Chung Ming

Inspector's notes

Observed raw chicken in tubs placed underneath the last shelf in the walk in refrigerator. Container is in direct contact with the floor. All food must be elevated 6 inches or higher off of the ground at all times of storage. Elevate food using adequate shelving or racks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed rice scoops being stored in water filled cylinder containers near the rice cookers. Water is temperature controlled. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled flooring underneath the three-compartment sink and underneath the main cook line equipment. Also observed dust accumulation on the ceiling above the main cook line and on the wall above the shelf over the three compartment sink. Clean and maintain clean . Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed single use water bottle in small prep cooler across from grill. Observed wrapped dishes of employee foods stored in prep table in kitchen. Employee foods and drinks must be stored in an assigned break area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp in packaging stored above cooked and cooled wontons and eggrolls in walk in cooler. Raw foods (even packaged) must be stored below ready to eat foods. Ready to eat foods were moved to separate shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple bulk containers in kitchen with corn starch, flour and salt with no labels on containers. Person in charge labeled containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife stored between prep table and sandwich prep table across from grill line.

8-404.11 - Priority: Ceasing Operations and Reporting. Addl Notes: Predefined Comment: A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Observed that walk in cooler has an internal ambient temperature of 50*F. Equipment must be able to hold food at 41*F or lower. Owner contacted refrigeration company for repair, added freon to see if temperature drops. Repair could not be completed at time of inspection. Temperature control for safety foods were embargoed and discarded. Raw meats were placed in freezer on site to hold cold. Corrective Action: Correct at once.

Inspector's notes

Observed that employees were thawing raw pork in rinse sink of three compartment sink and not in the food prep sink. Foods must be thawed in food prep sink. Food was removed and placed in walk in cooler. Sink was washed rinsed and sanitized before used for washing dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd consecutive violation

Inspector's notes

Observed that walk in cooler has an internal ambient temperature of 50*F. Equipment must be able to hold food at 41*F or lower. Owner contacted refrigeration company for repair, added freon to see if temperature drops. Repair could not be completed at time of inspection. Temperature control for safety foods were embargoed and discarded. Raw meats were placed in freezer on site to hold cold. Corrective Action: Correct at once.

Inspector's notes

Observed crunchy noodles stored in cardboard cream cheese box. Food contact surfaces must be durable and easily cleanable. Noodles were moved to cleanable container. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unclean surfaces with old organic matter and oil on equipment such as the two door upright freezer and bottom shelf of prep table across from grill line. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed packaged raw shrimp stored over covered ready to eat noodles in walk in cooler. Observed beef in covered container stored above cooked shrimp and cooked noodles in walk in cooler

Inspector's notes

Observed shrimp in bowl in top portion of prep cooler at 48*F. As per the person in charge the shrimp was placed in bowl and placed on top of recently cooked and cooled shrimp (prepared at 1pm). Advised person in charge not to place food items in containers above items in approved location in prep table for holding foods cold. Shrimp was placed in bottom portion of unit to chill back to 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef thawing at room temperature on counter.

Inspector's notes

Observed large bulk plastic container near back door with white substances not easily identified by sight.

Inspector's notes

Observed large uncovered gray totes stored on floor of walk in cooler. When in storage, food items must be stored covered and at minimum 6 inches off floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shrimp 52*F, Beef 50*F, chicken 51*F, and pooled eggs 57*F at prep cooler across from woks. Cold hold of food to be 41*F or lower. As per the person in charge items were placed in unit prior to opening at lunch. 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 bulk items such as MSG, Sugar, Salt in bulk containers with no labels. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked breaded meat in walk in cooler stores in cardboard box. Storage of food must be in durable containers that are easily cleanable. Item was places in plastic container for storage. Corrective Action: Correct prior to re-inspection. Reinspection to check food storage containers will be completed on or before Aug 27, 2024

Inspector's notes

Observed shrimp 52*F, Beef 50*F, chicken 51*F, and pooled eggs 57*F at prep cooler across from woks. Cold hold of food to be 41*F or lower. As per the person in charge items were placed in unit prior to opening at lunch. 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 that prep table/refrigerator across from grill at 52*F. Person in charge was aware unit was not working and added ice to top portion to cool (food items were above 41*F). Call for repair had been made and scheduled for 8/16/2024.

Inspector's notes

Observed bulk items such as MSG, Sugar, Salt in bulk containers with no labels. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked breaded meat in walk in cooler stores in cardboard box. Storage of food must be in durable containers that are easily cleanable. Item was places in plastic container for storage. Corrective Action: Correct prior to re-inspection. Reinspection to check food storage containers will be completed on or before Aug 27, 2024

Core-6-202.15, C: Outer Openings, Protected Observed large opening in screen door off kitchen which may allow entry of insects into kitchen Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed unclean handles lid inside of sandwich prep refrigerator and freezer handles in kitchen area of establishment. Surfaces are to be cleaned in intervals to prevent build up of old dirt and other debris. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed large area of old food debris and grease along fryers and food prep sink. Surfaces are to be cleaned at regular intervals to prevent build up of food and other debris. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-2-301.15, Pf: Where 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 the PIC washing hands in the food prep sink. Hand wash sinks is the only place in which hands shall be washed. Educated PIC about washing hands only in the hand wash sinks. 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 products date marked with 12-12 even though the PIC indicated they were made today, 12-13. All food products must be market with the proper dates in order to indicate date product was produced. The PIC changed the dates to indicate the correct date. Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food Observed large container stored in the back area containing white powder. The PIC indicated that it was flour. Food not readily identifiable on sight which has been removed from the original container must be properly labeled. The PIC placed a label on the container. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a build up of residue and grease throughout the kitchen area and around the sink. The establishment must be cleaned as frequently as possible in order to prevent further buildup of residue. Correct By: Correct Prior To Next Routine Inspection

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 cut cabbage on prep table at 45*F Observed meats at sandwich prep cooler at 45*F Observed cooked and cooled shrimp in water at sandwich prep cooler at 45*F Cold hold of food must be at 41*F or lower As per the person in charge items were only placed in sandwich prep cooler approximately 30 - 45 minutes prior to inspection starting. Items were placed in walk in cooler to rapidly cool to 41*F. Advised person in charge to prep one item at a time and not bring all food out to fill smaller containers, may also choose to fill small containers directly from the walk in cooler. Use metal stem thermometers to verify cold hold temperatures. Repeat Violations: 2nd,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 small three door sandwich prep cooler with an ambient internal temperature of 50*F using a max/min thermometer. Equipment must be able to maintain food at 41*F. As per operator, the unit was open in the morning to fill for lunch approximately 30 minutes prior to inspection to fill (ambient temp in kitchen 90*F). Refrigerator was closed for thirty minutes and dropped to 47*F. Operator contacted repair company to repair. Food items were placed in walk in cooler to return to 41*F. Operation may use an ice bath for foods during busy business hours to keep food at 41*F. Reinspection to be completed on 8/18/2023 to verify refrigerator is able to keep food at 41*F. Correct By: Correct Prior To Reinspection

Core-6-202.15, C: Outer Openings, Protected Observed that back door is not tight fitting with small hole on bottom left. Doors and windows are to be tight fitting to prevent entry of insects and other vectors. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed large totes of uncovered raw meats stored on floor in walk in cooler. Food that is being stored must be covered and stored 6 inches off the floor. Correct By: Correct Prior To Next Routine Inspection