Inspection Report
Chen Wok Express
8115 N 19TH AVE PHOENIX AZ 85021
FD-64651
Food Establishment - Eating & Drinking
Food Routine Inspection
4/2/2024
Not Participating
2
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 cutting ready to eat vegetables then handle the back door, remove boxes of raw chicken from the floor into the reach in cooler, break down other card board boxes, then return to handling clean utensils and working with ready to eat vegetables all while wearing the same gloves and not washing hands when necessary. Discussed with the employee to stop, remove gloves, and wash hands. The employee also removed the contaminated utensils for washing and donned new gloves with clean utensils before returning to work with ready to eat vegetables.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at the hand wash sink by the three compartment sink. The person in charge restocked the paper towel dispenser at the time of inspection. Discussed always maintaining availability of hand drying provision at all hand wash sinks at all times.
Correct By: Corrected At Time Of Inspection
Violation #: 22
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 a container of cooked battered chicken with internal temperature of 55F on a counter next to the cook line. The person in charge stated the chicken had been placed on the counter less than an hour ago and placed the container back into the reach in cooler. Observed boxes of raw chicken on the floor by the back exit, the raw chicken had internal temperature of 48F -50F. The person in charge stated the chicken had been out on the floor for less than an hour and moved the boxes of raw chicken into the reach in cooler. Discussed TCS cold holding temperature of 41F or below.
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
Priority Foundation-7-102.11, Pf: Common Name-Working Containers
Observed a spray bottle with clear yellow liquid and no label next to other bottles of cleaners on the counter next to the soda machine. The person in charge was unable to determine what the liquid contents of the spray bottle were and discarded the contents at the time of inspection. Discussed Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Correct By: Corrected At Time Of Inspection
Violation #: 33
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 with internal temperature between 84F-110F cooling inside a deep pot in a prep sink compartment. The person in charge stated the chicken had been cooked and placed in the sink to drain from the boiling process approximately 30 mins ago and was intended to be stored for cold holding and later use. The person in charge moved the chicken into the reach in cooler to continue the cooling process. Discussed the use of active cooling methods once food cools to 135F and to cool from 135F -70F in 2 hours and from 70F -41F in 4 hours.
Correct By: Corrected At Time Of Inspection
Violation #: 35
Description: Approved Thawing Methods Used
Comments:
Core-3-501.13, C: Thawing
Observed raw chicken thawing in room temperature standing water inside the prep sink. The person in charge drained the standing water and continued to thaw the raw chicken under running water. Discussed approved thawing methods under refrigeration that maintains the food temperature at 41*F or less, or completely submerged under running water, water must be 70*F or cooler, water must have sufficient velocity to float off loose particles.
Correct By: Corrected At Time Of Inspection
Violation #: 36
Description: Thermometers Provided and Accurate
Comments:
Core-4-204.112, C: Temperature Measuring Devices-Functionality
Observed no temperature measuring device inside a Coca-Cola drink reach in cooler used to store cooked TCS foods such as chicken and beef. Any refrigerator or freezer, storing TCS food products, must have a thermometer, thermometer is not be located in an inconspicuous place and is to be located to be readily accessible. Discussed obtaining a temperature measuring device to be placed inside the reach in cooler.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-202.13, C: Insect Control Devices, Design and Installation
Observed fly tapes filled with flies hanging from the ceiling that were swinging from the wind entering through a door that was propped open, the fly tapes were located in an area over where the establishment had open boxes of vegetables, open buckets of sauces, and uncovered cooked chicken on trays. The person in charge removed the fly tapes at the time of inspection. Discussed insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments.
Core-6-202.15, C: Outer Openings, Protected
Observed the back door of the establishment propped open with no screen door or air curtain and observed flies and other insects fly into the establishment. Establishment was actively cooling cooked chicken on speed racks, cooling open containers of sauces, and actively working a prep station in the immediate vicinity of the open door. Outer openings of a food establishment shall be protected against the entry of insects. The person in charge closed the back door at the time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed in use rice paddles stored between use in a container with 75F water next to the rice cookers. The person in charge removed the utensils and placed new utensils in an empty container. Discussed between use storage of in use utensils must be left sitting in water that is 135?F or hotter.
Correct By: Corrected At Time Of Inspection
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
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 establishment utilize chlorine sanitizer but have no usable sanitizer test strips available. Sanitizer test strips were ineffective due to damage from moisture and organic matter covering the outside/inside of the strips storage container and on the sanitizer strips themselves. Discussed with the person in charge obtaining new sanitizer test strips and replacing sanitizer test strips when damaged. Re-inspection for sanitizer test strips to take place by 04/12/24.
Correct By: Correct Prior To Reinspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed grease condensation drip from the ventilation hood directly into a frying pan on the cook top. Observed an accumulation of grease, soils, and organic matter throughout the vents, drip system, lightbulb casing, and other areas of the ventilation hood. Observed an accumulation of spoilage, grease, food pieces, dead insects, and organic matter under and around equipment on cook line. Discussed cleaning frequency to prevent contamination of grease or condensation from draining or dripping onto food, equipment, or utensils. Discussed cleaning frequency under and around cook line equipment to prevent build up of soils.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Priority Foundation-2-501.11, Pf: Clean-up of Vomiting and Diarrheal Events
Observed no bodily fluid clean up kit or written instructions for clean up of vomit and diarrheal events. Provided the person in charge with bodily fluid plan guidance.
Corrected at the time of inspection.
No County legal action will result from this inspection.
Inspection report delivered via email.
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,Review Complete: CHECKED,Review Notes: QA - MB (D report),Signer: Refused to Sign
"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.