Inspection Report
Sushi Brokers
17025 N SCOTTSDALE RD SCOTTSDALE AZ 85255
FD-05231
Food Establishment - Eating & Drinking
Food Routine Inspection
5/6/2024
Not Participating
2
Completed
Violations
Violation #: 13
Description: Food in Good Condition, Safe and Unadulterated
Comments:
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.
Observed a significant amount of water leak from the ceiling at time of inspection onto a tray of plastic wrapped wontons. Source of leak determined to holes/ disrepair of roof at time of inspection. Food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented. The wontons were discarded at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 15
Description: Food Separated and Protected
Comments:
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 tuna stored directly above sliced cucumber and mushrooms in the prep cooler across from the reach in cooler. Observed raw shrimp stored directly above pineapple in the prep cooler across from the reach in cooler. Raw animal foods should be separated and arranged during storage, preparation, holding and display so that cross contamination of ready to eat foods or other raw animal foods is prevented. The raw shrimp and tuna were moved at time of inspection so they were not stored directly above ready to eat foods.
Correct By: Corrected At Time Of Inspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment
Observed the low temp dish machine in the kitchen not in use at time of inspection. After running the dish machine multiple times, the chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall be between 50-100 PPM. Establishment will utilize three-compartment sink to wash, rinse, and sanitize food contact surfaces until the dish machine is repaired and maintains a chlorine concentration between 50-100 PPM.
Correct By: Corrected At Time Of Inspection
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
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.
Establishment utilizes Quaternary Ammonium (Quat) to sanitize their equipment, utensils, and food contact surfaces. No test strips were available at time of inspection. Test strips that accurately measures the concentration of sanitizer in MG/L (ppm) of sanitizing solutions shall be available. Re-inspection to confirm test strips are obtained is scheduled for 5/16/2024.
Correct By: Correct Prior To Reinspection
Violation #: 52
Description: Sewage and Waste Water Properly Disposed
Comments:
Core-5-403.12, C: Other Liquid Wastes and Rainwater
Observed ceiling leak at time of inspection. After removing the ceiling tiles, it was determined the leak was rainwater coming from the roof. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Please repair the roof prior to the next routine inspection so rainwater is drained properly.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Observed leak in the roof at time of inspection. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order to serve their intended purpose. Please repair roof and ceiling prior to the next routine inspection.
Correct By: Corrected At Time Of Inspection
Comments/Details
Discussed cleaning surfaces that come in contact in rainwater leak.
No County legal action will result from this inspection.
Routine inspection report emailed to the person in charge.
On July 1st, 2023, the Environmental Services Department began emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
- Contact your inspector using the phone number or email on your last inspection report to review, or Contact the Department using the email addresses below,
-Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
-Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
-Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: If you need to update your email address and/or other contact information, please submit an
administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824
Award: Not Participating,Embargo Lbs: 5,Food Manager Licenses: 0,Signer: Lupe Z
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- 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
- 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. For example, 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
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.