Inspection Report

Business Name
Yama Sushi House

Business Address
1175 W RAY RD CHANDLER AZ 85224

Permit Number
FD-65302

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/11/2024

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 9

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

Comments:

Predefined Comment: Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items.

PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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: at the sushi bar food preparation station, observed staff preparing sushi , handling slicing fish with bare hand, notified manager. staff were provided a training moments by shift supervisor to utilize on site food handler gloves and minimize bare hand contact with rte food. staff washed hands and put on food handler gloves.

Violation #: 15

Description: Food Separated and Protected

Comments:

Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: observed in the walk-in cooler, raw beef pans placed above cooked eggs, and veggies. also raw fish pans/open buckets placed above vegetable boxes. informed staff regarding the proper storage of raw meats manager relocated raw meats and placed raw fish in a designated lower shelf. corrected

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

Predefined Comment: 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.

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 dumplings in a plastic container at 51 deg f , also observed cooked noodles atop the reach-in cooler at 51-53 deg f . and in the front sushi service bar, seafood pans wrapped at 50-51 deg f . showed manager. described the requirement to ensure rte/tcs is kept at 41 deg f manager removed bags of cooked rte. use of smaller metal pans and walk-in cooler reviewed. see emabrgo

Violation #: 28

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

Comments:

Predefined Comment: Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection.

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: observed at the time of arrival to the dishwashing back room, a bag of detergent liquid soap placed atop the automatic dishwasher. leak observed from the bag to the automatic dishwasher. showed manager and staff. manager discarded chemicals. all surfaced wiped down with sanitized towel.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection.

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: observed wet wiping cloth towels left on the food prep. surfaces in the back food prep. kitchen as well as sushi bar. also the sanitizer buckets checked in the sushi station as well as the back service station. noted at 0 ppm. upon checking the sanitizer dispensers were empty. manager serviced the sanitizer dispensers. staff prepared chlorine at 50 ppm for the back food prep, as well as the front sushi bar. corrected.

Comments/Details

report emailed to facility GM. status of the repeated risk factor 22, reviewed with manager and kitchen staff.

"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.