Hanshin Pocha, Arizona

Inspector's notes

Observed a spray bottle with cleaner in it near the prep sink by the walk-in cooler that did not have a label. Person in charge (PIC) used a marker to write a label at time of inspection. All cleaners and chemicals need a label to reduce risk of chemical contamination. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a can of pest control spray behind the bar. Also observed a can of pest spray in the TV room. Also observed 5 cans of pest control spray in the office near the front counter. Person in charge (PIC) removed all the cans of pest control spray from the premises at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There were no approved hand drying provisions at the hand sink behind the bar and at the hand sink in the dry storage area. Person in charge (PIC) restocked paper towels at time of inspection. 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: The hand sink in the kitchen near the walk-in cooler was filled with 15+ dirty/soiled cooking utensils. The sink was unusable. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pooled eggs above sauce and cooked rice in the walk-in cooler. Also observed raw chicken above raw pork, rice cakes, and sauces in the same walk-in cooler closest to cook station. 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.

Inspector's notes

Observed the ware wash machine with 0PPM chlorine sanitizer at time of inspection. Employee was actively doing dishes. Person in charge (PIC) had employee make sanitizer solution in 3-compartmnet sink until technician fixes ware wash machine. 50PPM was observed for chlorine sanitizer in the 3-compartment sink. Food-contact surfaces must be properly sanitized after washing and rinsing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the spoons and forks being stored for use with the handles down. Discussed the risk of contamination if bare hands touch the utensils where customers place in their mouths. Person in charge (PIC) had employee clean hands, don gloves, and turn the utensil upside down at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple plates, and multiple cans of energy drinks in the kitchen on food storage racks and clean dish racks. Discussed with person in charge (PIC) that all employee consumables need to be moved to a designated area to reduce risk of contamination. PIC moved employee food and drinks at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employees switching tasks without washing hands or donning new gloves. Employee went to walk-in cooler to get raw chicken, then to cutting vegetables. Another employee went from cleaning dishes to cooking, and back to dishes. Discussed with person in charge (PIC) that employees needed to wash their hands and don new gloves. PIC stopped the employees and had them wash their hands properly. Guidance documents were left in Spanish and English to help with training. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw, pooled eggs above cut onions and vegetables in the walk-in cooler near the cook station. Also observed raw shrimp in an opened bag and cooked shrimp in an open bag being stored in the same container. Person in charge (PIC) moved the raw animal proteins below the cooked 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

The ware wash machine measured 0ppm for chlorine at time of inspection. Person in charge (PIC) stated they will call the technician to come fix. Dishes were moved to the 3-compartment sink at time of inspection. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed employee in the kitchen breading and battering raw chicken on a rack across from the fryer. The shelf under the raw chicken, batter, and flour had stacks of clean pans, and bowls under it. Discussed the contamination risk and asked person in charge (PIC) to move the chicken battering station to the table next to the fryer. Inspector had PIC move the dishes to the ware wash area at time of inspection. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pitcher of pink hand soap behind the bar with no label. Also observed a spray bottle of cleaner without a label. Person in charge (PIC) made labels at time of inspection. All cleaners and chemicals need a label to reduce risk of chemical contamination. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a can of Raid pest control spray on the back kitchen cleaners rack, and a can of Hot Shot pest control spray behind the bar. Discussed with person in charge (PIC) that pest control can only be applied by a certified specialist. PIC removed the spray at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels observed at either hand sink on the cook line. 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed 3 frying pans stored in the cook line hand sink as well as 6 tongs stored on the splashguard. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs stored above RTE cut onions and green onions. Observed raw beef galbi stored above RTE chopped garlic and green onions. Observed raw seafood mix stored above sauces. In the prep cooler, observed raw eggs stored behind sauce. 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.

Inspector's notes

No date marks observed on TCS foods in the establishment including RTE hod dogs, spam, cooked bean sprouts, tofu, chicken feet, and corn cheese from 12/3, kimchi from 12/2, and fish cakes from 12/1. All RTE/TCS foods were properly date marked 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.

Inspector's notes

Observed an employee crack a raw egg into soup and return to prepping other foods without washing their hands. Observed the employee handle raw seafood then touch shared RTE ingredients and utensils to add to the pan without first washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Advised PIC to utilize tongs, when possible, to reduce the need for handwashing while on the cook line. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs stored behind RTE green onions and cilantro. Observed raw seafood mix stored behind RTE bean sprouts in the prep coolers. Observed raw pork stored above RTE fish cakes and cooked shrimp in the 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. 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.

Inspector's notes

No date mark observed on containers of RTE corn cheese, cooked chicken feet, and premade hot soup ingredients such as kimchi soup, cooked shrimp, fish cakes, and cooked bean sprouts. PIC stated the foods were prepared on 4/7/2025. PIC stated all other TCS foods are removed from the freezer or prepared daily. All RTE/TCS foods were properly date marked 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.

Inspector's notes

Observed raw pork thawing in the prep cooler in still water measuring 60*F with a probe thermometer. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels observed at the hand sink in the dish washing area. 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed two fry pans stored in the hand sink basin to dry at the handwash sink near the main walk in cooler. Also observed 5 tongs stored on the side of the splash guard. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No date mark observed on containers of RTE corn cheese, spam, and premade hot soup ingredients such as kimchi soup. PIC stated the foods were prepared on 11/18/2024. PIC stated all other TCS foods are removed from the freezer or prepared daily. All RTE/TCS foods were properly date marked 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.

Inspector's notes

Observed multiple bowls used as scoops for sauces stored directly in the food. 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

No hand soap observed at the hand sink near the main walk in cooler on the line. 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 for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No date marks observed on TCS foods in both walk in coolers including hot pots of cut hot dogs and kimchi the PIC stated were made on 8/10/2024, cut cabbage, corn cheese, tofu, cooked chicken feet, shrimp and soup the PIC stated were made on 8/11. All RTE/TCS foods were properly date marked 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.

Repeat Violation Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ------ Observed multiple foods in the walk-in cooler and freezer stored in bus tubs or boxes stored directly on the floor including pork belly, radish pickles, sauces, etc. Discussed that foods should be stored at least 6 inches off the floor to prevent contamination and allow for thorough cleaning of facilities Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ------ Observed multiple foods in the walk-in cooler and freezer stored in bus tubs or boxes stored directly on the floor including pork belly, radish pickles, sauces, etc. Also observed various to-go packaging and sauce containers stored in boxes on the ground near the register. Discussed that foods should be stored at least 6 inches off the floor to prevent contamination and allow for thorough cleaning of facilities. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd