Maricopa County, AZ

Zushi

Permit ID: FD-14537

Permit Type: E & D

6727 E Mcdowell Rd Suite 110 Mesa 85215

*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 Observed raw beef and bacon over cooked rice in reach-in cooler in back corner. PIC re-arranged raw beef to bottom shelf. Ensure raw foods are stored below ready to eat foods to prevent cross 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 Observed warewashing machine dispensing less than 50PPM chlorine sanitizer. Machine was primed and began dispensing 50PPM of chlorine sanitizer by the end of the inspection. Machine must be tested regularly to ensure dishware is being sanitized. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS Observed soda gun in bar area with accumulation of organic debris. Food contact surfaces must be cleaned daily to prevent build up.
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 imitation crab, eel, cream cheese and shrimp at 45-49*F. PIC stated items had been left over night and were discarded at time of inspection. Please refer to embargo form for more details. Prep table was holding ambient air temperature of 47*F in various parts. Ensure cold TCS foods are kept at or below 41*F at all times.
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 no time documentation for rice. PIC stated rice was made at 11:00AM (1.5 hours prior to inspection) and instructed PIC to log information for current date.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Observed prep table on furthest right holding ambient air temperature of 45*F. Non-tcs items were moved to another prep table and tcs-items that were left over night were discarded. Will re-inspect within 10 days.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 1 Priority Foundation and 1 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.