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 containers of imitation crab on prep table measuring 64 - 71 degrees F. Person in charge (PIC) was preparing sushi rolls with the imitation crab at time of inspection. PIC stated the crab had only been out at room temperature for 30 minutes. Advised PIC that the food items are time/temperature control for safety (TCS) foods which must be held below 41 degrees F. Recommended to PIC to hold TCS foods in an ice bath to ensure foods remain at or below 41 degrees F when preparing sushi dishes. PIC moved the imitation crab to the reach-in refrigerator to rapidly cool. PIC stated they will ensure TCS foods are held at proper temperatures

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. 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. - Open air reach-in refrigerator in cafeteria which holds raw fish sushi entrees did not have a consumer advisory posted to notify consumers that the sushi entrees contained raw animal products. Advised person in charge (PIC) that when serving animal products raw or undercooked, a consumer advisory with reminder (asterisk) and disclosure shall be clearly posted which notifies the customer that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Provide consumer advisory handout for reference.

Compliance with variance, specialized process, & HACCP plan

PRIORITY VIOLATION-8-103.12 (A), P: Conformance with Approved Procedures; Compliance with HACCP plan. 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/3978/Food-Variances. - Temperature and pH meter calibration logs for 1 April 2022 had not been completed even though kitchen had prepared acidified sushi rice and entrees with acidified rice since the morning. Advised person in charge (PIC) that per the operation's HAACP plan, they must follow and log procedures when acidifying rice. PIC stated they had forgotten to complete the temperature and calibration log, but would ensure the logs will be completed daily. PIC completed the daily log for 1 April 2022.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed bottle of quaternary ammonia sanitizer used for prep area, below 200ppm. Advised person in charge (PIC) that quaternary ammonia concentrations shall be between 200 - 400ppm. PIC stated they will ensure sanitizer bottles and buckets are prepared to proper sanitizer concentrations.

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. - Sushi station uses bottled quaternary ammonia sanitizer, however station did not have any quaternary ammonia test strips. Advised person in charge (PIC) that quaternary ammonia sanitizer test strips are required to ensure sanitizer is prepared to proper concentrations. PIC stated they will obtain sanitizer test strips as soon as possible.