Inspection Report

Business Name
Sushi & Cocktails

Business Address
1949 W RAY RD CHANDLER AZ 85224

Permit Number
FD-12111

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/21/2023

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

Core-2-401.11, C: Eating, Drinking, or Using Tobacco

Observed adulterated strawberries and date mark disposition chicken stock in kitchen glass sliding door fridge that was stored with food for customer service. Upon further investigation and discussion with manager it was found to be employee food items. Please segregate employee food items accordingly. Especially distressed employee items, to ensure health of establishment.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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.

Observed ice machine with visible pink organic matter near shoot area. Please clean to sight and touch by next routine

Correct By: Correct Prior To Next Routine Inspection

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

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 items in sushi case such as raw tuna, salmon, yellow tail, albacore, masago, and kanikama holding internal temperatures between 45-49*f degrees. Chef stated that items had been moved to case just an hour prior. Items moved back to single door tall reach in to properly cool down to 41*f degrees. Please ensure case can maintain items below 41*f degrees before placing inside.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 items without a date mark such as cut cabbage, squid salad, seaweed salad, crab mix, crab roll, and fish cake. Manager stated all items had been prepared on Sunday 11/19. Datemark applied to all items. Please date mark all applicable items with the same day. Discussed with manager what requires a datemark.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

Observed visible soil build up on majority of equipment surfaces that were non-food contact in kitchen including refrigerator doors, door seals, grill area, table areas storing sealed food. Encountered a decayed smell upon opening the main kitchen reach-in. Inspector investigated all food items, nothing adulterated was found. Please clean inside refrigerator thoroughly. A clean kitchen is vital to ensure health of establishment and it's customers. Please deep clean areas by next routine.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed

A pattern of non-compliance is developing for Priority Violation - 3-501.16, Cold Holding, 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.

Award: B,Food Manager Licenses: 1,Signer: Jackie Byun

"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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.