KOREAN BBQ & HOT POT

Hands Clean and Properly Washed

PRIORITY VIOLATION-2-301.12 - Priority: 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. Addl Notes: Observed employee wash hands with no soap in the prep sink near the prepping area at time of inspection. Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand-washing 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. Corrective Action: Corrected at time of inspection.

Priority

Food-Contact Surfaces: Cleaned and Sanitized

PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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 dish machine in the bar testing at 0ppm chlorine at time of inspection. Observed dish machine at the bar in active use at time of inspection. Manager ran dish machine multiple times and primed machine which then retested at 100 ppm chlorine at time of inspection. Observed employee actively washing dishes in 3-compartment sink with sanitizer testing at 0 ppm quat at time of inspection. Per employee, sanitizer was just remade utilizing the chemical dispenser and water from the faucet at time of inspection. Employee remade quat sanitizer solution with only the chemical dispenser at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Priority

Plumbing Installed; Proper Backflow Devices

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law Addl Notes: Observed leak from the atmospheric vacuum breaker at time of inspection. Observed AVB missing cap at time of inspection. 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 reinspection on 10/15/2026.

Priority

Adequate Handwashing Sinks, Properly Supplied and Accessible

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 multiple containers and large Cambro on wheels in front of the handwashing sink near the prepping area in the back of house 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. Employee moved all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.