Lom Wong

Inspector's notes

Observed fried pork being cooled in low boy drawer cooler. The pork was in the appropriate time/temperature for cooling at the time of inspection. Discussed with person in charge (PIC) how these units are designed for holding cold temperatures instead of cooling foods down. 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. PIC moved the pork to the walk in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

During inspection observed food debris located on storage racks near the cookline. In a second instance observed food debris located in walls near handwashing sink and mechanical warewasher. Per kitchen staff, they will clean the specified area. Please ensure to maintain the physical facility clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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/AMCToolbox--- Handwashing. -- Observed handwashing sink in the bar with electric teapot blocking/obstructing it. Requested the person in charge move teapot at the time of inspection. Handwashing sinks shall be free of obstruction and available for use at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Unisex restrooms do not have close trash bins. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rice bin being stored on flooring in front of the walk-in. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Suggested PIC get riser to store rice bins. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed scoops with no handles being used in rice bin and sugar bin. 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: Correct prior to next routine inspection.

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 expired quat test strips at establishment at time of inspection. PIC ordered new test strips at time of inspection expected to be delivered 04/19/24. Reinspection scheduled for 04/29/24. Ensure test strips are present and unexpired to test sanitizer concentrations. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 an employee grab ingredients with their bare hands and place them in a blender for an in house sauce that doesn't go through a thermal process. Employee decided to heat up the in house sauce to create a kill step. Discussed the importance of not touching any food product that is ready to eat and/or doesn't go through a thermal process to prevent contaminating the food. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 an in house curry (roasted peppers) being cooled in a prep cooler but having an internal temperature of 101*F. Curry started to cool 2.5 hour prior to inspection and instructed employee to reheat to 165*F to start the cooling process again. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. 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 sausage, cooked rice, cooked noodles, cooked beef and cooked shrimp cooling in the walk in and in the prep coolers that were tightly wrapped or covered with a lid. All of these foods were in the appropriate cooling times/temperatures at the time of inspection. Employee placed all cooling foods in the walk in cooler and left them uncovered/unwrapped to cool down efficiently. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection