Inspection Report

Business Name
Yen Sushi

Business Address
15801 N FRANK LLOYD WRIGHT BLVD SCOTTSDALE AZ 85260

Permit Number
FD-83297

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/11/2024

Grade
Not Participating

Priority Violation
3

Inspection Status
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. ..........On cook line, employee handling chemical bottles, touching clothing and hair, then donned gloves to work with ready to eat foods and food containers, without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing once contamination has occurred.

FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.

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. .........On cook line, sitting on containers in top portion of prep table cooler, cooked chicken with an internal temperature of 51*F. Per employee, chicken was removed from reach in refrigerator within normal time parameters. Cooked chicken was moved to bottom portion of prep table cooler to rapidly cool back down to the proper cold holding temperature.

Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-201.11, P: Separation-Storage ..........On cook line, at prep sink, employee working with open package of cream cheese with simple green spray bottle stored with spray nozzle on cutting board. Instructed employee to wash cutting board and chemical spray bottle was moved to separate area. Discussed the importance of separation of chemicals from food to prevent contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 35

Repeat Violation

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing ........In kitchen, in two door reach in refrigerator, thawing tuna in packaging. Per manufacture labels on packaging, tuna is to be removed from packaging when thawing. Instructed employee to remove thawing turn from packaging. Discussed the importance of following manufacture guidelines when thawing of fish.

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

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Core-3-304.14, C: Wiping Cloths, Use Limitation ..........On sushi line, in use wiping cloths stored on in use cutting boards. Wiping cloth buckets were moved to provided chlorine sanitizer bucket at time of inspection.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 3 Priority, 0 Priority Foundation Violations on this inspection.
Recommended obtaining a bodily fluids clean up kit.

Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review.
(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.

Reviewed with employees: handwashing procedures, cooling methods, use of handwashing sinks.

Ensure all employees working with food obtain food worker certification from ANSI certified online site.

Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.
No County legal action will result from this inspection.

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.

Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA,Signer: Yara Dominguez

"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.