Inspection Report

Business Name
Mr Wong

Business Address
10627 N 19TH AVE PHOENIX AZ 85029

Permit Number
FD-52200

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/26/2024

Grade
Not Participating

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 5

Description: Clean-up of Vomiting and Diarrheal Events

Comments:

2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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. Addl Notes: No written procedures found onsite for the clean-up of fecal/vomit accidents. Provided with PIC with Chinese sample procedures for correction. A food establishment must have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. the procedures must address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: 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. Addl Notes: Cooked pork, cooked breaded chicken, and cooked noodles were all prepared Monday and Tuesday over 24 hours prior in reach in coolers and prep coolers without datemarks. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Establishment's prep sink has leak in back pipe making it non-usable. All plumbing must be maintained in good repair at all times. Correct prior to next routine inspection.

Violation #: 53

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

6-501.18 - Core: Cleaning of Plumbing Fixtures Addl Notes: Restroom toilet found heavily stained and unclean inside and outside of fixture. All plumbing fixtures (handwash sinks, urinals, and toilets) must be maintained clean. Clean prior to next routine inspection. Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed accumulation of food debris and grease on floor in toilet room, underneather 3-compartment sink, and in dry storage area beneath shelves. 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. Correct prior to next routine inspection.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Large section of missing tiles underneath handwashing sink in kitchen area. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Predefined Comment: 如果您對此檢查報告有任何疑問，或者想用中文審閱此檢查報告，請聯繫我們的語言聯絡官： (602) 527-1365. If you have any questions regarding this inspection report, or would like to review it with someone in Chinese, please contact our language liaison at (602) 527-1365.

"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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.