Kyoto Bowl
Permit ID: FD-01617
Permit Type: E & D
3101 S Mill Ave Tempe 85282
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
3
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ------ In the 3 compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing 25 ppm chlorine sanitizer when measured with a chemical test strip. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. The cook added additional chlorine until the solution measured 50ppm. Discussed re-sanitizing any dishes that had recently been washed.
Corrected At Time Of Inspection
16
Proper cooking time & temperatures
PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. 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/4616/25575/AMC-Toolbox---Cooking. ------ Observed 3 pieces of fried chicken with a final cooking temperature of 146*F, 157*F and 160*F when measured with a probe thermometer. The cook stated the chicken was fully cooked and would be cooled down in the walk in and reheated for customer orders. No cooking temperatures had been taken by the cook for either batch. When cooking chicken, ensure that the internal temperature at the thickest part reaches at least 165*F for 15 seconds before serving. The establishment and inspector’s thermometers were calibrated onsite using an ice bath. The cook placed the undercooked pieces of fried chicken back into the fryer basket and continued cooking the chicken until the internal temperature measured between 180-200*F with a probe thermometer.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: 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.-----Observed cooked rice holding at 78-80'F in bowl on shelf above prep sink. Per PIC, rice was prepared 30-60 minutes prior to inspection and is used for sushi. The owner stated the rice is discarded after 4 hours but does not have a written and approved time control policy. The rice was discarded by the PIC. Discussed proper hot holding and time as a control procedures. Provided time as a control guidance document and created policy with the owner. Hot food must be maintained at 135'F at all times.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. ------ In the walk in cooler, observed house made pickled cucumbers using a hot brine with no date mark. The owner stated the pickles had been made over 24 hours ago and placed in the walk in cooler. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. Also observed other TCS foods in various cooling including cooked ground beef, bamboo shoots, baby corn, cooked chicken, sliced cabbage and egg rolls without date marks. All foods had been made less than 24 hours ago. The owner added date marks to all foods at the time of inspection.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.19, C: Nonfood-Contact Surfaces-----Observed the establishment using cardboard to coat the surfaces of the shelves where the microwaves are stored. Remove the cardboard foil prior to next routine inspection. Discussed that materials such as aluminum foil and cardboard are not smooth and easily cleanable surfaces and cannot be used to line shelves/equipment. Repeat violation. This is the third consecutive violation.
Correct Prior To Next Routine Inspection
49
Plumbing installed; proper backflow devices
Core-5-203.13, C: Service Sink-----Observed no mop sink in this establishment. Establishment is currently dumping mop water out the back door. Plumb and install a service sink for cleaning prior to next routine inspection. Repeat violation. This is the third consecutive violation.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 3 Priority, 1 Priority Foundation and 2 Core Violations on this inspection. A pattern of non-compliance is developing for Priority violation #19, 3-501.16(A)(1), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Inspection rights acknowledged by Christiana C. Report emailed to Christiana C. OF NOTE: Discussed replacing broken lighting in back area, replacing missing ceiling tiles and water damaged ceiling tiles, repairing grout worn down in various areas in back of house, and labeling bulk storage containers for dry goods not easily identifiable. Discussed MCESD's pattern of non-compliance policy. Owner denied inspector entry to non-functional walk-in cooler closed with a piece of wire and a padlock during inspection. Owner stated they did not have keys. Reviewed premises definition with owner during inspection. Owner indicated they were denying entry to the space and inspector could not open door during 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.
