Benihana

Inspector's notes

At cooktop, observed raw chicken cooked and plated for order. Chicken internal temperature measured at 155 degrees F. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Cook placed chicken back on cooktop. Chicken internal temperature measured at 168-172 degrees F. Cook plated chicken with a new plate. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chef lather hands in employee hand sink directly under running water. Inspector instructed chef to properly lather hands outside of running water for a minimum 20 seconds. Chef then properly washed hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee handled dirty dishes then clean dishes without washing hands. Manager had employee wash hands and rewashed dishes. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

Corrective Action: Corrected at time of inspection. Roe, crab, cut kale, edamame and fresh garlic in butter held on counter, at 48-51*F internally, not marked with discard time Reviewed requirements for time control with manager. All TCS foods being held under time as a control were properly time stamped at time of inspection. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. In the sushi bar reach-in, containers of raw salmon and tuna stored above ready to eat cooked crab mix, raw shell egg stored in pan with noodles. Manager moved all items to proper storage. 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. Manager also provided separate pans of tempura batter for raw and non-raw items.

Inspector's notes

Chicken cooked approximately five hours before, per manager stored in the sushi bar drawer unit at 48*F and 52*F internally. Manager had chicken moved to the walk-in to allow to rapidly cool. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.

Chicken cooked approximately one hour before, per manager stored in the sushi bar drawer unit at 71*F to 80*F internally. Manager had chicken moved to the walk-in to allow to rapidly cool. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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/4617/AMC-Toolbox---Cooling.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash..........Employees wearing gloves touched their aprons and clothing and continued handling food without washing hands, putting on clean gloves. Reviewed required hand washing with managers and employees. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation.........Pans of krab, spicy crab, cut leafy greens and fresh garlic in butter mixture held over ice on the prep table in the sushi bar, at 44-52*F internally, under time control not marked with discard time. Manager determined discard on the pans. Reviewed requirements for time control on TCS foods with manager. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash........Employee handled raw chicken then continued handling food,touching equipment without washing hands. Manager had the employee wash hands and equipment removed to dishwashing. 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. 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.....Tray with sushi rolls containing raw salmon stored on the top shelf in the sushi reach-in above spring rolls. Manager had items moved to proper storage. 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. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment...The stone counter and ledge at the raw sushi preparation station has a wide crack running the length of the edge. Please repair to a smooth, easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection