Haan Korean BBQ
C°17149 E Amhurst Dr, Fountain Hills 85268
Food Establishment - Eating & Drinking · Permit FD2503146
Score based on 1 scored inspection on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 21, 2026.
Inspection history1 on record
2026
May 12, 2026Routine2 priorityall corrected on siteC°
No County legal action will result from this inspection.Reviewed with employees: cold holding and use of ice baths, handwashing when handling raw meats, using approved handwashing sinks, sanitizer concentrations, consumer advisory.Establishment had added a walk in freezer. At time of routine inspection, walk in freezer was not turned on and no food stored in freezer. Via email, provided information on application process for a minor remodel for the addition of a walk in freezer.Per Plan Review inspection: 1. At this time, owner has agreed to not have sliding doors open while roll up doors are open. Having both open at once may lead to violations written on your annual permit. 2. Establishment will dry age meats. Dry aging must take place at 41*F or less.Ensure all employees working with food obtain food worker certification from ANSI certified online site.
Inspector's notes
In meat section of kitchen, employee handling ready to eat garnishes with bare hands. Instructed employee to discard garnishes, wash hands, and don gloves to continue with task. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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.
Inspector's notes
On cook line, in table top hot holding unit, cooked onions/ 88*F and cheese sauce/130*F out of internal temperatures. Per employee, onions and cheese sauce were ready for use and reheated from the previous day. Instructed employee to reheat onions and cheese sauce on cook top to 165*F and maintain hot in hot holding unit. Discussed reheating on cook top before placing in hot holding unit to ensure proper temperature for service. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.
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Data from Maricopa County Environmental Services public records, last checked Sep 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →