Inspection Report

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.

Addl Notes: Observed dishwasher with 0 ppm of chlorine on the dishes just run through the machine. The machine was run again, and 0 ppm of chlorine was observed on the dishes. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. It was determined the plug on the chorine container was not sealed; the plug was sealed, and the machine was primed and on the next run 50 ppm of chlorine was observed on the dishes. Corrective Action: Corrected at time of inspection.

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 the following time/temperature controlled for safety foods with internal temperature between 48*F - 56*F in the small reach in refrigerator behind the bar: cooked shrimp, cooked sweet egg, masago, raw salmon, raw yellow tail, raw spicy tuna, cut tomatoes, and marinated raw tomatoes. The measured ambient temperature of the unit was 50.9*F using a min/max thermometer. The person in charge indicated these foods had been in the unit for more than 4 hours before inspection and they did not take internal temperatures within those 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. Also observed raw tuna, raw yellow tail, raw salmon, and cooked eel with internal temperatures 48*F - 52*F in the sushi prep units; these foods were placed in the freezer to rapidly cool back down to 41*F and below. Person in charge indicated these foods had been in the unit for 40 minutes or less. Discussed ensuring these foods are placed into the unit at 41*F and below because the units had measured ambient temperature of 38*F and below. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 24

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

Comments:

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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 cooked sushi rice with an internal temperature of 75*F with no label indicating when it was made. An employee indicated it was made at 09:00 am (~3 hours before inspection); per the establishment's time as a control policy any unmarked containers must be discarded. The employee discarded the rice at time of inspection and made new rice. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Observed the following time/temperature controlled for safety foods with internal temperature between 48*F - 56*F in the small reach in refrigerator behind the bar: cooked shrimp, cooked sweet egg, masago, raw salmon, raw yellow tail, raw spicy tuna, cut tomatoes, and marinated raw tomatoes. The measured ambient temperature of the unit was 50.9*F using a min/max thermometer. The person in charge indicated these foods had been in the unit for more than 4 hours before inspection and they did not take internal temperatures within those 4 hours. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 07/19/24.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed several damp cloths on prep tables not stored in sanitizer bucket. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.