The Stone Korean Tofu House

Inspector's notes

Observed establishment made tofu in a melted ice bath with a temperature of 57*F in the kitchen at time of inspection. Per chef, tofu was put out less than 2 hours prior to inspection and was moved to the reach-in cooler to rapid cool at time of inspection. Observed cut cabbage, cooked noodles, cooked zucchini noodles, cooked mushrooms, & cooked carrots in a melted ice bath in the back of house with temperatures between 56 to 60*F at time of inspection. Per cook, all items were put out less than 3 hours prior to inspection and were moved to the reach-in cooler to rapid cool at time of inspection. Observed kimchi and cooked rice cakes in an ice bath in a non-working prep table with temperatures of 57 to 58*F in the server station at time of inspection. Per staff, all items were placed in the prep table more than 4 hours prior to inspection and were voluntarily discarded 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. Repeat violation: 4th consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple portioned containers of establishment made chili paste sitting out at ambient temperature with temperatures of 85 to 88*F at time of inspection. Per PIC and chef, chili paste contains cooked garlic & other vegetables and then is fermented for 48 hours at ambient temperature prior to being kept in the fridge. Per cook, chili paste was made 2 days prior to inspection. Chili paste was voluntarily discarded at time of inspection. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Reviewed with PIC about how to apply for a variance at time of inspection. PIC stated that they would cool cooked vegetables and then ferment chili paste in the fridge at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC could not provide food protection manager ceritification 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 the hand wash sinks in the kitchen, in the food preparation room and dish wash stations. 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. Employee put paper towels at above hand wash 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 had wash cleanser at hand wash sinks in kitchen and at dish wash station. Employee put hand wash soaps at above hand wash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed meat slicer stored as clean with food debris accumulated on blade and surface. PIC disassembled the meat slicer for cleaning at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw cut cabbage, raw bean sprouts, raw tofu, raw shell eggs stored at cooking area with internal temperature between 61*F to 67*F at time of inspection. PIC stated the above food items were taken out from cold holding units about 1.5 hours prior to 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. PIC moved the above food items to 2-door refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection. This is a 3rd time violation.

Inspector's notes

Observed on-site prepared kimchi in two containers date marked at 2/10 and 3/09 in the cold holding unit. PIC stated the kimchi(s) were prepared 2 days prior to inspection and forgot to put correct date marks. PIC put correct date marks on kimchi containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The establishment uses bleach for ware washing, no chlorine test strip available at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Re-inspection date will be 3/26/2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In one of the reach in cold units observed raw beef being stored over noodles. Owner removed the raw beef and placed on bottom shelf and placed noodles in another cold unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cabbage and Bok choi and kimchee cold holding at internal temperature of 57-60 deg F in a reach in unit in the cooking area holding >41 deg F. Cook informed the food items had been holding in unit for a short amount of time and redirected to alternate units holding within temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mung bean patties that preparation cook informed was prepared >48 hours ago without a date mark. Owner placed date mark of date prepared during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Reach in unit in the cooking area for the bottom portion holding temperature at 57.5 deg F. (According to the min/max thermometer). TCS food items placed in unit was discarded or redirected to alternate units. Currently there is no TCS food items cold holding in unit. Owner informed they will repair or no longer cold hold TCS food in the bottom portion of this reach in unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen employee washing out towels in employee hand sink. Inspector instructed employee that the hand sink is limited to handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen employee washing containers in the three-compartment sink by washing with soap and water and not sanitizing. Manager and inspector assisted employee in setting up a three-compartment sink and employee re washed rinsed and sanitized containers.

Inspector's notes

Observed soy hummus fish cakes and cooked cabbage cold holding in a cold holding table at internal temperature of 50 deg F and observed cut cabbage cold holding at internal temperature of 51 deg F in a pan with a small amount of ice on back food preparation area.PIC informed food items had been prepared earlier in day and placed fish cakes, cooked cabbage and cooked soy hummus in reach in freezer and surrounded cut cabbage with ice for rapid cooling. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Spam open and prepared in metal containers that were prepared >48 hours prior without a date mark. Employee dated with date prepared during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kimchee cold holding at internal temperature of 56 deg F in a reach in unit that was holding >41 deg F. Manager discarded kimchee. Observed cooked corn cold holding at internal temperature of 52 deg F uncovered in a reach in unit on the preparation line with covers off of containers. Manager informed the corn had been placed in unit earlier in day and placed in freezer for rapid cooling Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kimchee in reach in unit with a date prepared of 9/14/2024. This exceeds the date of discard. Manager discarded during inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several containers that contained chlorine chemical sanitizer at a concentration of >200 ppm. Manager informed the sanitizer is for sanitizing food contact surfaces and prepared new sanitizer and adjusted the concentration to required 50-100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Bottom portion of reach in unit on the preparation line holding temperature of 47.8 deg F. All TCS food items was removed from unit. Manager will call for repair technician Corrective Action: 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 cooked Tofu cold holding in a small metal reach in unit at an internal temperature of 54 deg F. Manager informed the Tofu had been prepared the night prior and discarded. Observed cooked broccoli cold holding at internal temperature of 53 deg F on the front preparation table with the lid off container. Manager informed the broccoli had been prepared the night prior and discarded. All TCS food held cold must maintain <41 deg F at al times. Embargo was prepared Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.-Observed kimchee cold holding in large deep cold holding unit with a date prepared of 3/18/24. This date exceeds the date of discard. Manager discarded and embargo form was prepared. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-202.12, P: Conditions of Use-Observed sanitizer in a sanitizer basint with dishes in basin that manager informed is part of the three compartment sink dishwashing process at a chlorine sanitizer concentration of >200 ppm. Manager informed these dishes are fragile and must be sanitized separately not in large metal sanitizer compartment. Kitchen employee prepared fresh and adjusted the sanitizer to the required concentration for sanitizing dishes during inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 wash hands by lathering with soap directly under running water. Inspector instructed employee to properly lather hands outside of running water for a minimum of 20 seconds prior to rinsing. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 mashed potatoes cooling at an internal temperature of 52 deg F in a metal pan in front portion of reach in unit with lid on pan. Owner informed the potatoes had been prepared in the late night prior and discarded. Embargo form was prepared. 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 rinse gloved hands off in three compartment sink under running water and then proceed to begin to prepare food in the kitchen area. Inspector instructed employee to properly wash hands by removing gloves and use employee hand sink to properly wash hands. Correct By: Corrected At Time Of Inspection

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 that was unplugged at internal temperature of 120 deg F. Employee informed the rice was placed from walk in unit that had been cold holding in unit since night prior and discarded. All TCS food held hot must maintain 135 deg F at all times. Embargo form was prepared. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 kimchee prepared at establishment with a preparation date of 10/03/23. This exceeds the seven days to discard from the date of preparation. Owner discarded embargo form was prepared. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-101.11, Pf: Identifying Information, Prominence-Original Containers Observed large bucket in the three compartment sink area that employee informed was only used for sanitizing customer plates as the third step in three compartment sink washing process that contained chlorine sanitizer without a label. Employee labeled bucket as sanitizer. Correct By: Corrected At Time Of Inspection