Inspection Report
New Hong Kong Restaurant
2328 E INDIAN SCHOOL RD PHOENIX AZ 85016
FD-81121
Food Establishment - Eating & Drinking
Food Routine Inspection
6/16/2022
B
1
Completed
Violations
Violation #: 23
Corrected Onsite: Yes
Correction Completion Date
Description: Proper Date Marking and Disposition
Comments:
Priority Foundation-3-501.17, Pf: 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.>>>Observed cooked chicken that had been cooked and then immediately frozen with one date listed on the container. The inspector explained that day 1 of the 7 day date marking is the day the ready to eat time/temperature controlled for safety food was cooked and if they were immediately frozen after cooking then the day they were defrosted is day 2. Inspector instructed establishment going forward that they MUST label the food with that date it was cooked or prepared and it MUST ALSO be labeled with the date it was defrosted; assuming the food is immediately frozen after preparing/cooking them the food MUST be discarded 5 days after the defrost date (6 days including the defrost date).
Ready to eat (RTE) Time/Temperature Controlled for Safety (TCS) foods MUST NOT exceed the 7 days at 41?F, except time it is frozen; RTE TCS foods must be labeled with the date they were prepared, opened (if they are a RTE TCS food made in a food processing plant), and/or thawed within 24 hours of being prepared, opened, and/or thawed. Day one is the day the item is prepared or opened.
Correct By: Corrected At Time Of Inspection
Violation #: 41
Repeat Violation
Corrected Onsite: Yes
Correction Completion Date
Description: Wiping Cloths; Properly Used and Stored
Comments:
Core-3-304.14, C: Wiping Cloths, Use Limitation>>>Observed wiping cloth in bucket in the kitchen with <50 ppm of measured chlorine sanitizer in it. Moist cloths used for food contact surfaces must be kept in an approved sanitizing solution of the appropriate concentration; the appropriate concentration for chlorine is 50 - 100 ppm. Employee remade the bucket with chlorine solution with 50 ppm of chlorine.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 47
Corrected Onsite: Yes
Correction Completion Date
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 a brush resembling a paint brush with a wooden handle with food debris caking the wood, a utensil resembling a rake with a wooden handle with food caking the wood, and a meat grinder with rust and food debris in the grinding elements in the clean dish area of the dish pit. All of these items did not have the characteristics of a commercial multi-use utensil/equipment piece of equipment. These items also did not appear to be smooth, easily cleanable and the materials they were made of could not be determined. The inspector informed the person in charge that any equipment or utensil must be smooth, easily cleanable, and made of materials that would not contaminate the food with metals, plastics, paints, ect. The best way to tell if you can use a piece of equipment or utensil is if it is certified for commercial use by a certification body such as NSF. The person in charge discarded of all of the items listed above.
Correct By: Corrected At Time Of Inspection
Violation #: 55
Corrected Onsite: No
Correction Completion Date
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed the base board of the wall behind the hand sink in the dining room lifting so that a pen could fit between the wall and the floor. The wall must be attached to the floor with the appropriate base board to ensure that the floor is easily cleanable and that cleaning the floor will not damaged the wall. Also, the sink must be caulked to the wall. Must be corrected by the next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 56
Corrected Onsite: No
Correction Completion Date
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-202.11, C: Light Bulbs, Protective Shielding>>>Observed glass light bulb above ice machine with no protective shield. If the light bulb were to shatter it may contaminate the ice with chemicals and glass from the bulb. Light bulbs that are not shatter resistant must have a protective shielding. Must be corrected by the next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Inspection conducted with RS #1119.
Notice of Inspection Rights verbally acknowledged by Sandra T.
A copy of the inspection report was emailed and it’s receipt was verified.
No County legal action will result from this inspection.
Award: B,Food Manager Licenses: 1,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: RA,Signer: Sandra Toga
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.
| Priority Foundation Violations | ||||||
|
Number of Violation(s) |
0 | 1 | 2 | 3 | 4+ | |
|---|---|---|---|---|---|---|
|
Priority Violations |
0 | A | B | B | C | D |
| 1 | B | B | B | C | D | |
| 2 | C | C | C | C | D | |
| 3 | D | D | D | D | D | |
| Any legal action for a pattern of non-compliance or permit suspension results in a D | ||||||