Inspection Report
Sushino Mexican Roll
722 E WESTERN AVE AVONDALE AZ 85323
MF-23-0255
Mobile Food Annual - MF Type 3
Re-Inspection
8/2/2025
R
0
Re-Inspection Completed
Violations
Violation #: 2
Repeat Violation
Description: Certified Food Protection Manager
Comments:
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no certified food protection manager during this inspection. Per the operator, they are working towards taking the exam to get certified. Discussed with the operator that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
Violation #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed employee drinking from a water bottle without straw and lid, at the food prep table. Discussed with operator that a covered beverage container with straw is allowed as long as contamination of the hands, food, equipment, or utensils does not occur. Employee corrected during the inspection, by washing hands and discarded the water bottle. Corrective Action: Corrected at time of inspection.
Violation #: 24
Description: Time as a Public Health Control: Procedures and Records
Comments:
3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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 the person in charge using time as control for cooked sushi rice without a written document and no time stamp was on the cooked rice. Discussed with the person in charge that a written procedure is required and also a time stamp shall be written to show when item would be discarded. Operator corrected by putting time stamp on cooked rice and wrote down a written procedure for cook sushi rice. Corrective Action: Corrected at time of inspection.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed cleaning chemical in a clear container without a name written on i, it, sitting on a countertop. Discussed with the person in charge that working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly identified with the common name of the material. The person in charge corrected by writing the name of the chemical on the container. Corrective Action: Corrected at time of inspection.
Comments/Details
Predefined Comment: No County legal action will result from this 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.