Sushi Ave

Inspector's notes

observed in the upright food cooler in the back food prep. noted bags of lettuce touching raw chicken. placed atop each other. discussed with kitchen manager and facility PIC. use of a designated shelf for raw prepared chicken reviewed. manager relocated all raw chicken to a designated lower shelf in the food cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the kitchen, back-room food prep. area, employee medicine bottle placed atop ceramic stack of salad bowls. reviewed with manager. use of a designated area for personal medical articles reviewed manager threw away medicine bottle. corrected Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals Addl Notes: checked the sanitizer in use for the front sushi bar, sanitizer solution flashed black on contact, exceeding 200 ppm. manager trained staff in the front sushi prep. area. manager discarded sanitizer. chlorine at 50 ppm prepared/established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed , cut lettuce in the front sushi food prep. cooler, temperature indicating 62-68 deg f . asked staff about the time of lettuce preparation. per facility manager, prepared at 11am, and chopped/washed and placed in the food pan. suggested to run cut lettuce in an ice bath, or place excess lettuce back in the back food kitchen upright cooler to ensure tcs food is reaching 41 deg f . manager removed al cut/chopped lettuce. proper rapid cooling reviewed. Corrective Action: Corrected at time of inspection.

Inspector's notes

during the facility inspection, observed live roaches in the food prep, back kitchen. discussed with facility manager, inquired regarding the current records of certified pest control management services on site. manager provided most recent record, dated 5-12-2026. please consult with a certified integrated pest control for long term roach prevention. re-inspection scheduled for 10 days, 6-10-2026 Corrective Action: Correct prior to re-inspection.

Inspector's notes

at the facility mop basin, in the back dry storage room, noted the back flow device in disrepair, partially missing. showed facility manager. manager will place a work order for proper replacement /repair of the device. re-inspection scheduled. Corrective Action: Correct prior to re-inspection.

Inspector's notes

observed in the back dry storage west entry, interior panel, large crack/open penetration in the dry wall. wall in disrepair. Showed facility manager. please repair the facility wall. please ensure the wall to floor penetrations are properly sealed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM present. Please have at least one CFPM present during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee touching RTE potstickers with bare hands. Employee donned gloves. Discussed glove wearing with all ready to eat foods with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at hand sink next to the 3 compartment sink. PIC placed some near the sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried rice holding 82F. Cook discarded the product. Also observed tempura batter at 75F. Cook said that everything in the prep cooler to the left of the fryers gets dipped into the batter. This includes TCS products such as raw shrimp, crab mix stuffed in jalapeno, and potstickers. Discussed keeping the batter cold or mixing the TCS food in a separate bowl. The 4 hour time policy may also be updated to include the tempura batter long as the batter has an initial temperature of 41F or below and has the time stamps documented accordingly. Also observed white rice holding 115F. PIC said it was cooked recently and the backup for the sushi rice. There was no time written on the container. If using 4 hour time as control, the in/out time must be documented, or else it must be under temperature control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bottle of Advil in the server station, stored on a shelf directly over a hot water kettle, and drink filling station. Inspector moved the Advil to a bottom shelf to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no probe thermometer in the establishment. Please email inspector a picture of a probe thermometer that enables staff to check for cold and hot temperatures. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a sanitizer bucket with contents of <10ppm chlorine. Staff refilled the bucket to 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoops stored in 72F water. Please keep in use utensils dry, or in water of 135F or greater to eliminate bacterial growth. Also observed the ice scoop's handle stored directly in ice in the server station area. Inspector removed the ice scoop from the ice completely. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spicy krab mix containers with 10/8 and 10/15 date marks. All open, ready to eat food must be discarded at the end of the 7th day, with the day of preparation being day 1. Krab mix was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing atmospheric vacuum breaker (AVB) cap at the mop sink faucet. All backflow and plumbing must be maintained in good repair. Please repair AVB prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please ensure a certified food protection manager is on duty during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please continue to deep clean the kitchen to prevent buildup of food debris on floors and surfaces of equipment. Maintain clean prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please ensure a certified food protection manager is on duty during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels available at both hand sinks in the kitchen. Paper towels must be available at all hand sinks at all times to ensure proper handwashing is taking place. Paper towels were stocked at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prepared sushi rolls being stored above containers in the top of the reach-in coolers on the sushi prep line. Discussed with sushi chef that all items must be stored in containers in the reach-in or the bottom refrigerator. Reach-in coolers do not keep items stored above containers cold enough. Sushi rolls were moved to bottom portion of refrigerator at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

