Inspection Report
Ohya Korean Asian Kitchen & Bar
4920 W THUNDERBIRD RD GLENDALE AZ 85306
FD-31798
Food Establishment - Eating & Drinking
Food Routine Inspection
3/12/2024
Not Participating
2
Completed
Violations
Violation #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
Core-2-401.11, C: Eating, Drinking, or Using Tobacco
Observed open drinks without lids and straws for employees in kitchen. Drinks must be kept in an assigned break area.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-501.114, P: 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.
Observed no chlorine based sanitizer at dish wash machine. Mechanical dish wash machines must have between 50 - 100 ppm sanitizer solution when washing dishes. Staff found new container for dish washing. Sanitizer cycle rechecked and observed to be at 50 ppm.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
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 sushi rolls in glass front refrigerator for servers at 47*F. As per the sushi chef rolls were prepared less than two hours prior to inspection. Sushi rolls were placed in colder refrigeration unit to chill. Advised staff to loosely cover to allow quicker cooling.
Observed condiments including steamed vegetables in same cold hold unit to be at 47*F. As were server staff items were prepared approximately 2.5 hours prior to taking temperature. All items were moved to colder unit to quickly cool to 41*F.
Observed ramen noodles 50*F, cooled pork 51*F and bean sprouts 50*F in two door sandwich prep cooler in kitchen holding at 46*F. Items were discarded by the person in charge.
Cold hold foods must be stored at 41*F or lower.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
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 two door sandwich prep cooler in kitchen with an ambient temperature of 48*F. The person in charge stated that the unit was holding food correctly prior to lunch. Staff attempted to lower thermostat and temperature of unit remained the same.
Observed ambient temperature of glass door refrigerator for servers to use with a digital read out of 47.5*F and comparison of min/max thermometer at 46*F.
Refrigeration units must be able to consistently keep food at 41*F. All Temperature control for safety foods were placed in other units. Repair service to be called by owner for repair.
Reinspection to be completed on or before March 22, 2023 to verify refrigeration units can keep food at 41*F.
Correct By: Correct Prior To Reinspection
Violation #: 36
Description: Thermometers Provided and Accurate
Comments:
Priority Foundation-4-203.12, Pf: Temperature Measuring Devices, Ambient Air and Water-Accuracy
Observed missing thermometers in both cold hold units that were not able to maintain food at 41*F. Refrigeration thermometers are needed inside this units to verify cold hold temperatures.
Reinspection to be competed on or before March 22 to verify thermometers have been purchased.
Correct By: Correct Prior To Reinspection
Comments/Details
Reinspection to be completed on or before March 22, 2023
No County legal action will result from this inspection.
Verbally discussed Notice of Inspection Rights with Sehun C .
Emailed copy of inspection report to facility.
Emailed copy of 72 hour notice with inspection.
2-102.12.(A) Certified Food Protection Manager. During site visit no staff on site with a Certified Food Protection Manager certificate. As of February 2022, all establishments must have a Certified Food Protection Manager on site during normal hours of operation. Core Violation, Correct Prior to Next Inspection.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Award: Not Participating,Embargo Lbs: 4,Signer: Sehun Chun
"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.