Inspection Report

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

*Third consecutive repeat violation*

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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: No hot water available at the sushi line hand sink. 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. Corrective Action: Correct prior to re-inspection.

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

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: No parasite destruction letter from the establishment's seafood supplier(s). 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.

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 0ppm chlorine sanitizer in use for the low temp chemical dishwasher. Food-contact surfaces must be properly sanitized after washing and rinsing (50-100ppm chlorine). PIC relocated all food-contact surfaces to the manual warewashing area to be washed, rinsed, and sanitized at the time of inspection. Advised PIC to discontinue mechanical warewashing until the dishwasher is repaired. 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 a large plastic container of RTE krab mix with internal temperatures ranging from 48-60*F when measured with a probe thermometer. Per PIC, the krab mix was stored are room temp for prep of sushi rolls. Discussed keeping krab mix actively cool, especially since foods are monitored on time as a control for up to 4 hours. Reviewed ice bath setup as an alternative to counter holding. Advised PIC time as a control may also be used if properly documented. Observed an ambient air temp of 48*F in the low cooler under the unused sushi cooler when measured with a mix max thermometer. Inside the cooler, observed TCS foods holding between 46-52*F including: raw spicy tuna mix, raw salmon, cream cheese, krab sticks, and krab mix. Per PIC, the foods had been in the cooler longer than 4 hours and no temperatures had been recorded. Observed an ambient air temp of 41*F in the low cooler under the unused sushi cooler when measured with a mix max thermometer. Inside the cooler, observed TCS foods holding between 44-47*F including: slices cabbage, RTE noodles, tofu, mozzarella balls, potato wrapped shrimp, and spring rolls. Per PIC, all foods had been in the cooler longer than 4 hours except for the mozzarella balls, potato shrimp, and spring rolls which were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All other TCS foods improperly cold held were discarded by PIC at time of inspection. All TCS foods improperly cold held. 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. 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: No date mark on TCS foods prepared more than 24 hours prior including: soup, krab mix, and cooked noodles. Per PIC, the foods were prepared on 3/26/26. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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 cheesecake in the sliding glass cooler with internal temperatures measured at 52*F with a probe thermometer. Per PIC, the cheesecake had been on the sushi conveyer belt during lunch service which is monitored with time as a control. Reviewed time as a control policy with PIC. Foods placed on time as a control must be discarded within 4 hours and cannot otherwise be cooled down, reheated, or repurposed. PIC discarded the cheesecake at the time of inspection. Advised PIC to keep cheesecakes in the cooler until ordered if not utilizing time as a control. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed residential pesticides in the office of this establishment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 an ambient air temp of 48*F in the low cooler under the unused sushi cooler when measured with a mix max thermometer. Inside the cooler, observed TCS foods holding between 46-52*F. Observed an ambient air temp of 41*F in the low cooler under the unused sushi cooler when measured with a mix max thermometer. Inside the cooler, observed TCS foods holding between 44-47*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-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 white paper strips the PIC identified as chlorine test strips that did not have a color legend to accurately compare sanitizer solution concentration against or manufacturer use-by dates for efficacy. 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.