Da Pan (H Mart)

Inspector's notes

Observed no certified food protection manager on the premises 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 paper towels at either handwashing sink in the facility 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 rice in the rice warmer near the front of the establishment with temperature of 97*F at time of inspection. Per person in charge (PIC) cooked 1 hour prior to inspection. PIC placed rice on time as control at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the kitchen area a rice scoop stored directly on the counter. PIC re-washed rice scoop and placed it inside a clean dry container at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cook with gloved hands proceed to pick up a wooden bowl pedestal from floor and then begin to crack eggs in a skillet. Inspector reminded cook to discard eggs remove gloves and properly wash hands prior to working with food items. This is the second consecutive violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Faucet for three compartments sink leaking. Repair leak Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a employee lather hands for <10 seconds under running water at the employee hand sink. Inspector instructed employee to properly lather hands for at least 20 seconds outside of running water at hand sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gasket for front reach in unit in disrepair. Replace gasket Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Paper towels were not available for one of the employee hand sinks. Owner supplied paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic debris on the surface of the vents above grill. Clean frequently to minimize contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee lather hands for <10 seconds directly under running water in the hand sink. Inspector instructed employee to lather hands for at least 20 seconds outside of running water. Employee properly washed hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef stored directly above raw bell peppers on shelf in reach in unit. Employee removed raw beef from above peppers and placed on bottom shelf of reach in during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gasket for the front reach in unit in disrepair. Replace gasket for proper cold holding

PRIORITY VIOLATION-7-202.12, P: Conditions of Use-Observed chlorine chemical sanitizer in the sanitizer bucket with a concentration of >200 ppm. Manager informed the sanitizer is used for sanitizing food contact surfaces and the surfaces in dishwashing area and adjusted to the required concentration. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment-Observed the gasket in disrepair for the front reach in unit. Replace gasket for proper closure. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained- Observed a leak under the three compartment sink. Repair leak. Correct By: 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. Observed large rice noodles cold holding at internal temperature 54 deg F on the top portion of a reach in cold unit. Manager informed the rice noodle had been out from reach in unit in food preparation area a short time and placed back in reach in. Observed cheese cake cold holding at 56 deg F in a soft drink cold unit at internal temperature of 57 deg F. Manager was unsure how long cheese caked had been in beverage unit and discarded. All TCS food items held cold must maintain <41 deg F at all times. Embargo form was filed out. Correct By: Corrected At Time Of Inspection