Inspection Report

Business Name
Samurai Sam's

Business Address
4801 E WASHINGTON ST PHOENIX AZ 85034

Permit Number
FD-77879

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/31/2024

Grade
D

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

Core-2-401.11, C: Eating, Drinking, or Using Tobacco

Observed several open employee water bottles sitting on prep tables throughout kitchen where active food prep was taking place. Employees moved items at time of inspection. Employee drinks/foods must be stored in a way to prevent contamination of customer intended food, food contact surfaces, and equipment.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: 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.

Observed employee actively washing dishes at time of inspection at three compartment sink utilizing chlorine for dish sanitation. Chlorine concentration was observed at less than 25ppm. Had employee add more chlorine and observed at 50ppm. Chlorine concentration must be between 50-100ppm for proper sanitation.

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 employee sanitizing dishes at three compartment sink in a chlorine solution and allowing dishes to stay submerged for less than 5 seconds. Discussed with employee that food contact surfaces must remain submerged in proper chlorine solution of 50-100ppm for at least 10 seconds for proper sanitation prior to allowing to air dry. Had employee re-sanitize dishes for at least 10 seconds at time of inspection.

Priority Foundation-4-601.11(A), Pf: 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.

Observed mechanical vegetable chopper with visible food debris on prep table across from three compartment sink. Employee stated that chopper had been used that morning and was cleaned after use. Had employee re-wash, rinse, and sanitize chopper. Dishes must be clean to sight/touch to prevent growth of pathogens.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.

Observed container of chopped garlic in oil mixture sitting at ambient temperature on shelf next to cookline at 77*F. PIC stated that garlic container had been opened prior to lunch service, more than 4 hours prior to inspection. Had PIC discard container. Garlic in oil is a TCS item and must remain at or below 41*F. TCS foods must remain at or below 41*F to prevent growth of pathogens.

Correct By: Corrected At Time Of Inspection

Violation #: 33

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

Comments:

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 pre-cooked noodles in walk-in at 58*F in large plastic tub wrapped/closed with a plastic bag. PIC stated that noodles had been left out at room temperature to separate and were placed back into walk-in approximately one hour prior to inspection. Also observed portioned, raw salmon in the cooling process in drawer unit under stove. Discussed with PIC that TCS items that are in the process of cooling should be left uncovered to allow maximum air transfer and in a cold holding unit designed to cool to ensure proper cooling parameters are met to prevent growth of pathogens.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods

Observed heavily water damaged wooden cabinet under customer self service soda machine. Also observed caulking of three compartment sink to have a black organic matter growth and to be in disrepair. Repair/replace areas so that they are smooth, easily cleanable, and prevent seepage of water.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

Core-2-102.12(A), C: Certified Food Protection Manager
Observed no CFPM onsite. PIC stated they had taken the class but have not taken the exam yet. A CFPM must be onsite during all hours of operation. Provide CFPM onsite prior to next routine inspection.
2nd Consecutive Violation

This establishment received a D Grade and had 3 Priority, 1 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed to PIC.
Inspected with RS 1197.

Award: D,Email Sent: CHECKED,Embargo Lbs: 1,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: Complete- MM 2/2/24,Signer: Victoria Ledezma

"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.