Inspection Report
Ezbachi Japanese Grill
1713 S CENTRAL AVE PHOENIX AZ 85004
FD-91330
Food Establishment - Eating & Drinking
Food Routine Inspection
4/17/2024
Not Participating
2
Completed
Violations
Violation #: 15
Repeat Violation
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.
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Observed packaged raw beef stored on top shelf above RTE food items in walk-in at time of inspection. Observed raw chicken stored above packaged raw beef items in walk-in at time of inspection. Observed pan of raw chicken on top drawer of chef base cooling equipment stored directly above pan of raw beef. Observed pan of raw beef on top draw of chef base cooling equipment stored directly above pan of raw vegetables and noodles. PIC moved all food items at time of inspection. Ensure food items are stored accordingly to proper food storage guidance to prevent cross-contamination. Provided proper food storage guidance chart via email.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
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.
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Observed raw chicken, raw beef, raw shrimp, TCS sauces made in-house, and cream cheese in walk-in cooler at temperatures 44-48'F. Unit had an ambient temperature of 50'F. PIC stated food items have not been out of temperature for longer than 4 hours as walk-in temperature was checked during prep at 10am and was below 41'F. PIC stated they were made aware of the walk-in high temperature around 11am by chef and had contacted technician to work on-site. Technician was working on site at time of inspection. PIC was instructed to move items to the freezer to ensure food items stay in temperature while unit was being worked on. Ambient temperature of the walk-in was measured at 41'F at end of inspection. Food items were temped at 38'F in freezer and PIC was informed that food items can be moved back into the walk-in unit. Coldholding TCS food items must be kept at temperatures 41'F or below.
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-7-102.11, Pf: Common Name-Working Containers
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Observed multiple unlabeled working containers containing degreaser at time of inspection. PIC labeled all containers at time of inspection. Working containers must be labeled with common names of chemicals to ensure all chemicals in a food establishment can be properly identified.
Correct By: Corrected At Time Of Inspection
Violation #: 35
Description: Approved Thawing Methods Used
Comments:
Core-3-501.13, C: Thawing
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Observed frozen raw shrimp being thawed at ambient temperature not fully submerged under running water at food prep sink. PIC submerged shrimp under running water at time of inspection. The following are approved: (1) Under refrigeration that maintains the food temperature at 41*F or less; or (2) Completely submerged under running water; Water must be 70*F or cooler; Water must have sufficient velocity to float off loose particles; Does not allow RTE thawed portions temp. Above 41*F; Does not allow Raw animal food thawed portions temp above 41*F, for more than 4 hours, (3) Part of a cooking process; Cooked as specified per code, (4) Keeping REDUCED OXYGEN PACKAGED (ROP) fish that bears a label that it is to be kept frozen until time of use in its ROP packaging in the thawed state. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing.
Correct By: Corrected At Time Of Inspection
Violation #: 53
Repeat Violation
Description: Toilet Facilities: Properly Constructed, Supplied, Clean
Comments:
Core-5-501.17, C: Toilet Room Receptacle, Covered
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Observed no covered receptacle in unisex bathroom. All women/unisex bathrooms must be provided with covered receptacle. PIC was instructed to have this fixed prior to next routine inspection.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Comments/Details
No County legal action will result from this inspection.
Report delivered via email.
A pattern of non-compliance is developing for Priority violation # [13], [3-302.11 (A1-2), P], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Person in charge (PIC) accepted the offer at time of inspection. Inspector will follow up with PIC to schedule an Intervention Visit.
OF NOTE: Discussed storage for single-use articles, personal food and care items, and in-use utensils.
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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: 2,Review Complete: CHECKED,Review Notes: QA-CR,Signer: Jacqueline Ramirez
"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.