Chen Wok Express

Inspector's notes

Repeat violation: 2nd. Observed accumulation of organic matter on splash guard of ice machine and food debris under and behind equipment in kitchen. 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

Observed raw chicken and beef above cooked chicken and raw beef above imitation crab in reach-in cooler. 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. Person in charge (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. Repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Lysol cleaner solution and grill cleaner fluid in spray bottles with no labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge labeled bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scoops for cooked rice between uses in still water at 77 °F and scoop in bulk flour bin with handle contacting flour. 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 to-go bag used to store sausage in reach-in freezer. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Person in charge moved sausages to appropriate container at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic tub with hole cut in bottom used to catch and drain wastewater from wok range to floor sink. Repairs made to plumbing systems that originally met International Plumbing Code (IPC) requirements must also meet IPC requirements. Must repair plumbing system to meet requirements prior to re-inspection. Corrective Action: Correct prior to re-inspection on 1/23/26. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed leak in drain pipe of hand sink at front of establishment and accumulation of organic matter on handles of hand sink in back of establishment. 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 accumulation of dust around air ducts above cook line; accumulation of organic matter beneath and behind cooking equipment, coolers, and freezers; and accumulation of grease on wall next to fume hood. 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 raw chicken wings stored in reach-in cooler above whole cuts of raw pork. 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 containers of bean sprouts, cooked tofu, and cooked noodles at cook line at 55-65 °F. Person in charge stated that foods had been removed from cold holding around one to two hours prior. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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 rice scoop stored between use directly on top of the rice cooker lid at the back prep table. Observed rice serving utensils stored in water with ambient temperature of 79F by the cook line.

Inspector's notes

Observed employee doing manual warewashing at the three compartment sink using a compartment filled with water and no sanitizer solution as the final step. Employee stated no chlorine was added to the water in the compartment and proceeded to manually portion chlorine until sanitizer solution had 50-100ppm chlorine and re-washed and propperly sanitized all dishes.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.

Inspector's notes

Observed no paper towels at the hand wash sink by the three compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food items with internal temperatures between 48F -56F in the reach in cooler by the back door. TCS food items included packaged cream cheese, cream cheese filled pastries, whole shelled eggs, cut leafy greens, prepared cream cheese filling mixed with vegetables. The person in charge stated the cut leafy greens and mixed cream cheese filling had been prepared and placed into the cooler for cold holding 1 hour ago and moved those items to alternate cold holding unit. The person in charge stated all other TCS items had been stored in the cooler more than 2 days ago and those items were embargoed at the time of inspection.

Inspector's notes

Observed reach in cooler with minimum internal temperatue of 53.7F as measured by inspetor min max theremometer. The cooler's external displayed a temperature of 55F and the internal ambient theremometer displayed a temperature of 50F. All TCS foods inside the reach in had internal temperatures of 48F -56F. The person in charge discontinued used of the reach in cooler and placed a work order for service at the time of inspection.

Inspector's notes

Observed tofu, raw liquid egg, and cooked pork with internal temperature between 58F -65F in the prep cooler by the front counter. The person in charge stated the food items had been placed on ice in the prep cooler less than 1 hour ago. Observed the ice had melted and the ice water was not in contact with food containers to provide cooling, the person in charge then added more ice so the containers were fully submerged in an ice bath and properly cool. Observed cooked chicken and cooked egg rolls with internal temperature between 53F -60F in a reach in cooler by the prep table behind the service line. The person in charge stated the food items had been placed in the reach in cooler less than 1 hour ago and moved all the food items into another reach in cooler in the back for rapid cooling.

Inspector's notes

Observed reach in cooler with minimum ambient temperature of 60F by the prep table behind the service line. TCS food items in the reach in cooler had internal temperatures between 53F -60F. Observed a non-functioning prep cooler by the cook line being used for storing TCS food items on ice. TCS food items in the prep cooler had internal temperature between 58F -65F. The person in charge stated a work order for service has been submitted. Discussed not storing TCS foods in either cooler until repair services have been completed and coolers maintain TCS cold holding temperature of 41F or less.

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 an employee cutting ready to eat vegetables then handle the back door, remove boxes of raw chicken from the floor into the reach in cooler, break down other card board boxes, then return to handling clean utensils and working with ready to eat vegetables all while wearing the same gloves and not washing hands when necessary. Discussed with the employee to stop, remove gloves, and wash hands. The employee also removed the contaminated utensils for washing and donned new gloves with clean utensils before returning to work with ready to eat vegetables. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at the hand wash sink by the three compartment sink. The person in charge restocked the paper towel dispenser at the time of inspection. Discussed always maintaining availability of hand drying provision at all hand wash sinks at all times. 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 a container of cooked battered chicken with internal temperature of 55F on a counter next to the cook line. The person in charge stated the chicken had been placed on the counter less than an hour ago and placed the container back into the reach in cooler. Observed boxes of raw chicken on the floor by the back exit, the raw chicken had internal temperature of 48F -50F. The person in charge stated the chicken had been out on the floor for less than an hour and moved the boxes of raw chicken into the reach in cooler. Discussed TCS cold holding temperature of 41F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed a spray bottle with clear yellow liquid and no label next to other bottles of cleaners on the counter next to the soda machine. The person in charge was unable to determine what the liquid contents of the spray bottle were and discarded the contents at the time of inspection. Discussed Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. 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 chicken with internal temperature between 84F-110F cooling inside a deep pot in a prep sink compartment. The person in charge stated the chicken had been cooked and placed in the sink to drain from the boiling process approximately 30 mins ago and was intended to be stored for cold holding and later use. The person in charge moved the chicken into the reach in cooler to continue the cooling process. Discussed the use of active cooling methods once food cools to 135F and to cool from 135F -70F in 2 hours and from 70F -41F in 4 hours. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed raw chicken thawing in room temperature standing water inside the prep sink. The person in charge drained the standing water and continued to thaw the raw chicken under running water. Discussed approved thawing methods under refrigeration that maintains the food temperature at 41*F or less, or completely submerged under running water, water must be 70*F or cooler, water must have sufficient velocity to float off loose particles. Correct By: Corrected At Time Of Inspection

