Sushi Brokers

Inspector's notes

In sushi bar, chef spread cut green onion on top of plate of sushi with barehand. Chef was trained to use spoons or wear gloves for handling ready to eat food. Top part of food was discarded by chef. Advised chef to leave a spoon in all garnishes and use them to minimize barehand contact with ready to eat food. PIC added spoons. Corrective Action: Corrected at time of inspection.

Inspector's notes

Soda dispenser hose is in bedded inside ice bin in the bar; ice is used for consumption. Contaminated ice was discarded and hose was placed on top of ice bin. PIC trained servers and crew. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above raw octopus and clean plates in prep cooler in kitchen. 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. Person in charge 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

Repeat violation: 2nd. Observed raw fish, cooked eel, and imitation crab containing cooked fish at 45-50 °F in sushi case at bar. Observed tofu at 73 °F at server station. Except during preparation, cooking, cooling or when time is used as a control, all time/temperature control for safety (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. Foods had been in cooler for 3.5 hours as per person in charge. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Person in charge opted to discard tofu at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mechanical dishwasher rinse aid stored in container labeled for chlorine sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge labeled container with proper contents at time of inspection. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed canister of insecticide in utility closet near bathrooms. 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. Person in charge removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several drain flies in room containing mop sink and ice machine. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wet wiping cloths in containers with 0 ppm quaternary ammonium (quat) sanitizer. 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. Discussed maintaining and testing sanitizer concentration with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lid of flour tub resting on floor of kitchen. Equipment, Utensils, Linens and Single-Service and Single-Use Articles stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Person in charge relocated lid to warewashing area to be washed, rinsed, and sanitized prior to reuse. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple priority violations at time of inspection. Observed a 3rd repeat priority foundation violation. No certified food manager was present at the time of inspection or prior routine inspections. Ensure certified food protection manager certification is obtained within 90 days. Ensure certified food protection manager is present when establishment is operating. Reviewed person in charge duties to ensure compliance with Code requirements. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 4th.

Inspector's notes

Observed multiple priority violations at time of inspection. Observed a 3rd repeat priority foundation violation. No certified food manager was present at the time of inspection or prior routine inspections. Ensure certified food protection manager certification is obtained within 90 days. Ensure certified food protection manager is present when establishment is operating. Reviewed person in charge duties to ensure compliance with Code requirements. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 4th.

Inspector's notes

Observed dishwasher enter the establishment from the rear entrance and without first washing their hands observed the dishwasher handle clean plates. According to the person in charge the dishwasher was cleaning outside.

Inspector's notes

No paper towels observed stocked at the handwashing sink in the ware washing area.

Inspector's notes

In the prep refrigerator across from the two door reach in freezer in the kitchen observed a large plate of raw shrimp + cooked crab/48°F and spring mix/49°F. In the glass sushi display closest to the front entrance observed raw salmon/47°, raw Hamachi/46°F, raw tuna/48-50°F, cooked crab/48°F, and cooked eel/50°F.

Inspector's notes

Observed front glass sushi display used to store TCS foods (see violation #22) maintaining minimum temperature of 47.8°F with inspector's min/max thermometer. According to the person in charge the display doors gaskets need to be resealed/repaired. Discussed servicing the unit. Observed a small amount of ice build on interior of the display. 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 prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No probe thermometer observed onsite at time of inspection.

Inspector's notes

Observed quaternary ammonium sanitizer onsite used to fill sanitizer buckets for wiping cloth that come in contact with food contact surfaces. No test strips for quaternary ammonium sanitizer observed onsite.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 3rd.

Inspector's notes

Observed food worker slicing lemons at the bar for beverage garnishes with their bare hands.

Inspector's notes

No paper towels stocked at the handwashing sink by the fryer or handwashing sink near the dish machine. Observed the same roll of paper towels being moved around the establishment between all the handwashing sinks during the inspection.

Inspector's notes

Observed a metal hotel pan of raw chicken stored on a shelf above a hotel pan of raw fish in the walk in cooler. No overhead contamination observed.

Inspector's notes

Observed dark residue on the upper interior of the ice machine. Observed dark residue on the interior of the soda gun nozzles at the bar. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. The person in charge cleared the soda gun nozzles at time of inspection. Ensure ice machine is cleaned prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Inspector's notes

Observed thawed reduced oxygen packaged tuna in the walk in cooler. According to the packaging instructions the tuna must be removed from packaging prior to thawing.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection, Repeat Violations: 2nd.

