Inspection Report

Business Name
Matsuri Izakaya

Business Address
699 S MILL AVE TEMPE AZ 85281

Permit Number
FD-23-00181

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/1/2024

Grade
Not Participating

Priority Violation
5

Inspection Status
Completed

Violations

Violation #: 8

Repeat Violation

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 touch hair and adjust clothing and then go back to making an order for a customer without changing gloves and washing hands. Observed employees on phones and go back to making food without changing gloves and washing hands at time of inspection. Discussed proper hand washing with the person in charge (PIC) and when hand washing is required. Employees washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC. Repeat violation.

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 wash hands at 3-compartment sink and without soap at time of inspection. Employees must wash hands at designated handwashing sink with soap & approved hand drying provision. Employee rewashed hands at hand washing sink for 20 seconds using soap & dried hands using single-use paper towels at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 paper towels at the handwashing station near the cook station and no paper towels at the handwashing station near the dish station. Observed no paper towels at the handwashing sink at the bar at time of inspection. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels at all handwashing sinks at time of inspection. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Repeat violation.

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 hand sink closest to the cooking station with discharge piping disconnected; hand sink discharges grey water to floor when turned on. Person in charge (PIC) reconnected the discharge piping and the hand sink was functioning correctly. Also observed bucket filled with water in hand sink at time of inspection. PIC moved bucket at time of inspection. Person in charge was informed that hand sinks must be limited to hand washing only to prevent contamination of food contact surfaces/foods with bacteria from hands. Hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use.

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

Violation #: 15

Repeat Violation

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 salmon stored above cooked eel in the sushi prep station at time of inspection. Employee moved cooked eel above the raw salmon at time of inspection. Ensure all raw animal proteins are below ready to eat (RTE) foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Provided PIC with separation and storage aids at time of inspection. Repeat violation.

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

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 vegan broth made with cooked seaweed, cooked chicken and cooked pork with temperatures of 51 to 56*F in the prep table at time of inspection. Per person in charge (PIC) chicken and pork were brought out 2 hours prior to inspection and were moved to the walk-in to rapid cool at time of inspection. Vegan broth was placed out the night before per PIC and embargoed at time of inspection. Observed chicken fat with temperature of 79 to 80*F in a squeeze bottle stored at ambient temperature near the prep table. Per PIC, chicken fat was there longer than 4 hours prior to inspection and embargoed at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Repeat violation.

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

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained

Observed mop sink with unfinished wood raising sink 6 inches off the ground at time of inspection. Discussed with person in charge (PIC) about raising mop sink higher to make it easy to clean under and to make sure the discharge pipe slopes to the floor drain and about replacing wood riser with plastic or metal legs at time of inspection. Observed leak at prep sink faucet at time of inspection. All plumbing systems must be maintained in good repair. Repair prior to next routine inspection.

PRIORITY VIOLATION-5-202.11 (A), P: Approved System

Observed mop sink faucet near grab and go station equipped with atmospheric vacuum breaker (AVB) with a hose connected to a sprayer nozzle at time of inspection. Observed mop sink near dish station with no AVB and a sprayer nozzle attached with water hot water on. Employee removed sprayer nozzles from both faucets of the mop sink near the dish pit at time of inspection. Discussed the importance of proper backflow protection and proper backflow protection measures. Repeat violation (2nd consecutive).

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Comments/Details

This establishment is not participating in the award program at this time and had 5 Priority, 2 Priority Foundation violations on this inspection.

A pattern of non-compliance is developing for Priority violation #s [6, 13, 20, & 49], [2-301.14, 3-302.11, 3-501.16(A)(2) and (B), & 5-202.11(A)], 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.

Of Note:
- Discussed with person in charge about sealing the raw wood at the to go station to provide a smooth and easily cleanable surface Provide a 3/8th inch cove base around the to go station.
- 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.

Report e-mailed.
No County legal action will result from this inspection.

Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 7,Food Manager Licenses: 1,Request Notes: On hold for review,Review Complete: CHECKED,Review Notes: QA-CR,Signer: Jagger H.

"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.