Inspection Report

Business Name
Moira Sushi Bar & Kitchen

Business Address
215 E MCKINLEY ST PHOENIX AZ 85004

Permit Number
FD-14964

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/27/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: 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. Addl Notes: Observed cooked chicken wings with no datemarking in walk-in unit at time of inspection. Observed cooked crabmeat with no datemarking in walk-in unit at time of inspection. PIC stated all food items in question were prepped on 11/25. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-304.13 - Core: Linens and Napkins, Use Limitations Addl Notes: Observed linen in direct contact with cooked chicken wings in walk-in unit. PIC stated linen is used as covering for food item. Discussed linens shall not be stored in direct contact with food and had PIC remove linen at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

Repeat Violation

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed all the reach-in coolers located in the kitchen not working and not being used. Discussed with PIC that units be either removed or indicated as out of order. Observed water leakage from cooling unit of walk-in unit. Observed leaky faucet at 3-comp sink at time of inspection. Discussed the importance of having all units in the establishment working and in good repair to ensure food safety. 3RD CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law

Addl Notes: Observed heavy leakage from black PVC pipe draining sewage at 3-compartment sink. Floor sink below 3-compartment sink observed properly draining, no sewage back-up observed at time of inspection. Water leakage is observed due to leaky faucet at 3-compartment sink. Flooring was mopped free of water at time of inspection. PIC was instructed to put an out of order sign at 3-compartment sink and agreed to not use unit until it has been fixed. PIC stated all equipment, utensils and food contact surfaces can be washed using warewashing equipment. All warewashing shall be done at chemical warewashing machine. Chemical warewashing machine observed dispensing chlorine sanitizer solution of 50ppm. Plumbing fixtures and systems must be maintained in good repair. PIC was informed to have it fixed prior to reinspection. Reinspection scheduled for 12/03/24. Corrective Action: Correct prior to re-inspection.

Comments/Details

No County legal action will result from this inspection.
Note: Discussed moving first-aid cabinet to avoid contamination. Informed PIC to have parasite destruction papers printed and posted (be readily accessible).

"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.