Best Hong Kong Dining

Inspector's notes

Observed wall tiles detached from the wall behind the duck preparation station, creating gaps between the tiles and the wall. Wastewater and debris were observed accumulated within the gaps. Repair the wall to provide a smooth, durable, and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw fish, raw clams, raw pork and raw mushrooms stored in one large container in the walk-in refrigerator. Reviewed the food storage chart with manager. Manager separated the above food on different shelves and will cook all above food to 165*F when cooking. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no time recorded for the roast ducks and BBQ Porks. Manager stated the above food were cooked about one hour prior to inspection. Manager recorded the time for above food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no fish tank maintenance record at time of inspection. Please follow variance requirement at all times. Manager stated the fish tank was cleaned every Monday. Manager filled the maintenance tables at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can opener stored as clean with grease and food debris on the blade. Employee moved the can opener to ware wash station for cleaning and sanitizing at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork, cooked beef and fried chicken without proper date marking in walk-in refrigerator and prep cooler. Manager stated fried chicken was taken out from freezer, and cooked beef and cooked pork were prepared one day prior to inspection. Educated manager the parameters of date marking. Employee put proper date marking on above food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels available in the employee restroom. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris on the meat slicer stored as cleaned. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pooling water in the main walk in cooler. Observed a buildup of food debris and grease on the wall behind the wire racks in the BBQ room. Also observed a buildup of dust on the ceiling near the ventilation in the BBQ room. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw duck in the walk in cooler with internal temperatures between 58-65*F when measured with a probe thermometer. Per PIC, the duck had been out for 5 minutes. Discussed if thawing to do so under refrigeration or under running water up to 41*F and then immediately placing into the cooler. 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. Advised PIC obtain a reach in cooler that can be dedicated to raw duck. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drinks and personal items stored on the wire rack near the water heater above onions. Also observed employee foods stored in the tea reach in cooler above chilled teas for customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing, discolored or separating sections of caulking behind the dishwasher and 3 comp sink in the kitchen. All nonfood-contact surfaces must be smooth, non-absorbent, and easily cleanable. Removed old caulking, clean thoroughly, and recaulk to restore a smooth and easily cleanable surface. Corrective Action: 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 raw pork belly stored at ambient temperature from racks with fans pointed on them with internal temperatures ranging from 58-65*F when measured with a probe thermometer. PIC stated the pork had been left out for less than 1 hour and would be moved to the walk in cooler after drying out for another hour. PIC stated the pork would not be cooked until a later time. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. Discussed that drying must be conducted in the walk in cooler at 41*F or below and foods must be protected from contamination from dust and other contaminates. PIC moved the pork to the walk in cooler in plastic bags at the 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. ------ In the walk-in cooler, observed RTE beef, chicken, pork, and congee without date marks. Observed multiple bags of fried chicken in the walk in freezer without a prep date. PIC stated the foods were prepared yesterday (4/2/). Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. PIC added date marks to all foods at the time of inspection. Discussed date marking requirements for frozen foods. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals ------- Observed wiping cloths stored in 200+ ppm chlorine sanitizer when measured with a chemical test strip. Discussed that chlorine sanitizer levels should be maintained between 50-100ppm for effective and safe sanitization. The PIC emptied the bucket at the time of inspection. PRIORITY VIOLATION-7-201.11, P: Separation-Storage ------- Observed liquid plant fertilizer stored above the prep counter where open food was being stored. Discussed storing all chemicals separately where they pose no risk of contaminating food or food contact surfaces. The PIC moved the fertilizer to another area for proper storage at the time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence ------ Throughout the kitchen, observed approximately 5+ live roaches in various life stages. The PIC stated they had noticed the roaches and had a licensed pest control company apply spray on 3/31. Receipts for service were provided by the manager at the time of inspection. Discussed the health significance of maintaining kitchens free of pests. Discussed having a certified pest control company address the issue before re-inspection on 4/12/2024. Discussed eliminating food, water and other harborage conditions in the kitchen to assist in removal. Repeat Violations: 2nd,Correct By: Correct Prior To Reinspection

Core-3-307.11, C: Miscellaneous Sources of Contamination ------ Observed 6+ drying raw pork belly roasts hanging from racks at ambient temperature with two fans pointed at the raw pork to aid in drying. The fan blades were observed to be enclosed and not easily cleanable with dust collecting on the blade guards. Advised PIC to discontinue this practice and performing any drying under refrigeration at 41*F using the walk in cooler fans only to help prevent contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe ------ Observed raw duck stored directly in plastic shopping style bags in the walk in freezer and walk in cooler. Also observed raw pork belly and dumplings stored in white trash bags that are not food grade. Discussed only storing foods in food grade plastics. The manager removed the foods the bags and placed the foods into food-safe containers. Correct By: 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. ------ At the dishwasher, observed dishes being washed, rinsed and sanitized in a solution containing 0ppm chlorine sanitizer when measured with a chemical test strip. Observed the chemical supply bucket empty. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. The PIC changed the supply bucket and had the machine primed. After running a final rinse concentration of 50ppm was observed. Discussed running previously washed dishes through the machine again to ensure all dishes have been properly sanitized. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence ------ Observed approximately 5 live adult roaches under the dish machine pump housing. The PIC stated they had noticed the roaches and had pest control applied 2 days prior. Receipts for service were provided by the manager at the time of inspection. Discussed the health significance of maintaining kitchens free of pests. Discussed having a certified pest control company address the issue before re-inspection on 12/8/2023. Discussed eliminating food, water and other harborage conditions in the kitchen to assist in removal. Core-6-202.15, C: Outer Openings, Protected ------ Observed the back door propped open and the screen door not shut. Discussed that openings like these may allow unwanted pests such as houseflies into the establishment. The manager closed the back door at the time of inspection. Correct By: Correct Prior To Reinspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Observed 4 damp wiping cloths stored on the prep surfaces. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (50-100ppm for chlorine). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a chlorine solution measuring 50ppm. 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. ------ In the drink cooler at the ordering counter, observed an ambient air temperature of 50*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 47-66*F when measured with a probe thermometer, including: cooked chicken at 47-48*F, soy sauce chicken at 66*F, and cooked pig ear at 47*F. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated the soy chicken had been left on the counter for a short time and was placed back in the cooler. PIC stated all foods had been stored in the cooler since yesterday and voluntarily discarded all foods (see embargo). Advised PIC that the drink cooler is intended for the storage and sale of prepackaged and bottled drinks only. Advised PIC to store TCS foods in other units. Correct By: Corrected At Time Of Inspection

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 a can of soda stored directly in ice intended for service in customer drinks in the ice machine. Discussed that ice used as an exterior cooling may not be used as an ingredient as the ice has become contaminated. PIC removed the employee drink and emptied the ice into the 3 comp sink at the time of inspection. Discussed only storing employee foods and beverages in areas where they pose no risk of contaminating customer food or food contact surfaces. Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ------ Observed multiple foods in the walk-in cooler and freezer stored in soy sauce buckets or boxes stored directly on the floor. Discussed that foods should be stored at least 6 inches off the floor to prevent contamination and allow for thorough cleaning of facilities. Provide additional shelving so all foods can be stored off the floor prior to the next routine inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed a flexible drain line (plastic accordion style) stored at the 3 comp sink in the barbecue room. Advised PIC only fully rigid line may be used. Observed the line extended below the flood rim of the floor sink. Advised PIC to replace flexible line ASAP and ensure a 1" air gap is restored above the floor sink. Correct By: Correct Prior To Next Routine Inspection