Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. Observed shrimp being thawed in hand sink for kitchen staff. Hand sinks are to be easily accessible and only used for handwashing. Operator removed shrimp from sink and placed in refrigerator. Advised person in charge to always keep hand sink accessible so staff can wash their hands.

Food separated & protected

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 portioned raw shrimp stored beneath portioned raw beef in two door refrigerator across from rice cooker. Raw shrimp is to be stored above all other raw meats. Portioned raw shrimp was placed on shelf above raw beef and raw chicken.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot- Holding. Observed portioned noodles at 95*F and sushi rice with no documentation at 120*F. Hot hold of temperature control for safety food is to be stored at 135*F or greater. Sushi rice was discarded and more was made. As per operator the noodles were cooked and portioned for lunch orders and only out for one hour. Portioned noodles were discarded. Advised the person in charge to use a thermometer to monitor cold hold temperatures.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. Observed that time as control was being used to hold hot foods like the sushi rice and noodles with written procedure and no temperature documentation. If time as control is being used, facility must have a written procedure for holding and discarding food, and food items must be documented with the time it is removed from temperature control (hot or cold holding) and the items must be marked with a discard time not to exceed 4 hours. Reinspection to be completed on or before 9/30/2022 to verify if time as control will still be used for hot hold of items like sushi rice and noodles.

Approved thawing methods used

Core-3-501.13, C: Thawing Observed shrimp being thawed in stagnant water in sink. Shrimp was at a temperature below 70*F (67*F) and placed into refrigerator to cool. Approved thawing methods include thawing under cold running water, in the refrigerator, or microwaved and cooked immediately.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed knife stored between sandwich prep refrigerator and prep table. Utensils may be stored on a surface that is regularly cleaned or in an easily cleanable container between uses.

Toilet facilities: properly constructed, supplied, & cleaned

Priority Foundation-6-302.11, Pf: Toilet Tissue, Availability Observed that public/employee bathrooms have no toilet paper. Toilet rooms must be stocked with toilet paper for customer and employee use. Reinspection to be completed on or before September 30, 2022.