New Hong Kong Restaurant

Inspector's notes

Observed large containers of soy sauce and other food items in buckets on floor of walk-in cooler and in kitchen of establishment. Food 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. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed cooked noodles in walk-in cooler at an internal temperature of 60°F that had been cooked at 7pm the night prior to inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice on a cooling rack in dish area of kitchen with an internal temperature of 76°F that had been cooked at 9am the morning of inspection. PIC stated the cooked rice was used for soup and used as crispy rice. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°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 large containers of soy sauce and other food items in buckets on floor of walk-in cooler and in kitchen of establishment. Food 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 two knives stored in between prep cooler and prep table. 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 an employee's hamburger in prep cooler on top of containers of food for establishment as well as cooked meat cooling in metal container in bottom of prep cooler used by establishment, PIC stated it was for the employees. Employee food must be stored away from and underneath food used by establishment to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shallow (<4" deep) pans of cooked noodles with internal temperature of 91 degrees Fahrenheit cooling in walk-in refrigerator with a tight plastic wrap covering. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Noodles were within parameters for proper cooling times and temperatures. PIC removed plastic wrap to cool more quickly - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous sheet pans of cooling cooked chicken at 74-80 degrees Fahrenheit stored at ambient temperature. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per person in charge (PIC), chicken was cooked and placed on sheet pans to cool 1 hour prior to inspection. PIC moved chicken to freezers to continue to cool - inspector verified temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hand washing sink near cook line and prep sink only have hot water available. Please ensure both hot and cold water with a mixing valve are available at hand washing sinks to provide 100-110'F water for washing hands. Running cold water should also be available at prep sinks as a means to thaw frozen foods rapidly. All plumbing must be maintained in good repair at all times. 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 inside a container of cooked ready to eat noodles in the top portion of the prep cooler by the cook line. The container of cooked noodles was stored next to containers of raw meats. The person in charge discarded the noodles at the time of inspection. Discussed separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods in such a way as to prevent contamination from spillover. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed a spray bottle with dark colored liquid and no label stored by the prep sink in the kitchen. The person in charge stated the spray bottle contained degreaser and labeled the spray bottle accordingly. 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 spring rolls with internal temperature of 104F -125F by the expo line. The person in charge stated the spring rolls cooked 20 mins ago and were in the process of cooling for cold holding to be reheated at a later time. The person in charge stated the spring rolls are left at ambient until internal temperature cooled to 70F then placed into the walk-in. Discussed using active cooling methods once food cools to 135F and not to leave at ambient. The person in charge then moved the spring rolls into the walk-in cooler to continue the cooling process. Discussed cooling methods, times and temperatures, from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Correct By: Corrected At Time Of Inspection

Core-4-204.112, C: Temperature Measuring Devices-Functionality Observed no thermometer inside or other temperature measuring device in the reach-in cooler in the kitchen and the reach-in cooler by the front counter. Both coolers were being used to store TCS foods that included dairy products and cooked food items. Discussed maintaining a functional thermometer in any refrigerator or freeze storing TCS food products. Correct By: Correct Prior To Next Routine 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 in top of prep table next to the hot holding unit temperature control for safety (TCS) items of raw chicken, raw shrimp, raw beef, cooked pasta and cooked pork belly at 44*F to 48*F with an ambient temperature of 62*F. Per Person in Charge (PIC) the items were placed in the prep table at 11am and the time of inspection was 2pm. PIC had the TCS items placed in the walk-in for rapid cooling. The bottom part of the prep table was at an ambient temperature of 65*F with TCS items raw pork, cooked bbq pork, raw chicken and wonton with pork at temperatures of 48*F to 52*F. Per PIC these TCS were in the unit for more than 4 hours. Discussed with PIC TCS items shall be kept at a temperature of 41*F or less to prevent the growth of pathogens. Embargoed the raw pork, cooked bbq pork, raw chicken and wonton with pork. PIC voluntarily discarded the TCS items at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>>Observed a pipe leak in the freezer creating large chunks of frozen ice on the wall, ceiling and floor. Discussed with PIC to have maintenance address the leak. PIC said a work order will be put in to have it fixed. Correct By: Correct Prior To Next Routine Inspection