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
8/7/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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 chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine at the time of inspection. Person in Charge (PIC) will use 3-compartment sink until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection. Corrective Action: Correct prior to re-inspection. Reinspection scheduled on 8-12-24

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 small prep table in the sushi prep area with an ambient air temperature of 60*F on the top and bottom of the unit measured with a min/max thermometer. TCS items of crab meat, spicy crab, lobster, tuna, spicy tuna, salmon and spicy salmon were measured with a probing thermometer and measured at 50*F to 58*F . Per PIC all TCS items were placed in the unit for less than 4 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed with PIC to not use unit until it is fixed/ replaced and can keep TCS foods at 41*F or less. 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 prep table unit not able to keep TCS items below 41*F. Discussed with PIC 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 next routine inspection. Corrective Action: Correct prior to re-inspection. Reinspection scheduled on 8-12-24

Violation #: 45

Repeat Violation

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

Comments:

4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations Addl Notes: >>>Observed multiple containers of spicy tuna, wasabi, crab meat, and other items throughout the facilty 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. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: >>>Observed on the cookline accumulation of food debris and dirt underneath the equipment. Discussed with PIC the physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Of Note: Observed leak from Atmospheric vacuum breaker (AVB) at the mop sink. Prior to next routine inspection, have backflow device serviced by a plumber or backflow specialist to ensure backflow device is in good repair

"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.