Inspection Report

Business Name
Sizzle Korean Barbecue

Business Address
3720 N SCOTTSDALE RD SCOTTSDALE AZ 85251

Permit Number
FD-66224

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/1/2023

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: 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.

Observed a cooler of raw tuna stored and a box of raw fish stored on the top shelf of the walk in cooler above raw veggies. Observed a pan of raw squid stored in a pan on top of a pan of raw tofu and on the shelf above pickled radishes. All raw foods must be stored below ready to eat foods to avoid cross contamination. Manager moved foods to proper storage.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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.

In the cold table by the expediting counter, observed cooked cucumbers in sauce at 47*F and cooked bean sprouts at 46*F. Foods had been in unit less than 4 hours and were moved to walk in cooler to cool. In a reach in cooler by the handwashing sink, observed various cuts of beef at 47*F to 53*F. Most of the beef was cut and placed in the unit today 3 hours ago. These cuts were placed in the walk in cooler to cool. One pan of beef was placed in the unit the day prior and this pan was embargoed. All temperature controlled for safety (TCS) foods in cold holding are required to be kept at 41*F or below at all times.

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.

At time of inspection, the reach in cooler by the handwashing sink was holding TCS foods while the unit was holding at 51.0*F on inspectors min/max thermometer. All cold holding equipment used for TCS foods are required to be kept at 41*F or below to ensure the foods are kept in proper temperature. Until unit is repaired, establishment will utilize other equipment for cold holding.

Correct By: Corrected At Time Of Inspection

Comments/Details

Core-2-102.12(A), C: Certified Food Protection Manager
At time of inspection, no certified food manager was available on the premises. A certified food manager must be on the premises at all times of operation. Please have a certified food manager on the premises for the next inspection.

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.

A pattern of non-compliance is developing for Priority violation #13, 3-302.11, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Inspection report emailed.
Notes;
Discussed testing of sanitizer.

Embargo Lbs: 0.5,Award: Not Participating,Signer: Brandon N. ,Food Manager Licenses: 0

"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.