SoSoBa

Inspector's notes

Observed knives with food debris stored as clean on magnet rack next to stove. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cream sauce datemarked 5/23 at time of inspection. Cream sauce was discarded by PIC 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 soft boiled eggs cooling in walk in cooler with lid securely attached. PIC uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed use of quaternary ammonium sanitizer at time of inspection. Observed no quaternary ammonium test strips at time of inspection. 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 sprayer hose with downstream shut-off attached to mop sink with AVB at time of inspection. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink next to expo cooler without soap. PIC provided soap for handwash sink 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can of hoisin sauce with severe dents on top rim and sides. PIC discarded can at time of inspection. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed partially cooked chicken stored above cooked pork belly, cooked carnitas and cooked tofu in walk-in unit 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. Informed PIC partially cooked items shall be considered raw during food storage due to not having been cooked to final cooking temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed partially cooked chicken wings in walk-in unit at time of inspection. Chef stated wings are partially cooked to 150'F today and was put in the walk-in to be cooled. Establishment cooks chicken wings non-continuously to be cooled after and then cooked to full for service. All partially cooked chicken wing items were cooked to 165'F at time of inspection. Establishment observed not approved for non-continuous cooking. Submit non-continuous cooking procedure or provide written stating cessation of all non-continuous cooking operations prior to re-inspection on 08/07/25. PIC agreed to stop all non-continuous cooking at establishment until/unless approved. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed two containers of cooked pork belly, cut about 3 hours prior, measured 48-50'F in walk-in unit. Observed containers stacked and covered during cooling. Reviewed proper cooling methods with PIC. PIC unstacked containers and removed lids for efficient cooling at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed glass rinser equipment located above handwashing sink at the bar and rinsewater from rinser being drained into handwashing sink. Handsink in question observed being used as a drain at time of inspection. PIC agreed to not use glass rinser prior to re-inspection. Reroute drainage prior to re-inspection on 05/15/25. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed active warewashing at chemical dishwasher dispensing 0ppm chlorine, at time of inspection. Chlorine sanitizer observed almost empty and not pulling. Staff restocked sanitizer and primed the dishwasher unit for a few loads. Final run observed testing 100ppm chlorine. All food contact surfaces were washed, rinsed, and sanitized again at time of inspection. Chlorine sanitizer solution shall be between 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed partially cooked chicken wings in walk-in unit at time of inspection. PIC stated establishment cooks chicken wings non-continuously to be cooled after and then cooked to full for service. All partially chicken wing items were cooked to 165'F at time of inspection. Establishment observed not approved for non-continuous cooking. Submit non-continuous cooking procedure prior to re-inspection on 05/15/25. PIC agreed to stop all non-continuous cooking at establishment until/unless approved. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cooked vegetables gyozas (45'F) in low-boy cooler located below warmer on cookline. Ambient temperature of unit measured 42.9'F. Gyozas were left overnight in unit and have been out of temperature for longer than 4 hours. 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed low boy cooler located below warmer on cookline at an ambient temperature measured 42.9'F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below, prior to re-inspection on 05/15/25. Establishment shall not use unit in question for storage of TCS items until it has been fixed. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed red sanitizer bucket stored in handwashing sink located in warewashing area. Observed mixing spoon stored in handwashing sink located at bar. Observed blocked access to handwashing sink located by cookline. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed partially cooked chicken, confirmed by PIC, stored above RTE food items (cooked carnitas, cooked ground meat) and raw calamari. No active non-continuous cooking observed at time of inspection. Informed PIC non-continuous cooking requires prior approval by department. PIC removed all partially cooked chicken from walk-in unit to eliminate cross-contamination and cooked items to full at time of inspection. PIC agreed to stop all non-continuous cooking operations at establishment unless approved. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs (62'F) stored at ambient temperature on food prep table located opposite of stovetop. Observed raw beef (48'F) on food prep table located in back area. Both food items in question not observed to be in active prep. PIC stated food items were brought out of refrigeration about an hour prior and have been out of temperature for less than 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Provided time as control guidance resources via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment offer undercooked soft-boiled eggs with runny yolk in ramen items and as add-on. Ramen items that come with soft-boiled eggs are (1) Mic Drop!, (2) TanTanMen, (3) Katsu, (4) Gyoza Ramen. Establishment does not have physical menu. Online menu indicates soft-boiled egg items with an asterisk but does not provide consumer advisory statement. 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. Re-inspection scheduled for 02/03/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no certified food manager present on-site at 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 no hand drying provision present at handwashing sink located at the bar. PIC provided hand drying provision for handwash sink 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork belly measured at 50'F in walk-in unit at time of inspection. PIC stated pork belly was cooked 3 days prior and was put in walk-in to be cooled. Item have not been brought out of walk-in since, per PIC. Ambient temperature of walk-in measured at 40.2'F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed glass juice bottles being stored in ice bin located at the bar. PIC stated ice in ice bin is for service. Food items must not be stored inside ice bin where ice for consumption is stored, to prevent contamination. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. PIC removed bottles and drained ice bin at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice scoop with handle stored in ice machine with handle in contact with ice. 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 rusting on shelfing walk-in unit. Suggested PIC to resurface or replace shelfing units to prevent potential contamination. Food contact surfaces must be clean to the sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shelled eggs and a case of raw bacon being stored in the shelves above ready to eat foods such as cut vegetables in the walk in cooler. Person in charge moved the raw shelled eggs and raw bacon onto a container so that it would not be stored above any ready to eat foods. Discussed how 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment did not have a Certified Food Protection Manager present 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.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco---Observed an employee storing their beverage on a shelf above the prep sink without a lid or straw. Employee moved the drink to another location. Discussed the importance of storing all employee beverages in a location that will prevent any contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation 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.---Observed the handwashing sink located at the bar area not having soap available at the time of inspection. Employee stocked the sink with soap at the time of inspection. Discussed how all handwashing sinks must be stocked with paper towels and soap to practice proper handwashing. 2ND REPEAT VIOLATION. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained---Observed the prep sink leaking from the bottom when water is ran through. Person in charge states they have had it repaired numerous times but will get it fixed again. Discussed the importance of having all plumbing maintained and in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions---Throughout the establishment, observed food debris/grease build up. Person in charge states they will clean more frequently. Discussed the importance of cleaning frequently to prevent attracting any pest. Correct By: Correct Prior To Next Routine 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.---Observed the handwashing sink located near the bar not being stocked with soap. Person in charge stocked the sink with soap and paper towels at the time of inspection. Discussed how all handwashing sinks must be stocked with paper towels and soap to practice proper handwashing. 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.---Observed the handwashing sink located near the bar not being stocked with paper towels. Person in charge stocked the sink with soap and paper towels at the time of inspection. Discussed how all handwashing sinks must be stocked with paper towels and soap to practice proper handwashing. 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 cooked corn, cut bok choy, kimchi and cooked mushrooms having internal temperatures of 47-46*F in the walk in cooler. Person in charge states they had left the walk in cooler door propped opened for at least 30 minutes due to deep cleaning right before the inspection. Observed the walk in cooler blowing air of at least 38*F and observed these foods drop in temperature appropriately. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection