Inspection Report

Business Name
Yama Sushi & Asian Cuisine

Business Address
7704 E DOUBLETREE RANCH RD SCOTTSDALE AZ 85258

Permit Number
FD-78169

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/18/2024

Grade
Not Participating

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

Priority Foundation-7-102.11, Pf: Common Name-Working Containers

Observed an unlabeled spray bottle by the three compartment sink filled with brown liquid. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Working containers are frequently used to convey cleaners/ sanitizers to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. After discussion with the person in charge it was determined the bottle was filled with grill cleaner/ degreaser. The bottle was labeled at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

Core-4-204.112, C: Temperature Measuring Devices-Functionality

No thermometers observed in sushi cooler displays or small glass reach in used to hold salad. A permanent temperature measuring device is required in any unit storing time/temperature control for safety food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed 41*F. In order to facilitate routine monitoring of the unit, the device must be clearly visible. Please obtain thermometers to place in the interior of any cold holding unit containing TCS foods prior to the next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment

Observed the low temp dish machine in the kitchen not in use at time of inspection. After running the dish machine two times, the chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall be between 50-100 PPM. The dish machine was drained, and the nearly empty sanitizer jug was replaced with a full jug. The dish machine was run again and tested at 100 PPM.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.

No County legal action will result from this inspection.

Routine inspection report emailed to the person in charge.

On July 1st, 2023, the Environmental Services Department began 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,
-Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
-Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
-Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

Note: 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 or call 602-506-6824

Award: Not Participating,Food Manager Licenses: 0,Signer: Jeff G

"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.