Brave KBBQ

Inspector's notes

Observed main cookline handwash sink with bowls and food debris in sink. Observed front of house handwash sink blocked by cart and trashcan. Informed PIC that handwash sinks can only be used for handwashing and that handwash sinks must be accessible at all times. PIC relocated items in cookline handwash sink and will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking front of house handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no written policy provided for clean-up of vomiting and diarrheal events. Provided PIC with Maricopa County Environmental Services Department Vomit/Fecal cleanup guidance at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three-compartment sink with chlorine concentration below 50 ppm. Establishment has test strips available to test concentration. PIC re-made the sanitizer solution at time of inspection and it measured between 50-100ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken in prep table with an internal temp of 46*F. PIC stated that the chicken thinly sliced roughly 3hrs prior to this inspection. Also observed chopped lettuce in reach-in cooler by servers station with a temp of 47*F. Ambient temperature of the reach was 55*F at time of inspection, confirmed with inspectors min/max and the built-in digital thermometer. Per PIC, lettuce was placed inside the unit ~3hrs prior. Lettuce was the only TCS product inside the reach-in. All TCS 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. Both chicken and cut lettuce were later observed with internal temperatures of 43*F and 50*F and dropping. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mixing bowl with cooked noodles sitting on prep counter without any date or label. Employee stated they had been there for three hours and that they will toss them after 4 hours. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Adjusted time stamps were placed on the bowl of noodles. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloths resting on prep table inside kitchen and in prep area. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dust and debris at vents in the walk-in cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leaking AVB at the mop sink when in use. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pans of raw beef and raw pork stored directly above containers of mayonnaise, soybean paste, and buckets of ready to eat radish papers. 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. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (4TH CONSECUTIVE)

Inspector's notes

Observed employee washing dishes in 3-comaprtment sink. The 3-compartment sink did not have the sanitizer compartment set up with any sanitizer. Observed the employee washing and rinsing the dishes but not sanitizing them. Employee indicated they were not going to sanitizer the dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Inspector aided the employee in setting up the 3-compartment sink with chlorine sanitizer with a measured concentration of 50 ppm. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 80*F - 129*F: kimchi soup, daenjang soup, glass noodles, kimbap, and cooked chicken. The employee who prepared them indicated they were made between 1 - 3 hours before the inspection. All TCS foods improperly hot held were voluntarily discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed creating a time as a public health control policy for some of these foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Along cook line in main kitchen observed a blue machine that the PIC states is not working and is usually used for chopping green onions. PIC will ensure that all equipment is in good working order (and NSF/ANSI equivalent), or will remove from premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed kitchen employee wash hands at hand sink for less than 10 seconds. Discussed with manager proper hand washing procedures and manager educated employee about washing hands properly. Employee re-washed hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only hand sink in main prep kitchen area to have only cold water. Hot water knob would not turn on. Also, hand sink along front server line also only had cold water- the hot water knob would not work. PIC used a drill to tighten both hot water knobs and hot water was restored to both sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in refrigerator inspector observed a large box of raw shelled eggs being stored directly over a container of radish 'paper.' Also, in the reach in refrigerator along the cook line observed a container of raw shelled eggs being stored over bottles of water. PIC moved all raw shelled eggs to where contamination would not occur. Left proper food storage guide. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed menu with no disclosure of what animal protein menu items are served raw/undercooked; the menu did have the reminder that consuming raw or undercooked animal proteins may cause disease/illness; the establishment serves a variety of raw beef, pork, and seafood proteins for the customer to cook themselves. Establishment must disclose which animal protein items are served raw/undercooked by either including a symbol that matches the symbol for the reminder or including it in the reminder itself. Correct By: Correct prior to re-inspection. THIRD OCCURRENCE

Inspector's notes

In kitchen prep area observed on top shelf an open container of hydrogen peroxide; peroxide was above prep area and packages of chocolate powder base for soft serve ice cream. PIC moved peroxide to bottom shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

Inspector observed the mop sink faucet to not dispense cold water. The faucet also would dispense only a small trickle of hot water. PIC said they are currently working on getting this repaired. Repair so hot and cold water are available. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Along cook line in main kitchen observed a blue machine that the PIC states is not working and is usually used for chopping green onions. PIC will ensure that all equipment is in good working order (and NSF/ANSI equivalent), or will remove from premises. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hand sinks with maximum internal hot water temperature of 78*F in both front of house hand sinks; both sinks had nonfunctioning hot water handles. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. Establishment must ensure there is a measured minimum hot internal water temperature of 100*F at all hand sinks. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. The person in charge repaired the hot water handles and water with at least 100*F was observed at both sinks. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.>>>Observed metal pan of pooled unpasteurized eggs stored directly above soft serve dessert mix in the reach in refrigerator; the pooled eggs were moved to the bottom shelf of a rack in the walk-in refrigerator. Also observed raw marinated pork stored in a plastic container directly on top of a container of kimchi. The raw pork container was moved so it was no longer on top of the container of kimchi. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 an employee wash, rinse, and sanitize cups, plates, and pitchers in the 3-compartment sink and then put them in the warewashing machine; observed 0 ppm chlorine off of the plates when the cycle was over. The person in charge indicated the warewashing machine does not sanitize because it is broken and that employees were suppose to sanitize in the 3-compartment sink last. The employee was informed that their procedure was to wash in the dish washer first and then sanitize in the 3-compartment sink last; the employee re-sanitized all of the cups, plates, and pitchers in the 3-compartment sink (3-compartment sink chlorine sanitizer had a concentration of 100 ppm). Correct By: Corrected At Time Of Inspection

Repeat Violation 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 kimbap and cooked noodles with internal temperatures of 71*F in a refrigerated sliding drawers; the measured ambient temperature of the drawers was 73.0*F. An employee indicated they mistakenly placed these foods in the broken unit and willingly discarded of them. Also observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 50*F in the reach in refrigerator: canned corn, canned corn in mayonnaise, canned tomato sauce; the measured ambient temperature of the unit was 48.3*F. An employee indicated that all of these foods had been in the unit for more than 4 hours and willingly discarded of them. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 cooked noodle salad prepared in the establishment and kimchi opened from a container with no label indicating when they were made or opened. The person in charge indicated the cooked noodles were prepared 2 days before inspection and the kimchi was opened 4 days before inspection. Person in charge labelled the containers. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 menu with no disclosure of what animal protein menu items are served raw/undercooked; the menu did have the reminder that consuming raw or undercooked animal proteins may cause disease/illness; the establishment serves a variety of raw beef, pork, and seafood proteins for the customer to cook themselves. Establishment must disclose which animal protein items are served raw/undercooked by either including a symbol that matches the symbol for the reminder or including it in the reminder itself. Re-inspection 04/02/24. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 kimbap and cooked noodles with internal temperatures of 71*F in a refrigerated sliding drawers; the measured ambient temperature of the drawers was 73.0*F using a min/max thermometer. An employee indicated they mistakenly placed these foods in the broken unit and willingly discarded of them. Also observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 50*F in the reach in refrigerator: canned corn, canned corn in mayonnaise, canned tomato sauce; the measured ambient temperature of the unit was 48.3*F using a min/max thermometer. An employee indicated that all of these foods had been in the unit for more than 4 hours and willingly discarded of them. Person in charge was able to adjust the reach in unit so it had an observed ambient temperature of 37.8*F but the person in charge indicated the sliding drawers were broken and would not be repaired and employees have been informed to not use these drawers. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. The establishment has adequate refrigeration on the cookline outside of the refrigerated drawers and the person in charge indicated they were going to discard of the unit. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 menu with no disclosure of what animal protein menu items are served raw/undercooked; the menu did have the reminder that consuming raw or undercooked animal proteins may cause disease/illness; the establishment serves a variety of raw beef, pork, and seafood proteins for the customer to cook themselves. Establishment must disclose which animal protein items are served raw/undercooked by either including a symbol that matches the symbol for the reminder or including it in the reminder itself. Re-inspection 12/01/23. Correct By: Correct Prior To Reinspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the following time/temperature controlled for safety foods in the stand up glass door refrigerator in the front of house with internal temperatures between 50*F - 55*F: salad with chopped lettuce, kimchi made with cabbage, fish cakes, cooked broccoli, and cooked macaroni salad. Person in charge indicated they had been in the unit since last night and they do not take internal temperatures in the establishment. The measured ambient temperature of the unit using a min/max thermometer was 45.1*F. Person in charge willingly discarded of all of the foods listed above. Person in charge changed the temperature of the unit and a measured ambient temperature of 38.4*F was observed at time of inspection. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hand sinks with maximum internal hot water temperature of 75*F in the front of house near the soups and in the back of house near the cook line; both sinks had non-functioning hot water handles. Also observed maximum internal hot water temperature of 75*F at hand sinks in the men's and women's restrooms. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. Establishment must ensure there is a measured minimum hot internal water temperature of 100*F at all hand sinks. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Re-Inspection 12/01/23. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.>>>Observed raw whole shelled eggs stored directly above ready to eat kimchi in walk-in refrigerator; person in charge moved the eggs to the bottom shelf. Also observed raw beef and raw pork stored directly above lettuce, cut scallions, and sauces in a refrigerated prep unit in the kitchen; person in charge moved the raw beef and raw pork to the bottom shelf of the unit. It is important to separate foods in a ready-to-eat form from raw animal foods during storage, preparation, holding and display to prevent them from becoming contaminated by pathogens that may be present in or on the raw animal foods. It is also important to separate different raw animal foods from each other during storage, preparation, holding and display due to the different cooking temperatures necessary to kill potential pathogens specific to those raw animal foods. Always store ready to eat food next to or above raw animal foods and stored raw animal foods next to or vertically based off of their final cooking temperature (i.e. if the final cooking temperature is higher store them on the lowest shelfs). A storage chart was provided at time of inspection. 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 kimchi soup and cooked miso soup with internal temperatures between 103*F - 112*F. Person in charge indicated they were cooked at 11:30 (3.5 hours before inspection); person in charge was informed that these foods are time/temperature controlled for safety and must be held at 135*F and above if they are going to be held hot. Person in charge willingly discarded of the soups. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: 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 the following time/temperature controlled for safety foods in the stand up glass door refrigerator in the front of house with internal temperatures between 50*F - 55*F: salad with chopped lettuce, kimchi made with cabbage, fish cakes, cooked broccoli, and cooked macaroni salad. Person in charge indicated they had been in the unit since last night and they do not take internal temperatures in the establishment. The measured ambient temperature of the unit using a min/max thermometer was 45.1*F. Person in charge willingly discarded of all of the foods listed above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices>>>Person in charge indicated they do not have a probing thermometer and only a infrared thermometer. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded. Establishment must acquire a probing thermometer. Re-inspection 12/01/23 Correct By: Correct Prior To Reinspection

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 employee rub face with hands and proceed to wash hands, without soap, in a prep sink in the kitchen; they then proceeded to put gloves on to prepare food. Employee informed that they need to use soap while washing their hands. Person in charge indicated they would review proper hand washing with staff; employee re-washed their hands properly at hand sink. Hand washing sticker provided at time of inspection. Proper hand washing includes the following steps: (1) Rinse under running warm water (2) Apply cleanser (3) Rub together vigorously for at least 10 to 15 seconds while paying particular attention to removing soil from underneath the fingernails and creating friction on the surfaces of the hands and arms (4) Thoroughly rinse under running warm water (5) Immediately follow the cleaning procedure with thorough drying using approved hand drying provisions Priority Foundation-2-301.15, Pf: Where to Wash. 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 rub face with hands and proceed to wash hands, without soap, in a prep sink in the kitchen; they then proceeded to put gloves on to prepare food. Employee informed that they must wash hands in hand sinks only so not to contaminate food preparation sink with bacteria from hands. Employee re-washed hands with soap in hand sink. Person in charge indicated they would train staff to only wash hands in hand sinks. Person in charge also indicated they would sanitize food preparation sink before using it for food preparation. Correct By: Corrected At Time Of Inspection

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 at cookline hand sink in kitchen. All hand sinks must have a supply of hot and cold water, hand drying provisions, and hand cleanser. Person in charge restocked hand sink with paper towels. 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.>>>Observed kimchi made with Napa cabbages in walk-in refrigerator. Operator indicated per their procedures for making kimchi they ferment the chopped Napa cabbages at room temperature for 1 - 3 days; the kimchi observed was made 07/22; person in charge indicated it was their intent to keep the kimchi for more than 7 days because it is fermented. Person in charge indicated that the observed kimchi was fermented at room temperature for at least 1 day. Person in charge informed that cut Napa Cabbage must be cooled from room temperature to 41*F or below in 4 hours and then maintained at 41*F and below for only 7 days before being discarded (day 1 is the day it is chopped). Person in charge also informed that room temperature fermentation of time/temperature controlled for safety foods like Napa Cabbage is prohibited except with an approved variance with Maricopa County. Observed kimchi willingly discarded by operator. Operator indicated that going forward they will purchase kimchi from an approved vendor. Correct By: Corrected At Time Of Inspection