Nori Japan
Permit ID: FD-86989
Permit Type: E & D
3111 W Chandler Blvd Space FF-232 Chandler 85226
*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
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ....Block of cream cheese left to defrost on prep counter for just under two hours, per manager, at 63*F internally. Bowl with shredded imitation crab held on counter for less than one hour, per manager, at 60*F internally. Manager returned the items to the walk-in to re-cool. Please maintain TCS food 41*F or below. 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.
Corrected At Time Of Inspection
22
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........Egg roll held under time as control, per manager, at 114*F internally. Manager stated there is usually a timer running for the discard time, but no timer was set. Manager determined the discard and set the timer running. 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.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-208.11 (B), P: Storage-First Aid Supplies; Storage...First aid kit stored on dry storage rack above boxes of noodles and soft drinks. Manager moved kit to proper storage.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.....Spoon and scoop stored in pans of raw beef and raw chicken with the handles in contact with the raw meat. Manager had the utensils removed to dishwashing. Please store utensils in a manner to prevent cross contamination.
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 one Core violations on this inspection. No County legal action will result from this inspection. Emailed report to Andy.
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.
