Inspection Report

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 knife on magnetic bar with food debris on them. Employee indicated the knives were clean. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to 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 the following time/temperature controlled for safety foods with internal temperature between 44*F - 52*F: raw fish (raw salmon, raw tuna, raw yellowtail, raw white fish), cooked eel, cooked, octopus, cream cheese, and cooked shrimp. The units these foods were observed in, the 2 sushi prep units on the south and southeast corner of the sushi bar, had measured ambient temperatures of 48.9*F and 46.2*F. An employee indicated all of these foods had been placed in these units as early as 11 am (3. 5 hours before inspection). All TCS foods improperly cold held were relocated to the freezer rapidly cool to 41°F 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 #: 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 the following time/temperature controlled for safety foods with internal temperature between 44*F - 52*F: raw fish (raw salmon, raw tuna, raw yellowtail, raw white fish), cooked eel, cooked, octopus, cream cheese, and cooked shrimp. The units these foods were observed in, the 2 sushi prep units on the south and southeast corner of the sushi bar, had measured ambient temperatures of 48.9*F and 46.2*F. An employee indicated all of these foods had been placed in these units as early as 11 am (3. 5 hours before inspection). 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 re-inspection on 08/16/24.

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 cut salmon and tuna with internal temperatures of 56*F; they were wrapped tightly in plastic wrap and piled in metal pans with a depth greater than. Employee indicated they were cut at 11 am (3.5 hours before inspection). 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. Employees placed these pans in the freezer to rapidly cool. Discussed with person in charge ensuring all prepped foods are cooled to 41*F and below prior to tightly wrapping and storing them in deep pans. Person in charge was reminded that hot time/temperature controlled for safety (TCS) foods must be cooled from 135*F to 70*F in 2 hours and then from 70*F to 41*F within 4 hours (cooling must not exceed 6 hours); TCS foods prepped from cold or room temperature ingredients must be cooled from 70*F to 41*F with 4 hours (cooling must not exceed 4 hours). Corrective Action: Corrected at time of inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: Person in charge was unable to provide the inspector with a probing thermometer at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 08/16/24.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed a buildup of grime, food debris, or dirt/dust on the following items in the kitchen: ovens in sushi area, prep table where cutting boards are stored, on storage platforms/racks in walk-in cooler. Also observed a clear/pink gelatinous organic matter on the ceiling portions of the ice bin of both ice machines in the kitchen. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law

Addl Notes: Observed hot water line turned off to hand sink and 3-compartment sink in kitchen; when the hot water was restored the hot water nozzle for the 3-compartment sink could not be turned off. The spray arm to the sink next to the dish washer was also observed with a leak. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection on 08/09/24.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed floors throughout the kitchen and walls in dish area with a thick accumulation of grime. 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.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the following items in need of repair in the establishment: sinks are no longer caulked to the wall (3-compartment in bar, hand sink in kitchen), hole in wall around electrical socket, floors in kitchen are pitted allowing for standing water. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Establishment must ensure all fixed equipment must be caulked to the wall and maintained that way. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.