Maricopa County, AZ
*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash -- Observed employee in cook line, handling raw salmon, then proceeding to grab crab mix, sushi rolls paper and handling utensils such as knifes and plates, repeatedly only rinsing gloves with water in sink. Requested cooks to switch gloves, after finishing handling raw items and washing hands thoroughly prior to switching task to prevent contamination of food items. Please wash hands thoroughly with soap and water for 20 seconds in hand washing station and switch gloves in between food prep.
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 shell eggs in refrigerator above bell peppers. Requested PIC to rearrange items and place raw shell eggs below peppers. Please follow separation chart on fridge to prevent cross contamination.
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 --- Observed piece of raw salmon in prep refrigerator unit to be at a temperature of 49*F. The item had been in the prep unit since 11:00 am. Item was embargoed at the time of the routine inspection 2:30 pm. Please maintain TCS food 41*F or below.
Corrected At Time Of Inspection
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 --- Menu contains items that are still not considered to fall under consumer advisory statement. As per employee lobster roll contains raw items. Please attach an asterisk to each individual food item that is served raw or undercooked in the menu.
Correct Prior To Reinspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Observed food debris on line that contain revolving sushi plates. Please clean and maintain to prevent food particle build up on line.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. This inspection was done as a result of a citizen's complaint. No evidence was found to support the allegations made in the complaint. No County legal action will result from this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [ 13], [3-302.11 (A1-2), ] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge at the time of inspection. Failure to correct repeat violations may result in legal action.


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.