SUSHI N U
Permit ID: FD-81627
Permit Type: E & D
780 W Elliot Rd Suite 104 Tempe 85284
*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
Observed multiple items around walk in that Owner stated was employee food. A middle shelf is designated for employee food. Please move employee items to a lower shelf and make sure all employee items stay together so prevent contamination.
Correct Prior To Next Routine 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. 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.
Observed raw quail eggs and raw spicy tuna stored over mayonnaise, cucumber rolls, and cream cheese jalapenos in reach in across from sushi line. Also observed wasabi and cream cheese being stored under raw fish in tall fridge reach in next to stove. Owner moved items to proper storage. Food items must be stored in a way to prevent 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. 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/4576/AMC-Toolbox---Cold-Holding.
Observed chopped salad at 52*F in a ice bath next to stir fry line and observed chopped cabbage at 55*F in top of prep fridge of stir fry line. Owner stated items had been placed an hour prior and moved to the walk in to rapid cool below 41*F. Cold held items must be at or below 41*F to prevent growth of bacteria.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed rice scoops in standing water at 74*F by rice in bar area. Had Owner remove water and store dry. Please store utensils dry, in running water, or in water above 135*F to prevent growth of bacteria.
Corrected At Time Of Inspection
Inspection Comments
OF NOTE: Multiple menus are being used with inconsistent consumer advisories. All menus should be consistent in how raw items are marked. Please update menus with one way to symbol/mark items that coincide with the advisory statement. A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2)and(B), 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. This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 2 Core Violations on this inspection. No County legal action will result from this inspection. Report emailed to Owner. Notice of Inspection Rights made available to Owner.
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.
