Asiana Market

Inspector's notes

Observed Mushubi with a temperature of 89*F. Person in charge (PIC) stated they were made 4-and-a-half-hours prior. There was no time stamp. PIC stated they should have been discarded at 4-hours, but was not able to provide a policy for time as a control. Mushubi was voluntarily discarded. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 08/24/2026. ***Observed the rice cakes on a shelf in ambient air. The internal temperature of the rice cakes is 64*F-65*F with inspector's probe thermometer. No time stamps observed. No dates observed. Person in charge (PIC) stated they were delivered and placed on the display rack the previous day at 11am. All rice cake packages were embargoed. See embargo form. No Time as a control log for the rice cakes. 3rd Re-inspection is scheduled 09/03/2026. ****Observed rice cakes in the ambient air with surface temperatures between 69*F-71*F. Internal temperatures of 65*F-70*F. There were no time stamps or dates. No verification of temperature at delivery. See embargo form. 4th Re-inspection scheduled for 09/25/2026.

Inspector's notes

Observed Mushubi with a temperature of 89*F. Person in charge (PIC) stated they were made 4-and-a-half-hours prior. There was no time stamp. PIC stated they should have been discarded at 4-hours, but was not able to provide a policy for time as a control. Mushubi was voluntarily discarded. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 08/24/2026. ***Observed the rice cakes on a shelf in ambient air. The internal temperature of the rice cakes is 64*F-65*F with inspector's probe thermometer. No time stamps observed. No dates observed. Person in charge (PIC) stated they were delivered and placed on the display rack the previous day at 11am. All rice cake packages were embargoed. See embargo form. No Time as a control log for the rice cakes. 3rd Re-inspection is scheduled 09/03/2026.

Inspector's notes

Observed Mushubi with a temperature of 89*F. Person in charge (PIC) stated they were made 4-and-a-half-hours prior. There was no time stamp. PIC stated they should have been discarded at 4-hours, but was not able to provide a policy for time as a control. Mushubi was voluntarily discarded. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 08/24/2026.

Inspector's notes

An employee drink was on the food prep table above food. Person in charge (PIC) moved the drink at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

There were no paper towels at the hand sink near the 3-compartment sink. 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 Mushubi with a temperature of 89*F. Person in charge (PIC) stated they were made 4-and-a-half-hours prior. There was no time stamp. PIC stated they should have been discarded at 4-hours, but was not able to provide a policy for time as a control. Mushubi was voluntarily discarded. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 08/17/2026.

Inspector's notes

Observed a box of potatoes on the ground in the kitchen. Discussed food being at least 6 inches off the ground to reduce contamination risk. Person in charge (PIC) lifted the box off the floor at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

The soap dispenser at the hand sink near the three-compartment sink did not work and there was no other soap at that sink available at time of inspection. Person in charge (PIC) provided soap 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 soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of cooked food (eggs, vegetables) that were cooked the previous day without a date. Person in charge (PIC) put a date 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).

