Inspection Report

Business Name
Obon Sushi & Bar & Ramen

Business Address
15037 N SCOTTSDALE RD SCOTTSDALE AZ 85254

Permit Number
FD-58414

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/17/2023

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 9

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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.

At time of inspection observed the chef handling/plating cooked dumpling with their bare hand. Bare hands shall not contact exposed ready to eat (RTE) foods. Foods handlers shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling exposed ready to eat (RTE) foods. Instructed the chef to wash their hands and don gloves at time of inspection. The chef voluntarily discarded the dumplings.

Correct By: Corrected At Time Of Inspection

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

Correct By: Corrected At Time Of Inspection

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.

Observed cut cabbage in the prep cooler across from the wok grill. Internal temperature of the cabbage was 45-48°F. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Control for Safety (TCS) food shall to be maintained at 41°F or less. The cut cabbage was moved to the walk in cooler at time of inspection. Discussed monitoring cold holding temperatures.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 24

Repeat Violation

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

Comments:

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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.

Observed tempura shrimp/80°F under the warmer on the line. Observed fried chicken/84°F on the counter next to the grill. Establishment uses time as a control for tempura shrimp and fried chicken. Foods were not labeled with a discard time. After discussion with the person in charge and the chef it was determined that the chicken was cooked 45 minutes ago and the tempura shrimp was cooked an hour ago. The tempura shrimp was voluntarily discarded. The fried chicken discard time label was attached at time of inspection. Reviewed time as a control procedures with the person in charge.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices

Establishment cooks raw animal products such as chicken, eggs, pork. No probing food thermometer was available at time of inspection. Please obtain probe thermometer prior to 10/27/2023 for re-inspection. Correct prior to re-inspection.

Core-4-204.112, C: Temperature Measuring Devices-Functionality

No thermometers observed in sushi display coolers. Any refrigerator or freezer, storing TCS food products shall have an easily accessible thermometer. Please obtain thermometers for sushi displays. Correct prior to next routine inspection.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation violations on this inspection.

A pattern of non-compliance is developing for Priority violation # 20, 3-501.16(A)(2) and (B), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Core-2-102.12(A), C: Certified Food Protection Manager
No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. 2nd consecutive violation

No County legal action will result from this inspection.

Routine inspection report emailed to Ardell L.

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)

Award: Not Participating,Food Manager Licenses: 0,Signer: Alfonzo G

"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.