Baragi

Inspector's notes

Walk in cooler with an ambient air temperature of 46.7*F, taken with inspector probe thermometer. Discontinue storing of TCS foods in walk in cooler until repaired. Repair company was on site today and repaired walk in cooler. Repair company left within one hour of inspector arriving. Walk in cooler was re-stocked with TCS foods (kimchi, cut cabbage, bean sprouts) and at improper temperatures of 55*F-67*F. TCS foods were discarded. See embargo form. 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. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

***SECOND Consecutive Violation*** Walk in cooler with an ambient air temperature of 46.7*F, taken with inspector probe thermometer. Discontinue storing of TCS foods in walk in cooler until repaired. Repair company was on site today and repaired walk in cooler. Repair company left within one hour of inspector arriving. Walk in cooler was re-stocked with TCS foods and at improper temperatures. 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.

Inspector's notes

***SECOND Consecutive Violation*** On cook line, employee donned apron then donned gloves to work with cutting vegetables. On cook line, another employee donned gloves to work with cooking equipment and handle food without a proper handwash. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. Instructed employees to not store gloves in apron pockets for later use. 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. Discussed the importance of proper handwashing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Corrective Action: Corrected at time of inspection.

Inspector's notes

No handwashing soap at cook line handwashing sink. Handwashing soap was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, kimchi/67*F-75*F and shell eggs/ 75*F out of internal temperatures. Per manager, kimchi and eggs were in walk in cooler overnight. Kimchi and shell eggs were discarded. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Walk in cooler with an ambient air temperature of 78*F, taken with inspector probe thermometer. Discontinue storing of TCS foods in walk in cooler until repaired. Repair company was on site by end of inspection. Establishment has other available cold holding units and freezers to use until walk in cooler is repaired. 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.

Inspector's notes

On cook line, in use utensils stored in 80*F water in between uses. Instructed employees to discard water and store in use utensils in clean container. In-use utensils are to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, observed employee handling raw proteins and wipe hands on dirty apron and not washing hands. In kitchen, observed owner handling raw proteins then washing hands with water at 3-compartment sink, then restroom, then don gloves to work on cook line. Instructed all employees on proper handwashing, when to wash after contamination, and to wash hands at approved handwashing sink. Employees washed hands to continue with tasks. 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. Discussed the importance of proper handwashing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, several containers of plastic wrapped raw proteins in liquid stored over closed containers of ready to eat sauces and raw vegetables. Instructed owner to move containers of raw proteins below ready to eat foods to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At warewashing area, several employees washed and rinsed dishware without a proper sanitizing rinse. Instructed owner and employees on proper warewashing procedures, including wash with soap, rinse with clean water, then sanitize with sanitizer. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, several containers of establishment made kimchi with date marks ranging from 4/3-5/2. Establishment does not currently have a variance to extend shelf life of TCS foods (kimchi is made with cut cabbage). If establishment would like to continue with current process of kimchi, a variance needs to be obtained through Maricopa County Variance department. At time of inspection, owner stated kimchi will be taken home. See embargo form. Via email, provided information on obtaining a variance for kimchi. A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in § 8-103.10 and under § 8-103.11 before: (C) Using FOOD ADDITIVES or adding components such as vinegar: (1) As a method of FOOD preservation rather than as a method of flavor enhancement, or (2) To render a FOOD so that it is not TIME/TEMPERATURE CONTROL OF SAFETY FOOD. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Corrected at time of inspection.