Hodori Soon Tofu

Inspector's notes

Observed an employee drink on the ware wash machine. Also observed an employee personal item (mini speaker inside reach-in) on food prep stations. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee's can of soda, opened and being stored directly in a container of cut cabbage. Discussed with person in charge (PIC) that this was a contamination risk and that employee drinks need to be stored away from food and food prep areas. PIC threw the can away at time of inspection. Cabbage was voluntarily discarded at time of inspection. See embargo form. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the reach in cold-holding unit across from the stoves with foods (tofu, raw pork, raw beef, cooked beef) holding at temperatures between 45*F-51*F using inspector's probe thermometer. Person in charge (PIC) stated the foods were put in the unit 2-3 hours prior, and that the lid to the unit had been left open during the rush. PIC moved the item to an alternate unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottles with cleaner in them that did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of contamination. PIC used a marker to write the name on the containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes and containers of food being stored directly on the ground in the walk-in cooler, walk-in freezer, and throughout the food storage area in the kitchen. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On the clean rack there were stacks of food containers that were still wet. Discussed with person in charge (PIC) that all food contact surfaces need to be air-dried after cleaning and sanitizing. PIC separated the containers at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs stored above RTE kimchi and raw pork stored above RTE blood sausage. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS foods prepared more than 24 hours including kimchi soup, bone soup base, lentil patties, cooked beef, pork without date marks. Per PIC, the soups were prepared 3 days prior on 11/29 and all other foods were prepared 12/1. 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 boxes and buckets of food stored directly on the floor in the walk in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3 damp wiping cloths stored on the prep counters throughout the building. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken that cook informed was finished cooking with a temperature of 142 deg F. The cook then placed chicken back on grill and finished cooking to internal temperature of 170 deg F This is the second consecutive violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the sanitizer bucket at a concentration of >200 ppm. Cook informed the sanitizer was used for sanitizing food contact surfaces and prepared fresh and adjusted the sanitizer within specification

Inspector's notes

Observed the door handle for the reach in freezer in the kitchen in disrepair. Repair or replace door handle. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed opened buckets of food including sliced onions, soup base, boxes of meat and boxes of cabbage stored on the floor in the walk in cooler, freezer and hallway near the back entrance. Also observed a collapsed shelf at the back of the walk in freezer so the shelf was resting approximately 1 inch from the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed an employee at the grill using the same tongs for cooking raw chicken, pork and beef as well as serving cooked portions of animal protein. Discussed utilizing dedicated tongs for different raw animal proteins to reduce possibility of cross contamination with soiled utensils. Observed cooked pork and beef cooked to 155*F that was prepared using the same tongs that were used to handle raw chicken on the grill. PIC was instructed to cook the pork and beef to 165*F to ensure any chicken particles that may have mixed with the pork and beef had fully cooked. Observed raw shelled eggs stored above RTE over herbs and sausage in the prep cooler across from the grill. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken plated directly from the grill the employee stated was fully cooked with internal temperatures observed at 143*F, 155*F and 158*F. Observed comminuted spicy pork the PIC stated was fully cooked with an final cook temp of 148*F and 151*F. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code (thinly sliced or comminuted beef and pork to 155*F and chicken to 165*F.) Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the banchan prep cooler with an ambient air temperature measured at 50*F with a min/max thermometer. Inside the cooler, observed TCS foods holding between 46-48*F including cooked zucchini and bean sprouts when measured with a probe thermometer. Per PIC, the foods had been in the cooler less than 2 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE soup bases that were previously prepared and frozen without current date marks. Observed soup bases labeled 1/14, 2/21 and 2/27 the PIC stated had been removed from the freezer 1-2 days prior. PIC had the soup bases marked with the appropriate date mark the food was removed from the freezer plus an additional 5 days, for a total of 7 days under refrigeration. Discussed date marking requirements for TCS foods stored frozen. 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). For foods prepped and frozen, clearly label each container with the prep and freeze date as day one, and mark the food with the date it was removed from the cooler plus an additional 5 days (for a total of 7 days). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the banchan prep cooler with an ambient air temperature measured at 50*F with a min/max thermometer. Inside the cooler, observed TCS foods holding between 46-48*F when measured with a probe thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed opened buckets of food including sliced onions, soup base, boxes of meat and boxes of cabbage stored on the floor in the walk in cooler, freezer and hallway near the back entrance. Also observed a collapsed shelf at the back of the walk in freezer so the shelf was resting approximately 1 inch from the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Establishment did not have a CFPM onsite at the 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 an employee rinse with gloved hands with water for 5 seconds at the hand sink without removing their glove or utilizing soap. The employee removed their glove and proceeded to re-wash their hands for 5 seconds without soap. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored above RTE foods including kimchi, bean paste, sauce, green onions etc. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cook rice holding between 89-120*F in a homestyle rice steamer with a missing steam vent so a large opening is present on the lid. Per cook, the rice was cooked in another unit and refilled in the homestyle steamer approximately 20 minutes prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Advised PIC to discard homestyle steamer and replace with a commercial quality steamer capable of maintaining TCS foods at 135*F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in the prep cooler and reach in cooler measuring between 52-61*F including raw eggs 52*F, kimchi at 55*F, and two styles of tofu and 61* F. Per cook, all foods had been in and out of the cooler since 11am. All other TCS foods in the unit were observed holding at 41*F or below. PIC stated the foods were not left on the counter. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Advised PIC that if these commonly used foods were to be left out to utilize time as a control using their approved procedure. Advised that if not utilizing time as a control for these foods to leave non-TCS foods on the counter to create space for TCS foods to be held fully within the cooler (i.e. removed raw carrots, onions, peppers, green onions, mushrooms so that TCS foods can be accessible from the top of the cooler. Advised PIC that ice baths may also be utilized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opened buckets of food including sliced onions, soup base, boxes of meat and boxes of cabbage stored on the floor in the walk in cooler, freezer and hallway near the back entrance. Also observed a collapsed shelf at the back of the walk in freezer so the shelf was resting approximately 1 inch from the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the 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 3 knives on magnetic knife blocks stored as cleaned with visible food debris on them. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in the prep cooler and reach in cooler measuring between 58-63*F including cut cabbage, sliced cabbage, rice cakes, and soft tofu. Also observed kimchi at 49*F. Per cook, all foods had been in the cooler since 11am. All other TCS foods in the unit were observed holding at 41*F or below. PIC stated the foods were not left on the counter. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Advised PIC that if these commonly used foods were to be left out to utilize time as a control using their approved procedure. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various RTE frozen TCS foods including buckets of soup, cooked shrimp, clams, and pork without date marks. 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). Advised PIC to date mark frozen cooked foods with the day they were prepared as day one. Foods removed from the freezer must be dated with the day removed counting as day 2 + 5 additional days (for a total of no more than 7 days). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opened buckets of food including kimchi and soup base stored on the floor in the walk in cooler and freezer. Also observed a collapsed shelf at the back of the walk in freezer so the shelf was resting approximately 1 inch from the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw vegetables and ice stored in non-food grade black trash bags. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC moved the foods to a food safe container at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed steady leaks from the 3 comp sink while not in use. Advised PIC to repair/replace and maintain plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment-----Observed rusting shelving in disrepair and not smooth or easily cleanable in food walk-in refrigerator. All equipment must be maintained in good repair. Must repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law ------ The Atmospheric Valve Breaker (AVB) on the dishwasher leaks when the sink is in use. This leak was also observed on the routine inspection conducted on 10/24/2024. A leaking ABV indicated that the unit is broken/nonfunctional. ABVs must be maintained in good repair in order to prevent contamination to city water due to backflow. Manager was advised to call a service technician as soon as possible to repair the unit. A re-inspection will be conducted 3/8/2024. PIC scheduled service on the unit for tomorrow. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed steady leaks from the hand sink, 3 comp sink, and men's restroom faucets while not in use. Also observed a leak from the men's hand sink drain line. Advised PIC to repair/replace and maintain plumbing in good repair. *Second repeat violation* 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. ------ In the bonchon prep cooler in the front area, observed an ambient air temperature of 54*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 48-52*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 11/3/2023 to ensure the cooler has been repaired and is holding TCS foods at 41*F or below. Correct By: Correct Prior To Reinspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Observed a damp wiping cloth stored on the prep surfaces throughout the kitchen and front service area. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (50-100ppm for chlorine). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a chlorine solution measuring 50ppm. Correct By: Corrected At Time Of Inspection

