Inspection Report
Sushi Ave
866 N HIGLEY RD GILBERT AZ 85234
FD-15497
Food Establishment - Eating & Drinking
Food Routine Inspection
4/17/2024
Not Participating
3
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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/4573/AMC-Toolbox---Handwashing. - Observed employee remove gloves after prepping food, rinse hands without soap in three compartment sink, and dry hands with paper towels. Discussed with employee that hands must be washed with soap every time hands are washed, and that handwashing must be done in designated hand sinks only. Employee washed hands with soap in designated hand sink.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Repeat Violation
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing. - Observed no soap available at both hand sinks in the kitchen due to nonfunctioning dispensers. Hand soap must be available at all hand sinks at all times to ensure proper hand washing is taking place. Sinks were stocked with soap at time of inspection.
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. - Observed tubs of mayo being stored in hand sink in kitchen, and hand sink at sushi bar being used to dump ice. Discussed with manager that hand sinks must be kept clear at all times and used for hand washing only. Mayo was removed from sinks at time of inspection. 2nd repeat.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 dishwasher dispensing 0 ppm of chlorine sanitizer in final rinse. All dishwashers must dispense 50-100 ppm of chlorine sanitizer to ensure proper sanitization of food contact surfaces. Dishwasher was serviced at time of inspection and a concentration of 50 ppm chlorine was achieved.
Correct By: Corrected At Time Of Inspection
Violation #: 22
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 opened tubs of mayo, wasabi mayo, and spicy mayo with internal temperatures of 47-48*F when measured with a probe thermometer. Mayo containers stated "refrigerate after opening". According to owner, mayo had been in refrigerator for two days. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Mayo was discarded at time of inspection (see embargo).
Correct By: Corrected At Time Of Inspection
Violation #: 28
Repeat Violation
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
Priority Foundation-7-102.11, Pf: Common Name-Working Containers - Observed spray bottle with no label. According to chef, spray bottle contained soap. All spray bottles must be labeled with the common name of the contents (ex: soap, water, degreaser) at all times to prevent contamination and misuse. Spray bottle was labeled at time of inspection.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. - Observed refrigerator containing mayo containers with an ambient temperature of 48*F when measured using a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. A re-inspection will be conducted by 4/29/24.
Correct By: Correct Prior To Reinspection
Violation #: 35
Description: Approved Thawing Methods Used
Comments:
Core-3-501.13, C: Thawing - Observed tuna thawing in the open, not under refrigeration. Using a probe thermometer, the internal temperature of the tuna was observed to be between 47*F and 53*F. According to owner, tuna had been sitting out for about 3 hours. Discussed with owner and manager that food must be thawed under refrigeration and may not be left out as it may cause the fish to remain out of temperature and grow pathogens. Tuna was moved to refrigerator at time of inspection.
Observed thawed raw fish in vacuum sealed packages. Discussed with owner, manager, and sushi chef that raw fish in vacuum sealed packages must be cut open or removed from packaging prior to thawing to avoid pathogen growth. Packages were cut open at time of inspection.
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. - Observed chlorine test strips that expired in 2019. Test strips must be available for sanitizer at all times and must not be expired. Dishwasher technician provided new test strips at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed food debris and grease buildup on floors, walls, and outside of equipment. Maintain premises clean and clean often enough to prevent buildup to prevent attraction of pests. Deep clean and maintain clean prior to the next routine inspection.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Comments/Details
Discussed testing dishwasher with test strips daily.
Inspection report delivered via email.
No County legal action will result from this inspection.
On July 1st, 2023, the Environmental Services Department started 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,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
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.
Award: Not Participating,Food Manager Licenses: 1,Signer: Jane Suh
"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.