Gen Korean BBQ House

Inspector's notes

Observed no CFPM certification 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 Person in Charge (PIC) was unable to identify the location of the vomit/diarrheal event cleanup kit within the establishment. Advised PIC of the importance of knowing the location of the kit and proper procedures to follow in the event of a vomit or diarrheal incident. Establishment had bleach available. PIC was emailed the MCESD V/F cleanup procedures at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the kitchen, clean plates stacked and ready for use had food debris remaining on the food-contact surfaces. Advised Person in Charge (PIC) that the affected dishes must be rewashed, rinsed, sanitized, and allowed to air dry completely before being stacked and returned to service. PIC moved all dishes to warewashing area to be re-washed, rinsed and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the kitchen dishwashing area, cleaned and sanitized plates were being stacked while still wet and had not been allowed to completely air-dry. Stacking wet dishware can allow moisture to become trapped between surfaces and may promote the growth of microorganisms. Advised Person in Charge (PIC) that all cleaned and sanitized dishes must be properly air-dried completely before being stacked, stored, or placed into service. PIC was advised to allow adequate air circulation around cleaned and sanitized dishware during the drying process. PIC moved all dishes to be re-washed, rinsed and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a dirty drip tray beneath the soda gun at the bar area. The drip tray had visible buildup and was not maintained in a clean condition. Person in charge (PIC) was advised to clean and maintain the soda gun and drip tray as often as necessary to prevent the accumulation of dirt and debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct prior to next routine inspection

Inspector's notes

Observed the handwashing sink located near the walk-in cooler leaking water from underneath the sink at the plumbing connections. The establishment has two additional handwashing sinks available for employee use. Advised PIC to have the leak repaired to ensure the handwashing sink remains in proper working condition. Correct prior to next routine inspection.