Core-4-204.112, C: Temperature Measuring Devices-Functionality Observed no temperature measuring device inside a Coca-Cola drink reach in cooler used to store cooked TCS foods such as chicken and beef. Any refrigerator or freezer, storing TCS food products, must have a thermometer, thermometer is not be located in an inconspicuous place and is to be located to be readily accessible. Discussed obtaining a temperature measuring device to be placed inside the reach in cooler. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.13, C: Insect Control Devices, Design and Installation Observed fly tapes filled with flies hanging from the ceiling that were swinging from the wind entering through a door that was propped open, the fly tapes were located in an area over where the establishment had open boxes of vegetables, open buckets of sauces, and uncovered cooked chicken on trays. The person in charge removed the fly tapes at the time of inspection. Discussed insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments. Core-6-202.15, C: Outer Openings, Protected Observed the back door of the establishment propped open with no screen door or air curtain and observed flies and other insects fly into the establishment. Establishment was actively cooling cooked chicken on speed racks, cooling open containers of sauces, and actively working a prep station in the immediate vicinity of the open door. Outer openings of a food establishment shall be protected against the entry of insects. The person in charge closed the back door at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed in use rice paddles stored between use in a container with 75F water next to the rice cookers. The person in charge removed the utensils and placed new utensils in an empty container. Discussed between use storage of in use utensils must be left sitting in water that is 135?F or hotter. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 establishment utilize chlorine sanitizer but have no usable sanitizer test strips available. Sanitizer test strips were ineffective due to damage from moisture and organic matter covering the outside/inside of the strips storage container and on the sanitizer strips themselves. Discussed with the person in charge obtaining new sanitizer test strips and replacing sanitizer test strips when damaged. Re-inspection for sanitizer test strips to take place by 04/12/24. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed grease condensation drip from the ventilation hood directly into a frying pan on the cook top. Observed an accumulation of grease, soils, and organic matter throughout the vents, drip system, lightbulb casing, and other areas of the ventilation hood. Observed an accumulation of spoilage, grease, food pieces, dead insects, and organic matter under and around equipment on cook line. Discussed cleaning frequency to prevent contamination of grease or condensation from draining or dripping onto food, equipment, or utensils. Discussed cleaning frequency under and around cook line equipment to prevent build up of soils. Correct By: Correct Prior To Next Routine 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 serveral cooked chicken containers in the reach in cooler and in the small "CocaCola" cooler with no date marking on any of the containers. The person in charge stated the chicken in all the containers had been cooked the day before, over 24 hrs ago. The person in charge labeled the shelves of the reach in cooler and "CocaCola" cooler to indicate the date the chicken had been cooked. Discussed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 trays of cooked chicken with internal temperature between 75F - 95F on top of the chest freezers in the back and in the speed rack next to a prep table. The person in charge stated the chicken had been cooked and placed for cooling at ambient 1 hour ago. The person in charge then moved the chicken into the reach in cooler at the time of inspection. Discussed not continuing to cool food at ambient temperature once food cools to 135F, and to move food into the reach in cooler once food begins cooling process from 135F - 70F in 2 hours and from 70F -41F in 4 hours. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of grease underneath and between equipment along the cook line. Observed a build up of grease and dust along the back wall and ventilation hood of the cook line. Discussed cleaning frequency. Correct By: Correct Prior To Next Routine 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 raw eggs stored over cut broccoli and whole carrots as well as a raw pork mixture stored above whole zucchini. Raw animal foods during storage, preparation, holding, and display must be stored in a manner that prevents potential cross contamination to Ready to Eat foods. The PIC moved the raw products to the other fridge. 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 precooked chicken and precooked beef (68F and 52F) stored inside of the the prep table, cut cabbage at 62F and raw beef at 89F stored on top of the prep table at ambient temperature. The PIC indicated all the food was prepped and stored for no longer than 2 hours prior to inspection. All Time/Temperature Control for Safety foods must be properly stored in cold holding units and kept at 41F or colder at all times. The PIC placed all of the products into cold holding units in order to cool down to 41F. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-202.13, C: Insect Control Devices, Design and Installation Observed sticky fly traps above the food prep table near the door. Insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed butchers knife used for vegetable prep stored on the magnetic strip between uses as well as a chefs knife stored between the wall and the prep table. Utensils used for TCS food left sitting out or in an unprotected location without being washed and sanitized first must be stored in hot water or be properly cleaned and sanitized before further use. The PIC placed the knives in the sink to be washed. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed the shelving units and bottom of the reach in fridge with a large deposit of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a large buildup of grease and food residue underneath the fridges in the back, along the walls of the prep table inside the dry storage, between the prep table and the wok station and under the table of the rice cookers. The physical facility must be cleaned as frequently as necessary to prevent harborage of pests. Correct By: Correct Prior To Next Routine Inspection