Gen Korean BBQ House

Inspector's notes

No CFPM onsite at the 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

Establishment is preparing raw animal proteins in to-go in ROP packaging including raw chicken, beef, pork, shrimp and calamari. Packaging includes labeling for each product but does not have safe handling information for raw animal proteins, address or phone number of the establishment, or the approximate weight. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the hot water handle missing from the pre-rinse sprayer faucet. Observed the faucet spout and or spray head assembly missing from the sink to the left of the pre-rinse sink. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the 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 0ppm chlorine sanitizer from the kitchen dishwasher when measured with a chemical test strip. Observed the soap and chlorine sanitizer supply buckets emptied at the time of inspection. PIC provided new buckets and primed the machine before re-measuring at 50ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm chlorine). Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef and chicken thawing in the food prep sink with an inadequate supply of running water provided. Observed the sealed meat bags placed into the sink with a bag blocking the drain so the chicken was thawing in still water. Observed portions of the beef bags receiving splashing water from the stream but not submerged under water. Observed some chicken bags fully thawed and the outside of other bags above 70*F with the insides still fully solid. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Provided thawing guidance document to PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment is preparing raw animal proteins in to-go in ROP packaging including raw chicken, beef, pork, shrimp and calamari. Packaging includes labeling for each product but does not have safe handling information for raw animal proteins, address or phone number of the establishment, or the approximate weight. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy scoring on multiple plastic cutting boards stored as cleaned in the back kitchen. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Resurface or replace cutting boards prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-202.11 - Priority Foundation: Food-Contact Surfaces-Cleanability. 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. Addl Notes: Observed a non-NSF garlic slicer in the back kitchen. Observed sharp, 90* angles, incomplete/spot welds, threaded bolts and screw projections and other difficult to clean areas where food debris was observed. Also observed a heavy raw garlic smell from the mac/hine that had been stored as cleaned. Observed the blade unable to be removed without unscrewing a large bolt so the machine must be cleaned in placed. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC was unable to find a spec sheet for the machine to show it was approved for use in a commercial kitchen. Advised PIC to provide specifications/cut sheets that the equipment is approved or to discontinue use and remove from the establishment prior to re-inspection on 9/3/2026. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the hot water handle missing from the pre-rinse sprayer faucet. Observed the faucet spout and or spray head assembly missing from the sink to the left of the pre-rinse sink. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the 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 heavy scoring on multiple plastic cutting boards stored as cleaned in the back kitchen. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Resurface or replace cutting boards prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the trench drain cover missing adjacent to the dishwashing machine. Observed the hot water handle missing from the pre-rinse sprayer faucet. Observed the faucet spout and or spray head assembly missing from the sink to the left of the pre-rinse sink. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers of various raw beef stored above two plastic containers of soup in walk-in cooler. 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. Spoke with person in charge (PIC) regarding separation and the PIC reorganized and 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.

Inspector's notes

observed facility dishwashing equipment in operation. sanitizer reading at 0 ppm. showed pic. manager refilled and serviced sanitizer. chlorine at 50 ppm established corrected

PRIORITY VIOLATION-2-301.11, P: Clean condition-Hands and Arms. 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 male staff at the line picked up raw sliced pork with gloves then same gloves he picked up clean plate and lids without hand washing practice in between. Addressed code violation with Manager on duty. Manager instructed staff to wash hands change out gloves 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 manager and staff rinsed hands under running water as a form of washing hands. Inspector demonstrated hand washing procedure upon inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Raw dried beef observed coated on slicer's blade. Discussed with manager the frequency of cleaning and sanitize this food contact surface at time of inspection. This food equipment shall be break apart for washing, cleaning and sanitizing at end of day. In between uses, the surface shall be sanitized through out the day after each use. Manager had staff break unit apart for washing, cleaning and sanitizing at dish washing facility upon inspection. Correct By: Corrected At Time Of Inspection