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
3/5/2025

Grade
D

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: Observed prepared sushi rolls containing raw tuna and raw salmon sitting above cooked beef, uncooked prepackaged roll dough, uncooked egg rolls, jalapenos filled with a cream cheese mixture, and RTE products including sushi rolls containing imitation crab mix and packages of imitation crab sticks. Informed PIC that products containing raw animal protein cannot be stored above read-to-eat products. Informed PIC that the raw animal protein products cannot be stored above the dough or eggrolls due to these products not having specific final cooking temperature. Discussed the importance of preventing cross contamination from raw animal proteins with PIC. PIC relocated and properly stored the raw animal proteins and RTE products at time of inspection. Observed raw tuna and raw salmon on a plate sitting directly above a container of shredded lettuce and carrots in the top of the cold holding unit on the sushi line. Observed raw tuna and salmon sitting over bottles of sauce in the bottom of the same unit. Observed raw scallop bakes sitting above cooked eel in the bottom of the cold holding unit. Informed PIC that these products cannot be stored above any RTE products. PIC relocated and stored these raw animal proteins properly at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-304.15 (A) - Priority: Gloves, Use Limitation; Limited to One Task. 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.

Addl Notes: Observed a sushi line cook prepare a spicy tuna roll, touching the raw tuna with their gloves for the roll, and then grab rice from the rice cooker with the same gloves to prepare a California roll, containing no raw animal product. PIC stated that they use the same rice for raw and RTE rolls. Informed PIC that the gloves used for raw rolls cannot touch the rice/rolls that are RTE products, and the rice cannot be used for RTE rolls. Discussed that cross contamination of the rice occurs when gloves used for raw products touches the rice used for RTE rolls. Instructed PIC to dispose of the California roll and have the cook wash his hands and change gloves to make the RTE rolls. The cooks' hands were properly washed, and gloves were changed at time of inspection. The roll was discarded at time of inspection. Instructed PIC to make new rice for the RTE rolls. Discussed with PIC that gloves should be used for one purpose, either raw or RTE only. Instructed PIC to use one rice container for RTE rolls only and separate the raw and RTE stations to avoid cross contamination. PIC agreed to separate the raw and RTE stations at time of inspection. PIC cooked fresh rice and placed in it a third rice warmer to only be used for RTE rolls at time of inspection. PIC instructed the staff to use areas as raw and RTE only at time of inspection. Gloves must be used for only one task, such as working with RTE food or with raw animal food, used for no other purpose and discarded when damaged, soiled, or when interruptions occur in the operation. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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 yellow and black organic matter on the inside of the ice machine in the back area. PIC stated that this is their back up ice machine. Informed PIC that because ice may be used from this machine, it needs to be cleaned and continue to be cleaned at a rate which precludes the growth of organic matter. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

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 uncooked cheese wontons sitting out at room temperature next to the deep fryer with an internal temperature of 68*F. The wontons were not on time as a control. PIC informed that they have been sitting out for about an hour and a half. Informed PIC that items need to be cold held at 41*F or below and cannot be left out at room temperature. Instructed PIC to place the wontons in the reach in to cool back down to 41*F. PIC placed the wontons in the bottom of the reach in to cool back down 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. 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.

Comments/Details

No County legal action will result from this inspection.
1. Discussed replacing the hand dryer at the hand sink behind the cook line with the dispenser to make hand drying provisions accessible for use. 2. Discussed with PIC that the plate decorations and any items that have gone out to the customer and are intended for re-use, must go through the wash, rinse, and sanitize steps, like any other food contact surface; or they must be single use only. PIC stated that they will do the wash, rinse, and sanitize steps for these decorations. PIC talked with the staff about these steps at time of inspection. 3. Discussed with PIC that wontons should not be fried and then left to sit out at room temperature until they are ordered to be fried again. Discussed the importance of cooling parameters and hot holding. PIC stated that they will discontinue the first fry and fry them when they are ordered. 4. Discussed that the women's rest room needs to have a covered receptacle; PIC stated that the have been ordered and will arrive in a few days.

"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.