Kungfu Ramen

Inspector's notes

Observed a fan sitting on the handwashing sink in the food prep room, all hand washing skinks must be accessible at all times. Manager moved the fan from the handwashing sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of chili sauce/oil with removable lids and spoons available on restaurant dining tables. All containers of chili sauce were removed from the tables at the time of inspection. Discussed requirements for food left on table between customers or served to multiple customers with the manager. Food on dining tables must be protected from contamination and the container must be closed between uses, and dispensed from a container such as a narrow-neck bottle for re-service of food items. All containers were removed from the dining tables at time of inspection. Discussed providing individual portions for each customer with the manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shell eggs stored above cooked beef and cooked pork in open containers in walk-in refrigerator; observed raw beef and raw pork in open containers stored above raw shell eggs and raw vegetables in walk-in refrigerator. Reviewed the food storage chart with manager, manager re-arranged above food on proper location of shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef soup stored at wok station with internal temperature of 102*F, manager stated the beef soup was cooked about 1 hour prior to inspection and placed on wok station. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Manager moved the beef soup to walk-in refrigerator for fast cooling and changed to cold holing at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw bean sprouts and cut cabbage stored on food prep station with internal temperature of 65*F, manager stated that the bean sprouts and cut cabbage were taken out from walk-in refrigerator less than 1 hour prior to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two knives stored between prep table and cold holding unit with food debris on the surface of knives and in between counters. Discussed in-use utensil storage (on clean surface if wash, rinsed and sanitized every 4 hours. Knives were removed and cleaned at time of inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Large boxes of vegetables placed in front of hand washing sink in kitchen. Hand washing sink is not accessible. Instructed manager to maintain all hand washing sinks easily accessible. vegetables were removed at time of inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pork in open container stored above raw shell eggs and fried chicken in the walk-in refrigerator, observed raw shell eggs stored above fried chicken in the prep cooler, and observed raw pork stored above sauces in the reach-in refrigerator. Reviewed the food storage chart with chef, chef relocated above food according to food storage chart at time of inspection. Corrective Action: Corrected at time of inspection. This is 3rd time repeat violation.

Inspector's notes

Observed no date marking for all ready-to-eat food including fried chicken, cooked beef, cooked shrimp, beef soup etc.Per chef, all food were prepared 24 hours prior to inspection and normally will be used for 3 days.

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 shell eggs stored above raw cucumbers and ready-to-eat sauces in right side prep cooler, also observed raw beef and raw pork stored above raw shell eggs in walk-in refrigerator. Reviewed the food storage chart with manager. Manager relocated the raw shell eggs to the bottom shelf in the prep cooler and moved the raw shell eggs above raw pork and raw beef in the walk-in refrigerator. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained. Observed backflow preventer at mop sink faucet leaking at time of inspection. Please repair. Correct By: Correct Prior To Next Routine Inspection

Core-4-301.14, C: Ventilation Hood Systems, Adequacy. Observed establishment using two stoves and one pork buns fryer not under ventilation hood. All cooking must be performed under ventilation hood and using approved equipment. Must discontinue cooking without proper ventilation hood. 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 big fan placed on the hand washing sink in the food prep room, hand washing sink is not accessible. Instructed manager to maintain all hand washing sinks easily accessible. Fan was removed 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 towel at hand washing sink in the food prep room. Proper hand drying tools must be available at all times to allow for proper hand washing, employee provided paper towels at the time of inspection. Correct By: Corrected At Time Of 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 above cooked pork and raw pork in the walk-in refrigerator. Also observed raw shell eggs stored above cooked chicken in the prep cooler in the kitchen. Reviewed the food storage chart with manager, manager moved the raw chicken and raw shell eggs to bottom shelves at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 8 containers of cooked beef and cooked pork date marked 02/08, manager explained the cooked beef and cooked pork were prepared on 02/06 and marked wrong date. Manager corrected the prepare date at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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 container of cut lemon stored in ice machine in contact with ice for customer consumption (per employee). Ice for consumption is prohibited from being used as an exterior coolant. Discussed importance of preventing contamination of food during preparation, storage and display. Employee removed the container from ice machine at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage. Observed a knife stored between prep table and cold holding unit. Food debris on the surface of knives and in between counters. Discussed in-use utensil storage (on clean surface if wash, rinsed and sanitized every 4 hours). Knife was removed and cleaned 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 fried chicken, BBQ pork and cooked pork ear without date marking in walk-in refrigerator, manager stated the above food items were prepared more than 24 hours but less than 3 days, educated manager parameters of date marking, manager put proper date marking on above food items at time of inspection. Correct By: Corrected At Time Of Inspection