Inspection Report

Business Name
Ahipoki Bowl

Business Address
2805 N SCOTTSDALE RD SCOTTSDALE AZ 85257

Permit Number
FD-51694

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/25/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.12, Pf: 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.---Back handwashing sink near the walk-in refrigerator was found without paper towels or drying provision of any kind. Hand washing sinks must be stocked with paper towels at all times. PIC placed a roll of paper towels at the back hand sink at time of inspection. Discussed the importance of stocking hand sinks to ensure proper handwashing with the PIC.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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.---At the three compartment sink, observed an employee place a washed and rinsed cutting board in QT-10 solution in the third compartment of the sink for less than 5 seconds and proceed to move the food contact surface over to the chicken cutting station. Food contact surfaces must have a minimum of 30 seconds in QT-10 sanitizer solution. Discussed the importance of contact time for sanitizing chemicals with the PIC. Cutting board was cleaned correctly at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 28

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

Comments:

Priority Foundation-7-102.11, Pf: Common Name-Working Containers---Observed two spray bottles near the cashier station without any identifying information. One bottle was labeled "table cleaner" and the other bottle did not have any label whatsoever. Per PIC, one bottle held hydrogen peroxide cleaner and the other held degreaser. Working containers must be labeled with the common name of the chemical used. PIC labeled both bottles at time of inspection. Discussed the importance of chemical labels to ensure safe use inside the establishment.

Correct By: Corrected At Time Of Inspection

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing---Observed sealed packages of raw yellowtail tuna and cooked eel thawing inside the walk-in refrigerator. Fish in reduced oxygen packaging must be removed from the packaging before thawing. Discussed the importance of removing fish from an anaerobic environment to control for Botulism/Listeria hazards with the PIC. PIC removed fish product from ROP at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods---Observed damaged ceiling tile above storage area in the back near the manager office exposing part of the ceiling. Per PIC, part of the Evap cooler leaked in the month of December and the establishment is still in the process of replacing the tile and correcting the issue. Establishment facility must be maintained and in good repair. Instructed PIC to repair or replace the ceiling tile as soon as possible.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) B Grade and had 1 Priority and 2 Priority Foundation violations on this inspection.

Provided written employee illness example form 1-b in electronic form to PIC.

Report provided via email.

Inspection conducted with R.S. 1197.

No County legal action will result from this inspection.

Award: B,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Sabrina Carlos

"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.