Inspection Report
Kura Sushi
1949 E CAMELBACK RD PHOENIX AZ 85016
FD-81667
Food Establishment - Eating & Drinking
Food Routine Inspection
3/14/2024
Not Participating
3
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing.
Observed employee handle personal cellphone while cutting ready to eat fish at a prep station. Employee handled cellphone with no gloves and then handled clean utensils with out washing hands. The person in charge directed employee to wash hands. Discussed washing hands after engaging in activities that may contaminate the hands and immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing.
Observed storage racks and equipment carts stored in front of the hand wash sink by the dishwasher resulting in limited access to the hand wash sink. The person in charge moved the equipment out of the way to clear a readily available path to the hand wash sink. Discussed all hand wash sink areas must be maintained so at to be accessible at all times.
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing.
Observed no paper towels or other hand drying provision at the hand wash sink by the back office or at the hand wash sink by the dishwasher. The person in charge refilled the dispensers with paper towels at each sink at the time of inspection. Discussed maintaining hand drying provision at all hand wash sinks at all times.
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 mechanical dishwasher operate with 0ppm chlorine sanitizer. The person in charge primed the sanitizer line but the mechanical dishwasher did not dispense above 25ppm chlorine sanitizer. The person in charge stated the dishwasher machine had been in use throughout the day and stated a work order would be placed for service. Establishment has a three compartment sink with quat-santizer that was set up for ware-washing at the time of inspection. Discussed manual ware-washing until the mechanical dishwasher has been serviced and dispenses chlorine sanitizer concentration of 50-100 ppm.
Correct By: Corrected At Time Of Inspection
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.
Observed a bowl of sautéed onions and beef with internal temperature between 110F - 117F in a hot holding display case by the tempura fryer. The person in charge stated the food items had been cooked and placed for hot holding approximately 45 minutes ago and discarded the food at the time of inspection. The person in charge determined the heating elements inside the display case had not been turned on. The person in charge turned on the heating elements an ambient temperature of 175F inside the case was later verified. Observed a plate of cooked eel with internal temperature of 65F - 69F under a heat lamp by a sushi prep station. The person in charge stated the food item had been placed for hot holding less than 2 hours ago and discarded the eel at the time of inspection. The person in charge determined the heat lamp was not working and directed employees not to place items for hot holding under the heat lamp until the unit has been serviced. Discussed TCS hot holding temperature of 135F or higher.
Correct By: Corrected At Time Of Inspection
Violation #: 24
Description: Time as a Public Health Control: Procedures and Records
Comments:
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: 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.
Observed plates of sushi a conveyer belt system that were under time as a control. Establishment has written time as a control policy but time tracking is automated and can not be readily verified. No records to indicate the time food items were placed on conveyor belt or duration of maximum time on the conveyor belt could be provided. Discussed creating and maintain readily available time tracking logs for the automated conveyer system. Discussed with the person in charge the food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control.
Correct By: Corrected At Time Of Inspection
Violation #: 29
Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan
Comments:
Priority Foundation-8-103.12 (B), Pf: Conformance with Approved Procedures; HACCP records. 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/3978/Food-Variances.
Observed establishment utilize a rice acidification variance process, but not maintain accurate logs with missing entries, or maintain a functioning pH meter. Establishment only had one pH meter that was visibly damaged and unable to calibrate or accurately determine known pH buffer solutions. Establishment was unable to demonstrate the 2 point calibration of the pH meter according to manufacturer’s instructions and verify the pH of the acidified rice during inspection. The pH of the acidified rice could not be verified to be 4.1 or less. Establishment did not maintain least two pH meters or spare batteries for both pH meters on-site during hours of operation as required. The person in charge established a time as a control policy for the rice and time marking system at the time of inspection. The person in charge stated new pH meters/test kits would be ordered. Discussed using time as control until establishment can meet all requirements to conform with HACCP plan and specialized process. Re-inspection for availability of two properly functioning pH meter will take place by 3/19/24.
Correct By: Correct Prior To Reinspection
Comments/Details
Notes: Rice Acidification
1. The facility performs the specified operations in accordance with the approved plans pursuant to §8-103.12(A).
2. The facility provides records upon request to the Maricopa County Environmental Services Department or its representatives pursuant to §8-103.12(B).
3. Approval is granted to acidify white rice.
4. The establishment must follow the recipe in order to achieve proper acidification of the rice. Approved measuring cups must be used.
5. Establishment may be required to demonstrate the 2 point calibration of the pH meter according to manufacturer’s instructions and verify the pH of the acidified rice during any inspection. Readings should be taken at least a half-hour after initially acidifying the rice.
6. Daily calibration of the pH meter must be conducted before measuring the first batch.
7. The pH of the acidified rice must be 4.1 or less upon initial acidification, and the rice may not exceed 4.2 while held at room temperature.
8. Acidified rice must be discarded within 24 hours.
9. The logs documenting pH must be retained on-site for at least 6 months.
10. The process for sampling of the acidified rice for testing must be followed as listed in your HACCP Plan.
11. The establishment must provide and maintain at least two pH meters at the establishment during hours of operation. Spare batteries for both pH meters must be maintained on-site during hours of operation.
No County legal action will result from this inspection.
Inspection report delivered via email.
Award: Not Participating,Food Manager Licenses: 1,Request Notes: QA - MB (D report),Review Complete: CHECKED,Signer: Blake Brenhofer
"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.
| 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.