Inspector's notes

Observed floor drain in center of warewashing area with standing water not properly draining. All plumbing must be maintained in good repair at all times. PIC contacted a plumber at time of inspection. Drain was observed to be smooth draining by end of inspection. All other floor drains observed to be properly functioning at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) food items in walk-in refrigerator with internal temperatures between 45*F-47*F: raw animal proteins (pork, chicken, beef, fish, eggs), tofu, kimchi, corn cheese, salsa. At beginning of inspection, ambient air temperature of walk-in refrigerator was at a minimum of 49*F. Per person in charge (PIC), they had received a delivery at approximately 11AM (2 hours prior), and temperature of walk-in refrigerator and internal temperature of food items were below 41*F. PIC discovered that walk-in refrigerator condenser had been turned off. PIC turned on condenser and walk-in refrigerator had cooled to 34.8*F by end of inspection. Observed all TCS items had cooled to 41*F by end 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. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed broken coved face tile in multiple places behind the 3-compartment sink and dish area. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the wall in disrepair behind the spec tank near the 3-compartment sink. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed the 3-compartment sink actively in use. Sanitation concentration was observed measuring 0PPM of Quaternary ammonium, not the 200-400PPM as required. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC (person in charge) prepared a new sanitation basin at time of inspection with the correct concentration of quaternary ammonium. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed numerous containers of TCS (time/ temperature control for safety) foods with an internal temperature ranging from 44*F-50*F stored in the walk-in fridge. The TCS foods observed in the containers included: pork (pork belly, cheek, pastor), chicken (cajun and spicy), beef (wagyu, short rib, brisket, intestine, bulgogi, carne asada and steak), tofu (packaged and tofu with vegetables), open canned corn, kimichi, sweet rice pancake, edamame, calamari, shrimp (breaded and whole shrimp), potato salad, pork gyoza, cheese and fire roasted salsa. The walk-in fridge had an ambient temperature of 48.5*F at time of inspection. Per person in charge (PIC) the food items had been delivered and placed in the walk-in a day prior to inspection. The walk-in fridge was turned off since the early morning, greater than two hours, due to repairs on the connected walk-in freezer. Per PIC the repairs to the freezer started at 5AM. 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. Foods items were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed the walk-in fridge with an ambient temperature of 48.5*F - 50*F storing numerous containers of TCS foods. The walk-in fridge was turned off since the early morning, greater than two hours, due to repairs on the connected walk-in freezer. Per PIC the repairs to the freezer started at 5AM. The electrician was able to turn back on the walk-in fridge at time of inspection and the fridge was observed holding at proper temperature. At time of inspection, observed the walk-in freezer off and not functioning due to repairs. Per PIC the walk-in freezer was down for at least 5 days and the frozen foods were being stored in the walk-in fridge. Please repair the walk-in freezer prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed multiple sanitation buckets throughout the back of house kitchen that measured 0ppm of Quaternary ammonium. When wiping cloths are stored in sanitizer solution, the solutions should be reasonably clean and maintained at the proper sanitizer concentration. PIC provided new sanitation buckets with proper concentration at time of inspection. Quaternary ammonium shall be maintained between 200-400PPM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a severe water leak at the base of the bar sink while in use next to the ice bin. Water was observed leaking from the pipes and collecting over the floor. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: At time of inspection, observed a minor leak at the 3-compartment sink faucet leaking into the basin of the sink. Also, observed a missing drain cap in the dish area. Observed water leaking into the hallway near the restroom through the wall adjacent to the dish area. Please provide repairs and drain cap prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed broken coved face tile in multiple places behind the 3-compartment sink and dish area. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the wall in disrepair behind the spec tank near the 3-compartment sink. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked noodles and soondooboo soup with internal temperature of 93*F - 112*F; person in charge indicated it was prepped at ~11:30 am (>2 hours before inspection. The measured internal water temperature of the steam table it was stored in was 100*F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature controlled for safety (TCS) foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by person in charge (PIC) at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked noodles and soondooboo soup with internal temperature of 93*F - 112*F; person in charge indicated it was prepped at ~11:30 am (>2 hours before inspection. The measured internal water temperature of the steam table it was stored in was 100*F. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Person in charge indicated they would use the stove to hot hold while they determine whether or not they want to replace it or if it can be repaired. Establishment has adequate hot holding outside of this unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plates/dishes with deep cracks and chips exposing rough surface. Multiuse food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints. Person in charge discarded the plates and dishes with crack and chips. Discussed ensuring damaged multi-use food contact surfaces be replaced immediately to ensure they are getting cleaned adequately. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed orange organic gelatinous substance on the inside of the ice machine in the kitchen. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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. Addl Notes: Observed an employee run slicer blades through the warewashing machine; observed 0 ppm chlorine on the slicer blades. The person in charge ran the warewashing machine 3 more times and 0 ppm chlorine was observed. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. The warewashing machine was repaired at time of inspection and 100 ppm chlorine was observed at the utensil level; food contact surfaces were properly washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main warewashing machine with buildup of food and grime on the inside of the machine. A regular cleaning schedule should be established and followed to maintain the inside and outside of the warewashing machine in a clean and sanitary condition. This will ensure the warewashing machine does not inadvertently contaminate the clean food contact surfaces that are washed inside of it. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of grime on the walls behind the warewashing machine. 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. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed a buildup of grime under the equipment in the bar area. Also observed pooled water throughout establishment. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hot water handle missing from mop sink faucet. Faucet also leaks from base when the faucet is turned on. All plumbing and fixtures must be maintained in good repair, according to law. Person in charge indicated they would repair faucet by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand drying provisions at hand sink near walk-in refrigerator or in the warewashing area. 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 3 spray bottles (2 with blue liquid, 1 with clear) but no label indicating what was in the bottle. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. Person in charge labelled all the containers with their common name. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.>>>Observed beef ribs with an internal temperature of 87*F - 125*F in a portable steam table; the ribs in the middle of the hot holding container were cooler than the ribs touching the container. Discussed with person in charge putting this food on time as a control because a steam table hot holding unit may not be able to hold all of the ribs a 135*F and above due to the dry nature of the ribs. Person in charge indicated these ribs were cooked 2 hours before inspection and they were reheated to 135*F and put back in the steam table. Person in charge indicated they would consider time as a control going forward. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. 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 potato salad, kimchi made with chopped cabbage, salad mix prepared with chopped lettuce, fermented soy bean paste, and cheese corn with internal temperatures between 52*F - 57*F. Person in charge stated that the potato salad and kimchi were on time as a control but they forgot to document the start time. The salad was in an inadequate ice bath and the cheese corn/fermented soy bean paste were in a broken refrigerated prep unit; the measured ambient temperature of the unit using a min/max thermometer was 49.6*F. Person in charge stated all of these foods had been prepped and moved to these locations less than 2 hours before inspection. The potato salad, kimchi, fermented soybean paste, and cheese corn were moved back to the walk-in cooler to rapidly cool back down to 41*F and the salad had a new ice bath created with more ice and water to encompass the entire container; observed internal temperatures of 43*F - 45*F before the end of the inspection for these foods. Discussed using timers/white boards to make time as a control documentation more convenient. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 menu for establishment; the menu has a disclosure but does not have the reminder (i.e asterisks next to all of the foods that are served raw or undercooked). The establishment is currently serving various shrimp, calamari, chicken, beef, pork dishes raw for the consumer to cook themselves. Person in charge was informed they must include asterisks next to all these foods to remind patrons that these foods have an increased risk especially for young children, the elderly, and those with weakened immune systems which is stated in the disclosure. *RE-INSPECTION 02/12/24* Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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 potato salad, kimchi made with chopped cabbage, salad mix prepared with chopped lettuce, fermented soy bean paste, and cheese corn with internal temperatures between 52*F - 57*F. Person in charge stated that the potato salad and kimchi were on time as a control but they forgot to document the start time. The salad was in an inadequate ice bath and the cheese corn/fermented soy bean paste were in a broken refrigerated prep unit; the measured ambient temperature of the unit using a min/max thermometer was 49.6*F. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 02/12/24. Correct By: Correct Prior To Reinspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 dinner menu with no disclosure of what animal protein menu items are served raw/undercooked; the menu did have the reminder that consuming raw or undercooked animal proteins may cause disease/illness. Establishment must disclose which animal protein items are served raw/undercooked by either including a symbol that matches the symbol for the reminder or including it in the reminder itself. Re-inspection 10/09/23. Correct By: Correct Prior To Reinspection