Sizzle Korean Barbecue

Inspector's notes

Observed rice scoop stored in water that measured 109*F with inspector thermometer. The person in charge had staff remove and replace at time of inspection. Discussed with the person in charge that in use utensils should be stored in either running water, water that is maintained at 135&F or higher, or use time as a control and change out utensil every 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple gaskets in disrepair throughout the kitchen. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak behind dish machine at the vacuum breaker. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Handsink in back are was being used to store dishes and equipment during inspection, sink was cleared at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee moving washed green onions from the prep sink to a container. Per manager, green onions were not intended to be cooked. Employee got gloves and rewashed the green onions prior to putting them back in the container.

Inspector's notes

On the cook line, observed utensils stored in ice water between uses. in the expo area, observed rice spatula stored in hot water at 129*F. Water used to hold in-use utensils must be above 135*F at all times or continuously flowing. Manager corrected utensil storage at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment moved the shaved ice maker to the kitchen. Observed no installed ASSE 1022 backflow preventer. Please have one installed on the water line prior to next routine inspection.

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. In the walk in cooler, observed 3 pans of raw beef stored above raw onions. In the bottom of the cold holding prep table, observed a container of raw pork bones stored above a container of ready to eat (RTE) soy sauce. All raw foods must be stored according to their minimum cook temperatures. All (RTE) foods must be stored over raw foods to prevent cross contamination. Manager had foods moved to proper temperature. Repeat Violations: 3rd,Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System At time of inspection, observed a sprayer nozzle on the mop sink. The water was left on and the hose was not in use. Sprayer nozzles, or any other shut off valve down stream of the atmospheric vacuum breaker (AVB), must be disconnected when not in use. Please have the sprayer nozzle or hose disconnected once you are done using it. Manager removed hose from sink. Discussed quick connect fittings. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed a cooler of raw tuna stored and a box of raw fish stored on the top shelf of the walk in cooler above raw veggies. Observed a pan of raw squid stored in a pan on top of a pan of raw tofu and on the shelf above pickled radishes. All raw foods must be stored below ready to eat foods to avoid cross contamination. Manager moved foods to proper storage. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 cold table by the expediting counter, observed cooked cucumbers in sauce at 47*F and cooked bean sprouts at 46*F. Foods had been in unit less than 4 hours and were moved to walk in cooler to cool. In a reach in cooler by the handwashing sink, observed various cuts of beef at 47*F to 53*F. Most of the beef was cut and placed in the unit today 3 hours ago. These cuts were placed in the walk in cooler to cool. One pan of beef was placed in the unit the day prior and this pan was embargoed. All temperature controlled for safety (TCS) foods in cold holding are required to be kept at 41*F or below at all times. 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. At time of inspection, the reach in cooler by the handwashing sink was holding TCS foods while the unit was holding at 51.0*F on inspectors min/max thermometer. All cold holding equipment used for TCS foods are required to be kept at 41*F or below to ensure the foods are kept in proper temperature. Until unit is repaired, establishment will utilize other equipment for cold holding. Correct By: Corrected At Time Of Inspection