New Ming Gee

Inspector's notes

Observed raw beef stored above cooked chicken, cooked pork and cooked dumplings in the two-door refrigerator, also observed raw shell eggs stored above cut and wash cabbage and cooked noodles in the walk-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. 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. This is a repeat violation.

Inspector's notes

Observed cooked chicken, cooked pork, cooked beef without date marking in the walk-in cooler and two-door refrigerator. Manager stated the above food items were prepared 24 hours or 48 hours prior to the inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Manager put proper date mark on above food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw sausages in open bag stored above cooked pork and cooked eggrolls in two-door refrigerator in the kitchen; also observed raw shrimp and raw pork stored above cooked dumplings in the two-door refrigerator in the kitchen. 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 meat slicer stored on prep table had an accumulation of food debris on the surface. Manager stated the meat slicer was last used 2 days prior to inspection. Discussed proper clean and sanitize frequency with manager. Manager dissembled the meat slicer and moved to ware washing station for cleaning and sanitizing 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 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 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 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 shrimp stored above raw washed green beans in the walk-in refrigerator. Reviewed the food storage chart with manager. Manager moved raw washed green bean to vegetable shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork, BBQ pork and raw cut cabbage with internal temperature between 55*F to 59*F at wok station. Employee stated the above food were taken out from 2-door refrigerator about 30 minutes 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. Manager moved the above food back to 2-door refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice and cooked egg fuyong in the walk-in refrigerator without date marking. Manager stated the above food were prepared 3 days prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Manager put proper date marking on above food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed four knives stored between prep tables with food debris and grease. Manager moved the knives to ware washing station for cleaning at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pork stored above cooked sausage and raw vegetables in the reach-in refrigerator in the kitchen, reviewed the food storage chart with manager, manager moved the raw pork to the bottom of the refrigerator at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed meat slicer stored on prep table as clean had an accumulation of food debris on the surface. Discussed proper disassembly and 3 step in-place wash, rinse and sanitize process. Staff member properly cleaned slicer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried eggroll, fried chicken and fried pork in the two doors refrigerators and prep cooler without correct date marking at time of inspection. Manager stated the above food were prepared 2-3 days prior to inspection.

Inspector's notes

Observed cooked BBQ pork cooling at room temperature with internal temperature of 102*F in the kitchen, manager stated the BBQ was taken out for cooling about 30 minutes prior to inspection. Explained cooling requirement and cooling methods with manager. Manager moved the cooked BBQ in walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 dishwasher being used to sanitize utensils of chlorine bleach with a concentration of 0 ppm. When inspected, employee determined that the container the sanitizer solution the dishwasher used was empty. A new container of bleach was loaded into the system and the concentration was verified to be between 50-100ppm. Requested that the utensils that were already ran through the dishwasher be rewashed with an effective sanitation level. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 Peking duck that employee claimed was under time as control policy. When asked for documentation of policy and which items were being held under time as control, employee provided a paper note with the time and date the food was prepared on it. No written policy for which specific items utilizing time as control policy was provided. Provided outline for time as control policy to employee at time of inspection. Correct By: Correct Prior To Reinspection

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. Raw chicken stored above raw beef, raw shrimp, and ready-to-eat (RTE) sauce on shelf in the walk-in cooler. Spoke with PIC and items were rearranged in the correct order with the RTE sauce on the top and the raw chicken on the bottom. Guidance handout included in email. Spoke of the importance of separating types of raw animal foods from each other during storage, preparation, holding and display. Correct By: 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. Observed can opener with food debris on the blade. PIC placed the can opener in the dish area to be washed. Observed pan and stainless steel table that is used for bbq pork preparation that was heavily soiled with food debris near the ovens in the back of the kitchen. PIC stated that the pan and utensils are cleaned once a day. Recommended cleaning more often and PIC directed kitchen associate to clean area. Ensure all food contact surfaces and utensils shall be clean to sight and touch. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Cooked BBQ pork with internal temperatures between 91 degrees F to 118 degrees F and cooked roast duck with internal temperatures between 118 degrees F to 130 degrees F hot holding in a cabinet by the register. PIC stated that the items are held under temperature control and were placed into the cabinet at 11am. Items were placed on time as a control policy with a discard time of 3pm. Manager will speak with the owner to determine if time as a control will be used going forward. Ensure all TCS hot holding items are held at a temperature of 135 degrees F or above. 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. Eggrolls and cream cheese filled fried pastries with internal temperatures between 49 degrees F and 55 degrees F cold holding in a prep table near the wok station. Items were double panned inside the top of the prep table, which did not allow for proper cold holding. PIC stated that the items had been placed into the prep table around 11am this morning. Eggrolls and cream cheese filled fried pastries in the prep table were moved to the walk-in to cool to 41 degrees F or below. Ensure all cold holding TCS items are held at 41 degrees F or below. Correct By: Corrected At Time Of Inspection