Inspection Report

Business Name
Korean BBQ Chicken

Business Address
1900 W CHANDLER BLVD CHANDLER AZ 85224

Permit Number
FD-23-00490

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/3/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

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:

*Third 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 stored over RTE fries, mozzarella sticks, rice, and mandu. Also observed raw chicken thighs and wings stored above RTE radish pickles. 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-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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: Observed recently wet-stacked dishes that were washed, rinsed and sanitized from the 3 comp sink using a broken dispenser. Observed the cold water to the quat dispenser turned off due to a heavy leak at the faucet. Observed chlorine sanitizer for low temp dishwashers connected to the supply line. Observed 0ppm chlorine from the sanitizer after dispensing. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm chlorine). Food-contact surfaces were properly sanitized at time of inspection. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

3-603.11 - Priority Foundation: 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. Addl Notes: Observed the consumer advisory for undercooked eggs missing on multiple menu items. A reminder is present on the menu with a "*" however the "*" is used to notate that customers may add cheese, dumplings, eggs and seasonal items to various menu items. Discussed Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. A re-inspection will take place on 2/13/26 to ensure the consumer advisory has been corrected and clearly discloses which item menus are served raw/undercooked. Corrective Action: Correct prior to re-inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed in use utensils and rice scoops stored in room temp water measuring 76-88*F in 4 separate containers. 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 #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law

Addl Notes: Observed a pressurized spray hose at the 3 comp sink the PIC stated was used to pre-clean dishes. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: No cold water available at the 3 comp sink or sanitizer dispenser. PIC stated a heavy leak at the faucet required the inlet to be turned off. Hot and cold water under pressure is required at all sink fixtures. Repair/replace leaking sink fixture and provide hot and cold water under pressure at all sinks prior to re-inspection on 2/13/2026. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed a unsealed, rough concrete curb around the 3 comp sink floor sink. Per PIC, the curb was added to back overflow and backflow from the floor sink. Per PIC, establishment has not had issues with the floor sink recently. Observed organic debris, grease and dirt caught in the concrete. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Discussed removing the curb prior to next routine inspection to restore a smooth and easily cleanable surface. Discussed plumbing maintenance and what actions to take in the event of a plumbing backflow. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

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

A re-inspection will take place on 2/13/2026 to ensure priority foundation violations #25 and #50 have been corrected.
Due to the violations noted on this inspection report, County legal action may result from this inspection.
-Per cook and owner, establishment is fermenting kimchi in-house. Establishment does not have a variance to ferment kimchi. Fermenting process not observed at the time of inspection and all kimchi was observed properly date marked and at 41*F or below. Advised PIC they much apply and be approved for a variance prior to making kimchi. Advised PIC to immediately discontinue fermenting and serving fermented kimchi prepared in house and to use prepared kimchi from an approved source. Fermentation without a variance may result in violations.

-Observed latex gloves not in use at the time of inspection. Advised PIC latex gloves are not an approved for use with foods. Advised PIC to only utilize poly, vinyl or nitrile gloves for foods.

"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.