Inspection Report

Business Name
Sushi Brokers

Business Address
4419 E INDIAN SCHOOL RD PHOENIX AZ 85018

Permit Number
FD-71740

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/11/2023

Grade
Not Participating

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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.

>>> Observed black organic matter buildup on inside top of ice machine in kitchen. Clean and clean at a frequency to prevent organic matter accumulation. Person in Charge(PIC) had employees clean the ice machine at time of inspection.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 33

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

Comments:

Priority Foundation-3-501.15 (A), Pf: 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.

>>>Observed salmon portion fillets at a temperature of 47*F in prep bottom of prep table in the kitchen across from the fryers in. PIC stated salmon was portioned an hour prior to inspection. Had PIC move to walk-in to rapid cool to below 41*F. Prep fridges are not designed to effectively cool items but rather to keep items at a temperature. Prepped items should be allowed to cool uncovered/loosely covered, unstacked in walk-in to ensure cooling parameters of 135-70* within 2 hours and 70-41*F within an additional 4 hours to prevent growth of pathogens.

Correct By: Corrected At Time Of Inspection

Violation #: 35

Repeat Violation

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing

Observed raw, thawed mahi mahi fish in reduced oxygen packaging (ROP) in prep fridge on cookline. ROP packaging stated to "remove item from packaging and thaw under refrigeration". Fish in ROP with this statement must be removed from packaging prior to thawing under refrigeration or upon thawing if using running water to thaw. PIC voluntarily discarded thawed mahi mahi fish.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 48

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

Comments:

Priority Foundation-4-302.14, Pf: 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.

>>>Establishment is using quaternary ammonium (quat) sanitizer but does not have chemical test strips readily available to measure concentration. Discussed the importance of using a chemical test strip to ensure quat is maintained at the proper concentration per manufactures recommendations (150-400ppm).

Reinspection scheduled 12-19-23

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation violations on this inspection.

Reinspection scheduled 12-19-23

Report sent via email

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.

No County legal action will result from this inspection.

Embargo Lbs: 2,Award: Not Participating,Signer: Savannah Busbee,Number of Employees: 1,Food Manager Licenses: 1

"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.