Moira Sushi Bar & Kitchen

Inspector's notes

Observed walk in cooler ambient temperature measured at minimum of 49F. PIC reported repair scheduled for tomorrow morning. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. REPEAT VIOLATION SECOND CONSECUTIVE

Inspector's notes

Observed cooked chicken wings, tofu and dumplings measured at 48-50F. PIC reported all items stored in walk in overnight. All TCS foods improperly cold held were discarded by PIC 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed class cleaner bottles stored above linens and food items. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk in cooler ambient temperature measured at minimum of 49F. PIC reported repair scheduled for tomorrow morning. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No certified food protection manager present on-site at time of inspection. A 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 raw coconut shrimp items stored directly above cooked crabsticks in reach-in compartment of tabletop prep cooler unit located opposite cookline. 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 cooked chicken (01/22) and cooked crabsticks (no datemarking) in reach-in compartment of tabletop prep cooler located opposite cookline. PIC stated cooked chicken has an old datemarking and was portioned today from batch (prepped 01/27) in walk-in unit. All food items were made less than 7 days prior. 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). 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken wings with no datemarking in walk-in unit at time of inspection. Observed cooked crabmeat with no datemarking in walk-in unit at time of inspection. PIC stated all food items in question were prepped on 11/25. 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 linen in direct contact with cooked chicken wings in walk-in unit. PIC stated linen is used as covering for food item. Discussed linens shall not be stored in direct contact with food and had PIC remove linen at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all the reach-in coolers located in the kitchen not working and not being used. Discussed with PIC that units be either removed or indicated as out of order. Observed water leakage from cooling unit of walk-in unit. Observed leaky faucet at 3-comp sink at time of inspection. Discussed the importance of having all units in the establishment working and in good repair to ensure food safety. 3RD CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy leakage from black PVC pipe draining sewage at 3-compartment sink. Floor sink below 3-compartment sink observed properly draining, no sewage back-up observed at time of inspection. Water leakage is observed due to leaky faucet at 3-compartment sink. Flooring was mopped free of water at time of inspection. PIC was instructed to put an out of order sign at 3-compartment sink and agreed to not use unit until it has been fixed. PIC stated all equipment, utensils and food contact surfaces can be washed using warewashing equipment. All warewashing shall be done at chemical warewashing machine. Chemical warewashing machine observed dispensing chlorine sanitizer solution of 50ppm. Plumbing fixtures and systems must be maintained in good repair. PIC was informed to have it fixed prior to reinspection. Reinspection scheduled for 12/03/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the prep table utilized by the cook having an ambient temperature of 53*F. Cold holding unit had raw shelled eggs and numerous fish products inside the unit at the time of inspection. Person in charge states they are awaiting a part for the unit. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Please do not use unit until working properly. Reinspection will be conducted on or before 9/21/2024. Corrective Action: Correct prior to re-inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed all the reach in coolers located in the kitchen not working and not being used. Discussed the importance of having all units in the establishment working and in good repair to ensure food safety. Corrective Action: Correct prior to next routine inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed raw shrimp being stored over numerous ready to eat foods such as ginger and cabbage. 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. 2ND REPEAT VIOLATION.

Inspector's notes

Observed sautéed mushrooms being stored at room temperature and having an internal temperature of 51*F. Employee states they were pulled from the walk in cooler less than 2 hours prior to inspection but moved them to a working cold holding unit to cool down. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the prep table utilized by the cook having an ambient temperature of 70*F. Cold holding unit had raw shelled eggs inside the unit at the time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Reinspection will be conducted on or before 9/5/2024. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed ROP tuna being thawed in its original packaging. 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 all the reach in coolers located in the kitchen not working and not being used. Discussed the importance of having all units in the establishment working and in good repair to ensure food safety. Corrective Action: Correct prior to next routine inspection. 2ND REPEAT VIOLATION.

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 fish being stored over numerous ready to eat foods such as cut vegetables in the standing cooler near the walk in cooler. Employee moved the fish to the bottom of the unit, under any ready to eat foods. Discussed the importance of storing any raw animal proteins below any ready to eat foods to prevent cross contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.---Observed cooked sushi rice and miso soup being stored at room temperature having internal temperatures of 76-79*F. Employee states these foods were made 3.5 hours prior to inspection and were voluntarily disposed of. Discussed how all time/temperature control for safety (TCS) foods that are hot held must have an internal temperature of 135*F or hotter to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment---Observed all the reach in coolers located in the kitchen not working and not being used. Discussed the importance of having all units in the establishment working and in good repair to ensure food safety. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods---Observed the 3 compartment sink faucet leaking even when its turned off. Discussed the importance of ensuring all sinks in the establishment are working properly. Correct By: Correct Prior To Next Routine Inspection

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.---Observed the main prep cooler having an ambient temperature of 61*F and having TCS foods such as cut cabbage and fish being stored in the unit. Person in charge states they are still awaiting the part to fix the unit. Employee was instructed to move all TCS food items to other working cold holding units. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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 the walk in cooler, observed Dumplings (pork, edamame), raw shelled eggs, raw chicken, raw fish (salmon, tuna), crab imitation, cooked potato croquet, tofu, cooked shrimp tempura, and cooked chicken wings having internal temperatures of 45-51*F. Person in charge states these food items have been in the unit longer than 4 hours and were voluntarily disposed of at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 walk in cooler having an ambient temperature of 50*F. Also observed the main prep cooler located in front of the cooking station having an ambient temperature of 80*F. Person in charge states they will get them repaired as soon as possible. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 24 hours. Core-3-501.11, C: Frozen Food---Observed numerous foods in the walk in freezer not being frozen solid to the touch such as raw fish, beef and mussels. Discussed the importance of making sure all foods intended to be stored frozen must be frozen solid to the touch. Correction prior to next routine inspection. Correct By: Correct Prior To Reinspection

Core-3-501.13, C: Thawing---Observed Reduced Oxygen Packaged (ROP) fish stored in the walk in freezer but not frozen still being in its ROP packaging. Person in charge was instructed to puncture holes in the packaging to introduce oxygen. Discussed the importance of fish being removed from its ROP packaging prior to thawing or immediately upon completion of thawing to prevent bacterial growth. Correct By: Correct Prior To Next Routine Inspection