Inspection Report

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-203.11 - Priority Foundation: Handwashing Sinks - Numbers and Capacities. 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: Observed a paper towel and hand soap dispenser installed on the cook line wall adjacent to the hood vent with a capped water and drain line beneath the handwashing aids. PIC stated there was a hand sink installed against the wall which was removed last year. There is no other hand sink in direct line of sight for the food prep sink, warewashing area, and cook line. Establishment must replace the hand sink prior to re-inspection on 4/17/2026. Corrective Action: Correct prior to re-inspection.

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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: Observed the only hand sink in the kitchen area converted to a dump sink so it was inaccessible for handwashing due to a colander stored in the basin. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

*Second consecutive repeat violation*

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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 raw tenderized pork in the reach in cooler above cut vegetables and sauce. In the walk in cooler, observed raw pork and chicken skewers stored above raw shrimp. Observed raw shrimp, pork and chicken stored above cases of beer. Observed raw steaks stored above a container of sauce. In the prep cooler on the cook line, observed raw eggs stored behind RTE noodles. 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. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 a dishes in the mechanical low temp dishwasher with a final sanitizer concentration at 0ppm after running multiple times and priming. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm for chlorine sanitizer). PIC relocated all food-contact surfaces to the manual warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

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 an ambient air temp in the reach in cooler near the back door at 41*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 46-52*F including cut cabbage, bamboo shoots, steamed lotus root, crème brûlée, tofu, and kimchi. All foods had been in the cooler longer than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. Addl Notes: Observed the all you can eat sushi menu with multiple menu items that are served raw or undercooked without a disclosure. Observed a reminder statement at the bottom of the menu with a "*" reserved to indicate menu offerings served raw or undercooked, but no disclosure is present on any item. PIC indicated multiple raw or undercooked menu items including raw half shell oysters, sashimi and sushi items containing raw fish, shrimp, scallops, and sea urchin. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection on 4/17/2026. Advised PIC that a similar symbol is used on the back side of the menu to indicate items that area not always available and may be confused with the "*" symbol. Corrective Action: Correct prior to re-inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 TCS foods cooling in the glass door NSF standard #7 cooler in the sushi bar that is intended only for the storage of bottled or prepackaged foods. Observed foods including raw fish, RTE shrimp, eel, krab mix with internal temperatures ranging from 48-60*F when measured with a probe thermometer. Observed the krab and eel with more than 4" of cooling foods, with the krab mix stacked. Observed all foods tightly wrapped with plastic. Per PIC, the foods were all prepped 1-2 hours prior to the start of the inspection. Also observed cooling fried shrimp at 72*F and sliced cabbage at 60*F in the low prep cooler by the grill. Per PIC, the foods had been prepared 30 minutes prior. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC had the cooling foods relocated to the walk in cooler uncovered. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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: Establishment is using quat sanitizer for manual warewashing but only has chlorine test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 4/17/2026. Corrective Action: Correct prior to re-inspection.

Violation #: 56

Repeat Violation

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

*Second consecutive repeat violation*

4-202.18 - Core: Ventilation Hood Systems, Filters Addl Notes: Observed hood filters removed/missing in the back food prep area oven grill, showed facility manager. Advised PIC to re-install filters. Corrective Action: Correct prior to next routine inspection.