Inspection Report
Korean BBQ Chicken
1900 W CHANDLER BLVD CHANDLER AZ 85224
FD-23-00490
Food Establishment - Eating & Drinking
Food Routine Inspection
5/19/2026
Not Participating
4
Re-inspection required
Violations
Violation #: 2
Repeat Violation
Description: Certified Food Protection Manager
Comments:
*Second consecutive repeat violation*
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
Violation #: 15
Repeat Violation
Description: Food Separated and Protected
Comments:
*Fourth Consecutive repeat violation*
PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.
Addl Notes: Observed raw chicken and raw shelled eggs stored in the drawer cooler behind RTE kimchi and over rice cakes and fish cakes. Also observed raw shelled eggs stored behind RTE peppers, onions and above cheese. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Addl Notes: Establishment is not sanitizing food contact surfaces after washing and rinsing. PIC setup the 3 comp setup and stated sanitizer and soap were used in one compartment and rinsed in another. PIC stated only the two steps are used. Observed the PIC set up the 3 comp sink in reverse order with the wash compartment setup in the compartment designated for sanitizing. Solution measured at 0ppm chlorine and quat sanitizers after using a chemical test strip. Establishment has quat sanitizer connected to a chemical dispenser that was non-functional. PIC drained sanitizer compartment and refilled with hot water and chlorine sanitizer. The solution was measured at 0ppm chlorine with a chemical test strip. Observed the chlorine sanitizer concentrated at 50ppm with measured directly with a chemical test strip. PIC emptied the compartment and refilled with quat sanitizer. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (chlorine between 50-100ppm, quat per manufacturers label). Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.
Addl Notes: Observed multiple TCS foods help at room temperature on the rolling cart next to the fryers, and in baskets held above the fryers. Observed fries at 102-105*F, blanched chicken wings at 86*F, chicken thighs at 96-110*F and chicken wings between 117-135*F. Per PIC, the foods had been cooked in anticipation of additional orders and generally are not held for more than 1 hour. PIC stated the fried foods had been prepared less than 30 minutes prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Advised PIC time as a control may be used pending a written and approved time as a control policy. Corrective Action: Corrected at time of inspection.
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.
Addl Notes: Observed cream stored at room temperature on the wire rack next to the street food range with internal temperatures measured at 68*F when measured with a probe thermometer. Per PIC, the cream is use with one dish and had been left out for approximately 45 minutes. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed raw chicken being prepared on the prep surface near the back door, which was propped open at the time of inspection. Observed multiple chicken thighs in contact with the FRP wall. Discussed ensuring that the premises are not a source of contamination to foods and may not be cleaned at the same frequency as required for a food contact surface. Advised pulling the prep counter back from the wall or utilizing a cutting board, stored vertically against the wall, to help prevent contamination of food during preparation. Corrective Action: Corrected at time of inspection.
Violation #: 43
Repeat Violation
Description: In-Use Utensils; Properly Stored
Comments:
*Second consecutive repeat violation*
3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed utensils stored in 5 different containers of still water measuring between 76-85*F next to the rice warmer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Establishment has both chlorine and quaternary ammonia sanitizers. Quat sanitizer test strips were missing the color chart to match quat concentration against. Establishment did not have chlorine sanitizer test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed heavy soiling on non-food contact surfaces throughout the establishment, including on the hand sink, cooler handles, and sanitizer concentrate buckets. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.
Violation #: 56
Repeat Violation
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
*Second consecutive repeat violation*
6-501.14 - Core: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition Addl Notes: Observed a large buildup of dust and debris surrounding all ventilation in the kitchen. Vents and surrounding areas should be cleaned regularly so they are not a source of contamination by dust, dirt, and other materials to food and food contact surfaces. Clean vents prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.
Comments/Details
Due to the violations noted on this inspection report, County legal action may result from this inspection.
"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.