Korean BBQ Chicken

Inspector's notes

No 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.

Inspector's notes

Observed utensils stored in 5 different containers of still water measuring between 76-85*F next to the rice warmer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No 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.

Inspector's notes

Observed raw chicken and raw shelled eggs stored in the drawer cooler behind RTE kimchi and over rice cakes and fish cakes. Also observed raw shelled eggs stored behind RTE peppers, onions and above cheese. 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.

Inspector's notes

Establishment is not sanitizing food contact surfaces after washing and rinsing. PIC setup the 3 comp setup and stated sanitizer and soap were used in one compartment and rinsed in another. PIC stated only the two steps are used. Observed the PIC set up the 3 comp sink in reverse order with the wash compartment setup in the compartment designated for sanitizing. Solution measured at 0ppm chlorine and quat sanitizers after using a chemical test strip. Establishment has quat sanitizer connected to a chemical dispenser that was non-functional. PIC drained sanitizer compartment and refilled with hot water and chlorine sanitizer. The solution was measured at 0ppm chlorine with a chemical test strip. Observed the chlorine sanitizer concentrated at 50ppm with measured directly with a chemical test strip. PIC emptied the compartment and refilled with quat sanitizer. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (chlorine between 50-100ppm, quat per manufacturers label). Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS foods help at room temperature on the rolling cart next to the fryers, and in baskets held above the fryers. Observed fries at 102-105*F, blanched chicken wings at 86*F, chicken thighs at 96-110*F and chicken wings between 117-135*F. Per PIC, the foods had been cooked in anticipation of additional orders and generally are not held for more than 1 hour. PIC stated the fried foods had been prepared less than 30 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 time as a control may be used pending a written and approved time as a control policy. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cream stored at room temperature on the wire rack next to the street food range with internal temperatures measured at 68*F when measured with a probe thermometer. Per PIC, the cream is use with one dish and had been left out for approximately 45 minutes. All TCS foods improperly cold held were discarded by PIC 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.

Inspector's notes

Observed raw chicken being prepared on the prep surface near the back door, which was propped open at the time of inspection. Observed multiple chicken thighs in contact with the FRP wall. Discussed ensuring that the premises are not a source of contamination to foods and may not be cleaned at the same frequency as required for a food contact surface. Advised pulling the prep counter back from the wall or utilizing a cutting board, stored vertically against the wall, to help prevent contamination of food during preparation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils stored in 5 different containers of still water measuring between 76-85*F next to the rice warmer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment has both chlorine and quaternary ammonia sanitizers. Quat sanitizer test strips were missing the color chart to match quat concentration against. Establishment did not have chlorine sanitizer test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed heavy soiling on non-food contact surfaces throughout the establishment, including on the hand sink, cooler handles, and sanitizer concentrate buckets. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large buildup of dust and debris surrounding all ventilation in the kitchen. Vents and surrounding areas should be cleaned regularly so they are not a source of contamination by dust, dirt, and other materials to food and food contact surfaces. Clean vents prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in use utensils and rice scoops stored in room temp water measuring 76-88*F in 4 separate containers. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No 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.

Inspector's notes

Observed a unsealed, rough concrete curb around the 3 comp sink floor sink. Per PIC, the curb was added to back overflow and backflow from the floor sink. Per PIC, establishment has not had issues with the floor sink recently. Observed organic debris, grease and dirt caught in the concrete. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Discussed removing the curb prior to next routine inspection to restore a smooth and easily cleanable surface. Discussed plumbing maintenance and what actions to take in the event of a plumbing backflow. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large buildup of dust and debris surrounding all ventilation in the kitchen. Vents and surrounding areas should be cleaned regularly so they are not a source of contamination by dust, dirt, and other materials to food and food contact surfaces. Clean vents prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large buildup of dust and debris surrounding all ventilation in the kitchen. Vents and surrounding areas should be cleaned regularly so they are not a source of contamination by dust, dirt, and other materials to food and food contact surfaces. Clean vents prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No 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.

Inspector's notes

Observed raw chicken stored over RTE fries, mozzarella sticks, rice, and mandu. Also observed raw chicken thighs and wings stored above RTE radish pickles. 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.

