Persepshen

Inspector's notes

Observed missing atmospheric vacuum breaker (AVB) on mop sink faucet. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed water at 131 °F coming from hand sink at cook line with no cold water supply. Hand sinks must be maintained in a condition that promotes handwashing. Must repair hand sink prior to reinspection. Corrective Action: Correct prior to re-inspection on Monday, 6/8/2026.

Inspector's notes

Observed establishment using high-temperature mechanical dishwasher to wash, rinse, and sanitize food-contact surfaces. Final rinse of dishwasher reached maximum temperature of 155 °F as measured with min/max holding thermometer. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Person in charge relocated all food-contact surfaces to three-compartment sink to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reduced-oxygen packaging (ROP) mustard in walk-in cooler bearing a date mark from April. Establishment is only approved to ROP raw meats as per variance approval letter. All procedures in approved variance/HACCP plan must be conformed to at all times. Advised establishment to cease ROPing plant foods or apply for variance expansion. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing atmospheric vacuum breaker (AVB) on mop sink faucet. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Shellstock tags are being maintained, however they do not have the date of last item sold recorded nor are they being stored in chronological order. Please ensure shellstock tags are kept for at least 90 days in chronological order with the date of last item sold written on tag. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs and raw beef being stored above kimchi and vegetables in lowboy cooler on prep line. Raw product was moved to bottom shelf at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses a high temp warewashing machine but does not have a method of measuring sanitizing rinse temperature at the surface of the wares. Please ensure a device capable of measuring water temperature at the surface of the wares (waterproof high temp thermometer with a hold function) is available at all times. Second consecutive. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment uses a high temp warewashing machine but does not have a method of measuring sanitizing rinse temperature at the surface of the wares. Please ensure a device capable of measuring water temperature at the surface of the wares (waterproof high temp thermometer with a hold function) is available at all times. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 employee cutting up oranges for salads with bare hands, instructed employee to wear gloves while handling ready to eat food items. Please ensure all ready to eat food items are protected from bare hand contact. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: 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... Mechanical warewashing machine measured 0 ppm available chlorine while in use during inspection. Service call was placed at time and all wares will follow machine cycle with a sanitize step in the 3 compartment sink until the unit is repaired. Please ensure chlorine sanitizer is maintained between 50-100 ppm for effective sanitizing of wares. Correct By: Corrected At Time Of Inspection

Priority Foundation-8-103.12 (B), Pf: Conformance with Approved Procedures; HACCP records. 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/3978/Food-Variances.... Logs required for ROP HACCP plan are not up to date, last entry is from September. Please ensure required HACCP logs are completed and maintained on site for at least 180 days. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: 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... Mechanical warewashing machine measured 0 ppm available chlorine after multiple cycles, while in use during inspection. Sanitizer bucket was replaced and line was primed. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.14, P: Protection from Unapproved Additives. 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/4619/AMC-Toolbox---Approved-Source... Observed 2 large containers of pink curing salts being stored on shelves in stairwell during inspection. Person in charge (PIC) says that they are only used by another operator who shares the kitchen space, however no other permits are issued at this location. Please ensure unapproved additives are not stored on the premise. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances.... Establishment is using hot brine to pickle various vegetables such as cucumbers, cauliflower, onions, and okra. Process is intended to extend shelf life of items, and they are date marked with make dates well beyond 7 days prior. Please limit shelf life of items which are pickled in house to no more than 7 days, unless a variance is obtained. PRIORITY VIOLATION-8-103.12 (A), P: Conformance with Approved Procedures; Compliance with HACCP plan. 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/3978/Food- Variances. Observed raw pasta, beets, and cheeses being stored in vacuum sealed packages in walk-in cooler, and reach in coolers in the bakery area. Variance held by establishment only allows for the reduced oxygen packaging (ROP) of raw beef, pork, and poultry. If the packaging of food items other than those specified is to continue, a variance modification must be submitted. Additionally, raw animal products sealed in ROP with package dates exceeding 30 days are being stored in small reach-in freezer next to walk-in cooler. Please ensure ROP food items are used within the 30 period allowed by variance. Correct By: Corrected At Time Of Inspection