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  New - - Permit ID: FD-09232

Violations ID links to information about violations. Total Records Retrieved [8]
Violation IDViolation DescriptionViolation CommentsCorrect By
13 Food separated & protected3-302.11 (A1-2) , P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination; Observed raw shrimp being stored above bean sprouts and chopped carrots in the reach-in refrigerator on the prep line. All raw meat products should be stored beneath produce and ready to eat products. Chef moved the shrimp below the raw and ready to eat products at the time of the inspection.Corrected At Time Of Inspection
20 Proper cold holding temperatures3-501.16(A)(2) and (B) , P: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding; Observed raw beef being stored on top of the reach-in refrigerator on the prep line at 48 degrees farenheit. Also observed cut salad greens stored at 52 degrees farenheit in ice on the buffet line. When being held cold, all potentially hazardous food must be maintained below 41 degrees. Chef moved the beef into the reach-in cooler at the time of the inspection, and the cut salad greens were reduced to 41 degrees during the inspection.Corrected At Time Of Inspection
26 Toxic substances properly identified, stored, and used7-209.11 , C: Storage-Other Personal Care Items; Observed employee purse stored on a shelf beneath a food preparation area in the kitchen. Please store all personal care items away from food preparation and service areas. Manager moved purse from the kitchen at the time of the inspection.Corrected At Time Of Inspection
37 Contamination prevented during food preparation, storage & display3-305.11 , C: Food Storage-Preventing Contamination from the Premises; Observed two boxes of canned food stored directly on the floor in the dry food storage area. All food must be stored at least 6 inches above the floor. Manager had the canned food moved at the time of the inspection.Corrected At Time Of Inspection
39 Wiping cloths; properly used & stored3-304.14, C: Wiping Cloths, Use Limitation; Observed multiple wiping cloths being stored directly on the counter tops when not in use. When not in use, all wiping cloths must be stored in an approved sanitizer solution. Chef moved wiping cloths to an approved sanitizer bucket at the time of the inspection.Corrected At Time Of Inspection
45 Food & non-food contact surfaces cleanable, properly designed, constructed, & used4-102.11 (A)(2) and (B)(2), C: Characteristics-Single-Service and Single-Use; Impart colors, odors, tastes; Clean; Observed single service white thank you bags being used in direct contact with raw meats for storage purposes in multiple refrigerators and freezers. Only food grade bags should be used in direct contact with food. Manager stated she would begin using food grade bags.Correct Prior To Next Routine Inspection
51 Toilet facilities: properly constructed, supplied, & cleaned5-501.17 , C: Toilet Room Receptacle, Covered; Observed trash receptacle in women's restroom without an approved cover. The trash receptacle in the women's restroom must come equipped with an approved lid or cover. Please provide prior to next routine inspection.Correct Prior To Next Routine Inspection
53 Physical facilities installed, maintained, & clean6-501.114 , C: Maintaining Premises, Unnecessary Items and Litter; Observed broken chairs, an old TV and keyboard, board games and other unncessary items and litter in the dry storage area. The premises must be maintained free of unncessary items and litter. Please remove items and clean dry storage area prior to next routine inspection.Correct Prior To Next Routine Inspection
Inspection Comments
The establishment is not participating in the award system at this time, and had 2 Priority, 0 Priority foundation, and 6 Core violations. No county action will result from this inspection. Provided the manager with a cold holding storage handout in Chinese. The establishment appears to have changed its name to New Hong Kong Restaurant, and will be changed to such.


The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.

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