Gogi

Inspector's notes

Corrective Action: Corrected at time of inspection. Raw chicken and raw octopus stored directly in to-go grocery bags. Manager had items transferred to food safe containers.

Inspector's notes

Corrective Action: Correct prior to re-inspection 3/10/26. Heavy accumulation of grease and food debris on and behind the cookline equipment, accumulation of food debris on shelves beneath prep tables and storage racks.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drinks and food stored on prep table and on shelves above prep line and in reach-ins above food available for service.

Inspector's notes

Corrective Action: Corrected at time of inspection. No paper at hand washing sink by the ice machine. Manager provided.

Inspector's notes

Corrective Action: Corrected at time of inspection. Spray can of scorpian killer stored on floor in the ice machine room. Manager discarded.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cabbage at 47*F internally, cut about two to three hours before per manager, stored covered in deep container in reach-in. Manager transferred cabbage to shallow uncovered container.

Inspector's notes

Corrective Action: Corrected at time of inspection. Sanitizer for wiping cloths at 25 ppm chlorine. Manager re-made sanitizer to 50-100 ppm concentration.

Inspector's notes

Corrective Action: Correct prior to re-inspection 2/26/26. Very heavy accumulation of grease and food debris on and behind the cookline equipment, accumulation of food debris inside and on handles and gaskets of reach-ins around the food prep sink.

Inspector's notes

Observed the two cold-holding units across from the cook station that were holding temperatures between 43*F and 45*F. Person in charge (PIC) stated the food (raw meats, cooked vegetables, eggs, noodles, etc.) had been moved to the cold-holding unit about 2-hours prior. PIC stated that a technician has been called and is on the way (same day). PIC moved the food to a colder unit at time of inspection to rapidly cool. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed that there were no date markings on foods (cooked noodles, cooked vegetable dishes, etc.) throughout the kitchen in the cold-holding units. Person in charge (PIC) had an employee put dates on the containers at 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). All RTE/TCS foods were properly date marked at the time of inspection.

Inspector's notes

Observed 4 cans of Raid pest control spray in the kitchen and 1 gallon size bottle of Ortho pest control spray near the back door by a cold-holding unit. Discussed with person in charge (PIC) that pest control spray can never be store on site and that all pest control needs to be done be a certified pest control specialist. PIC removed all pest control from the from the premises at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of grease, food debris, and dust on walls, around cooking and food prep stations. Discussed with person in charge (PIC) that the facility needs to be clean to sight and touch and that the risk of the debris falling onto food or food-contact surfaces was high due to accumulation. 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 a spray bottle with cleaner in it that did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no probe thermometer at time of inspection. Person in charge (PIC) ordered one at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection. ****Re-inspection scheduled for 6/25/2025.

Inspector's notes

Observed a knife being stored between two cold holding units across from the cook station. There was food debris on the knife and between the cold holding units. Discussed proper storage of the knife while in use with person in charge (PIC). PIC moved the knife to the ware wash station at time of inspection. 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 buildup of grease, food debris, and dust on walls, around cooking and food prep stations. Discussed with person in charge (PIC) that the facility needs to be clean to sight and touch and that the risk of the debris falling onto food or food-contact surfaces was high due to accumulation. 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

There were no paper towels at the hand sink near the freezer in the storage area. Person in charge (PIC) re-stocked the paper towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of raw chicken above containers of vegetables and kimchi. Discussed cross-contamination risk with person in charge (PIC). PIC moved the chicken to the bottom shelf at time of inspection. 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 a spray bottle with cleaner that did not have a label. Discussed the risk of chemical contamination with person in charge (PIC). PIC used a marker to writer table cleaner on the bottle at time of inspection. All chemicals/cleaners shall have a label to identify what is being used, and to reduce chemical contamination risk. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with blue cleaner in it. There was no label on it. Explained that all cleaners and chemicals need to have a label to reduce the risk of chemical contamination. Person in charge (PIC) used a marker to write the name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: 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. Observed a large serving spoon in handwashing sink near stoves and prep sink in kitchen. Discussed with person in charge that a hand washing sink is only to be used for washing hands to reduce contamination risk. Person in charge removed the spoon. Corrected at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-501.113, C: Covering Receptacles Observed receptacle in the women's bathroom without proper cover. Person in charge stated they will fix lid to ensure sanitary items receptacle has lid. Correct by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed ortho home defense insecticide in chemical storage shelf in employee bathroom and raid pesticide in hallway to closest to public bathroom. Person in charge removed at the time of inspection. All pest control must be applied by a certified pest control specialist to prevent the contamination of food, food contact surfaces, equipment, utensils and single-service items. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. Observed large containers of kimchi in stand up fridge with clear doors next to back door with no date marking, per PIC they were prepped 3 days prior. Observed cut lettuce in stand up fridge with no date marking, per PIC lettuce was prepped one day prior. Observed containers salads made the day prior in prep table closest to stove tops with no date marking. Discussed with PIC that date marking is required for all ready to eat, time/ temperature controlled for safety food items held over 24 hours. All items were dated properly. Correct By: Corrected At Time Of Inspection