Inspector's notes

No paper towels stocked at the handwashing sink next to the fryer in the kitchen.

Inspector's notes

Observed dark residue on the upper interior of the ice machine. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Ensure ice machine is cleaned prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple unlined copper mugs used for alcohol drinks (Mules) at bar. Copper is not approved for use in certain alcoholic beverages. High concentrations of copper are poisonous and have caused foodborne illness. When copper and copper alloy surfaces contact acidic foods, copper may be leached into the food. Copper mugs with stainless steel lining on inside of mug is approved for use. All copper mugs were removed from the bar by the person in charge at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed employee touch/move trash can with gloved hands then proceed to peel and slice ginger without washing their hands.

Inspector's notes

Observed a container of chopped tofu/ 53°F in a melted ice bath near the soda fountain in the kitchen.

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed a significant amount of water leak from the ceiling at time of inspection onto a tray of plastic wrapped wontons. Source of leak determined to holes/ disrepair of roof at time of inspection. Food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented. The wontons were discarded at time of inspection. Correct By: Corrected At Time Of Inspection

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 raw tuna stored directly above sliced cucumber and mushrooms in the prep cooler across from the reach in cooler. Observed raw shrimp stored directly above pineapple in the prep cooler across from the reach in cooler. Raw animal foods should be separated and arranged during storage, preparation, holding and display so that cross contamination of ready to eat foods or other raw animal foods is prevented. The raw shrimp and tuna were moved at time of inspection so they were not stored directly above ready to eat foods. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the low temp dish machine in the kitchen not in use at time of inspection. After running the dish machine multiple times, the chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall be between 50-100 PPM. Establishment will utilize three-compartment sink to wash, rinse, and sanitize food contact surfaces until the dish machine is repaired and maintains a chlorine concentration between 50-100 PPM. Correct By: Corrected At Time Of Inspection

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 utilizes Quaternary Ammonium (Quat) to sanitize their equipment, utensils, and food contact surfaces. No test strips were available at time of inspection. Test strips that accurately measures the concentration of sanitizer in MG/L (ppm) of sanitizing solutions shall be available. Re-inspection to confirm test strips are obtained is scheduled for 5/16/2024. Correct By: Correct Prior To Reinspection

Core-5-403.12, C: Other Liquid Wastes and Rainwater Observed ceiling leak at time of inspection. After removing the ceiling tiles, it was determined the leak was rainwater coming from the roof. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Please repair the roof prior to the next routine inspection so rainwater is drained properly. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed leak in the roof at time of inspection. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order to serve their intended purpose. Please repair roof and ceiling prior to the next routine inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 dishwasher handling and washing dirty dishes. After handling the dirty dishes, the dishwasher began to handle clean dishes without washing their hands. Employees shall wash their hands after engaging in other activities that may contaminate the hands. The person in charge instructed the dishwasher to wash their hands prior to handling clean dishes. Correct By: Corrected At Time Of 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. Observed a container of sushi rice held at room temperature with no discard time label. Establishment utilizes 4 hour time as a control for sushi rice. When utilizing time as a control, all time/ temperature controlled for safety foods shall be marked, identified, or logged with the time that is 4 hours past the time it was removed from temperature control. After discussion with the sushi chef, it was determined that the sushi rice was removed from temperature control at 11:30AM. A discard time label was attached to the container at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing Observed kitchen handwashing sink caulk in disrepair with a visible gap between the sink and the wall. Please repair handwashing sink caulk prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Observed cracked and chipped container for sushi rice in use at time of inspection. Materials that are used in the construction of utensils and food-contact surfaces of equipment shall be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Please repair or replace prior to the next routine inspection. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment At time of inspection observed cracked plastic sliding doors and broken handles of some sushi displays. Please repair sushi displays prior to the next routine inspection. Please maintain/replace equipment as frequently as necessary so it can function properly. 2nd consecutive violation. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability Observed missing ceiling tiles throughout the kitchen. Observed parts of walls chipping and cracked near the grill. Please replace/repair walls and ceilings prior to the next routine inspection. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth, durable, non-absorbent and easily cleanable. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd