Inspection Report

Business Name
BLOOMY KITCHEN

Business Address
2028 W GUADALUPE RD MESA AZ 85202

Permit Number
FD-24-00653

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/6/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: Observed the back hand sink near the mechanical ware washing station and the hand sink by the drive thru window to be missing hand drying provisions. Informed PIC that the hand sinks need to be supplied with hand drying provisions at all times. PIC provided hand drying provisions at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

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 a bowl and container of raw chicken on a shelf sitting over a container of raw sliced beef, boxes of raw beef, and a bowl of cooked beef. Informed PIC that chicken must be stored below beef and below cooked/RTE food products. PIC moved and stored the raw and cooked products properly to avoid cross contamination at time of inspection. Discussed how to properly arrange food product based on final cooking temperature with PIC. 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.

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 TCS food products with internal temperatures ranging from 47*F to 52*F in the top and bottom of the cold holding unit at the sushi station. These TCS products include raw salmon, raw tuna, crab meat mix, roe, squid salad, spicy tuna mix, bean sprouts, and cream cheese. The ambient air temperature of the unit is 48.5*F, measured using min/max thermometer. PIC informed that the raw salmon, raw tuna, crab meat mix, bean sprouts, and cream cheese had been placed in the unit about an hour prior. Instructed PIC to move these items to the walk-in refrigerator to rapidly cool back down to 41*F at time of inspection. PIC moved these foods to the walk-in to rapidly cool down at time of inspection. PIC informed that the roe, squid salad, and spicy tuna mix had been left in the unit from the night before. Informed PIC that these products need to be discarded because they are out of temperature, and we cannot ensure it has been less than four hours. PIC discarded the roe, suid salad, and spicy tuna mix at time of inspection. Items were embargoed. PIC agreed to discontinue the use of the cold holding unit for TCS products until the unit can ensure that the products will be held 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Repeat Violation *****

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed containers of crab meat mix and spicy tuna mix in the top of the front sushi making line cold holding unit with internal temperatures ranging 50*F to 52*F. PIC informed that they were prepared at room temperature an hour prior and placed in the top of the unit. Informed PIC that TCS foods prepared at room temperature that are meant to be cold held, must first be placed back into the walk-in or a reach-in refrigerator to cool back down to 41*F before being placed in a cold holding unit. Instructed PIC to place the items into the walk-in to cool down to 41*F before placing them back into the unit. PIC placed the crab and tuna mix into the walk-in at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. 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 a wet wiping cloth sitting on the cutting surface in front of the cold holding unit on the sushi making line. Informed PIC that wet wiping clothes must be kept fully submerged inside a sanitizer bucket with an approved concentration and cannot be left on the counter. Only dry wiping clothes may remain on the counters. No sanitizer buckets were made at time of inspection. Instructed PIC to make a sanitizer bucket at time of inspection. PIC made a sanitizer bucket with an approved sanitizer concentration level at time of inspection and placed the wiping cloths inside the bucket. 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.

Comments/Details

No County legal action will result from this inspection.
Discussed with PIC that sanitizer buckets are required at the line when wet wiping clothes are in use. The wiping clothes must be moist with sanitizer water at the approved concentration. Soap and water are not effective means to sanitize food contact surfaces.

"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.