Hiro Sushi Inc

Inspector's notes

On sushi line, two employees returned from cook line to sushi line, through hanging curtain and donned gloves without a proper handwash. Instructed both employees to remove gloves and wash hands on sushi line. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper handwashing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, in small counter oven, cooked fish with an internal temperature of 92*F. Instructed employee to either discard fish or reheat to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, wet wiping cloths, without readable sanitizer, stored on in use cutting boards in between uses. Instructed employee to provide wiping cloth buckets with approved sanitizer concentration to store wiping cloths in between uses. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Seventh Consecutive Violation *** No service/mop sink. Provide a designated mop sink, with hot and cold running water, that is used for cleaning purposes only. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk-in cooler, observed pans of raw seafood stored over containers of produce items. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed food containers stored on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Discussed the need for additional refrigerated storage space. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No service/mop sink. Provide a designated mop sink, with hot and cold running water, that is used for cleaning purposes only. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Facility does not have a dedicated janitorial sink. Provide. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed frozen, vacuum packaged octopus thawing at room temperature. Observed frozen vacuum packaged ahi tuna and imitation crab thawing in sealed vacuum packages in refrigerators. Discontinue thawing TCS food at room temperature, and remove seafood from vacuum packaging when products are removed from the freezer. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. PIC advised. Train staff as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Facility does not have a dedicated janitorial sink. Provide. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the mechanical dishwasher, observed worker not wash hands between handling dirty and clean wares. Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed filed shellstock tags not being consistently marked with the last sold/served date. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC instructed. Staff to be trained as well. Corrective Action: Corrected at time of inspection.

Inspector's notes

The facility uses time as a control to monitor cooked sushi rice which is maintained at room temperature. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Provide written time as a control procedures prior to re-inspection. Email procedures to inspector within about a week. Inspector emailed Time as a Control guidance document. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No service/mop sink. Provide a designated mop sink that is used for cleaning purposes only. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed maximum water temperature of 70F at sushi bar hand wash sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Supply hot running water to the sink as needed. Email inspector service receipt or photo of corrective action within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No seafood distributor's parasite compliance letter for yellowtail served raw. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Email inspector the compliance letter within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No service/mop sink. Provide a designated mop sink that is used for cleaning purposes only. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the sushi bar, a handwashing sink was removed and replaced with a food prep sink. Replace the required handwashing sink. The PIC designated one food prep sink for handwashing at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In a cabinet, observed a can of RAID insect spray. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed some food containers and a box of whole avocados on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No service/mop sink. Provide a designated mop sink that is used for cleaning purposes only. Corrective Action: Correct prior to next routine inspection.

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 various raw seafood holding at 43-45F in small reach-in refrigerator/45F on the sushi line. Maintain cold TCS food at or below 41F. Per staff, the seafood was within safe time parameters and was relocated to another refrigerator. The PIC scheduled repair of the unit. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing.....In refrigerator, observed unopened package of imitation crab sticks lableled "Important keep frozen. Remove from package and thaw under refrigeration immediately before use." Follow label instructions and remove the seafood from the package while thawing. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.....In the walk-in cooler, observed food containers stored on the floor. In the rear kitchen, observed a sack of onions on the floor. Maintain foods elevated at least six inches from the floor on approved shelving. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.......By the rice warmer, observed two utensils stored in standing water at 72F. Between uses, store utensils on a clean,dry surface, in the food product with the handle up and out, in hot (at least 135F) water, or submerged under cold, running water. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: 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.....Facility uses time as a control to monitor sushi rice being held at room temperature; however, the discard time was not noted on the containers. Reviewed with the person in charge who will train staff as needed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage.....Observed a spray bottle of window cleaner stored over/adjacent to stack of clean plates. The chemical was relocated away. Correct By: Corrected At Time Of Inspection