Inspector's notes

Observed recently wet-stacked dishes that were washed, rinsed and sanitized from the 3 comp sink using a broken dispenser. Observed the cold water to the quat dispenser turned off due to a heavy leak at the faucet. Observed chlorine sanitizer for low temp dishwashers connected to the supply line. Observed 0ppm chlorine from the sanitizer after dispensing. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm chlorine). Food-contact surfaces were properly sanitized at time of inspection. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the consumer advisory for undercooked eggs missing on multiple menu items. A reminder is present on the menu with a "*" however the "*" is used to notate that customers may add cheese, dumplings, eggs and seasonal items to various menu items. Discussed Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. A re-inspection will take place on 2/13/26 to ensure the consumer advisory has been corrected and clearly discloses which item menus are served raw/undercooked. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed in use utensils and rice scoops stored in room temp water measuring 76-88*F in 4 separate containers. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pressurized spray hose at the 3 comp sink the PIC stated was used to pre-clean dishes. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: No cold water available at the 3 comp sink or sanitizer dispenser. PIC stated a heavy leak at the faucet required the inlet to be turned off. Hot and cold water under pressure is required at all sink fixtures. Repair/replace leaking sink fixture and provide hot and cold water under pressure at all sinks prior to re-inspection on 2/13/2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a unsealed, rough concrete curb around the 3 comp sink floor sink. Per PIC, the curb was added to back overflow and backflow from the floor sink. Per PIC, establishment has not had issues with the floor sink recently. Observed organic debris, grease and dirt caught in the concrete. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Discussed removing the curb prior to next routine inspection to restore a smooth and easily cleanable surface. Discussed plumbing maintenance and what actions to take in the event of a plumbing backflow. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk in cooler, observed carton of raw eggs being stored above kimchi. 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. Repeat violation: 2nd

Inspector's notes

Observed an unlabeled spray bottle under the front register. Person in charge (PIC) stated bottle was filled with sanitizer. In the bathroom, observed an unlabeled spray bottle next to the toilet. PIC stated bottle was filled with bleach. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC added labels to both bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the coca cola fridge in the kitchen, observed raw eggs being stored above RTE condiments. 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.

Inspector's notes

Observed person in charge (PIC) cooking chicken when a timer fell on the floor. PIC picked up timer from the floor, then began plating chicken prior to washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer bucket at prep area with 0ppm concentration of quaternary ammonium. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Advised PIC to make a new sanitizer bucket. Corrective Action: Corrected at time of inspection.

Inspector's notes

1) Observed container of raw chicken at a temperature of 50°F in cold top unit on the cook line. Per PIC, the raw chicken was placed in the cold top unit from the walk in cooler about 3 hours prior. Corrective Action: Corrected at time of inspection. Raw Chicken container improperly cold held was relocated to walk-in cooling unit to rapidly cool to 41°F at time of inspection. Instructed PIC to have food employees keep cold top unit top section closed when not in use to keep food items at 41°F or below. 2) Observed 10 containers of raw chicken at a temperature of 45°F in walk-in cooler (9/26/24). Per Person in Charge (PIC), raw chicken in containers were put into walk-in cooler on various days prior to inspection. PIC was not able to say when the raw chicken went out of temperature. Corrective Action: Corrected at time of inspection. PIC discarded one container of raw chicken voluntarily. The other 9 containers of raw chicken were put into a freezer. Discussed cold holding procedure with large amounts of TCS food.

Inspector's notes

Observed sanitizer dispenser at 3-compartment sink do be in disrepair. All equipment must be maintained in good repair at all times. Corrective action: Repair all equipment to a state of good repair prior to next routine inspection. Person in Charge is manually making sanitizer solutions in 3-compartment sink until the dispenser is repaired.

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap At mop sink, inspector observed the pressure nozzle directly attached to the open end of the water hose without air gap. Water is under pressure when inspector released pressure from the pressure nozzle. Inspector educated manager the necessity of air gap at this mop sink location. Manager removed pressure nozzle upon inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-2-301.12, P: 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. Observed cook rinsed dirty hands under running water for less than 10 seconds then dried off with paper towel. Addressed code violation with manager, inspector coached staff and manager the required procedure of how hands shall be conducted after hands contaminated. Staff rewashed hand properly after coaching. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. Kitchen hand washing sink noted without hand washing soap available. Addressed code violation with manager. Supply of soap replaced at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. Witnessed female sneeze and another cough into gloves then went on with food service and food preparation without practice hand washing. Inspector addressed code violation and requested staff to wash hands upon inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. No soap available at kitchen's hand washing sink. Manager replaced soap at time of inspection. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. No paper towels at kitchen's hand sink. Manager replaced paper towel at time of inspection. Correct By: Corrected At Time Of Inspection