Inspection Report
Osaka Japanese Steakhouse
6730 E SUPERSTITION SPRINGS BLVD MESA AZ 85206
FD-24556
Food Establishment - Eating & Drinking
Food Routine Inspection
11/9/2023
Not Participating
3
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.
Observed cook handling raw beef, then proceeding to grab sauce bottles to pour on top of food. The cook washed his hands. Hand washing must occur when handling raw foods and touching food equipment/containers to prevent cross contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.
Observed containers in the hand sink basins in the sushi bar. Employees removed the container. Hand sinks must be empty and used only for hand washing.
Correct By: Corrected At Time Of Inspection
Violation #: 14
Repeat Violation
Description: Required Records Available: Shellstock Tags, Parasite Destruction
Comments:
Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. 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.
Observed no shellfish tags stored next to its corresponding food item. This establishment had live oysters in October. PIC provided the tags for the last 90 days but did not have an "Out" date written on any tags. The shells are also being used to serve ginger on. The oyster shells are unable to properly be cleaned. Discussed keeping them in the refrigerator and serving them only with the oysters from the batch they were received from.
Please note the following:
Shellstock tags or labels shall remain attached to the container in which the Shellstock are
received until the container is empty
• The date when the last Shellstock from container is sold or served shall be recorded on the tag
or label
• Maintain and retain tags for 90 calendar days from date recorded on tag or label using an
approved record keeping system that keeps records in a chronological order
• Ensure Shellstock from one tagged or labeled container are not commingled with Shellstock from
another container with different certification numbers, different harvest dates, or different growing
areas.
**Repeat violation
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 15
Repeat Violation
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2), P: 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.
Observed raw Roe stored above mushroom and sauce in the walk in refrigerator. PIC placed the Roe on the bottom shelf next to the raw seafood. Also raw chicken stored over in shell eggs in a reach in cooler on the line. Observed raw quail eggs over miso and noodles. Raw animal foods must be stored in a manner that prevents cross contamination with RTE foods.
**REPEAT VIOLATION
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 16
Repeat Violation
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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.
Observed a soiled knife in a stainless steel sleeve on the Teppanyaki carts. Observed another steel sleeve in a separate sleeve. PIC washed and sanitized all knives. PIC stated the knives are washed when the chefs come to work the following day. Discussed requirements to clean in-use utensils every 4 hours to prevent contamination and cleaning all utensils and equipment before closing for the day. In use utensils must be cleaned every 4 hours and stored clean.
***REPEAT VIOLATION
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: 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.
Observed small bowls of salad prepared at 11am holding 57F. The salad was stacked using flat pans and plastic, preventing proper air flow. PIC moved more than half the salad bowls to the walk in refrigerator. Also observed a container of cooked broccoli made an hour ago, per PIC, holding 58F. The container was covered in plastic. Inspector removed the plastic. TCS food items should be cooled uncovered, and in flat pans 4 inches or less and with approved methods including ice baths, top shelves of walk in refrigerators, and freezers for rapid cooling.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence
Observed live roaches. PIC provided pest control records indicating the last date of service being on 10/26. Also observed flies and fruit flies. Please contact pest control services immediately to provide service prior to the re-inspection date.
Correct By: Correct Prior To Reinspection
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises
Observed a large container of margarine stored outside in the back of the establishment area. PIC moved the container back into the walk-in refrigerator. The margarine is shelf stable and does not require temperature control, but it must be stored inside and 6 inches off the floor to prevent contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed multiple cups stored in dry foods as well as sauces. PIC removed the cups and replaced them with scoops with handles to prevent contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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.
Observed two belts used to hold knives for Teppanyaki that cannot be cleaned. PIC removed both items from establishment. Discussed storing the knives dry. Also observed large sauce containers with spigots that have been manually placed on the containers with glue that appeared dirty and not cleanable. Please purchase new containers without modification, and already designed for this purpose.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Observed rusted shelves in the walk in refrigerator to the left. Please replace. Also, re-caulk the 3 compartment sink wall for proper cleaning.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 51
Repeat Violation
Description: Plumbing Installed; Proper Backflow Devices
Comments:
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
Observed a leak the rinse sink in the bar when turned on. Please repair.
***repeat violation
Core-5-203.13, C: Service Sink
Observed no mop sink in the establishment. Please install. Contact permitting services to review plans.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed a heavy accumulation of grease in between the fryers and tables. Observed the floor of the walk in to be soiled with dirt and food debris. Also noted debris under the soda machine in the server expo area. Please clean.
Core-6-501.16, C: Drying Mops
Observed multiple mop heads drying on the fence outside facing the freeway, as well as on the shed outside. PIC moved the mops to a clean area. Please store properly to prevent contamination.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking
Observed multiple employee drinks stored throughout the establishment in various areas. The drinks also did not have lids and straws. PIC moved all drinks to a designated area. Also observed cigarettes' stored over bags of rice. PIC discarded the cigarettes.
Correct By: Corrected At Time Of Inspection
Comments/Details
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspection was emailed
Inspected was conducted with RS 1390
**A re-inspection will occur by 11/20
***AMC class is scheduled for 11/14 at 8:45-11am. Attendance is mandatory.
Core-2-102.12(A), C: Certified Food Protection Manager**Please ensure a Food Protection Manager is present during all hours of operation. Please obtain food handler certificates for all employees handling food in the kitchen. ***1st repeat violation
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Award: Not Participating,Embargo Lbs: 0,Review Complete: CHECKED,Review Notes: QA - TH,Signer: Tiffany Chan
"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.
| 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.