Inspection Report

Business Name
Aruma Cafe

Business Address
2011 E APACHE BLVD TEMPE AZ 85281

Permit Number
FD-24-01523

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/3/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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. Addl Notes: Observed oysters on menu and observed Shellstock tags in a container; these tags date back to December 2024. The tags do not have the date of last sold on them. Predefined Comment: Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Re-inspection to ensure that future Shellstock tags are being labeled with the date of last sold. Corrective Action: Correct prior to re-inspection 3/10.

3-402.12 - Priority Foundation: 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. Addl Notes: Observed raw fish in establishment; per menu the fish is Hamachi yellowtail, and it is served raw as sashimi and in ceviche. Person in charge was unable to provide parasite destruction paperwork at time of inspection. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection 03/05/25.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 plates and pump soaking in quaternary ammonia sanitizer in 3-compartment sink; the measured concentration of the quaternary ammonia was 100 ppm. Employee confirmed these dishes were being sanitized. Per the manufacturer label for food contact surfaces the concentration must be 200 ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection using chlorine sanitizer with a measured concentration of 50 ppm. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 cold brew coffee with an internal temperature of 46*F. Person in charge indicated it was made yesterday at 11 am and the temperature was not verified today. time/temperature controlled for safety (TCS) foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed using ice as an ingredient to ensure cold brew coffee cools down to 41*F within 4 hours when brewing. Discussed ensuring cold brew coffee is brewed, held, and dispensed at 41*F and held for no longer than 7 days (Day 1 being the day it is made). Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: 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. Addl Notes: Observed cut tomatoes, canned tomatoes, canned tomatoes, shrimp, brie, ricotta cheese, sardines, and raw ready to eat (RTE) Hamachi yellow tail fish with no date indicated when they were opened or prepared. Per the person in charge all of these foods had been opened or prepared more than 24 hours before inspection and had been prepared/opened on a date after 2/27; person in charge indicated that a different person in charge new the exact dates and that they are prepped usually same day they are served. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Person in charge indicated these foods are only sold Thursday - Saturday. Establishment must either label or discard these foods prior re-inspection on 3/5. Corrective Action: Correct prior to re-inspection on 3/5.

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

3-603.11 - Priority Foundation: 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. Addl Notes: Observed flat iron steaks, tiradito (including sashimi style seasonal fish), and ceviche (with fish cured in acid) on menu. These menu items do not disclose they may be served raw, and the menu does not have a reminder notice informing customers that consuming raw animal proteins may lead to illness. Predefined Comment: Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection on 3/5.

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

3-502.11 - Priority Foundation: Variance Requirement. 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. Addl Notes: Observed carne seca (dehydrated beef) with an internal temperature of 74*F; person in charge indicated it was made at their sister restaurant using a dehydrator. Person in charged also indicated that this carne seca was delivered a month before inspection. Person in charge was informed that dehydrating animal proteins or time/temperature controlled for safety foods to render them shelf stable requires a variance and their sister restaurant does not have a variance. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Person in charge took the carne seca home for personal consumption. Corrective Action: Corrected at time of inspection.

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Establishment was observed operating outside the scope of their approved operating permit in violation of MCEHC Chap. 1, Reg. 4(a).>>>Observed raw fish in a refrigerated prep unit on-site; also observed ceviche with acid cured fish, sashimi fish (Tiradito) and raw oysters on the menu; person in charge indicated they added this new menu featuring raw fish/raw marinated fish, raw oysters 3 months prior to inspection. Also observed Shellstock tags on-site. Serving raw fish is considered an advanced preparation step and requires a Class 4 E&D Permit; the establishment currently has a Class 2 Permit. The establishment does not meet the minimum requirements to increase their permit to a Class 4 E&D Permit (they do not have a prep sink). The establishment must cease the sale of raw fish, raw oysters on their menu until they can apply for a remodel to ensure they have the adequate facilities to sell advanced preparation menu items such as raw fish; Remodel applications with supporting documentation can be submitted via the customer portal "Permit Center" online at maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.

"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.