Cup Bop

Inspector's notes

Observed no certified food protection manager (CFPM) on duty. A CFPM must be on duty during all hours. Please certify staff prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee answer cell phone with gloves on, then start to prepare order for a customer. Discussed with employee that when a contaminating task occurs such as touching a phone, gloves must be removed and hands must be washed for 20 seconds before donning new gloves. Employee properly washed hands and donned new gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee start to use hand washing sink to fill container of rice. Discussed with employee that hand sinks must be used for hand washing only, and that any food preparation must be done using the food prep sink adjacent to the 3 compartment sink. Hand sinks must be used for hand washing only to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed saucy pork, fried chicken nuggets, mandoo dumplings, and chicken katsu on the serving line with internal temperatures of 80-130*F when measured with a probe thermometer. According to employee, pork and fried chicken had been on the line for about 2 hours. Pork and chicken were discarded. Mandoo dumplings and katsu had been cooked about 30 minutes prior and were reheated to 165*F at time of inspection. All hot held TCS foods must maintain internal temperatures of 135*F and above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of kimchi in the reach-in cooler on the serving line with internal temperatures of 51-53*F when measured with a probe thermometer. Kimchi containers were overfilled in pan. According to employee, kimchi had been in the cooler since the previous day. Discussed not overfilling pans to maintain temperatures of 41*F and below. Kimchi that was out of temperature was discarded at time of inspection. All TCS food must maintain internal temperatures of 41*F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing splash guard between food preparation sink and 3 compartment sink. All food preparation and warewashing areas must be protected from contamination. Please install a new splash guard prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy accumulation of food debris throughout the establishment and on surfaces such as cooler handles. All nonfood contact surfaces must be cleaned regularly to avoid accumulation of debris. Please maintain regular cleaning schedule prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand soap available at hand sink in the kitchen. According to person in charge, establishment has run out of soap until the next delivery. Discussed purchasing bottle of hand soap from the store if establishment runs out. All hand sinks must be supplied with hand soap at all times to ensure proper hand washing is taking place. A 24 hour re-inspection will take place for hand soap. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed tofu, cooked rice, and hot dogs in the standing refrigerator with no date mark. According to employee, all items have been open for 2-4 days. All open, ready-to-eat TCS foods must be date marked within 24 hours of being opened. All items were date marked at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: Observed cooked noodles date marked 5/14 (6 days past discard date). According to employee, it is unknown whether noodles were from 5/14 or if the sticker was not updated. All open, ready-to-eat, TCS foods must be date marked within 24 hours and discarded at the end of the 7th day, with the day of preparation being day 1. Noodles were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bulk food containers with no labels. All containers must be labeled with the common name of the food. Containers were labeled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy accumulation of food debris throughout the establishment and on surfaces such as cooler handles. All nonfood contact surfaces must be cleaned regularly to avoid accumulation of debris. Please maintain regular cleaning schedule prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager (CFPM) on duty. A CFPM must be on duty during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bulk containers for rice and sugar with no labels. Please make sure all containers are labeled with the common name of the food to prevent misuse or contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rice scoop in room temperature water. All in-use utensils must be kept in hot water of 135*F and above, or kept dry and washed, rinsed, and sanitized every 4 hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

**2ND REPEAT** Observed heavy grease accumulation on hood, forming drips on the edge of the hood. Please maintain a regular cleaning schedule to prevent accumulation of grease. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager (CFPM) on duty. A CFPM must be on duty during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no soap available at back of house hand sink. No soap was /available to restock sink. All hand sinks must be stocked with soap at all times to ensure proper handwashing is taking place. Please obtain hand soap prior to re-inspection on 1/7/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no sanitizer in establishment. According to employee, establishment has not had sanitizer since Saturday. Sanitizer must be available at all times so that dishes can be properly washed, rinsed, and sanitized. Please obtain sanitizer prior to 24 hour re-inspection on 1/7/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed "ugly" and "rock" fried chicken bites hot holding on the line with internal temperatures ranging from 100-130*F when measured with a probe thermometer. According to employee, chicken had been on the line for 2 hours. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 135*F and above. Chicken was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bulk containers for rice and sugar with no labels. Please make sure all containers are labeled with the common name of the food to prevent misuse or contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rice scoop in room temperature water. All in-use utensils must be kept in hot water of 135*F and above, or kept dry and washed, rinsed, and sanitized every 4 hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

**2ND REPEAT** Observed heavy grease accumulation on hood, forming drips on the edge of the hood. Please maintain a regular cleaning schedule to prevent accumulation of grease. Corrective Action: Correct prior to next routine inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Food handlers cards and/or CFPM were not available at time of inspection.

Inspector's notes

Observed sanitizer solution with grease buildup. Discussed appropriate washing procedures in three compartment sink to ensure soap and food debris are rinsed prior to placing in sanitizer compartment. PIC drained and refilled at time of inspection.

Inspector's notes

Observed grease dripping from hood. Please maintain a regular cleaning schedule to prevent accumulation of grease.

Inspector's notes

District manager , with food protection manager certification was not present at time of visit. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Must obtain within 90 days.

Inspector's notes

Observed several bags of roasted corn with organic debris in upright reach-in cooler. All bags were discarded at time of inspection.

Inspector's notes

Observed raw beef stored above hot dogs in upright reach-in cooler. Also observed raw shelled eggs stored above cooked rice. PIC re-arranged items at time of inspection. 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.

Inspector's notes

Observed quat sanitizer levels less than 150 PPM while actively sanitizing dishes. PIC drained and re-filled sanitizer to 200 PPM. Please use test strips regularly to ensure proper levels are maintained within range.

Inspector's notes

Observed "ugly" chicken on steam table with an internal temperature of 108*F. According to PIC, food is not stored for more than 4 hours, due to small portions. Discussed importance of adding sufficient water for steam and using deep pans to help maintain temperature above135*f. Also discussed using time as a control for food safety. PIC could not determine how long food had been stored in steam table and discarded at time of inspection.

Inspector's notes

Observed hydrated asian starch noodles and tofu with no date in reach-in cooler. PIC dated at time of inspection.

Inspector's notes

Observed no paper towels in restrooms. PIC restocked paper towels at time of inspection. All hand washing sinks must have soap and paper towels available at all times.

Inspector's notes

Observed "ugly" chicken and dumplings on steam table with an internal temperature of 103*F. According to PIC, food is not stored for more than 4 hours, due to small portions. Discussed importance of adding sufficient water for steam and using deep pans to help maintain temperature above135*f. Also discussed using time as a control. PIC re-heated foods at time of inspection.

Inspector's notes

Employee in charge did not have managers certification available at time of inspection. Please obtain within 90 days

Inspector's notes

Observed 'ugly chicken' with an internal temperature of 119*f in assembly line. PIC, stated chicken was on assembly line for 1 hour prior to inspection and was re-heated to 165*f at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken and beef with an internal temperature of 48*F in upright reach-in cooler. According to PIC, food items had been previously worked on and were left out for 30 minutes prior to inspection and were left uncovered to ensure the temperature reaches 41*F.

Inspector's notes

Observed cooked rice and pork in upright reach-in cooler without a date. According to PIC, food was made 2 days prior to inspection and were dated at time. All cold TCS foods stored for more than 24 hours must be date marked and stored for a maximum of 7 days.

Priority Foundation-5-205.11, Pf: 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. Observed personal drinks stored in handwashing sink next to fryer. PIC moved drinks to different location. Please keep all handwashing sinks accessible at all times and ensure they are used for handwashing only. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels in handwashing sink next to fryer. PIC replaced paper towels at time of inspection. Please keep all handwashing sinks supplied with soap and paper towels at all times. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed floor drain beneath fryer with heavy accumulation of oil and grease. Must clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability Observed oil and grease residue on area underneath fryers. Please maintain a regular cleaning schedule to prevent build up. Clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage-----Observed rice scoops stored in water at 75-78F. PIC removed the scoops from the water and properly stored scoops at time. Discussed proper storage methods for utensils between uses at the time of inspection. Utensils in-use must be held in water above 135'F, in running water, or dry and washed/rinsed/sanitized every 4 hours. Correct By: Corrected At Time Of Inspection