Inspection Report
Kasai Japanese Steakhouse
9824 W NORTHERN AVE PEORIA AZ 85345
FD-89082
Food Establishment - Eating & Drinking
Food Review Inspection
12/14/2023
0
Completed
Comments/Details
Inspection report emailed to Lars N.
Please address the following prior to next inspection:
1. Provide an ASSE 1013 RPZ upstream of the misting system as discussed.
2. Have the RPZ tested by certified backflow specialist and provide the report.
3. Repair the drain line for the 3-comaprtment sink (leaks from first basin).
4. Provide metallic bracing for the drain lines so they maintain air gap integrity with the floor sink.
5. Seal all gaps, cracks, and penetrations (plumbing and electrical – bar, under sink cabinets, walk-ins, kitchen areas).
6. Provide self-closer for the employee restroom door.
7. Provide semi-gloss paint for the structural post inside the restroom.
8. Provide 90-degree elbow for the drain lines of walk-in cooler at the chicken walk-in cooler floor sink.
9. Provide a 2-inch air gap for 3-comparmtent sink drain with floor sink.
10. Provide 3/8-inch tooled in cove (polyurethane) for the equipment that will not receive vinyl cove base at the cook stations (looking for smooth and easy to clean transition).
11. Ensure grout is flush with tile in low spots (various kitchen areas and restroom).
12. Continue to seal backsplash and sides of sink fitures.
13. Seal the side of the hood vent as discussed.
14. Air curtains should be installed over out openings such as patio opening doors and delivery doors to detour the entry of unwanted pest. A pamphlet was provided for establishment to enable barrio exemption for patio doors. Pamphlet will be reviewed, and comments will be sent to site superintendent and pest management team EcoServ. Current pamphlet is only for the fly management program, this will need to be extended to the deterrent of cockroach, rodents, birds, mosquitos, wasps, bees etc.
15. Ensure all construction has ceased and equipment is on holding proper temps.
Of Note:
If you are planning to use rice acidification for shelf-life extension of the sushi rice instead of time as a control. Variance approval is required and must be obtained by the Department prior to conducting a specialized food process, or alternative process that requires a HACCP/Variance plan that authorizes a modification or waiver of code requirements, if in the opinion of the Department, a health hazard or nuisance will not result from the variance. This needs to be done ASAP.
Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 506-6824 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed.
Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.
A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.
No county legal action will result from the inspection.
"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.