Inspection Report

Business Name
Gen Korean BBQ House

Business Address
2000 E RIO SALADO PKWY TEMPE AZ 85288

Permit Number
FD-55580

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/12/2025

Grade
D

Priority Violation
3

Inspection Status
Re-inspection required

Violations

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: At time of inspection, observed the 3-compartment sink actively in use. Sanitation concentration was observed measuring 0PPM of Quaternary ammonium, not the 200-400PPM as required. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC (person in charge) prepared a new sanitation basin at time of inspection with the correct concentration of quaternary ammonium. 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: At time of inspection, observed numerous containers of TCS (time/ temperature control for safety) foods with an internal temperature ranging from 44*F-50*F stored in the walk-in fridge. The TCS foods observed in the containers included: pork (pork belly, cheek, pastor), chicken (cajun and spicy), beef (wagyu, short rib, brisket, intestine, bulgogi, carne asada and steak), tofu (packaged and tofu with vegetables), open canned corn, kimichi, sweet rice pancake, edamame, calamari, shrimp (breaded and whole shrimp), potato salad, pork gyoza, cheese and fire roasted salsa. The walk-in fridge had an ambient temperature of 48.5*F at time of inspection. Per person in charge (PIC) the food items had been delivered and placed in the walk-in a day prior to inspection. The walk-in fridge was turned off since the early morning, greater than two hours, due to repairs on the connected walk-in freezer. Per PIC the repairs to the freezer started at 5AM. 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. Foods items were embargoed. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: At time of inspection, observed the walk-in fridge with an ambient temperature of 48.5*F - 50*F storing numerous containers of TCS foods. The walk-in fridge was turned off since the early morning, greater than two hours, due to repairs on the connected walk-in freezer. Per PIC the repairs to the freezer started at 5AM. The electrician was able to turn back on the walk-in fridge at time of inspection and the fridge was observed holding at proper temperature. At time of inspection, observed the walk-in freezer off and not functioning due to repairs. Per PIC the walk-in freezer was down for at least 5 days and the frozen foods were being stored in the walk-in fridge. Please repair the walk-in freezer prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed multiple sanitation buckets throughout the back of house kitchen that measured 0ppm of Quaternary ammonium. When wiping cloths are stored in sanitizer solution, the solutions should be reasonably clean and maintained at the proper sanitizer concentration. PIC provided new sanitation buckets with proper concentration at time of inspection. Quaternary ammonium shall be maintained between 200-400PPM. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law

Addl Notes: Observed a severe water leak at the base of the bar sink while in use next to the ice bin. Water was observed leaking from the pipes and collecting over the floor. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: At time of inspection, observed a minor leak at the 3-compartment sink faucet leaking into the basin of the sink. Also, observed a missing drain cap in the dish area. Observed water leaking into the hallway near the restroom through the wall adjacent to the dish area. Please provide repairs and drain cap prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Observed broken coved face tile in multiple places behind the 3-compartment sink and dish area. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the wall in disrepair behind the spec tank near the 3-compartment sink. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

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.