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Ah-So

Permit ID: FD-12011

Permit Type: E & D

16610 N 75th Ave Suite 104 Peoria 85328


*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Grade
Priority Violation *
Cutting Edge Participant
Violation Description
Violation Comments
Correct By
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination ---A container of raw chicken was being stored over open cans of whipped cream and open condiment bottles in small reach-in cooler across from cook line. Chicken was moved to bottom shelf. Store food in a manner the minimizes risk of contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness ---Chlorine sanitizer at bar 3-compartment sink had concentration <50ppm. More bleach was added to a concentration of 50ppm. Chlorine sanitizer shall have a concentration of 50-100ppm.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding ---Glass door cooler in teppan room had the following with an internal temperature of 47-52'F: raw shell eggs, shredded cabbage, raw fish, raw shrimp, raw steak, and raw chicken. Per person in charge items were placed in unit approximately 2 hours prior and will be used up by the end of the night. Ambient air temperature of unit was 55'F with min/max thermometer. Establishment will call someone to service unit and will use time as a control until unit is able to hold food at 41'F or lower. TCS foods shall be at 41'F or lower when cold holding.
Corrected At Time Of Inspection
52
Garbage & refuse properly disposed; facilities maintained
Core-5-501.114, C: Using Drain Plugs ---In main kitchen establishment is using gloves as drain plugs. Provide drain plugs for all 3 compartments of sink.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods ---Wall near the entrance of sushi station has tile coving separated from the wall. Properly seal coving to wall.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 3 Priority, 0 Priority Foundation and 2 Core Violations on this inspection. No County legal action will result from this inspection.


Definitions

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.


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