Inspection Report

Business Name
H Mart

Business Address
1919 W MAIN ST MESA AZ 85201

Permit Number
FD-68663

Permit Type
Food Establishment - Food Production

Inspection Purpose
Food Routine Inspection

Inspection Date
11/2/2023

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 a pan of cooked noodles and vegetables sitting out at 100 Deg. F. in the prep area for approximately two hours per the operator. The operator reheated the product to 165 Deg. F to restart the cooling process. Time Temperature Control for Safety Foods must be cooled from 135 Deg. F. to 70 Deg. F. with-in 2 hours and to 41 Deg. F. 4 hours. Cooling must be conducted using rapid methods such as adding ice as an ingredient, using ice baths or under refrigeration in shallow open containers that are no more then 4 inches deep.

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 a container of raw eggs sitting out with the eggs holding at 50 Deg. F. The container was placed in a refrigerator at the time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.

Observed several containers of kimchi soup that were prepared two days prior, per operator without date marks in the walk-in cooler. All TCS ready to eat food products must be date marked and discarded for no more then 7 days with the first date being the date of preparation. The operator date marked the products at the time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 24

Repeat Violation

Description: Time as a Public Health Control: Procedures and Records

Comments:

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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.

Establishment is using time as control for several Time Temperature Control for Safety Foods including pan fried potatoes, fried dumplings, and fish cake but there is no policy describing the time as control process. Provide a clear policy stating how the time as control is monitored for these products is conducted including a list of the products. A document explaining the requirements was provided. Provide a copy of this policy to the Department with-in 10 days or a re-inspection will occur.

Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Comments/Details

Food Processor Permit.

This establishment is not participating in the award program at this time and had 2 Priority and 2 Priority Foundation Violations on this inspection.

No County legal action will result from this inspection.

Report was emailed.

Inspection was conducted with R.S. 1197.

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the
coming months.
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)
Note: 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 or call
602-506-6824.

Award: Not Participating,Signer: Semi Misoon Pruett - Manager.

"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.