Inspection Report
El Tataki Sushi
1410 E SOUTHERN AVE TEMPE AZ 85282
FD-91466
Food Establishment - Eating & Drinking
Food Routine Inspection
4/25/2024
Not Participating
2
Completed
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge>>>Person in charge did not have a certified food protection manager certificate, the establishment had priority violations for 3-501.16(A)(2) and (B) and 3-302.11 (A1-2), and the person in charge was unable to answer questions concerning cold holding temperatures. The person in charge must be knowledgeable in food safety principles so that they can prevent conditions that may contribute to foodborne illness; they must also be knowledgeable in food safety principles so that they can recognize conditions that may contribute to foodborne illness and respond with appropriate corrective actions. The establishment must train/employ a person in charge who is knowledgeable in food safety principles prior to their next routine inspection.
Correct By: Correct Prior To Reinspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.>>>Observed pitcher and scraper in hand sink for cook line. Discussed with person in charge hand washing facilities must be maintained in a condition that promotes handwashing and ensuring hand wash stations are used for hand washing only; storing items in hank sinks may prevent employees from using the hand sink and they may become contaminated by pathogens that maybe present in the hand sink. These items were removed from the hand ink
Correct By: Corrected At Time Of Inspection
Violation #: 15
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.>>>Observed plastic wrapped partially cooked salmon stored directly on top of a hermetically sealed packages of cooked shrimp in a pan in the walk-in; the person in charge separated the partially cooked salmon and the cooked shrimp so they were in two separate pans and the raw salmon pan was stored below the cooked shrimp pan. Also observed pan of plastic wrapped partially cooked salmon and hermetically sealed raw yellow tail in a pan stored directly on a pan of imitation crab mix; the pan of raw fish was moved so it was stored below the imitation crab mix. Also observed pan of raw salmon stored directly above a pan of fully cooked chicken wings; the cooked chicken wings were moved to the top shelf and the raw salmon was moved to the bottom shelf. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. Storage chart provided at time of inspection.
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.>>>Observed the following foods stored in ice baths on the sushi line with internal temperatures between 45*F - 50*F: shredded cheese, cooked chicken, cooked beef, imitation crab, and cooked shrimp. Person in charge indicated these foods had been there for 2 hours and they were moved to refrigerated prep units to cool back down to 41*F and below. It was determined the ice baths did not have a sufficient amount of ice to keep foods cold; discussed with person in charge setting up ice baths so there is enough ice and water to meet the food line of the pans. Also observed cooked chicken and cooked beef with internal temperature of 52*F - 54*F in a refrigerated unit on the sushi line; the measured ambient temperature of the unit using a min/max thermometer was 54.1*F. These foods were moved to the walk-in cooler to rapidly cool down to 41*F and below due to person in charge indicated they had been in the unit for less than 3.5 hours. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 2 shallow metal pans of fried rice with internal temperatures of 95*F - 97*F stored at room temperature. Person in charge indicated they cooked this 35 minutes before inspection; person in charge was informed that the cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. Person in charge was also informed that when the foods hits 135*F they should use ice bath or refrigeration to rapidly cool the foods; the person in charge wrapped these foods in plastic, covered them with a lid, and put them in the walk-in cooler; person in charge was informed that these foods must be kept uncovered until they have fully cooled to 41*F. The covers were removed and the plastic was peeled back. Cooling guidance provided by email. CORRECTED.
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 cooked chicken and cooked beef with internal temperature of 52*F - 54*F in a refrigerated unit on the sushi line; the measured ambient temperature of the unit using a min/max thermometer was 54.1*F. These foods were moved to the walk-in cooler to rapidly cool down to 41*F and below due to person in charge indicated they had been in the unit for less than 3.5 hours. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working. CORRECT PRIOR TO RE-INSPECTION on or before 05/06/24.
Correct By: Correct Prior To Reinspection
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.>>>Establishment has quaternary ammonium sanitizer but was unable to provide a method to test the quaternary ammonium for concentration. A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions must be available at the establishment to ensure that sanitizers are within an approved range. Re-Inspection 05/06/24.
Correct By: Correct Prior To Reinspection
Comments/Details
This establishment is not participating in the award program at this time and had 2 Priority, 5 Priority Foundation violations on this inspection.
Reviewed: time as a public health control policy, acquiring thermometer with adequate range for cold holding AND hot holding; menu consumer advisory
A copy of the inspection report was emailed.
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,Food Manager Licenses: 0,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Luis Ortiz
"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.