Inspection Report
Hodori Soon Tofu
1116 S DOBSON RD MESA AZ 85202
FD-70244
Food Establishment - Eating & Drinking
Food Routine Inspection
11/19/2024
Not Participating
4
Completed
Violations
Violation #: 2
Repeat Violation
Description: Certified Food Protection Manager
Comments:
*Fifth consecutive repeat violation*
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Establishment did not have a CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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/4573/AMC-Toolbox: Handwashing.
Addl Notes: Observed an employee rinse with gloved hands with water for 5 seconds at the hand sink without removing their glove or utilizing soap. The employee removed their glove and proceeded to re-wash their hands for 5 seconds without soap. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.
Addl Notes: Observed raw shelled eggs stored above RTE foods including kimchi, bean paste, sauce, green onions etc. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.
Addl Notes: Observed cook rice holding between 89-120*F in a homestyle rice steamer with a missing steam vent so a large opening is present on the lid. Per cook, the rice was cooked in another unit and refilled in the homestyle steamer approximately 20 minutes prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Advised PIC to discard homestyle steamer and replace with a commercial quality steamer capable of maintaining TCS foods at 135*F or above. Corrective Action: Corrected at time of inspection.
Violation #: 22
Repeat Violation
Description: Proper Cold Holding Temperatures
Comments:
*Second consecutive repeat violation*
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: Observed TCS foods in the prep cooler and reach in cooler measuring between 52-61*F including raw eggs 52*F, kimchi at 55*F, and two styles of tofu and 61* F. Per cook, all foods had been in and out of the cooler since 11am. All other TCS foods in the unit were observed holding at 41*F or below. PIC stated the foods were not left on the counter. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Advised PIC that if these commonly used foods were to be left out to utilize time as a control using their approved procedure. Advised that if not utilizing time as a control for these foods to leave non-TCS foods on the counter to create space for TCS foods to be held fully within the cooler (i.e. removed raw carrots, onions, peppers, green onions, mushrooms so that TCS foods can be accessible from the top of the cooler. Advised PIC that ice baths may also be utilized. Corrective Action: Corrected at time of inspection.
Violation #: 39
Repeat Violation
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
*Second consecutive repeat violation*
3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed opened buckets of food including sliced onions, soup base, boxes of meat and boxes of cabbage stored on the floor in the walk in cooler, freezer and hallway near the back entrance. Also observed a collapsed shelf at the back of the walk in freezer so the shelf was resting approximately 1 inch from the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Observed a table top commercial fryer plugged in and hot on the prep surface across from the 3 comp produce washing sink. Advised PIC fryers must be stored under approved ventilation hood. PIC moved the fryer to a space held under the hood at the time of 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.
| 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.