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Sushi Sonora LLC No 2

Permit ID: FD-48159

Permit Type: E & D

1400 N 32nd St Phoenix 85005


*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
D
3
Violation Description
Violation Comments
Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure Observed line cook wash hands with gloves on. Instructed employee to remove gloves whenever hand washing occurs and to follow proper procedure. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Observed raw tuna in a plastic container in the process of thawing stored directly over an open bag of shredded cheese inside the reach in cold holding unit by the server dispatch area. Manually plastic wrapped cooked salmon was observed inside the same container with the tuna. Liquid was observed coming from the tuna and in direct contact with the cooked salmon. Salmon was discarded by PIC (see embargo form). No evidence of dripping or cross contamination to the bottom section where cheese is stored. PIC moved tuna to the bottom section of the unit. PIC must ensure raw animal foods are separated during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. Ensure each type of FOOD is arranged in EQUIPMENT so that cross contamination of one type with another is prevented.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded Observed cooked rice inside the rice holding unit closest to the server dispatch area at a temperature of 91F. PIC stated the rice is under time as a control. Procedure and log was reviewed. Log indicates rice was cooked at 10am. Observed rice being used until 2:55pm. Employee stated the rice was cooked at some time before 10 am and was not removed from temperature control until it was ready (around 10:30am after being cooked and left sitting for no more than 30 minutes). PIC discarded rice (see embargo form). Discussed with employee documenting correct time rice is taken out of temperature control on logs as well as discarding rice after 4 hours. Food that is unmarked or marked to exceed 4 hours must be discarded.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a bottle of Raid roach spray, 2 bottles of boric acid roach killer, as well as powdered bug killer container stored underneath the prep table closest to the 3 compartment sink. PIC discarded bottles. Reviewed professional pest control receipts from La Colmena. Pesticides must be applied by a licensed pest control operator. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment shall be allowed in a food establishment.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation Observed 3 buckets storing wiping cloths in chlorine sanitizer solution. Solution concentration was measured at 0ppm-10ppm. PIC discarded solution and prepared chlorine sanitizing solution at 50ppm. Please ensure chlorine sanitizing solution is prepared at a concentration between 50ppm-100ppm. Discussed sanitizer solution, proper testing and concentration with employees.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Discussed consumer advisory and new menus that will include raw tuna items with PIC (establishment is currently not offering raw tuna in their menus). 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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