Adequate hand washing facilities supplied & accessible

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hand sinks with maximum internal hot water temperature of 75*F in the front of house near the soups and in the back of house near the cook line; both sinks had non-functioning hot water handles. Also observed maximum internal hot water temperature of 75*F at hand sinks in the men's and women's restrooms. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. Establishment must ensure there is a measured minimum hot internal water temperature of 100*F at all hand sinks. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Re-Inspection 12/01/23.

Food separated & protected

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 whole shelled eggs stored directly above ready to eat kimchi in walk-in refrigerator; person in charge moved the eggs to the bottom shelf. Also observed raw beef and raw pork stored directly above lettuce, cut scallions, and sauces in a refrigerated prep unit in the kitchen; person in charge moved the raw beef and raw pork to the bottom shelf of the unit. It is important to separate foods in a ready-to-eat form from raw animal foods during storage, preparation, holding and display to prevent them from becoming contaminated by pathogens that may be present in or on the raw animal foods. It is also important to separate different raw animal foods from each other during storage, preparation, holding and display due to the different cooking temperatures necessary to kill potential pathogens specific to those raw animal foods. Always store ready to eat food next to or above raw animal foods and stored raw animal foods next to or vertically based off of their final cooking temperature (i.e. if the final cooking temperature is higher store them on the lowest shelfs). A storage chart was provided at time of inspection.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.>>>Observed cooked kimchi soup and cooked miso soup with internal temperatures between 103*F - 112*F. Person in charge indicated they were cooked at 11:30 (3.5 hours before inspection); person in charge was informed that these foods are time/temperature controlled for safety and must be held at 135*F and above if they are going to be held hot. Person in charge willingly discarded of the soups. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.

Proper cold holding temperatures

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 the following time/temperature controlled for safety foods in the stand up glass door refrigerator in the front of house with internal temperatures between 50*F - 55*F: salad with chopped lettuce, kimchi made with cabbage, fish cakes, cooked broccoli, and cooked macaroni salad. Person in charge indicated they had been in the unit since last night and they do not take internal temperatures in the establishment. The measured ambient temperature of the unit using a min/max thermometer was 45.1*F. Person in charge willingly discarded of all of the foods listed above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.

Consumer advisory provided for raw or undercooked foods

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 menu with no disclosure of what animal protein menu items are served raw/undercooked; the menu did have the reminder that consuming raw or undercooked animal proteins may cause disease/illness; the establishment serves a variety of raw beef, pork, and seafood proteins for the customer to cook themselves. Establishment must disclose which animal protein items are served raw/undercooked by either including a symbol that matches the symbol for the reminder or including it in the reminder itself. Re-inspection 12/01/23.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the following time/temperature controlled for safety foods in the stand up glass door refrigerator in the front of house with internal temperatures between 50*F - 55*F: salad with chopped lettuce, kimchi made with cabbage, fish cakes, cooked broccoli, and cooked macaroni salad. Person in charge indicated they had been in the unit since last night and they do not take internal temperatures in the establishment. The measured ambient temperature of the unit using a min/max thermometer was 45.1*F. Person in charge willingly discarded of all of the foods listed above. Person in charge changed the temperature of the unit and a measured ambient temperature of 38.4*F was observed at time of inspection. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below.

Thermometers provided and accurate

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices>>>Person in charge indicated they do not have a probing thermometer and only a infrared thermometer. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded. Establishment must acquire a probing thermometer. Re-inspection 12/01/23