Ling's Wok Shop

Inspector's notes

PIC unable to provide written policy for clean-up of vomit and diarrhea accidents at time of inspection.

Inspector's notes

Observed raw pooled eggs/48°F and garlic noodle sauce/49°F in open top refrigerator next to the wok grill.

Inspector's notes

Observed small leak in the ceiling near the walk-in refrigerator entrance in the kitchen. Leak is rainwater from rain storm at time of inspection. No contamination of food or food contact surfaces observed. Repair leak prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large covered containers of cooked noodles in walk-in cooler, items measured 60-70 degrees F and had been cooked about an hour prior. Items were uncovered at time. Please ensure all food items are cooled in shallow, uncovered containers to allow for maximum heat exchange. Corrective Action: Corrected at time of inspection.

Inspector's notes

At sushi and deep fryer station, in top and drawers of small prep table cooler, TCS foods (cooked green beans, cooked brussel sprouts, cooked cauliflower, cut tomatoes, cut cabbage, coleslaw) with internal temperatures of 49*F-55*F. Per manager, TCS food temperatures were taken within 4 hours. TCS foods (cooked green beans, cooked brussel sprouts, cooked cauliflower, cut tomatoes, cut cabbage, coleslaw) were moved to walk in cooler to rapidly cool back down to the proper temperature. Ambient temperature of prep table cooler was 54*F at start of inspection and dropped to 45*F by end of inspection., taken with inspector probe thermometer and built in temperature gauge. Manager called repair company at time of inspection. Discontinue storing of TCS foods in small prep table cooler until able to maintain proper temperature throughout the day, especially during busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked noodles/ 60*F, rice noodles/ 55*F, cooked chicken/ 45*F prepared within normal time parameters and cooling in covered containers 4-5 inches deep. Employee portioned cooked noodles and rice noodles to uncovered sheet pans and cooked chicken to shallow uncovered containers to continue the cooling process. Reviewed cooling procedures with manager and employee. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee moved between front of house and back of house through swinging doors, touching doors as moved through, then started working with ready to eat foods without a proper handwash and glove change. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, no hand drying towels available at handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At bar, windows open with ice bin not properly covered. Instructed employee to cover ice bin to prevent contamination from outside sources. Corrective Action: Corrected at time of inspection.

Inspector's notes

At bar, cold water faucet turned off. Manager turned on cold faucet at time of inspection. Maintain all handwshing sinks with available hot and cold water at all times. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. .........On sushi line, on magnetic knife stripe, clean knives stored with food debris on blades of knives. Per employees, knives stored on magnetic knife stripe are stored as clean. Instructed employee to remove all knives to be warewashed, clean magnetic knife stripe, and maintain all knives clean. Discussed the importance of inspecting knives after warewashing to ensure cleanliness when stored as clean. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected ..........At bar, window open without fly fan turned on. Fly fan was turned on at time of inspection. Establishment has been working on approval for integrative pest management procedures, but have not had final approval. Maintain fly fans turned on when windows open. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ..........At in use sanitizer wiping cloth bucket, no detectable quat sanitizer. Empty sanitizer bottle was exchanged, dispenser was primed, and sanitizer buckets were refilled with quat sanitizer with a concentration of 150-400ppm. Discussed more frequent monitoring of sanitizer solution throughout the day. Correct By: Corrected At Time Of Inspection

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...........At warewashing area, employee handling dirty dishware then handling clean dishware without a proper handwash. Manager instructed employee to wash hands to continue with task. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd