Sushi Time
Permit ID: FD-81277
Permit Type: E & D
5136 S Rural Rd Suite 104 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
2
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco.......Employee drink stored on prep table. Employee removed drink to proper storage.
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. .....Tray of raw shrimp stored in rack above container of avocados. Manager moved items to proper storage. 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/4621/AMC-Toolbox---Cross-Contamination.
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. ....... Miso soup on stove on unlit burner at 124*F internally. Manager turned burner on and re-heated soup to above 165*F. Please maintain all hot-held TCS food 135*F or above. 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.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers........Bleach stored, unlabeled, in sriracha bottle, sani-bucket labeled "noodles". Manager properly labeled chemical containers.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation....Wiping cloths stored on prep table between use. Employee moved cloths to sani-buckets.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.......Knives and other utensils stored in containers of 74*F water at sushi bar. Employee removed utensils for proper storage, dry, or in water above 135*F.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had two Priority, one Priority Foundation and three Core Violations on this inspection. A pattern of non-compliance is developing for Priority violation #13, [code reference: 3-202.11(A1-2)], 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. No County legal action will result from this inspection. Emailed report and notice of inspection rights to Sunny.
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.
