Inspection Report

Business Name
Seoul K BBQ
Business Address
11025 N BLACK CANYON HWY PHOENIX AZ 85029
Permit Number
FD-88142
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
9/6/2024
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

Observed containers of cooked potatoes being stored on counter at ambient temperature, items measured 81 degrees F. Person in charge said they had been there for less than 2 hours and are moved back to the cooler after about 4 hours. Discussed controlling food items with either temperature or using time as a control. Time as a control procedure was developed at time and these items will be discarded after 4 hours moving forward. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding, or are documented and discarded after 4 hours without temperature control.

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: Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Observed tray of frozen packaged muscles thawing on counter at ambient temperature. Items were moved to sink to thaw at time. Please ensure frozen food items are thawed under cold running water, or refrigeration.

3-501.13 - Core: Thawing Addl Notes: Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Observed various boxes of food being stored on floor below shelves in walk-in freezers. Please ensure all food items are stored at least 6 inches above the floor.

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Corrective Action: Corrected at time of inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Discussed safe raw food storage.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.