Maricopa County, AZ

King Wong

Permit ID: FD-38619

Permit Type: E & D

2545 N 32nd St Phoenix 85008

*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.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination... Containers of raw beef being stored over cut vegetables in reach-in cooler by stove, and also being stored over cooked pork in bottom prep table cooler, raw fish stored over buckets of sauces in clear reach-in near door. No evidence of cross contamination at time of inspection, had person in charge (PIC) move raw items to a safe locations away from ready to eat food. Please ensure raw animal products are stored safely as to prevent cross contamination; gave PIC additional storage handout.
Corrected At Time Of Inspection
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning... Observed employee washing wares with water and dish soap before putting up to dry, had PIC make sanitizer solution and sanitize items before drying. Please ensure all wares are sanitized after cleaning.
Corrected At Time Of Inspection
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling... Large covered container of noodles in reach-in cooler found with internal temperature of 75 degrees F, PIC stated that it had been made nearly 2 hours prior, had PIC move noodles to smaller uncovered containers to cool more rapidly. Please ensure all time/temperature controlled for safety (TCS) foods are cooled from 135 to 70 degrees F in no more than 2 hours and from 70 to 41 degrees F in no more than an additional 4 hours to prevent bacteria growth.
Corrected At Time Of Inspection
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods... Observed multiple containers of noodles found cooling in covered containers while food was still above 41 degrees F, had PIC uncover items until they reached 41 degrees F. Please ensure all TCS food items remain uncovered while cooling to allow for maximum heat transfer.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Discussed using smaller portions of cooked ingredients when assembling eggrolls and other items to prevent temperature abuse, and pesticide restrictions.

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.