Inspection Report
Best Hong Kong Dining
1116 S DOBSON RD MESA AZ 85202
FD-82787
Food Establishment - Eating & Drinking
Food Routine Inspection
4/3/2024
Not Participating
4
Completed
Violations
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 raw pork belly stored at ambient temperature from racks with fans pointed on them with internal temperatures ranging from 58-65*F when measured with a probe thermometer. PIC stated the pork had been left out for less than 1 hour and would be moved to the walk in cooler after drying out for another hour. PIC stated the pork would not be cooked until a later time. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. Discussed that drying must be conducted in the walk in cooler at 41*F or below and foods must be protected from contamination from dust and other contaminates. PIC moved the pork to the walk in cooler in plastic bags at the time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 23
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. ------ In the walk-in cooler, observed RTE beef, chicken, pork, and congee without date marks. Observed multiple bags of fried chicken in the walk in freezer without a prep date. PIC stated the foods were prepared yesterday (4/2/). Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. PIC added date marks to all foods at the time of inspection. Discussed date marking requirements for frozen foods.
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 VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals ------- Observed wiping cloths stored in 200+ ppm chlorine sanitizer when measured with a chemical test strip. Discussed that chlorine sanitizer levels should be maintained between 50-100ppm for effective and safe sanitization. The PIC emptied the bucket at the time of inspection.
PRIORITY VIOLATION-7-201.11, P: Separation-Storage ------- Observed liquid plant fertilizer stored above the prep counter where open food was being stored. Discussed storing all chemicals separately where they pose no risk of contaminating food or food contact surfaces. The PIC moved the fertilizer to another area for proper storage at the time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Repeat Violation
Description: Insects, Rodents and Animals not Present
Comments:
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence ------ Throughout the kitchen, observed approximately 5+ live roaches in various life stages. The PIC stated they had noticed the roaches and had a licensed pest control company apply spray on 3/31. Receipts for service were provided by the manager at the time of inspection. Discussed the health significance of maintaining kitchens free of pests. Discussed having a certified pest control company address the issue before re-inspection on 4/12/2024. Discussed eliminating food, water and other harborage conditions in the kitchen to assist in removal.
Repeat Violations: 2nd,Correct By: Correct Prior To Reinspection
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
Core-3-307.11, C: Miscellaneous Sources of Contamination ------ Observed 6+ drying raw pork belly roasts hanging from racks at ambient temperature with two fans pointed at the raw pork to aid in drying. The fan blades were observed to be enclosed and not easily cleanable with dust collecting on the blade guards. Advised PIC to discontinue this practice and performing any drying under refrigeration at 41*F using the walk in cooler fans only to help prevent contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 47
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 raw duck stored directly in plastic shopping style bags in the walk in freezer and walk in cooler. Also observed raw pork belly and dumplings stored in white trash bags that are not food grade. Discussed only storing foods in food grade plastics. The manager removed the foods the bags and placed the foods into food-safe containers.
Correct By: Corrected At Time Of Inspection
Comments/Details
A re-inspection will be conducted on 4/12/2024 to ensure priority foundation violation #36.
This inspection was conducted with RS #1191 and Badge #319.
A copy of the report was emailed to the manager.
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,Embargo Lbs: 0,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA-RLC ,Signer: Tian Tang
"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.