Inspection Report

Business Name
NAMI Korean Kitchen

Business Address
19401 N CAVE CREEK RD PHOENIX AZ 85024

Permit Number
FD-24-02245

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Advisory Inspection

Inspection Date
4/4/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Advisory inspection inspection conducted with Jinsup
Permit not approved
Eating and drinking class 4
Inspection report emailed to Jinsup

Address the following items prior to next inspection:
1. All sinks to have 110^F within 45 seconds and 100^F for tempered handwash stations
2. All cold hold units to hold 41^F or below
3. Provide drain plugs for the three compartment sinks
4. Provide missing clean out cover at the dishwasher area
5. Provide three compartment sink faucet that reaches all sink compartments
6. All cooking equipment to be under the hood baffles
7. Ceiling tiles are to be washable tiles for all food and food contact surfaces storage areas
8. All surfaces, shelving, walls, floors, and ceiling, are to be easy cleanable, durable, non-absorbent and smooth (large storage area finishes are to be corrected of utilized as storage)
9. Walk in cooler sump pump to be removed and replace with an evaporative pan OR removed and walk in cooler not used for cooling
10. Back restroom to have self closing door, washable ceiling tiles, covered trash container

Remodel permit has been requested for the addition of additional equipment. An email from Busienss Services will be sent once the permit has been generated.

No County legal action will 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.

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.