Inspector's notes

Observed RTE kimbap, beef, pork and chicken plates, and kimchi fried rice with internal temps between 82-110*F. Per PIC, the foods are on time as a control. Observed a start time of 10am on each food but not discard time. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Advised PIC to use all the exact times the foods are prepared, not general times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed date mark stickers for previous uses on multiple food storage containers stored as cleaned. Remove all date mark stickers or other markers prior to warewashing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee personal items stored on racks above cleaned dishes. Advised PIC to designate an area where employee personal items and foods may be properly stored. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing station located near 3 compartment sink completely blocked by trashcan and cleaning equipment. PIC removed all unnecessary equipment at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside the walk in plastic container that had a mixture of raw eggs and other condiments directly above some produce such as lettuce. PIC moved the raw eggs mixture to a lower shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold display unit near the entrance of the kitchen area with multiple cooked dishes such as spicy fish cake, cooked vegetables, kimchi, seasoned bellflower, potato salad , etc; with an internal temperature ranging from 47*F to 63*F. All the cooked dishes were from at least two days or a day prior to this inspection. PIC discarded all food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside the fridges multiple cooked items such as spicy fish cake , seaweed salad, cooked eggs and crab mix without a date marking on. Per PIC all food items were either from the 24th-26th of this week. PIC labeled all cooked items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold holding unit display near the kitchen entrance/hallway with an internal temperature ranging from 47-64*F. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed that establishment did not have available probing thermometers at time of inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed items stored in the sink basin next to the walk in cooler. Observed the same sink with carts and a mop bucket obstructing access to the sink. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a light gap in the food court back door connecting to the kitchen. Advised PIC to replace weather stripping or repair door to ensure a tight seal to prevent pest entry. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a light gap in the food court back door connecting to the kitchen. Advised PIC to replace weather stripping or repair door to ensure a tight seal to prevent pest entry. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed all packaged foods for sale in the banchan area including both warm and refrigerated foods sold without proper allergen labeling. Advised PIC labeling also required the full list of ingredients and allergens. PIC stated they were unable to make the changes to the label yet. Advised PIC to provide disclosures for are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans and sesame prior to reinspection. Corrective Action: Correct prior to re-inspection. *Second consecutive repeat violation* Re-inspection scheduled for 8/26/2024. 3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels Addl Notes: Observed all packaged foods for sale in the banchan area including both warm and refrigerated foods sold without proper labeling. Observed most packages including the common name of the food, prep date and weight. Advised PIC labeling also required the full list of ingredients and allergens. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple TCS foods in the grab-and-go coolers with prep dates but no discard date. 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 various grab and go meals including spam musubi, kimchi fried rice, fried egg lunch, kimbap (various preparations), japchae, and chicken lunch boxes on time as a control with 5 hour long timestamps. Observed all foods measuring 96-130*F and marked 10-3p and 11-4p. All TCS foods being held under time as a control were properly time stamped at time of inspection. Advised PIC that time as a control may only be marked for up to 4 hours for hot foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all packaged foods for sale in the banchan area including both warm and refrigerated foods sold without proper allergen labeling. Advised PIC labeling also required the full list of ingredients and allergens. Advised PIC to provide disclosures for are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans and sesame prior to reinspection. Corrective Action: Correct prior to re-inspection. 3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels Addl Notes: Observed all packaged foods for sale in the banchan area including both warm and refrigerated foods sold without proper labeling. Observed most packages including the common name of the food, prep date and weight. Advised PIC labeling also required the full list of ingredients and allergens. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a light gap in the food court back door connecting to the kitchen. Advised PIC to replace weather stripping or repair door to ensure a tight seal to prevent pest entry. Corrective Action: Correct prior to next routine 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. ------ In the right display cooler near the kimchi coolers observed an ambient air temperature of 46*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 45-46*F when measured with a probe thermometer, including: various soups, cooked vegetables, seaweed salads, fish cake and cooked potatoes. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated an issue with the cooler was observed yesterday and all foods were discarded. PIC all foods had been made fresh and placed in the cooler around 2 hours prior. PIC moved all foods back to the walk in cooler until repairs can be completed. Advised PIC to stored all non-TCS foods in the right display cooler and TCS foods in the island or left display coolers. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. ------ In the walk-in cooler, observed five 5-gallon buckets of cooling cabbage soup with internal temperatures ranging from 45-46*F when measured with a probe thermometer. Per date mark sticker, the soup had been prepared yesterday. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Since the soups did not cool in the allotted 6 hours, the manager voluntarily discarded the improperly cooled cabbage soup at the time of inspection (see embargo). 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. ------ In the prep cooler across from the grill, observed an ambient air temperature of 53*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 50-54*F when measured with a probe thermometer, including: radish kimchi, radish pickles, bean sprouts and cooked ferns. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated all foods had been in the cooler longer than 4 hours and were voluntarily discarded at the time of inspection (see embargo). Discussed storing TCS foods in other coolers until repairs can be completed. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use ------ Beneath the computer desk, observed two aerosol spray cans of roach and ant pesticide spray. Per the manager, the establishment uses a certified pest controller and was unsure why there were pesticides. Discussed that only a certified pest control company is authorized to apply pesticides. The owner removed the pesticides from the building at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. ------ Observed pickles made of cucumber and radish fermenting in plastic buckets on the lowest shelf of the wire racks across from the back kitchen hood. Observed both types of pickles measuring between 67-70*F when measured with a probe thermometer. Observed a green-grey organic substance resembling mold growing on top of multiple pickles. PIC stated the process uses hot water to start the fermentation. In the front kitchen prep cooler near the cash register, observed bubbling radish kimchi and radish pickles with internal temperatures ranging from 54-67*F. PIC stated the radish kimchi is matured at room temperature for 7 days and the pickled radish is matured for at least 3 days before storing in the cooler. Discussed a variance is pickling and fermentation. Establishment does not have a written and approved variance for pickling. Discussed that pickling performed using only non-TCS and pre-cooled ingredients may be stored at 41*F or below, or for 7 days at 41*F if heat or TCS ingredients are used. Advised PIC to discontinue pickling at room temperature without a variance. You may apply for a variance online at: https://esd.maricopa.gov/FormCenter/Environmental-Services-16/VarianceHACCP-Application-Web-Form-238. A re-inspection will take place on 9/1/2023 to ensure pickling and fermentation without a variance has ceased. PIC voluntarily discarded the pickled products at the time of inspection (see embargo). Correct By: Correct Prior To Reinspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. ------- In the walk in cooler, observed cut kimchi from a commercial source cooling down in a 5 gallon bucket with internal temperatures ranging from 64-67*F when measured with a probe thermometer. PIC stated the kimchi had been cooling down for 2-3 hours. Discussed that foods prepared with ingredients from already cooled ingredients should be cooled within 4 hours to 41*F or less. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. PIC moved the kimchi to sheet pans to rapidly cool at the 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. ------ In the prep cooler across from the grill, observed an ambient air temperature of 53*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 50-54*F when measured with a probe thermometer. Discussed coolers should be capable of maintaining TCS foods at 41*F or below. A re-inspection will take place on 9/1/2023 to ensure the cooler has been repaired. Correct By: Correct Prior To Reinspection