Core-3-304.12, C: In-Use Utensils, Between-Use Storage ------- At the grill, observed tongs stored in water measuring 77*F and 71*F near the microwave. Discussed that in-use utensils should be stored dry if cleaned every 4 hours, in a dipper well with a constant stream of running water, or in a hot water bath measuring 135*F or above. Discussed that room temperature water provides optimal conditions for pathogen growth. The PIC had the utensils moved to be washed, rinsed and sanitized and stated the tongs would be stored dried. 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 bonchon prep cooler in the front area, observed an ambient air temperature of 54*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 48-52*F when measured with a probe thermometer, including: Cabbage kimchi, cooked zucchini, bean sprouts and broccoli. 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 since this morning and were voluntarily discarded (see embargo). Advised PIC to use the small prep cooler on the left to hold TCS foods and store non-TCS foods in the right cooler until repairs can be made. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. ------ In the walk in cooler, observed cooked fish cakes and various soup bases without date marks. PIC stated the beef was defrosting from the freezer and had been taken out this morning and the day before. PIC stated the beef was previously cooked and cooled in the freezer. PIC stated the fish cakes were prepared yesterday. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. Had PIC add the appropriate date marks to all foods at the time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed steady leaks from the hand sink and 3 comp sink faucets while not in use. Advised PIC to repair/replace and maintain plumbing in good repair. Also observed thin plastic sheets wrapped around the end of the food prep sink faucet that was secured by rubber bands to help direct the flow of water. Advised PIC these surfaces are not smooth and easily cleanable and must be removed. Advised PIC to add a food-grade sprayer or change the faucet to a faucet/sprayer combo so long as a 1" air gap can be maintained. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed a buildup of food debris in the walk in cooler under shelving, in back kitchen area beneath shelving and equipment, and in the front service area under equipment. Clean areas and maintain a regular cleaning frequency to prevent buildup. *Third repeat violation* Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability ------ Observed tile flooring chipped and lifting in certain areas causing water and food debris to pool. Replace broken tiles prior to the next routine inspection and maintain in good repair. All floors, walls, and ceilings must be provided with smooth, durable, non-absorbent, and easily cleanable finish. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd