H Mart

Inspector's notes

Observed inside the walk-in multiple cartons of raw eggs stored directly above RTE food such as kimchi. Per PIC, an employee probably stored the eggs by mistake. PIC removed eggs from the walk-in at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed both handwashing sinks in the food preparation area blocked by several deep bowls and boxes. Employee removed items from in and in front of hand washing sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored above containers of soybean salad. Manager removed eggs and placed eggs on bottom shelf at the time of inspection This is the second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fish cakes with a preparation date of 10/04/2025. This exceeds the seven days of date of discard. Employee discarded during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs being stored directly over rice cakes in walk in. Manager removed eggs and placed on bottom shelf during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Various food items on the ready to eat section that is maintained for time as a public health control and kimchee and pickled Mexican pepper and fish cake in the cold case with extended date marks. If establishment would like to extend food item a variance will be required for that food item. Employee corrected the food items date marking for the items under time as a control. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

Inspector's notes

Observed quat sanitizer in the three compartments sink at a concentration of 0 ppm available sanitizer. PIC prepared fresh and adjusted sanitizer to the required concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ground beef cold holding in a metal pan in reach in cold drawer covered with plastic at internal temperature of 59 deg F. Manager informed the beef had been in reach in cold drawer a short time prior and placed in freezer for rapid cooling. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 an employee with gloved hands touch a item in the trash and then proceed to place on a clean pair of gloves without first washing hands. Inspector instructed employee to first properly wash hands before placing on gloves to continue to work with open food. 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. Observed a pan of cooked noodles and vegetables sitting out at 100 Deg. F. in the prep area for approximately two hours per the operator. The operator reheated the product to 165 Deg. F to restart the cooling process. Time Temperature Control for Safety Foods must be cooled from 135 Deg. F. to 70 Deg. F. with-in 2 hours and to 41 Deg. F. 4 hours. Cooling must be conducted using rapid methods such as adding ice as an ingredient, using ice baths or under refrigeration in shallow open containers that are no more then 4 inches deep. 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 a container of raw eggs sitting out with the eggs holding at 50 Deg. F. The container was placed in a refrigerator at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 several containers of kimchi soup that were prepared two days prior, per operator without date marks in the walk-in cooler. All TCS ready to eat food products must be date marked and discarded for no more then 7 days with the first date being the date of preparation. The operator date marked the products at the time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. Establishment is using time as control for several Time Temperature Control for Safety Foods including pan fried potatoes, fried dumplings, and fish cake but there is no policy describing the time as control process. Provide a clear policy stating how the time as control is monitored for these products is conducted including a list of the products. A document explaining the requirements was provided. Provide a copy of this policy to the Department with-in 10 days or a re-inspection will occur. Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 both hand sinks in the food preparation area blocked by large containers in the hand sinks. Employee removed items blocking hand sink, Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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-Safety Operator-Resources. Establishment uses time as a control for cooked fish, shrimp, and fried eggs, the time the food items were out of temperature control was documented on the label and the discard time was the same. Employee corrected discard time during inspection. Correct By: Corrected At Time Of Inspection