Bento Sama

Inspector's notes

Observed damp wiping cloths stored on prep counters throughout the establishment. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of grease and food debris under and behind pieces of equipment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chicken thighs grilled to 126-131*F that the PIC stated were fully cooked. PIC placed the chicken thigh back on the grill to continue cooking to 165*F. All raw animal proteins must reach a 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

No date mark on TCS foods prepared more than 24 hours prior including kimchi salad, cabbage and rice prepared 7/19. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed undercooked eggs on multiple menu offerings but no consumer advisory or disclosure is present on the overhead menu where orders are placed. 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. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed damp wiping cloths stored on prep counters throughout the establishment. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of grease and food debris under and behind pieces of equipment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shelled eggs stored at the top of the reach in cooler above RTE produce, kimchi, and sauces. 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 damp wiping cloths stored on prep counters throughout the establishment. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of grease and food debris on the flooring in the main kitchen, especially under and behind pieces of equipment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

proper placement for raw eggs reviewed, noted in the upright cooler, raw eggs were placed atop rte food pans/buckets. manager relocated raw eggs to a designated lower shelf. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the cookline top panel reach-in cooler. , pans of cooked veggies and cooked mushrooms at 65 deg f . discussed with facility manager. suggested using smaller pans, and ensuring additional cooked tcs food is kept in the lower panel or the facility upright cooler. please ensure rte/tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

facility pic was available on site. discussed the requirements to obtain one certified food manager for the food operations. please visit esd.maricopa.gov for available online resources.

Inspector's notes

at the front food preparation service area, observed no hot water at the hand washing basin. informed manager. manager serviced the water faucets, hot and cold water was reestablished at the time of inspection. corrected

Inspector's notes

observed in the facility food coolers, pans of grilled chicken placed under pan of raw chicken, also raw eggs placed above pans of salad. reviewed with staff regarding food staff. MCESD food storage chart reviewed. a copy emailed to PIC. manager relocated raw eggs and raw chicken to a designated lowest shelf. corrected

Inspector's notes

in the front display case warmer unit, observed portioned pans of soup and steamed rice at 124 deg f . reviewed with manager. manager adjusted the setting for the warmer case. all tcs was reheated to 165 deg f . please ensure rte/tcs is kept at 135 deg f or higher.

Inspector's notes

observed in the food prep. back kitchen, wiping cloth, used, and left wet on the food cutting boards, suggested to place wet wiping cloth in a designated sanitizer solution. manager created chlorine at 50 ppm. wet towels removed. corrected

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods (1) Caulk all holes in the wall located above the mop sink (2) Remove wood being used to support the ice machine drain line. Provide a uni-strut Correct By: Correct Prior To Next Routine Inspection