PK Shabu Shabu and Grill

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. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the handwashing sink near the dish washing station 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 kimchi in a prep table near the sushi station with temperatures between 61 to 64*F at time of inspection. Per PIC, kimchi was in prep table from the day prior and kimchi was voluntarily discarded at time of inspection. Observed ambient temperature of prep table at 51.7*F at time of inspection. Observed raw breaded pork in a prep table near the noodles cook line with temperatures of 67*F at time of inspection. Per PIC, raw breaded pork was left in the prep table from the day prior to inspection and voluntarily discarded at time of inspection. Observed prep table with an ambient temperature of 61.7*F at time of inspection. PIC stated they would discontinue use of the prep tables at time of inspection until they were able to keep food items at 41*F or below. Observed cut cantaloupe, honeydew, watermelon, Agua frescas containing fresh watermelon/cantaloupe, pre-cooked dumplings containing veg, pork, or beef, and hard-boiled eggs on the buffet line with temperatures between 46 to 63*F at time of inspection. Per PIC & chef, all items were made less than 2 hours prior to inspection and the 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 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 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 handwashing sink near the vegetable station with no hot or cold water under pressure at time of inspection. Per employee, establishment does not use handwashing station. Discussed with employee and PIC about requirement for all handwashing sinks to 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. Provide hot and cold water to handwashing sink prior to re-inspection. Corrective Action: Correct prior to re-inspection on 4/11/2026. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed handwashing sink near the entrance of the establishment blocked with a sanitizer bucket stored inside the sink at time of inspection. Observed handwashing sink near the vegtable station with bowl stored inside the basin of the sink at time of inspection. Observed handwashing sink blocked near the seafood station 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. Person in charge (PIC) will ensure establishment discontinues use of handwash sinks for all activities that are not for handwashing. PIC relocated all items blocking handwashing sinks at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no soap at the handwashing sink near the dish area at time of inspection. Observed no soap at the handwashing sink near the vegetable area at time of inspection. Observed no hand soap at the handwashing sink near the seafood area 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. Person in charge (PIC) provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed white and black fuzzy organic matter tomatoes and yucca in the walk-in cooler at time of inspection. 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 cooked corn and mozzarella cheese and pooled egg cold holding at internal temperature 54-57 deg F in a reach in unit holding >41 deg F. Observed raw oysters, cooked brisket, soft shell crab, bacon, pork belly and squid cold holding at 47-48 deg F in the reach in unit in sushi preparation area. Owner informed all these food items had been holding in unit since the night prior and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the back reach in unit in the service line holding temperature at 60.4 deg F (according to the min/max thermometer) and observed one of the sushi reach in unit holding temperature at 48 deg F (according to the min/max thermometer) TCS food holding in these units was discarded or redirected to alternate units. Currently there is no TCS food holding in unit. Manager will call for repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

One of the hand sinks has been removed from the Shushi preparation area. Replace hand sink. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw shelled eggs stored directly on top of sauce in food serving area reach in unit. Manager removed eggs and placed on bottom shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the sprayer in disrepair for one of the two back three-compartment sinks. Repair or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Hot and cold water was not available for both hand sinks in Sushi preparation area. Manager repaired both hand sinks and restored hot water to the proper temperature during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a Y valve located downstream of an atmospheric vacuum breaker with one end connected to a chemical dispensing unit for the mop sink. Employee removed Y valve during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee lather hands directly under water at the employee hand wash sink. Kitchen manager instructed employee to properly wash hands and employee properly washed hands during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed paper towels not available for back employee bathroom. Manager supplied paper towels during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment prepares raw tuna and salmon without letter of parasite destruction from vendor. Manager was able to provide letter during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed crab mix, and shredded lettuce cold holding at internal temperature of 45 deg F in a reach in unit that was holding >41 deg F. Manager informed the food items had been holding in unit since night prior and discarded during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Several sanitizer buckets that contain quat and chlorine sanitizer without a label. Manager labeled as sanitizer during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the reach in unit that holds sushi holding temperature at 47.1 deg F (according to min/max thermometer). TCS food items was removed from unit and redirect to alternate units or discarded. Currently there is no TCS food items cold holding in unit. Manager will repair or replace this unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sanitizer not available for the three-compartment sink. Dishes were being sanitized with in sanitizer compartment. Employee removed soap from sanitizer comartment and placed the required chlorine sanitizer and adjusted to correct concentration, Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced sausage, ham slices and cheese slices tofu and beets cold holding at internal temperature of 55-61 deg F on service line over a small amount of ice. Manager removed food items from line and placed in freezer for rapid cooling. Observed kimchee cold holding on preparation line at internal temperature of 48 deg F Manager informed this food item had been on service line several hours and discarded. Observed rice cakes cold holding at internal temperature of 65 deg F on counter in preparation area and manager was unsure length of time rice cakes were on counter and discarded Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-202.12, P: Conditions of Use-Observed a container of chlorine sanitizer that manager informed was for wiping back food contact areas at a concentration of >200 ppm. Manager prepared fresh quat sanitizer and adjusted the concentration to the required 200-400 ppm. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-Cold water faucet for the back employee hand sink in disrepair leaving only the hot water. Manager repaired to provide both hot and cold water during inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 kitchen employee washing hands in employee hand sink by lathering hands directly under running water. Chef instructed employee to properly lather hands outside of running water for at least 20 seconds prior to rinsing. Employee properly washed hands during inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Quat sanitizer strips not available for testing sanitizer for sanitizer buckets. Provide sanitizer will re-inspect. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked rice hot holding in warmer at internal temperature of 119 deg F. Cook reheated rice to >165 in rice cooker during inspection. Correct By: Corrected At Time Of Inspection