Kabuki Japanese Restaurant

Inspector's notes

Observed QUAT-Sanitizer in 3-compartment sink reading over 400ppm. Informed PIC that sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Thawed Eel in "Keep Frozen" ROP packaging. Informed PIC that all ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee rinse noodles and dump hot water in handsink on cookline. Facilities must be maintained in a condition that promotes handwashing. Handwash sinks must be maintained so accessible at all times and can only be used for handwashing to prevent potential contamination. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed milk and side salads stored in refrigerated prep unit on server expo at 52*F-54*F at time of inspection. Per PIC, side salads were prepped approximately 3 hours prior. PIC could not confirm when the milk was placed in the unit. Ambient air temperature of unit was at 50.3*F, via min/max thermometer. PIC discarded milk and moved side salads to walk-in refrigerator to rapidly cool to 41*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 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. Establishment observed to have adequate refrigeration. Discussed with PIC repairing unit prior to storing TCS foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A 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 bartender place garnish on beverage with bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Employee discarded beverage at time of inspection. PIC stated that employees are expected to use the tongs, gloves, and garnish picks that are available. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored directly above raw pork and raw whole shelled in the walk-in refrigerator; the person in charge moved all the raw chicken so it was stored below all other foods. Observed raw roe stored above salad mix; person in charge moved the roe so it was in a refrigeration unit with other raw sushi items. 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.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 strainer in hand sink in bar area; person in charge indicated they use the sink for both dumping and hand washing. Also observed metal scrubbers in hand sink in sushi area; person in charge indicated they don't use this hand sink but it is functional. Discussed with person in charge hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. The strainer and metal scrubbers were removed from the sinks and the person in charge indicated they would use these sinks for hand washing exclusively. Correct By: Corrected At Time Of Inspection

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 the following foods with the following internal temperatures stored in or with ice in the sushi area and expo line: sour cream (46*F), sprouts (50*F), and cut tofu (47*F). Person in charge indicated that these foods had been on the line for less than 2 hours. Discussed setting up ice baths so that the foods are seated in the ice. These foods were placed in modified ice baths or in cold holding units and had an observed internal temperature of 41*F or below. The tofu was discarded due to it having no opened date label (see violation 3-501.18 in Category 21) Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 cut tofu with a date indicating it was opened 2/9; observed a container of cut tofu with no date indicating when it was opened and person in charge was unable to determine the date it was opened. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Person in charge willingly discarded of the tofu. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed wiping bucket in bar area with 500+ ppm quaternary ammonia sanitizer. The sanitizer compartment of the 3-compartment sink also had 500+ ppm quaternary ammonia sanitizer. The person in charge diluted the 3-compartment sink sanitizer to 200 ppm quaternary ammonia sanitizer and the bucket was drained and the cloth was moved to dirty cloth area. Quaternary ammonium sanitizer must have a concentration of 150 - 400 ppm; anything lower than 150 ppm may not be effective for cleaning and anything above 400 ppm may leave toxic residuals on food contact surfaces and equipment. Establishment must always verify the concentration with test strips and read the concentrate label to ensure they are using the correct concentration. *CORRECTED AT TIME OF INSPECTION* Priority Foundation-7-202.11, Pf: Restriction-Presence and Use>>>Observed small open jar of brown liquid with label indicating it kills small fruit flies in the bar area; observed two more sealed jars in the office. Person in charge was informed the establishment may only store chemicals necessary for the maintenance of the establishment; the establishment is not allowed apply their own pesticides and thus must remove/prevent the storage of any household/non-certified pest control applied pesticides. Employee indicated the establishment has a certified pesticide applicator and willingly discarded of the pesticides. *CORRECTED AT TIME OF INSPECTION* Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence>>>Observed 5+ small flying insects in the bar area. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Effective measures must be taken to eliminate their presence in food establishments. Re-inspection 02/26/24. Correct By: Correct Prior To Reinspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens>>>Observed clean towels/aprons stored directly on the floor. Person in charge was informed clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition; this items should be stored in a clean location at least 6 inches off of the ground. Correct By: Correct Prior To Next Routine Inspection

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 the following time/temperature controlled for safety foods with internal temperatures between 46*F - 56*F in the walk-in cooler: cut cabbage, cut Napa cabbage, cut purple cabbage, cut tofu, bean sprouts, cut tomatoes, pre-cooked edamame, cooked/cubed chicken, cooked rice balls, raw calamari, raw salmon, raw shrimp, milk, heavy cream, sour cream, cream cheese, butter, cooked rice cakes, pickled radish, cooked chicken wings, seared fish, raw whole shelled eggs, cooked curry and blocks of tofu. The measured ambient temperature of the unit after the door was kept consistently shut for 15 minutes was 48.0*F; observed a sheet of solid ice on the back of the condenser unit with heavily damaged/frayed coils. Person in charge indicated all of the foods had been in the unit for more than 4 hours. Kitchen manager took internal temperatures of raw chicken and beef 4.5 hours before inspection and indicated were 43*F. Observed small expo reach in refrigeration unit with an ambient temperature of 56.3*F. The unit had tofu with an internal temperature of 53*F. Person in charge informed that because these foods had been in the unit for more than 4 hours without internal temperatures measured they must be discarded or held on embargo and laboratory tested to deem if they are safe for human consumption. Person in charge willingly discarded of all of the food listed above. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed 2 wiping buckets with >500 ppm of quaternary ammonia. Chemical dispenser dispensing quaternary ammonia at too high a concentration. Establishment must ensure all wiping buckets have 150 - 400 ppm of quaternary ammonia. Person in charge replaced all wiping bucket with 200 ppm quaternary ammonia. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 46*F - 56*F: cut cabbage, cut Napa cabbage, cut purple cabbage, cut tofu, bean sprouts, cut tomatoes, pre-cooked edamame, cooked/cubed chicken, cooked rice balls, raw calamari, raw salmon, raw shrimp, milk, heavy cream, sour cream, cream cheese, butter, cooked rice cakes, pickled radish, cooked chicken wings, seared fish, raw whole shelled eggs, cooked curry, and blocks of tofu. The measured ambient temperature of the unit after the door was kept consistently shut for 15 minutes was 48.0*F; observed a sheet of solid ice on the back of the condenser unit with heavily damaged/frayed coils. Refrigeration technician indicated the unit would need several parts to repair the unit so that it can hold time/temperature controlled for safety foods at 41*F and below. Establishment opened conjoined freezer and has access to ice to cool. Re-inspection in 24 hrs; if the unit cannot hold time/temperature controlled for safety foods at 41*F and below within 24 hrs. the establishment may face suspension of their operating permit. Observed small expo reach in refrigeration unit with an ambient temperature of 56.3*F. The unit had tofu with an internal temperature of 53*F. Person in charge willingly discarded of the tofu. Re-inspection on or before 07/28/23. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working. Correct By: Correct Prior To Reinspection