Inspection Report
Hodori Soon Tofu
1116 S DOBSON RD MESA AZ 85202
FD-70244
Food Establishment - Eating & Drinking
Food Routine Inspection
3/3/2025
Not Participating
3
Re-inspection required
Violations
Violation #: 15
Repeat Violation
Description: Food Separated and Protected
Comments:
*Second consecutive repeat violation*
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 an employee at the grill using the same tongs for cooking raw chicken, pork and beef as well as serving cooked portions of animal protein. Discussed utilizing dedicated tongs for different raw animal proteins to reduce possibility of cross contamination with soiled utensils. Observed cooked pork and beef cooked to 155*F that was prepared using the same tongs that were used to handle raw chicken on the grill. PIC was instructed to cook the pork and beef to 165*F to ensure any chicken particles that may have mixed with the pork and beef had fully cooked. Observed raw shelled eggs stored above RTE over herbs and sausage in the prep cooler across from the grill. 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 #: 18
Description: Proper Cooking Time and Temperatures
Comments:
PRIORITY VIOLATION-3-401.11 - Priority: Raw Animal Foods-Cooking. 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/4616/25575/AMC-Toolbox---Cooking.
Addl Notes: Observed chicken plated directly from the grill the employee stated was fully cooked with internal temperatures observed at 143*F, 155*F and 158*F. Observed comminuted spicy pork the PIC stated was fully cooked with an final cook temp of 148*F and 151*F. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code (thinly sliced or comminuted beef and pork to 155*F and chicken to 165*F.) Corrective Action: Corrected at time of inspection.
Violation #: 22
Repeat Violation
Description: Proper Cold Holding Temperatures
Comments:
*Third 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 the banchan prep cooler with an ambient air temperature measured at 50*F with a min/max thermometer. Inside the cooler, observed TCS foods holding between 46-48*F including cooked zucchini and bean sprouts when measured with a probe thermometer. Per PIC, the foods had been in the cooler less than 2 hours. 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. Corrective Action: Corrected at time of inspection.
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
3-501.17 - Priority Foundation: 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. Addl Notes: Observed RTE soup bases that were previously prepared and frozen without current date marks. Observed soup bases labeled 1/14, 2/21 and 2/27 the PIC stated had been removed from the freezer 1-2 days prior. PIC had the soup bases marked with the appropriate date mark the food was removed from the freezer plus an additional 5 days, for a total of 7 days under refrigeration. Discussed date marking requirements for TCS foods stored frozen. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). For foods prepped and frozen, clearly label each container with the prep and freeze date as day one, and mark the food with the date it was removed from the cooler plus an additional 5 days (for a total of 7 days). Corrective Action: Corrected at time of inspection.
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
A re-inspection will take place on 3/13/2025 to ensure priority foundation violation #33 has been corrected.
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: Observed the banchan prep cooler with an ambient air temperature measured at 50*F with a min/max thermometer. Inside the cooler, observed TCS foods holding between 46-48*F when measured with a probe thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.
Violation #: 39
Repeat Violation
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
*Third 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
Due to the violations noted on this inspection report, County legal action may 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.