Inspection Report
Ichiro
1900 E 5TH ST TEMPE AZ 85288
FD-23-04643
Food Establishment - Eating & Drinking
Food Routine Inspection
3/8/2024
Not Participating
2
Completed
Violations
Violation #: 9
Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed
Comments:
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 using their bare hands to slice a peeled avocado for an order. The person in charge indicated that the peeled and sliced avocado was ready to eat and would not be subjected to any heat treatment. Person in charge was informed that ready to eat foods must not come in contact with bare hands and that ready to eat foods must be handled with gloved hands or clean utensils. Person in charge willingly discarded of the sliced avocado.
Correct By: Corrected At Time Of Inspection
Violation #: 14
Description: Required Records Available: Shellstock Tags, Parasite Destruction
Comments:
Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source.>>>Person in charge was unable to provided any documentation for proof of parasite destructions for their salmon they serve raw/undercooked. Person in charge indicated that their invoice for the fish indicates that parasite destruction had taken place but the person in charge was unable to provide a copy of the invoice. The person in charge must maintain documentation for parasite destruction from the distributor on site for all fish served raw/undercooked. RE-INSPECTION 03/11/24.
Correct By: Correct Prior To Reinspection
Violation #: 23
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 the following ready to eat time/temperature controlled for safety foods in the refrigerator with no date indicating when they were prepared: soft boiled marinated egg, sprouts, half and half cream, cooked pork broth, cooked curry, and cooked potato. Person in charge indicated all of these foods were cooked/prepared 2-3 days before inspection. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Person in charge did not have a way to label these foods at time of inspection. RE-INSPECTION 03/11/24.
Correct By: Correct Prior To Reinspection
Violation #: 25
Description: Consumer Advisory Provided for Raw or Undercooked Food
Comments:
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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.>>>The establishment does not currently have consumer advisories on any of their ordering platforms. The person in charge was informed they must include a consumer advisory disclosure and reminder on their online platforms to ensure that consumers are aware of the risks associated with eating raw and undercooked foods and what foods may be served raw and undercooked. The person in charge indicated they would update their online platforms to included consumer advisories. RE-INSPECTION 03/11/24.
Correct By: Correct Prior To Reinspection
Violation #: 29
Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan
Comments:
PRIORITY VIOLATION-3-502.12 (A, B4, C, D2b-e, and E1), P: Reduced Oxygen Packaging, Criteria. 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/3978/Food-Variances>>>Observed raw thawed salmon in reduced oxygen packaging. Person in charge indicated they purchased the salmon fresh, they salted it, and then they vacuum sealed it and froze it; person in charge indicated the observed reduced oxygen packaged salmon was vacuum sealed more than 48 hours before inspection and had been thawed for more than 48 hours. Person in charge was informed that time/temperature controlled for safety foods that are reduced oxygen packaged at the establishment can only remain in the reduced oxygen packaging for 48 hours before they need to be removed; additionally, fish specifically must be frozen before, during, and after they are reduced oxygen packaged. Upon discussion of the risks the person in charge discarded of any thawed raw salmon that had been vacuum sealed for more than 48 hours. Any observed frozen fish was removed from the vacuum sealing as well. Guidance for reduced oxygen packaging was emailed. Discussed writing the date on any frozen fish that was reduced oxygen packaged frozen and stored frozen to ensure it is removed from the packaging within 48 hours.
Correct By: Corrected At Time Of Inspection
Comments/Details
This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation violations on this inspection.
Reviewed: time as a public health control policy; creating an employee illness policy to post in the kitchen
Guidance documents emailed: consumer advisory, ROP, feeling sick
A copy of the inspection report was emailed.
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,Embargo Lbs: 2.1,Food Manager Licenses: 0,Signer: Freddy Tjhang
"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.