Benihana Restaurant

Inspector's notes

Garlic mixed with butter in three different stations on food prep tables have an internal temperature of at 60 degrees F.

Inspector's notes

Observed moist wiping cloth stored on the edge of the flattop in the kitchen.

Inspector's notes

Observed multiple plastic containers stored as clean and stacked while still wet in the equipment storage room. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Instructed person in charge to unstack containers and allow them to air dry at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed atmospheric vacuum breaker missing the cap at the mop sink in kitchen.

Inspector's notes

In the reach in refrigerator near the produce walk in cooler observed a bowl of raw calamari stored directly above a container of ready to eat sushi rolls containing cooked salmon. In the walk-in cooler observed a tray of raw scallops stored directly above packaged pasteurized egg whites (RTE food). No overhead contamination observed.

Inspector's notes

In the steam well across from the grill in the kitchen observed cooked chicken/129°F and cooked shrimp/130°F.

Inspector's notes

Observed frozen raw shrimp thawing in running water with a minimum temperature that measured at 79-80ºF. When thawing TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under running water, the following criteria must be met. A water temperature of 70ºF or below, a sufficient water velocity to agitate and float off loose particles in an overflow, a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 41ºF, or for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 41ºF for more than 4 hours. The shrimp was moved to ice and a chef began to deshell the shrimp at time of inspection. Ensure a the running water temperature of 70ºF or below is maintained during the thawing process. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Inspector's notes

Observed reduced oxygen packaged (ROP) thawed raw salmon in the walk in cooler. Observed reduced oxygen packaged thawed raw snapper in the refrigerated sushi display. According to manufacturer's instructions for the salmon and snapper, the raw fish must be removed completely from ROP prior to thawing. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a chef place raw shrimps on the grill with their gloved hands, the chef removed their gloves, and then touched their face. Without washing their hands, the chef continued preparation of cooked chicken on the grill by handling a container of sauce and touching in-use cooking utensils.

Inspector's notes

In the walk-in refrigerator observed a bowl of raw chicken stored directly on top of a large plastic container of house made garlic butter. In the walk-in freezer observed raw unfrozen chicken that was recently sliced stored directly above cartons of beverage mix.

Inspector's notes

Observed packaged ready to eat imitation crab stored below packaged raw tuna in the same plastic container in the tabletop cooler at the sushi bar. Observed chef place raw beef on the grill with a spatula. With the same spatula the chef handled and plated fully cooked shrimp and vegetables. Raw animal foods shall be separated from each other and ready to eat foods during storage, preparation/cooking, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. The raw tuna was separated and moved below the imitation crab in the sushi cooler at time of inspection. The person in charge provided another spatula for the chef to handle ready to eat foods at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp/56 °F, raw scallops/50 °F, and ready to eat noodles/52 °F in the prep cooler near the walk-in cooler. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. According to the person in charge, all TCS foods had been in the cooler since 12PM. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: 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 unmarked butter and garlic butter stored at room temperature by the grill. Internal temperature of the butter was 67-70*F. Establishment uses time as a control to monitor butter being maintained at room temperature. When using time as a control food must be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. Discard time label provided for the garlic butter at time of inspection. Reviewed time as a control procedures at time of inspection. :

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed ice scoop stored in filled ice well at time of inspection. The handle of the ice scoop was touching the ice at time of inspection. The handle of the food/ice scoop shall not be sitting in contact with the food/ice. The ice scoop was moved so the handle was not touching the ice 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 salmon stored directly above small dishes of ketchup in an under counter cooler at the sushi bar. Raw animal foods and ready to eat foods shall be separated and arranged during storage, preparation, holding and display so that cross contamination is prevented. After discussion with the person in charge, it was determined the root cause of the violation was staff training and monitoring. The raw salmon was moved to another shelf of the cooler at time of inspection so it was not directly above ready to eat food. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed final rinse chorine concentration of the low temperature dish machine in the kitchen at 0 PPM. The dish machine was not in use at time of inspection. Establishment will utilize three compartment sink and bar dish machine to wash, rinse, and sanitize utensils and dishware until kitchen dish machine is serviced. Service call made at time of inspection. Correct By: Corrected At Time Of Inspection