Inspection Report

Business Name
Sakura Sushi

Business Address
4747 E ELLIOT RD PHOENIX AZ 85044

Permit Number
FD-61589

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/9/2024

Grade
Not Participating

Priority Violation
0

Inspection Status
Completed

Violations

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 4 containers of cooked rice being used under Time as Control (TAC) logged with only 2 times logged. One was marked for 12-4 and the other log was 11-4 at which exceeds the 4 hour discard time. Discussed on site documented policy with PIC. At time of inspection PIC marked the individual containers of cooked rice with appropriate timeframe of the 12-4 and 11-3 for TAC. Also observed a speed rack of bowls of tempura batter listed on the TAC policy without any time stamps. Per PIC the time the batter was made was 2 hours prior to inspection and a time stamp was placed on the speed rack at the time of inspection.

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

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing

>>>Observed multiple packages of spicy Salmon and Yellowtail frozen in the walk-in refrigerator in the original Reduced Oxygen Packages (ROP) labeled with "keep frozen until time of use." Also, observed completely thawed frozen Mackerel in the original enclosed ROP in the sushi small refrigerator. Discussed with Person in Charge (PIC) to follow frozen seafood directions on thawing and if the package is fish that bares a label that it is to be kept frozen until time of use in its ROP packaging in the thawed state. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. PIC placed Smoked Salmon and Yellowtail back into the walk-in freezer until they are closer to needing the product. PIC also, removed the thawed Mackerel from the ROP to place into the small refrigerator unit.

Correct By: Corrected At Time Of Inspection

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

Core-4-502.13 (A), C: Single-Service and Single-Use Articles-Use Limitations; Re-Use

>>>Observed multiple containers of spicy tuna with seaweed salad listed on the container. Per PIC the seaweed salad containers are washed and reused for the spicy tuna mix. Discussed with PIC the single use containers are not designed to be cleaned and reused and cannot guarantee contamination will not occur. PIC relocated the spicy tuna mix to correct restaurant reusable containers at the time of inspection.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.

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.
No County legal action will result from this inspection.

Award: Not Participating,Food Manager Licenses: 1,Number of Employees: 1,Signer: Yung Lau

"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.