Cupbop Korean BBQ in a Cup

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of food debris on reach-in refrigerator doors, metal cabinets under beverage machine and soap buildup on baseboards in dining area. Discussed with PIC that non-food contact surfaces required to be cleaned more frequently to prevent accumulation of organic matter, dirt, dust and food debrtis.

Inspector's notes

Observed floors sticky and buildup of dirt debris in dining area, kitchen and back room. Discussed with PIC that too much detergent may be being utilized for cleaning floor, making floor sticky and causing dirt buildup. Floors require to be cleaned more frequently to prevent accumulation of organic matter, dirt, dust and food debris.

Inspector's notes

Observed rice scoops stored in a cup of water. The temperature of the water was 82°F as measured using a probe thermometer. Person in charge removed the scoops from the tepid water and placed them into a new container of hot water with a temperature as measured using a probe thermometer of 190°F. Discussed with person in charge to acquire a small crock pot which can be utilized to hot hold the in-use utensils at a minimum hot holding temperature of 135°F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease and food debris on the floor and walls near the stoves and fryers in the corner. Discussed with person in charge to clean the facility on a more regular basis to minimize the accumulation of grease and other debris in the cooking area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container of a mayonnaise-based sauce inside of the walk-in cooler with a date mark of 07/06-07/13. Based on the date mark during the time of inspection, the food was beyond the seven-day timeframe for date marked foods and was discarded 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.

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. Observed chlorine ppm levels that were below 50 ppm in the dishwashing machine. Chlorine was available however it was not feeding into the dishwasher properly. At the time of inspection PIC set up the 3-compartment sink with a quat based solution which is the sanitizer they use at their 3-compartment sink. The quat sanitizer in their 3-compartment sink was tested with their test strips and was within the 150-400 ppm range for quat sanitizer. Please ensure that employees are routinely checking for low detergent/sanitizer containers and utilizing test strips to verify dishes are getting properly cleaned. A reinspection will be conducted on October 26th, 2023. Correct By: Correct Prior To Reinspection