Hong Kong Bistro
Permit ID: FD-12820
Permit Type: E & D
4990 S Gilbert Rd Suite 8 Chandler 85249
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge.
There is no current certified food manager at time of inspection, and a priority violation occurred. Food manager certificate must be obtained within 90 days.
Correct Prior To Next Routine Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods
Observed employee touch ready to eat egg rolls with bare hands. PIC discarded egg rolls when brought to attention. Ensure gloves are worn when handling food and that ready to eat food is not touched with bare hands.
Corrected At Time Of Inspection
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented
Observed moldy oranges on shelf in walk-in. PIC discarded when brought to attention. Ensure food is discarded before it becomes moldy.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination
Observed raw shelled eggs on top shelf in walk-in above lettuce, cabbage, and zucchini. PIC moved eggs to bottom shelf with the rest of the eggs. Ensure proper separation and protection procedures to prevent contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS
Observed organic debris build up in ice machine. Ensure it is cleaned prior to next routine inspection.
Correct Prior To Next Routine Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling
Observed deep plastic container of fried rice in walk-in at 46 degrees F. Per PIC, rice was made last night (more than 6 hours ago). PIC discarded rice when brought to attention. Use smaller containers to cool. Ensure food is cooled from 135-70 degrees within 2 hours and from 70 degrees to 41 degrees within 4 hours.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding
Observed the following items in right prep cooler at 58-72 degrees F: chopped lettuce, shredded cabbage, cooked chicken, cooked beef, raw shrimp, wontons, cooked noodles, scallops, and cheese. Per PIC, items have been in prep cooler since last night. PIC discarded all items.
Observed the following items in left prep cooler at 44-53 degrees F: Crab puffs, corn, lettuce, wontons, raw beef, cooked chicken, bean sprouts, breaded chicken, and breaded pork. Per PIC, all items have been in prep cooler since last night. PIC discarded all items. Ensure proper cold holding temperatures of 41 degrees or less at all times.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment
Right lift top holding 58 degrees F with various TCS items in it. Ensure prep cooler is repaired or replaced prior to reinspection.
Left lift top holding 48 degrees F with various TCS items in it. Ensure prep cooler is repaired or replaced prior to reinspection. Prep coolers need to be holding 41 degrees or less prior to reinspection.
Correct Prior To Reinspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces
Observed heavy accumulation of food and debris on dishwasher handles and prep cooler door handles. Ensure they are cleaned more frequently.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a D Grade and had 5 Priority, 2 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection. Reinspection scheduled for 7/16.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
