Inspection Report

Business Name
Harumi Sushi & Sake

Business Address
101 N 1ST AVE PHOENIX AZ 85003

Permit Number
FD-23-03773

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/7/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed multiple raw sushi fish items (salmon, tuna) measured 44-47'F in sushi cooling box unit located closest to cookline. Ambient temperature of unit measured at 44.7'F. Sushi chef stated all items were stocked at 12pm and have been out of temperature for less than 4 hours. Observed sour cream and cooked eel measured 44'F in tabletop prep cooler unit closest to rice station, items observed stocked above fill line. PIC stated food items were stocked about an hour prior. Observed cut cabbage, cooked fish cake, cut lettuce, cooked crab stick and cooked octopus salad, measured 46-48'F in tabletop prep cooler unit located in hot food station area. PIC stated food items were stocked at 12pm and have been out of temperature for less than 4 hours. Ambient temperature of unit measured at 47.1'F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Informed PIC to prevent storing items above fill line to ensure proper cold holding temperatures of 41'F or below are maintained. Establishment observed equipped with more than adequate coldholding capacities. PIC agreed to not use the two faulty units until it has been fixed. Both units were emptied of TCS food items at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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 garlic and cut lettuce stored atop food prep table at ambient air temperature in hot food station area. PIC stated food items are on time as control. Cook stated food items were put on time as control about an hour prior. PIC instructed cook to proper time stamp food items at time of inspection. Observed no time as control policy at time of inspection. Provide updated time as control policy prior to re-inspection scheduled on 01/16/2025. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Correct prior to re-inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed in-use knives stored in between equipments and in between equipment and wall, in hot food station area. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. PIC instructed cook to move knives to washing area to be washed and sanitized. 3RD CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Note: Discussed proper datemarking requirements.

"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.