Samurai Sam's Teriyaki Grill

Inspector's notes

Observed walk in cooler measured at 55.2°F with the min/max thermometer. 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. Establishment can not accept delivery's until units can maintain 41°F. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Observed raw chicken (49°F), raw beef (51°F), Yakisoba stir fry noodles (51°F), egg roll (51°F), cut broccoli (51°F), cut carrots (50°F), cut lettuce (49°F), crab rangoon (50°F), mayo and ranch dressing sauces (52°F) stored inside walk in cooler. All TCS foods which had been in the unit overnight were embargoed (see embargo list). All TCS foods improperly cold held were discarded by PIC at time of inspection. Discussed the importance of routinely checking cold-holding foods. PIC stated that someone will come today to fix the reach in cooler and will cease use of the walk-in cooler until it is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk in cooler measured at 55.2°F with the min/max thermometer. 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. Establishment can not accept delivery's until units can maintain 41°F. Corrective Action: Correct prior to re-inspection.

Inspector's notes

FOURTH CONSECUTIVE. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

THIRD CONSECUTIVE. Observed cooked steak (88-95°F) and egg rolls (102-122°F) sitting in the back hot holding unit under 135°F. Alerted the cook who stated the egg rolls and steak had been cooked less than one hour prior to temperature measurements. All improperly hot-held foods were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. The manager showed EHS a temperature log for the front hot table. Staff to routinely check ALL hot holding foods (including food in the back unit). Discussed the importance of keeping all hot holding foods above 135°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clear liquid in an unmarked spray bottle stored near other marked chemicals on the bottom rack near the three-compartment sink. No staff on-site were able to determine what liquid was inside the bottle. The manager discarded the liquid and properly cleaned the bottle at the time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020; all chemical bottles MUST be CLEARLY labeled. Discussed the importance of knowing chemicals to reduce the risk of using the wrong chemical or mixing chemicals and creating noxious gases. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a broken and peeling ceiling tile above the back hot table. Also, the frequency of cleaning of the hood baffles and various employee-facing fans. Physical facilities must be kept clean and in good repair at all times. Repair the physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Third Consecutive. No Certified Food Protection Manager (CFPM) was onsite. 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.

Inspector's notes

Observed staff wash and rinse a metal stir fry pot and metal tongs before attempting to head back to the cook station without sanitizing. The sanitizer compartment was not made during the initial observation. The staff member was stopped and retrained on washing, rinsing, and sanitizing procedures. The staff made the sanitizer solution and sanitized the stir fry pot and metal tongs at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND Consecutive. Observed egg rolls (102-110°F) in the hot steam table measuring below 135°F. Also observed steak sitting at 125°F in the middle hot steam table nearest the cook station. Staff stated both foods had been placed in the middle steam table less than 30 minutes prior to measurement. Staff turned up the heat on the middle steam table, re-heated the egg rolls and steak, and placed them back in the hot steam table at the time of inspection. Discussed routinely checking hot holding temperatures throughout the day. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Repeat. No Certified Food Protection Manager (CFPM) was onsite. 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.

Inspector's notes

Observed egg rolls (108-121°F) in the hot steam table measuring below 135°F. The egg roll had been placed on top of a metal grate, which created an air gap between the product and the hot metal surface of the steam table. Air is not a good conductor of heat. Staff re-heated the egg rolls and placed them directly on the hot steam table surface during the inspection. Discussed routinely checking hot holding temperatures throughout the day. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed a metal container of cooked steak being hot held on a steam table behind food prep area. The internal temperature of the steak towards the top of the container measured at 104F. Per employee the container of meat was prepared at 10am on the day of inspection, temperature was taken at 1:30pm. Informed the employee that the two hour time window had passed for the food to be reheated to proper temperature and the container of steak should be discarded. Approximately four pounds of steak was discarded at time of inspection. Instructed employees to periodically take the internal temperature of the items being hot held and to not load as much product inside the container to ensure even heat distribution. Correct By: Corrected At Time Of Inspection