Inspection Report

Business Name
Sushi Style
Business Address
401 E BELL RD PHOENIX AZ 85022
Permit Number
FD-79088
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
7/23/2024
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed current PIC does not have Certified Food Manager license onsite. Per PIC, they are a Certified Food Manager, and license is at alternate location. Obtain and keep onsite for verification, and ensure at least one person onsite during hours of operation is a Certified Food Manager.

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 several TCS items (beef gyoza, raw and cooked shrimp, and tuna stuffed peppers) in reach in prep cooler holding at 54-60*F. Per employees, items had been in cooler since previous night and were discarded. Prep cooler was holding at 60*F - all TCS foods were removed and manager called for service at time of inspection - facility has adequate alternate refrigeration. Ensure all TCS foods are kept at 41*F or below - reviewed monitoring of temperatures.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: 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. Addl Notes: Observed time as a control log for sushi rice pre-filled out for entire current day (filled out for 3PM-7PM time slot). Notified manager, and proper logging/tracking was reviewed with employees. Also noted shrimp tempura being kept out using time as a control, but not currently being tracked on time log ,with no start or discard time on container of tempura. Manager added times for shrimp tempura and will add to time log for time as a control. Ensure time as a control procedures are properly followed and documented.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wiping cloth bucket of chlorine sanitizer at 0ppm. Also observed several damp wiping cloths on sushi prep counters, not kept in wiping cloth buckets between use. Employee properly remade bucket to proper concentration of 50-100ppm and instructed employees to keep cloths in buckets/off sushi counter when not in use.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Reviewed cooling of prepped salad lettuce, and keeping walk-in cooler door closed after deliveries.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.