Inspection Report

Business Name
A Sushi All You Can Eat
Business Address
1807 E BASELINE RD TEMPE AZ 85283
Permit Number
FD-24-00047
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
1/18/2024
Grade
Priority Violation
1
Inspection Status
Re-Inspection Required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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.

___Provide a hand sink with side splashguards next to the food prep sink. This sink will support the food prep and ware washing area. Sink must have hot and cold water and can be indirectly discharge to the floor sink.

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. ___

Raw/ undercooked items in the menu, table menu, and online menu are missing both the disclaimer and reminder. Please review and provide consumer advisory on all venues that the customers can order food from.

Correct By: Correct Prior To Reinspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required

___1. Change the brass fitting downstream of the RPZ of the soda carbonator to stainless steel or PEX. Conduits and fittings after the RPZ must be stainless steel or PEX. Do not use copper or brass alloys.

2. Provide another RPZ at the water connection point of the RO system. Per owner, they are not going to use it. Please remove any equipment, fixtures that are not used.

3. Provide drain cups for the vent ports of the RPZs. Drainpipes must be rigid and indirectly discharge to the nearest floor sink with minimum 1” air gap from the finished floor.

4. Provide a vented dual check valve backflow preventer at the water connection point of each coffee/ tea brewer or hot water dispenser.

5. Certify all testable backflow preventer and provide reports.

Correct By: Correct Prior To Reinspection

Comments/Details

OC inspection was conducted with the owner, Jun Jin Li. The establishment is not open and operating and was remodeling for a couple months now.
A minor remodel permit will be created to address the renovation inside the facility.
Scope of remodel- new sushi prep area, new layout in seating area, new dishwasher, new soda fountain equipment, new reach-in coolers and freezers, sushi cases, new sink fixtures, and new floor, walls, ceiling finishes.

Please address the following items prior to the next inspection:

1. Provide side splashguards on both side of the drop-in hand sink at the sushi prep area. Splashguards must be at the height of the faucet and length of the sink.
2. Provide rigid drainpipes for the ice machine, drip tray, drain trough of the soda fountain station, overflow water line of the water filler, and vent port of the backflow preventer.
3. Provide a water stub-out with angle stop at the mop sink for chemical dispenser.
4. Provide 3/8” radius cove base at walls and floor junctures inside kitchen, food storage, food service, food prep, dry storage, and restrooms. Currently the establishment has straight tile bases.
5. Provide mop/ broom holders.
6. Caulk and seal around conduits and pipe penetrations inside the walk-in units and under the hood. Please use silver color (wide temperature range) caulking material.
7. Seal all holes, gaps, cracks and penetrations on walls, ceiling, and floor.
8. Provide commercial freezers, including the chest freezer at the expediter area. Household equipment and small wares are not acceptable.
9. Refinish all floor sinks with several coats of Rustoleum paints. Clean the sinks and rusts in the sinks first.
10. Provide drainpipes for the sushi cases to have the drainpipes indirectly discharge to the nearest floor sink or plug the drain ports.
11. Provide several coats of semi-gloss paint on the substrate of the countertop.
12. Provide door sweeps and weather stripping on the exterior doors.
13. Repaint door frame of the back door. Fill gap at the bottom of this door frame.

No County legal action will result from this inspection.

Auto-emailed the report to the owner.

Manager / person in charge must be a certified food protection manager (CFPM). Please obtain and maintain on site for inspection purpose. Please be advised that the person in charge must be a CFPM and presence on site at all operational hours. Food handlers must maintain food handler’s certifications.

Please contact the Department at 602-506-6824 or online: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Plan-ReviewConstruction-Inspection-Reque-239 to schedule the next inspection. Allow 7-10 business days to schedule.

This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation violations on this inspection.



Award: Not Participating,Email Sent: CHECKED,Food Manager Licenses: 0,Signer: Jun Jin Li

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.