Inspection Report

Business Name
New Hong Kong Restaurant

Business Address
2328 E INDIAN SCHOOL RD PHOENIX AZ 85016

Permit Number
FD-81121

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/21/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 15

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 raw chicken inside a container of cooked ready to eat noodles in the top portion of the prep cooler by the cook line. The container of cooked noodles was stored next to containers of raw meats. The person in charge discarded the noodles at the time of inspection. Discussed separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods in such a way as to prevent contamination from spillover.

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 dark colored liquid and no label stored by the prep sink in the kitchen. The person in charge stated the spray bottle contained degreaser and labeled the spray bottle accordingly. 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 spring rolls with internal temperature of 104F -125F by the expo line. The person in charge stated the spring rolls cooked 20 mins ago and were in the process of cooling for cold holding to be reheated at a later time. The person in charge stated the spring rolls are left at ambient until internal temperature cooled to 70F then placed into the walk-in. Discussed using active cooling methods once food cools to 135F and not to leave at ambient. The person in charge then moved the spring rolls into the walk-in cooler to continue the cooling process. Discussed cooling methods, times and temperatures, from 135F to 70F in 2 hours and from 70F to 41F in 4 hours.

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 thermometer inside or other temperature measuring device in the reach-in cooler in the kitchen and the reach-in cooler by the front counter. Both coolers were being used to store TCS foods that included dairy products and cooked food items. Discussed maintaining a functional thermometer in any refrigerator or freeze storing TCS food products.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager
Observed no certified food protection manger onsite at the time of inspection. A certified food protection manger must be present during all hours of operation.

Note:
Discussed observing fill lines of containers in the prep cooler and not to overfill containers.

No County legal action will result from this inspection.

Inspection report delivered via email.

Award: B,Signer: Monica M. Ayala

"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.