Inspection Report
Maguro Sushi
3855 W RAY RD CHANDLER AZ 85226
FD-68757
Food Establishment - Eating & Drinking
Food Routine Inspection
12/15/2023
Not Participating
2
Completed
Violations
Violation #: 8
Repeat Violation
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ------- Employee handled chlorine sanitize to prepare a sanitizing solution, touched their phone and then touched the lid to the sushi rice bucket and other food utensils without washing their hands. Had employees wash hands at the time of observation. Ensure employee wash hands when changing tasks. Reviewed when to wash scenarios with the owner and manager.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2), P: 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. ------ In the sushi prep cooler, observed various raw fish and raw fish roe stored above RTE foods including krab mix, shiso/perilla leaves, cut mango, cooked shrimp, cooked eel, pickled burdock, and seared salmon skin. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. Discussed that while many ingredients area consumed in sushi rolls with other raw ingredients, some foods are only consumed with other ready-to-eat foods and should be stored separately.
Correct By: Corrected At Time Of Inspection
Violation #: 24
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 cooked shrimp tempura and jalapeno poppers with an internal temperatures ranging from 94-112*F and 97-102*F, respectively, when measured with a probe thermometer. PIC stated the foods were fried 20 minutes prior and are usually consumed within 30 minutes. No time stamp or log was observed. Discussed that when time as a control is used, foods must be used or discarded within 4 hours and cannot be cooled down, reheated or otherwise repurposed. PIC added a timestamp from 11:10-2:30p.
Correct By: Corrected At Time Of Inspection
Violation #: 25
Description: Consumer Advisory Provided for Raw or Undercooked Food
Comments:
Priority Foundation-3-603.11, Pf: 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. ------ Foods on the main sushi menu observed being served with raw/undercooked ingredients but no consumer advisory is available on the menu or at the place of ordering. On the lunch menu, observed a reminder statement but not disclosure is observed to identify which menu items may be ordered that contain raw or undercooked ingredients. PIC stated the menus were recently printed. Discussed that foods that can be ordered raw/undercooked must be identified with the appropriate statement. Provided MCESD guidance document on consumer advisories. A re-inspection will be conducted on 10/22/2023 to verify the appropriate statement has been added to applicable food items.
Correct By: Correct Prior To Reinspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use ------ Observed a large spray can of home defense pesticide spray beneath the 3 compartment sink and back door. Discussed that only a certified pest control company is authorized to apply pesticides. The owner removed the pesticides from the building at the time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 35
Description: Approved Thawing Methods Used
Comments:
Core-3-501.13, C: Thawing---Observed thawed raw tuna, mackerel, and shrimp still in their ROP (reduced oxygen packaging) bag. Advised PIC that fish must be fully removed from ROP prior to thawing or immediately upon completion of thawing. Discussed that ROP fish must be fully removed from ROP bags and that a small cut is not sufficient to allow oxygen inside the container. PIC had the fish removed from the ROP bags the time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-202.15, C: Outer Openings, Protected ------ Observed gaps in the back door allowing light to enter. Discussed gaps may allow pest entry and should be filled with door sweep or weather guard prior to the next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 45
Description: Single-Use/Single-Service Articles; Properly Stored, Used
Comments:
Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items ------ Observed sealed boxes of napkins, containers, cups, etc. for service to customers stored directly on the ground near the restrooms. Advised PIC to store 6 inches above the floor to prevent contamination and allow for proper cleaning.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
A pattern of non-compliance is developing for Priority violation #6, 2-301.14, which has been noted during this inspection. This is the third repeat violation. The owner was signed up for the Department's Virtual Active Managerial Control Class on 12/19/2023 from 8:45-11am. Failure to correct repeat violations may result in legal action.
A re-inspection will take place on 12/22/2023 to ensure priority foundation violation #23 has been corrected. In lieu of re-inspection, the establishment may provide corrections to the district inspection via electronic means.
A copy of the report was emailed to the manager.
Due to the violations noted on this inspection report, County legal action may result from 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
Award: Not Participating,Signer: Huijian Jiang,Review Notes: QA-RLC ,Food Manager Licenses: 1,Embargo Lbs: 0,Review Complete: CHECKED
"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.
| 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.