Sushi & Cocktails

Inspector's notes

Observed premade Las Vegas rolls containing raw salmon stored above RTE lemons, radishes and cucumbers in the reach cooler. Observed raw breaded pork stored above RTE fish cakes and mozzarella cheese in the main reach in. Observed various raw fish and scallops stored above RTE cucumbers, marinated carrots, sliced jalapenos, krab sticks, and unagi in the sushi reach in cooler. 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

No date mark observed on TCS foods prepared more than 24 hours prior including krab mix, rice for crispy rice and tuna, carrots, fish cakes, and squid salad. PIC stated all food were prepared 4/29. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach in cooler handles in disrepair and covered with tape. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of food debris and grease under and behind various pieces of equipment and food prep surfaces. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed the food upright cooler handles in disrepair, (wrapped in tape. ) showed pic . please repair or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge could not provide a CFPM certificate at time of inspection. 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 wrapped sushi rolls containing raw salmon being stored above vegetables in large standing cooler near grill. 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. When asked, the chef properly reorganized and 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

Observed a buildup of food debris and grease under various pieces of equipment, floor drains, and walls behind equipment throughout the establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a colander stored in the back hand sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef bulgogi and raw beef short rib stored in the reach in refrigerator in opened and ROP sealed plastic bags with permanent marker observed applied above the inspection seal. The bag appears to have the words "Ohya/retail" written on the bag of short rib. Observed 30 unlabeled raw marinated beef in the reach in freezer in ROP bags the PIC stated is from the same supplier. All food must be obtained from an approved source as defined by law. A true embargo was placed on the raw beef bearing the covered inspection seal until source can be verified. PIC was instructed to retain beef onsite in the freezer until source is verified. Establishment may not remove or destroy product until instructed. See embargo. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw pork and raw chicken katsu stored above vegetables, fish cakes and raw fish in the back reach in cooler. Also observed pre-made sushi rolls containing raw tuna stored above RTE sauces, kimchi, vegetables and lemons in the glass reach in cooler. 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

Observed a final sanitize concentration of 0ppm chlorine at the low temp dishwasher. No chlorine sanitizer observed dispensing after priming for 2-3 minutes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a tightly wrapped container of cooling rice in the reach in cooler in the main kitchen with internal temperatures between 68-72*F when measured with a probe thermometer. Per PIC, the rice is too hot to put in the cooler at night so the rice warmer is turned off, left in the warmer overnight, and was placed in the cooler less than 30 minutes prior. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Advised PIC to remove the rice from the warmer prior to closing to briefly air cool before placing in the reach in uncovered to cool overnight. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE krab mix, krab wontons, krab stuffed jalapenos, cooked brown rice without prep dates. Per PIC, all foods were prepared 9/25 except the brown rice which was made on 9/24. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pre-made sushi rolls in the glass door cooler the PIC stated were made yesterday with sushi rice that was being monitored with Time as a Control. Observed rolls holding at 41*F or below. No timestamp was observed on the rolls or time control paper log. 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. Discussed that TCS foods held on TAC must be discarded after 4 hours and cannot be cooled down, reheated or otherwise repurposed. PIC discarded the rolls made with TAC rice at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed menu items on the lunch menu without proper consumer advisory disclosures including various raw sushi rolls, Jackie's Bento and Noodle combo menu offerings. Observed the reminder statement marked with a "*," however the only "*" symbols are also used to indicate vegetarian menu items and a note that substitutions may increase price for menu offerings. Advised PIC to change symbols for consumer advisory, vegetarian menu items, and substitutions so a unique identifier is used for each statement (i.e. * for consumer advisory, ** for vegetarian, and *** for substitutions. Unique symbols may also be used.) Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the pre-rinse spray head next to the dishwasher in disrepair so the end of the spray head rests in the basin of the sink below the flood rim of the sink. Observed the spring removed from the hose so the hose freely hangs without tension to lift the spray head to 1" above the flood rim. Must repair all plumbing to a state of good repair before re-inspection on 9/30/2024. PIC hung the spray head up manually until permanent repairs can be made. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a buildup of food debris and grease under various pieces of equipment, floor drains, and walls behind equipment throughout the establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine 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. Inspector observed Owner skipped the hand washing practice and picked up a customer ice tea glass with the hands that had touched the dirty hose from the mop sink. Addressed code violation with owner. Owner had washed hands upon inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap At Kitchen's mop sink, inspector observed the black water hose directly attached to the Atmospheric Continuous Pressure knob of the faucet being submerged below the sewage flood rim of the mop sink. Addressed code violation with owner at time of inspection. Owner hung the hose above the flood rim at time of inspection. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed adulterated strawberries and date mark disposition chicken stock in kitchen glass sliding door fridge that was stored with food for customer service. Upon further investigation and discussion with manager it was found to be employee food items. Please segregate employee food items accordingly. Especially distressed employee items, to ensure health of establishment. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Observed ice machine with visible pink organic matter near shoot area. Please clean to sight and touch by next routine Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 items in sushi case such as raw tuna, salmon, yellow tail, albacore, masago, and kanikama holding internal temperatures between 45-49*f degrees. Chef stated that items had been moved to case just an hour prior. Items moved back to single door tall reach in to properly cool down to 41*f degrees. Please ensure case can maintain items below 41*f degrees before placing inside. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 items without a date mark such as cut cabbage, squid salad, seaweed salad, crab mix, crab roll, and fish cake. Manager stated all items had been prepared on Sunday 11/19. Datemark applied to all items. Please date mark all applicable items with the same day. Discussed with manager what requires a datemark. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed visible soil build up on majority of equipment surfaces that were non-food contact in kitchen including refrigerator doors, door seals, grill area, table areas storing sealed food. Encountered a decayed smell upon opening the main kitchen reach-in. Inspector investigated all food items, nothing adulterated was found. Please clean inside refrigerator thoroughly. A clean kitchen is vital to ensure health of establishment and it's customers. Please deep clean areas by next routine. Correct By: Correct Prior To Next Routine Inspection