Ohya Korean Asian Kitchen & Bar

Inspector's notes

Observed employee handling raw beef and placing it on the grill with gloves on. Employee then removed gloves and placed new gloves on before returning to the cook line. After handling raw product, including with gloves on, hands need to be washed prior to placing on new gloves. Employee washed hands and replaced gloves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwashing machine being utilized to clean and sanitizer food contact surfaces such as bowls and utensils. Once the cycle was complete, chlorine test strips were utilized to test the sanitizer concentration off of residual rinse water on the bowls. Concentration was observed below 50 parts per million for two separate cycles. Repair machine prior to utilizing for sanitizing purposes. Establishment sanitized items in three compartment sink and will utilize three compartment sink procedure for sanitizing until dishwashing machine is functioning properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment utilizes chlorine-based sanitizers for sink, wiping rags and dishwashing machine. No test strips for chlorine could be located at time of inspection. Obtain test strips and maintain onsite. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed flooring throughout kitchen in disrepair. Some parts have missing tile and bare concrete floors are throughout. Some of the bare concrete has soiled surfaces, especially where aggregate is exposed, creating a rough and porous surface. Observed peeling cove base and cornerbead near the door of the kitchen and in the sushi area. Repair all structures/surfaces so they are smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager on site at time of site inspection.

Inspector's notes

Observed spice crab at sushi line with a made on date of 11/16. Food was past 7 day hold after opening or prep. Spicy crab was discarded at time of site visit. Advised training of staff with discard dates. Corrective Action: Corrected at time of inspection.

Inspector's notes

Small single door refrigerator across from grill line with an ambient temperature of 45*F. All Temperature Control for Safety foods inside were at 43*F. Equipment must be able to hold Temperature Control for Safety foods at 41*F. Person in charge called for repair. Reinspection to be completed on or before 12/5/2025.

Inspector's notes

Observed meats (raw pork and beef) and vegetables being thawed in containers of water on prep table.

Inspector's notes

Observed sushi line staff using wet wiping cloth with no sanitizer. Wiping cloths are to be stored in sanitizer water (Bleach water at 100 ppm). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed flooring by dishwasher with aggregate showing. Flooring is to be easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no staff on site with Certification from a Certified Food Protection Manager training.

Inspector's notes

Observed open top cup with straw on sheving with clean dishes across from diswash location. Drinks must be stored in an assigned break area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rice in rice cooker in sushi area at 70*F. Hot hold rice is to be 135*F or greater. As per the staff, the sushi rice had been prepared the night before and left in cooler. Rice was embargoed and discarded. Advised staff to use metal stem thermometers to check temperatures of food throughout the day. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed that there were no staff on site with a certified Food Protection Manager Certification.

Inspector's notes

Observed broken tiles in entry way to kitchen, in front of prep cooler for servers. Also observed missing tiles and rough floor surface in area near dish wash machine.. Floors are to be durable and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed that there were no staff on site with a certified Food Protection Manager Certification.

Inspector's notes

Observed raw beef and pork in vacuum sealed packaging stored above frozen ready to eat foods such as cooked and cooled chicken wings and eggrolls. Raw meats are to be stored beneath ready to eat foods. Refrigerator was reorganized to keep raw meats below ready to eat foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kimchi in small sandwich prep cooler perpendicular form cook line at 50*F. As per the person in charge, the kimchi was in the refrigerator since the day before. Kimchi was discarded. Observed shelled hardboiled eggs in sandwich prep cooler perpendicular from grill line at 56*F. As per the person on charge, hardboiled eggs had been prepared in the morning (After 11:00 pm and cooled in an ice bath). Eggs were removed and placed in walk in cooler to complete cooling process. Observed salmon and scallops at sushi prep line at 47*F and 49*F. Containers were date marked with 4/17. Both items were embargoed and discarded.

Inspector's notes

Observed small sandwich prep cooler perpendicular from grill line with an ambient temperature of 53*F. Cold hold equipment must be at a temperature that holds food at or below 41*F. All Temperature control for safety foods (packaged noodles) in bottom section were placed in walk in cooler. Person in charge will contact owner to repair refrigeration. Will return on or before Thursday, May 1, 2025 Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed broken tiles in entry way to kitchen, in front of prep cooler for servers. Also observed missing tiles and rough floor surface in area near dish wash machine.. Floors are to be durable and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sanitizer solution for wipimg cloths below 100 ppm. Sanitizer for wiping cloths to be at 100 ppm. Advised staff to check buckets with test strips for correct levels. Sanitizer re-tested at 100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager was on site during normal hours of business. 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 staff take drinks from cups with lids and straws and return to work without washing hands. Staff were instructed to always wash hands after taking a drink. Advised staff to set assigned area near hand sink to store drinks so staff can wash hands after drinking. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no sanitizer at dishwash machine while dishes were being washed. Sanitizer to be at 50 ppm when sanitizing dishes. Dishwash machined sanitizer was primed and retested to be at 50 ppm. Advised kitchen staff to use test strips to verify correct sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no staff on site with Certified Food Manager training/Certificate. : 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 no staff on site with Certified Food Manager training/Certificate. : 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 no working thermometer in walk in cooler. All cold and hot hold units must have easily readable thermometers for staff to see. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no staff on site with Certified Food Manager training/Certificate. : 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 no sanitizer concentration at mechanical dish washing unit. Chlorine based sanitizer to be at 50 ppm. Staff replaced empty container of sanitizer with new. Rechecked and sanitizer was at 50 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple food items in the walk in cooler at 46-48*F. See embargo listing of food discarded. 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. Food items observed out of temperature were embargoed and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk in cooler with an ambient temperature of 46*F using a max/min thermometer. Multiple food items in cooler were observed to be at 46-48*F. Equipment must be in operation and able to keep cold food at 41*F. Facility has contacted repair company that should be on site by 8/8/24 in am. Will complete a reinspection of site on 8/8/2024 at 2:30 pm to verify that walk in cooler has been repaired. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no working thermometer in walk in cooler. All cold and hot hold units must have easily readable thermometers for staff to see. Corrective Action: Correct prior to re-inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed open drinks without lids and straws for employees in kitchen. Drinks must be kept in an assigned break area. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: 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. Observed no chlorine based sanitizer at dish wash machine. Mechanical dish wash machines must have between 50 - 100 ppm sanitizer solution when washing dishes. Staff found new container for dish washing. Sanitizer cycle rechecked and observed to be at 50 ppm. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed sushi rolls in glass front refrigerator for servers at 47*F. As per the sushi chef rolls were prepared less than two hours prior to inspection. Sushi rolls were placed in colder refrigeration unit to chill. Advised staff to loosely cover to allow quicker cooling. Observed condiments including steamed vegetables in same cold hold unit to be at 47*F. As were server staff items were prepared approximately 2.5 hours prior to taking temperature. All items were moved to colder unit to quickly cool to 41*F. Observed ramen noodles 50*F, cooled pork 51*F and bean sprouts 50*F in two door sandwich prep cooler in kitchen holding at 46*F. Items were discarded by the person in charge. Cold hold foods must be stored at 41*F or lower. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: 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. Observed two door sandwich prep cooler in kitchen with an ambient temperature of 48*F. The person in charge stated that the unit was holding food correctly prior to lunch. Staff attempted to lower thermostat and temperature of unit remained the same. Observed ambient temperature of glass door refrigerator for servers to use with a digital read out of 47.5*F and comparison of min/max thermometer at 46*F. Refrigeration units must be able to consistently keep food at 41*F. All Temperature control for safety foods were placed in other units. Repair service to be called by owner for repair. Reinspection to be completed on or before March 22, 2023 to verify refrigeration units can keep food at 41*F. Correct By: Correct Prior To Reinspection

Priority Foundation-4-203.12, Pf: Temperature Measuring Devices, Ambient Air and Water-Accuracy Observed missing thermometers in both cold hold units that were not able to maintain food at 41*F. Refrigeration thermometers are needed inside this units to verify cold hold temperatures. Reinspection to be competed on or before March 22 to verify thermometers have been purchased. Correct By: Correct Prior To Reinspection

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. Observed employee handle dirty dishes and then handle clean dishes at mechanical dish was unit. Employee was stopped and manager explained proper dish washing practices. Advised person in charge to remind staff on when to wash hands between tasks. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed unclean floors with spilt dry ingredients in back hallway/dry storage. Floors are to be cleaned at regular intervals to prevent build up of old food and other debris. Correct By: Correct Prior To Next Routine Inspection