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
0
12
Required records available; shell stock tags, parasite destruction
Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. ...No documentation available at the time of inspection that fish served raw is parasite-free. Please provide required documentation for sushi fish prior to reinspection 12/27/22. 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/4619/AMC-Toolbox---Approved-Source.
Correct Prior To Reinspection
23
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. ......The reminder statement is posted on both the paper menus and posted overhead menu board, but no raw items are marked with the disclosure asterisk mark. Manager marked some of the paper menus at the time of inspection and stated they will continue to mark them and provide the disclosure mark on the overhead menu board 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.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. ......Three large trays of cooked cabbage left to cool on the prep table for more than a half hour, per manager, at 101*F to 118 *F internally. Manager stated the trays are left to cool on the prep table, then moved to the walk-in when cool. Had trays moved to the walk-in to allow the cabbage to rapidly cool. Please ensure TCS food is cooled to 70*F or below in no more than two hours, and then to 41*F or below in no more than four more hours. 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/4617/AMC-Toolbox---Cooling.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils....Accumulation of food debris on shelves under prep tables, on equipment handles and gaskets. Please maintain clean.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had no Priority, three Priority Foundation and two Core Violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager. No certified food manager present. Please ensure a currently certified food manager is present whenever food is handled. Discussed the requirement to remove vacuum-packaged raw fish from package before thawing. No County legal action will result from this inspection. Emailed report to Christiana.
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.
