mien in cookline kitchen reach-in units with internal temperatures between 56-45*f degrees. After discussing kitchen work day activities with operator it was found that kitchen staff had made all items approximately 3 hours prior. Discussed proper communication with kitchen staff on moving items to walk-in to rapidly cool or ice. Items containing water were iced immediately and all other items moved to walk-in to finish cooling at time of inspection. Observed orange chicken sitting out on a sheet pan with an internal temperature between 122-127*f degrees. Operator stated that chicken was cooling down to be moved to walk-in discussed proper cooling procedures once items dip below 135*f degrees. Orange chicken moved to walk-in at time of inspection. Cooling items must reach 70*f degrees within 2 hours of cooling and 41*f degrees for a total of 6 hours. 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 cooked chicken, cooked beef, wontons, egg rolls, and eggplant patties holding between 46-51 degrees F. Person in charge (PIC) stated that items had been placed in reach in unit on cook line around 11 am. PIC moved items to walk-in at time of inspection. All TCS food items must be maintained at or below 41F degrees. 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 both reach in coolers on the cook line to be holding between 46-55 degrees. PIC was notified and TCS food items moved to walk-in. All refrigeration equipment in use must be capable of maintaining 41 degrees or less. Re-inspection will be in 10 days (8/18). Correct By: Correct Prior To Reinspection

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest Observed dead cockroaches in dry storage area in a puddle of sugary solution. Dead bugs must be removed. Correct By: Correct Prior To Next Routine Inspection

Core-5-401.11, C: Capacity, Drainage Observed water pooling in the kitchen next to the cookline. This was caused by the indirect connection drainpipe from wok water over flow on the cookline to be improperly lined up with the drain outlet. Please correct connection to ensure proper drainage. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a red sticky solution on the floor of the dry storage area. Please clean area at an appropriate frequency. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed an eroded hole in the water fixture of the hand wash sink near the front counter. Also observed a crack in the door latch of the walk-in cooler. Please repair items to ensure proper use. Correct By: Correct Prior To Next Routine Inspection