Inspection Report
Kungfu Kitchen
1250 E APACHE BLVD TEMPE AZ 85281
FD-23-01078
Food Establishment - Eating & Drinking
Food Routine Inspection
1/25/2024
Not Participating
3
Completed
Violations
Violation #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
Core-2-401.11, C: Eating, Drinking, or Using Tobacco>>>Observed an open plastic container of lemon water stored above clean dishes in the dish pit. Person in charge was informed that employees may have carefully stored/handled beverages with lids and straws in the kitchen so long as these beverages are stored away or below foods to prevent unintended contamination of restaurant foods with beverages. Person in charge moved the beverage to the bottom shelf and indicated they would get a lid and straw for it.
Correct By: Corrected At Time Of Inspection
Violation #: 15
Repeat Violation
Description: Food Separated and Protected
Comments:
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.>>>Observed two containers of raw fish stored above rice noodles in a refrigerated prep unit. Also observed raw pork and raw beef stored directly above cooked meats and canned pineapple in the refrigerated prep unit on the cookline. Also observed raw ground meats stored directly above cooked meats on the rack in the walk-in cooler. Discussed with person in charge storing all raw animal foods below/away from any ready to eat foods to prevent the unintended contamination of the ready to eat foods with the raw animal foods. The person in charge moved all of the raw animal foods to the bottom shelves of all of the units mentioned above.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 16
Repeat Violation
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
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 a stationary meat grinder with food debris on the inside. The person in charge indicated that the grinder had been cleaned. Clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. Employee re-washed, rinsed, and sanitized the grinder.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 22
Repeat Violation
Description: Proper Cold Holding Temperatures
Comments:
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 the following time/temperature controlled for safety foods with internal temperatures between 44*F - 50*F in the refrigerated beverage fridge with the sliding glass doors in the kitchen: cooked beef, garlic in oil, cooked dumplings, fried egg roll, beef dumpling, cooked chicken, cooked sesame paste, cooked pigs ear, cooked pigs leg, ham, rice noodles, and tofu skins. The person in charge indicated these foods had been in the refrigerated prep unit since 10:30 am (4 hours before inspection) and they did not check the temperature of the unit or the food at any point during the day. The measured ambient temperature of the unit using a min/max thermometers was 42.1*F but the person in charge indicated they had been opening and closing the unit frequently. The person in charge was informed that the unit is not meant for long term food storage because it cannot maintain time/temperature controlled for safety at 41*F and below. Person in charge willingly discarded of all of the foods listed above. Also observed cooked chicken, pork, and beef with internal temperatures between 48*F - 52*F sitting on top of other foods in the refrigerated prep unit on the cookline. Person in charge was informed that these foods must be seated in the unit to be maintained at 41*F and below; the person in charge indicated these foods had been in the unit for 3 hours and moved these foods to the walk-in refrigerated; an observed internal temperature of 41*F was observed an hour later.
Continued in general comments...
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 33
Repeat Violation
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
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 chicken prepared 1 hour before inspection stored a room temperature in black plastic bins in the kitchen with internal temperature of 113*F. The person in charge put the chicken on sheet pans and then placed them in the freezer; within 1 hour they had an observed temperature of 55*F. Also observed cooked shrimp stored a room temperature with an internal temperature of 62*F; person in charge indicated they were cooked 30 minutes before inspection and they put these in the walk-in cooler as well. Discussed with person in charge cooling foods in the walk-in cooler and using shallow metal containers to cool whenever possible. Time/temperature controlled for safety foods must be cooled from 135*F to 70*F within 2 hours and from 70*F to 41*F with 4 hours. Cooling guidance provided over email.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 35
Description: Approved Thawing Methods Used
Comments:
Core-3-501.13, C: Thawing>>>Observed frozen raw duck and frozen raw beef ribs stored in containers at room temperature around the kitchen. Person in charge indicated they were attempting to thaw these foods. Person in charge was informed that thawing time/temperature controlled for safety foods at room temperature is not permitted; person in charge moved both to the walk-in refrigerator to thaw.
:
Violation #: 47
Repeat Violation
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed frozen dumplings stored directly on cardboard boxes in a top loading freezer; person in charge was informed that cardboard is not an appropriate food storage container due to it not being easily cleanable, porous, and it maybe treated with harmful chemicals. The dumplings were moved to a different food safe container. Also observed cloth bags with vegetables and spices; the person in charge indicated that they use them multiple times. Person in charge was informed that because they cannot be cleaned adequately between uses (due to them being porous) they can only use them once. The person in charge discarded of the spice bags. Also observed a knife held together with tape and a vegetable shredder with pits; person in charge was informed that these pieces of equipment must be replaced with smooth and easily cleanable approved alternatives. The person in charge removed these pieces of equipment at time of inspection.
Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection
Comments/Details
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This establishment is not participating in the award program at this time and had 3 Priority, 2 Priority Foundation violations on this inspection.
A pattern of non-compliance is developing for Priority violation #13, 3-302.11 (A1-2), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
A pattern of non-compliance is developing for Priority violation #45, 4-101.11 (A), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
Inspection conducted with RS 1191
Of note: observed several pieces of equipment without NSF or NSF equivalent designation. Inspector will return with plan review inspector to evaluate. Inspector also observed a refrigerated unit not intended for long term time/temperature controlled for safety food storage with time/temperature controlled for safety foods. Establishment must replace the unit with a refrigerated unit meant for long term storage of time/temperature controlled for safety foods.
A copy of the inspection report was emailed.
No County legal action will result from this inspection.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website:
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 30.5,Food Manager Licenses: 1,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Keyne Sun
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- 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
- 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. For example, 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
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.