Inspection Report
Hodori Soon Tofu
1116 S DOBSON RD MESA AZ 85202
FD-70244
Food Establishment - Eating & Drinking
Food Routine Inspection
10/24/2023
Not Participating
1
Completed
Violations
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 bonchon prep cooler in the front area, observed an ambient air temperature of 54*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 48-52*F when measured with a probe thermometer, including: Cabbage kimchi, cooked zucchini, bean sprouts and broccoli. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated all foods had been in the cooler since this morning and were voluntarily discarded (see embargo). Advised PIC to use the small prep cooler on the left to hold TCS foods and store non-TCS foods in the right cooler until repairs can be made.
Correct By: Corrected At Time Of Inspection
Violation #: 23
Repeat Violation
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. ------ In the walk in cooler, observed cooked fish cakes and various soup bases without date marks. PIC stated the beef was defrosting from the freezer and had been taken out this morning and the day before. PIC stated the beef was previously cooked and cooled in the freezer. PIC stated the fish cakes were prepared yesterday. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. Had PIC add the appropriate date marks to all foods at the time of inspection.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
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. ------ In the bonchon prep cooler in the front area, observed an ambient air temperature of 54*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 48-52*F when measured with a probe thermometer. Discussed coolers should be capable of maintaining TCS foods at 41*F or below. A re-inspection will take place on 11/3/2023 to ensure the cooler has been repaired and is holding TCS foods at 41*F or below.
Correct By: Correct Prior To Reinspection
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Observed a damp wiping cloth stored on the prep surfaces throughout the kitchen and front service area. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (50-100ppm for chlorine). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a chlorine solution measuring 50ppm.
Correct By: Corrected At Time Of Inspection
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
Core-3-304.12, C: In-Use Utensils, Between-Use Storage ------- At the grill, observed tongs stored in water measuring 77*F and 71*F near the microwave. Discussed that in-use utensils should be stored dry if cleaned every 4 hours, in a dipper well with a constant stream of running water, or in a hot water bath measuring 135*F or above. Discussed that room temperature water provides optimal conditions for pathogen growth. The PIC had the utensils moved to be washed, rinsed and sanitized and stated the tongs would be stored dried.
Correct By: Corrected At Time Of Inspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed steady leaks from the hand sink and 3 comp sink faucets while not in use. Advised PIC to repair/replace and maintain plumbing in good repair.
Also observed thin plastic sheets wrapped around the end of the food prep sink faucet that was secured by rubber bands to help direct the flow of water. Advised PIC these surfaces are not smooth and easily cleanable and must be removed. Advised PIC to add a food-grade sprayer or change the faucet to a faucet/sprayer combo so long as a 1" air gap can be maintained.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed a buildup of food debris in the walk in cooler under shelving, in back kitchen area beneath shelving and equipment, and in the front service area under equipment. Clean areas and maintain a regular cleaning frequency to prevent buildup. *Third repeat violation*
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability ------ Observed tile flooring chipped and lifting in certain areas causing water and food debris to pool. Replace broken tiles prior to the next routine inspection and maintain in good repair. All floors, walls, and ceilings must be provided with smooth, durable, non-absorbent, and easily cleanable finish.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd
Comments/Details
Core-2-102.12(A), C: Certified Food Protection Manager ------ No certified food protection manager (CFM) available on site at the time of inspection. Discussed that a CFM must be available at all times to answer food safety questions for employees. Establishment currently has one CFM. Discussed that an additional CFM may be required. Discussed retaining records onsite for CFM and employee food handler certificates. *Second repeat violation*
A re-inspection will take place on 11/3/2023 to ensure priority foundation violation #31 has been corrected.
Of note: AVB on the dishwasher observed leaking when in use. Advised PIC they must provide backflow certificates or repair/replace prior to the next routine inspection.
A copy of the report was emailed to the manager.
No County legal action will result from this 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
Embargo Lbs: 57,Award: Not Participating,Signer: Joungrim Kim,Food Manager Licenses: 1
"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.