Roka Akor

Inspector's notes

Observed the small dish machine for glasses in the ware-washing area with 0 ppm chlorine sanitizer, actively being used at time of inspection. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The machine was primed and did not test. The PIC will utilize the large dish machine until the small machine has been serviced by a professional technician. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed broccolini sauce from 6/12, vegetable stock from 6/12, and cooked beets from 6/12 located in the walk-in cooler. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tuna in the walk-in cooler in packaging which states to remove from packaging prior to thawing. 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 the chemical dispenser directly connected to the mop sink faucet located out back. Shut offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no parasite destruction letters for the raw salmon served for sushi onsite. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to in person re-inspection on Tuesday, October 14th. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 0 ppm chlorine sanitizer in the dish machine in the back of house. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. In-person reinspection will be on Tuesday, October 14th. The PIC will use the 3 compartment sink in the meantime. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cooked ribs made more than a week ago per PIC and pickled red onions from 9/29 located in the walk-in cooler. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the chemical dispenser directly connected to the mop sink faucet located out back. Shut offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided link for in-person class. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided link for in-person class. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the establishment is creating their own ice cream base for direct-to-consumer consumption with milk and heavy cream. The ice cream is created in a machine by churning until frozen. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances OR utilize a 3rd party pasteurized base. Provided guidance document. After applying, please forward the confirmation email to the inspector by July 20th. Corrective Action: Correct prior to re-inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided link for in-person class. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the establishment is creating their own ice cream base for direct-to-consumer consumption with milk and heavy cream. The ice cream is created in a machine by churning until frozen. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances OR utilize a 3rd party pasteurized base. Provided guidance document. After applying, please forward the confirmation email to the inspector by July 20th. Corrective Action: Correct prior to re-inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided link for in-person class. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the establishment is creating their own ice cream base for direct-to-consumer consumption with milk and heavy cream. The ice cream is created in a machine by churning until frozen. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances OR utilize a 3rd party pasteurized base. Provided guidance document. After applying, please forward the confirmation email to the inspector by July 20th. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed facility without instructions on clean-up of vomiting and diarrheal instructions,

Inspector's notes

This is the 3rd repeat violation. On the walk in cooler shelving, observed raw quail eggs stored over raw daikon. On a speed rack in the walk in cooler, observed 2 pans of raw fish stored above trays of ready to eat cauliflower and bread.

Inspector's notes

This is the 2nd consecutive violation. In the front kitchen, observed a colander of onions sitting in the handwashing sink.

Inspector's notes

This is the 2nd consecutive violation. In the walk in cooler, observed cartons of raw quail eggs stored on a bags of carrots and tomatoes and, observed bags of raw tuna stored on the shelf above a box of butter. In the front kitchen, observed several drawers with raw fish stored over raw and cooked veggies.

Inspector's notes

In the walk in cooler, observed a wheel of bleu cheese stored in an ROP bag. In the reach in deep freezer, observed several ROP bags of various cuts of beef. All foods had been placed in the bags over 48 hours prior. Bags were opened and foods were removed from ROP packaging.

Inspector's notes

In the walk in cooler, observed ROP bags of thawing tuna that states to remove from bag when thawing. If stated on the bag, fish must be removed from ROP bag prior to thawing.

Inspector's notes

By the entrance to the front kitchen, observed the sushi rice paddle stored in a container of water at 78*F.

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 the handwashing sink in the dish area being used to store a sanitizer bucket, apron, and bar towels. All handwashing sinks must be kept open and available and not used for any other purpose. Chef removed items from handwashing sink. 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. In the walk in cooler, observed a bag of cooked crab and a bag of raw scallops stored in a container together above a bucket of sauce. In the back walk in cooler, observed a large container of raw chicken stored above a container of raw octopus. All raw foods must be stored separate and below ready to eat foods. All raw meats must be stored according to their minimum cook temperature to avoid cross contamination. The higher minimum cook temperature should be below lower minimum cook temperatures. Raw scallops were moved to raw seafood shelf. Raw chicken was moved below raw octopus. Correct By: Corrected At Time Of 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. In a reach in cooler in the pastry area, observed a container of butter at 53*F. Unit was holding at 51*F on inspectors min/max. Per chef the butter was in the cooler over night. Butter was embargoed. In a reach in cooler in the service station, observed 3 open bottles of milk at 55*F. Cooler was at 53*F and was completely iced over. Per chef the milk was in the unit overnight. Milk was embargoed. In the reach in cooler drawers used for the grill in the main cook area, observed raw black cod at 48*F, raw salmon at 47*F, cooked tiger prawn at 48*F, Raw scallops at 47-48*F, cooked octopus at 48*F, and raw yellowtail collar at 48*F. Unit was holding at 46*F on inspectors min/max. Per chef, all foods were in the unit overnight and no temperatures were taken today. Foods were embargoed. All temperature controlled for safety (TCS) foods in cold holding are required to be kept at or below 41*F. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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. At time of inspection, the pastry cooler was holding at 51*F, the service station cooler was holding at 53*F, and the cooler in the cook line used for the grill was holding at 46*F. All coolers were being used to cold hold TCS foods. All equipment used for cold holding TCS foods are required to be kept at 41*F or below to ensure the foods remain in proper cold holding temperature. TCS foods were removed. Establishment will utilize other equipment until they are repaired and holding at or below 41*F Repeat Violations: 2nd,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. In the small reach in cooler next to the ice machine, observed half and half at 54*F and milk at 54*F. All temperature controlled for safety (TCS) foods in cold holding must be kept at 41*F or below. Drinks were in the unit as of last night with the unit holding at 53*F. Drinks were embargoed. 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. At time of inspection, observed the reach in cooler by the ice maker holding at 53*F while being used for TCS foods. All cold holding equipment used for TCS foods must be kept at 41*F or below to ensure the TCS foods remain in temperature. TCS foods were embargoed. Until the unit is holding below 41*F, establishment will be utilizing other refrigeration. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed a large opening in the wall between the dishwashing area and the back prep. Walls must remain in good repair to be smooth and easily cleanable. Please have the wall repaired. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd