Inspection Report
Kay Sushi Bar Asian Dining
10115 E BELL RD SCOTTSDALE AZ 85260
FD-85209
Food Establishment - Eating & Drinking
Food Routine Inspection
12/14/2023
Not Participating
1
Completed
Violations
Violation #: 14
Description: Required Records Available: Shellstock Tags, Parasite Destruction
Comments:
PRIORITY VIOLATION-3-402.11, P: Parasite Destruction; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source.
Observed mackerel on the menu. According to the parasite destruction sheets provided by person in charge, the mackerel and Spanish mackerel are not treated for parasites. Chef voluntarily discarded the product at time of inspection. Discussed with person in charge that when serving raw fish it must undergo a parasite destruction process which includes: Frozen and stored at a temperature of -20°c (-4°f) or below for a minimum of 168 hours (7 days) in a freezer;
o Frozen at -35°c (-31°f) or below until solid and stored at -35°c (-31°f) or below for a minimum of 15 hours; or
o Frozen at -35°c (-31°f) or below until solid and stored at -20°c (-4°f) or below for a minimum of 24 hours.
Strict log must be maintained to support this process.
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 Foundation-7-202.11, Pf: Restriction-Presence and Use
Observed a 1 gallon of "household pesticide" under the counter in the men's restroom. Person in charge stated that they have a pest service and are not using the product. Person in charge discarded product at time of inspection. Discussed with person in charge that the only pesticides that should be used in the establishment are ones that are approved and applied by a professional service.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 cold table on cook line with an ambient temperature of 51*F. Cold table contained a variety of
sauces, lemons, and raw shell eggs. Chef stated that the products had been stocked in cooler 30 minutes prior
to inspection and were within proper temp ranges. Person in charge had Chef move product to walk-in cooler at
time of inspection. Person in charge called for service at time of inspection. Discussed with person in charge
that all refrigeration should have an ambient of 41*F or below when holding TCS foods.
Correct By: Corrected At Time Of 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 damaged gaskets on the cold drawers underneath the grill. Discussed with person in charge that all equipment should be maintained in good condition.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability
In drink bar, FRP not yet installed on wall. As part of installation, also repair wall damage in bar under equipment. Provide FRP on walls to ensure a smooth and easily cleanable surface. When FRP is installed in bar area, ensure all drain lines still have air gaps at floor sink, and that soda lines are kept at least 6
inches off the floor.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd
Comments/Details
Discussed cleaning frequency of ice machine.
No County legal action will result from this inspection.
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to
permittees in the coming months. 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)
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.
Inspection report emailed.
Award: Not Participating,Embargo Lbs: 1,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: DC,Signer: Sawai Talamon
"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.