Cupbop

Inspector's notes

Observed at the hand wash sink on the serving line to be without soap or paper towels. Discussed with person in charge (PIC) All 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. PIC provided soap and paper towel at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 containers of breaded chicken hot holding at 110*F to 115*F at the front of the restaurant near the register. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed to use deeper metal containers with lids to maintain temperatures. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed in from sandwich prep table to be at an internal temperature of 57*F measured with a min/mx thermometer. Observed shredded cabbage and portioned kimchi with an internal temperature of 55*F measured with a probing thermometer. Per PIC the items were in the unit overnight. Discussed with PIC 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in from sandwich prep table to be at an internal temperature of 57*F measured with a min/mx thermometer. Discussed with PIC cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection 8/26/26

Inspector's notes

Observed no certified food protection manager onsite 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. 7th Consecutive Violation

Inspector's notes

Observed priority violation at the time of inspection. No certified food manager card was available at the time of inspection and PIC was unable to demonstrate knowledge regarding hot holding TCS items at temperatures of 135*F or higher. Discussed that a certified food manager must be onsite at all times of operation. Establishment must be able to provide verification of employee obtaining certified food manager card. Corrective Action: Correct prior to re-inspection on 4-16-26

Inspector's notes

Observed no certified food protection manager onsite 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. 7th Consecutive Violation

Inspector's notes

Observed 2 containers of breaded chicken, cooked chicken katsu and cooked potstickers hot holding at 115*F to 125*F at the front of the restaurant near the register. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed to use deeper metal containers with lids to maintain temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 6th consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak at the drainage pipe of the prep table at time of inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a significant amount of soil/debris build up on the walls, floors, refrigerator handles, doors & under equipment at time of inspection. 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. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 6th consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pre-portioned kimchi and cut cabbage in the prep table in the front of house with temperatures between 47 to 60*F at time of inspection. Observed ambient temperature of the prep table at 50.8*F with a min/max thermometer at time of inspection (see #31). Per PIC, kimchi was in prep table 3 days prior to inspection, and the cabbage was restocked less than an hour to inspection. PIC voluntarily discarded kimchi and moved the cabbage to a reach-in to rapid cool 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two unlabeled yellow and orange chemical spray bottles in the back of house at time of inspection. Per PIC, the yellow spray bottle was degreaser, and they were unable to identify the orange chemical at time of inspection. Yellow chemical spray bottle was labeled at time of inspection and PIC dumped the other spray bottle in the mop sink at time of inspection. All chemical bottles must be labeled with the common name. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient temperature of the prep table at 50.8*F at time of inspection. Observed TCS food items in prep table with temperatures between 46 to 60*F at time of inspection (see #22). Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 11/13.

Inspector's notes

Observed leak at the drainage pipe of the prep table at time of inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a significant amount of soil/debris build up on the walls, floors, refrigerator handles, doors & under equipment at time of inspection. 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. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 5th Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a significant amount of soil/debris build up on the walls, floors, refrigerator handles, doors & under equipment at time of inspection.. 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 no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. 4TH CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak from the lower pipe in the 3-compartment sink. All plumbing must be maintained in good repair. 3RD CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Repeat violation (3rd consecutive). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak from the lower pipe in the 3-compartment sink. All plumbing must be maintained in good repair. Observed hot water machine with flexible drain hose for waste waster in the floor drain. Provide rigid drain line (flexible tubing may be sleeved to rigid pipe) for hot water machine and route to drain at floor sink. Ensure adequate slope is maintained in drain line to allow wastewater to properly drain and provide a minimum 1 inch air gap for drain line above flood rim of floor sink prior to next routine inspection. Repeat violation (2nd Consecutive).

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 washing dishes, then wash hands without utilizing soap & dry with paper towel within 6 seconds and take food items out of the fryer and out to the line at time of inspection. Discussed with employee & Person in Charge (PIC) about proper hand washing procedure. Employees must wash hands with soap & approved hand drying provision. Employee rewashed hands at hand washing sink for 20 seconds using soap & dried hands using single-use paper towels at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed hot water machine with flexible drain hose for waste waster in the floor drain. Provide rigid drain line (flexible tubing may be sleeved to rigid pipe) for hot water machine and route to drain at floor sink. Ensure adequate slope is maintained in drain line to allow wastewater to properly drain and provide a minimum 1 inch air gap for drain line above flood rim of floor sink prior to next routine inspection Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When 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 working on the line answer cell phone, change gloves, and continue to serve a customer without washing hands. Discussed proper hand washing with the person in charge (PIC) and when hand washing is required. Employees washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 no quat test strips available at time of inspection. Establishment utilized quat sanitizer for sanitizing food contact surfaces. Discussed importance of having quat test strips to determine concentration of sanitizer levels. Person in charge (PIC) provided receipt of ordered quat test strips at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 buildup of black organic matter on inside of soda nozzles at soda machine. Clean and clean at a frequency and in a way to prevent buildup of organic matter. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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 chicken katsu cutlets at 99-120*F on hot holding serving line and cooked vermicelli noodles at 118-131*F in small hot holding unit in kitchen. PIC stated noodles had been in unit for a little over 3 hours and chicken was made 30minutes prior. PIC voluntarily discarded noodles and chicken at time of inspection. Hot held TCS items must be kept at or above 135*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed several containers of stainless steel cleaner, glass cleaner, and hand soap stored on shelving above clean dishes next to three compartment sink. Had PIC move cleaners to below clean dishes. Toxic and potentially hazardous materials must be stored in a way to prevent contamination of food, food contact surfaces, and equipment. Correct By: Corrected At Time Of Inspection