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
6/11/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 22

Repeat Violation

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 sliced tuna, salmon, and shrimp in the counter-top units with internal temperatures ranging from 45*F-50*F. The ambient temperature of the middle unit was 57.1*F, measured using min/max. PIC informed that the product had been placed in the units about an hour prior. Instructed PIC to move the fish to the walk-in to cool down to 41*F. PIC placed the fish in the walk-in. PIC agreed to not use the middle unit for fish until it is able to hold the product at 41*F or below. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed fillets of tilapia, yellow fin tuna, and ahi tuna thawing in the walk-in cooler and the reach in cooler at the sushi line. Informed PIC that the frozen fish must be removed from the RO packaging prior to thawing. All thawing fish was removed from the packaging at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed multiple wet wiping cloths sitting on the counters and cutting boards of the sushi station. Informed PIC that wet wiping cloths must be stored in a sani bucket with an approved sanitizer concentration. All wet wiping cloths were stored properly at time of inspection. PIC discussed storing the cloths in the bucket after each use with employees. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed a whisk and an ice cream scoop stored in room temperature water. Informed PIC that in-use utensils cannot be stored in stagnant water; they must be stored in a clean and dry location, in running water, or in hot water above 135*F. PIC removed the utensils from water and properly stored them at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: 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. Addl Notes: Observed establishment using quat at the three-compartment sink dispenser. Establishment does not possess quat test strips. Informed PIC that the need to obtain quat test strips prior to reinspection on 06/20/2025. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 06/20/2025.

Violation #: 53

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

5-501.17 - Core: Toilet Room Receptacle, Covered Addl Notes: Observed no covers on the trash receptacles in the women's restroom. Informed PIC that the receptacles need to be covered. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed broken tiles and missing grout in multiple areas of the back kitchen. Observed food particles stuck in some portions of the floor that are in disrepair. Discussed with PIC that the floor needs to be repaired so that it is smooth and easily cleanable. Discussed the importance of having an easily cleanable facility with PIC. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
1. Discussed with PIC that a paper towel dispenser needs to be added to the hand sink nearest the wok and fryer stations. Discussed the importance of hands being fully dry before gloving up and of avoiding employees drying their hands on their clothes. Install a paper towel dispenser prior to next routine inspection. 2. Discussed with PIC that a consumer advisory disclosure method needs to be added next to the 'tuna lover roll' on the laminated lunch menu and the lunch order sheet. When the menus are to be reprint make this update. 3. Discussed with PIC and cook that cooling product needs to be left uncovered in the walk-in until it is fully cooled.

"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.