Inspection Report

Business Name
The Stone Korean Tofu House

Business Address
6910 E HAMPTON AVE MESA AZ 85209

Permit Number
FD-87744

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/10/2025

Grade
Not Participating

Priority Violation
4

Inspection Status
Re-inspection required

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: Observed multiple priority violations and no CFPM present. Corrective Action: Correct prior to re-inspection.

Violation #: 2

Description: Certified Food Protection Manager

Comments:

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: Observed no CFPM present. Please ensure there is at least one CFPM present during all hours of operation.

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 3/4 hand sinks blocked with miscellaneous items inside the basins or in front of the sinks. PIC removed all items from the basins. Hand sinks must be empty and used only for hand washing. ***1ST REPEAT VIOLATION

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 eggs stored over noodles and bottled beverages in the walk-in refrigerator. Observed raw chicken placed over raw beef in a reach in cooler in the kitchen. PIC re-arranged the items. Raw animal foods must be stored according to their final cooking temperature to ensure that cross contamination does not occur. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Observed a meat slicer heavily accumulated with TCS food debris. PIC stated it was used over the weekend. Discussed cleaning every 4 hours to prevent contamination. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Observed employee washing dishes with <10ppm chlorine concentration. It was determined that the machine was not dispensing properly. The 3-compartment sink basin was filled with quat sanitizer to allow the dishes to be sanitized manually. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: Observed over 200ppm chlorine concentration in the sanitizer bucket on the assembly line. PIC discarded the contents and refilled it to 50ppm. Chlorine concentration must be between 50-100ppm. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 a container of potatoes cooling in the prep cooler in the server station with the lids on and holding 100F. Also observed fried rice holding 78F in the walk in refrigerator in a large bowl with plastic over the top. The coverings were removed for both items as it had been less than two hours since the products were prepared. TCS food items must be cooled from 135F to 70F within 2 hours and from 70F to 41F after 4 hours. Proper cooling methods must also occur such as using pans that are 4 inches deep or less, ice baths, and removing lids. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed no quat test strips. Please provide for manual ware-washing at the 3 compartment sink. Corrective Action: Correct prior to re-inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed the hand sink by the mop sink disconnected and not in use. Also observed the mop sink not draining. Please correct. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Observed holes in the bathroom walls by the hand sinks, covered by thin material such as wallpaper. Please seal with materials like tiles to ensure that surfaces are smooth and easily cleanable. Also observed an accumulation of black debris between the wall and 3 compartment sink/dish pit area. Please re-seal.

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed food splash/residue above the 3 compartment sink and a heavy accumulation of grease on the walls behind the fryers. Please clean.

Violation #: 56

Repeat Violation

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

4-301.14 - Core: Ventilation Hood Systems, Adequacy Addl Notes: Observed deep fryers away from the hood system, and cooking equipment (flattop/grill/burners) are well beyond the edges of the hood system. Curtains and electrical outlets were observed to be directly behind and above the fryers. Ensure that cooking equipment is at least within the edges of the hood system. Check with fire code for further requirements. Corrective Action: Correct prior to next routine inspection. **1st repeat violation

Comments/Details

Predefined Comment: No County legal action will result from this 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.

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.