**3rd repeat violation** Observed food debris and grease buildup on floors, walls, and outside and inside of equipment in food prep areas. Maintain premises clean and clean often enough to prevent buildup to prevent attraction of pests. Deep clean and maintain clean prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed food debris and grease buildup on floors, walls, and outside of equipment. Maintain premises clean and clean often enough to prevent buildup to prevent attraction of pests. Deep clean and maintain clean prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employee remove gloves after prepping food, rinse hands without soap in three compartment sink, and dry hands with paper towels. Discussed with employee that hands must be washed with soap every time hands are washed, and that handwashing must be done in designated hand sinks only. Employee washed hands with soap in designated hand sink. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no soap available at both hand sinks in the kitchen due to nonfunctioning dispensers. Hand soap must be available at all hand sinks at all times to ensure proper hand washing is taking place. Sinks were stocked with soap 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 tubs of mayo being stored in hand sink in kitchen, and hand sink at sushi bar being used to dump ice. Discussed with manager that hand sinks must be kept clear at all times and used for hand washing only. Mayo was removed from sinks at time of inspection. 2nd repeat. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 dishwasher dispensing 0 ppm of chlorine sanitizer in final rinse. All dishwashers must dispense 50-100 ppm of chlorine sanitizer to ensure proper sanitization of food contact surfaces. Dishwasher was serviced at time of inspection and a concentration of 50 ppm chlorine was achieved. 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 opened tubs of mayo, wasabi mayo, and spicy mayo with internal temperatures of 47-48*F when measured with a probe thermometer. Mayo containers stated "refrigerate after opening". According to owner, mayo had been in refrigerator for two days. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Mayo was discarded at time of inspection (see embargo). Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-7-102.11, Pf: Common Name-Working Containers - Observed spray bottle with no label. According to chef, spray bottle contained soap. All spray bottles must be labeled with the common name of the contents (ex: soap, water, degreaser) at all times to prevent contamination and misuse. Spray bottle was labeled at time of inspection. 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 refrigerator containing mayo containers with an ambient temperature of 48*F when measured using a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. A re-inspection will be conducted by 4/29/24. Correct By: Correct Prior To Reinspection

Core-3-501.13, C: Thawing - Observed tuna thawing in the open, not under refrigeration. Using a probe thermometer, the internal temperature of the tuna was observed to be between 47*F and 53*F. According to owner, tuna had been sitting out for about 3 hours. Discussed with owner and manager that food must be thawed under refrigeration and may not be left out as it may cause the fish to remain out of temperature and grow pathogens. Tuna was moved to refrigerator at time of inspection. Observed thawed raw fish in vacuum sealed packages. Discussed with owner, manager, and sushi chef that raw fish in vacuum sealed packages must be cut open or removed from packaging prior to thawing to avoid pathogen growth. Packages were cut open at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 chlorine test strips that expired in 2019. Test strips must be available for sanitizer at all times and must not be expired. Dishwasher technician provided new test strips at time of inspection. Correct By: 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 hand sink near reach-in coolers blocked by boxes. Hand sinks must be clear and accessible at all times for ease of use. Please keep area around hand sink clear. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers - Observed spray bottle of degreaser under hand sink with no label. All chemical spray bottles must be labeled with the common name. Spray bottle was labeled at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed leaking hand sink near dish area. Please repair prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed food debris and grease buildup on walls and floors. Establishment must be kept clean and free of buildup to prevent the attraction of pests. Please clean prior to the next routine inspection. Correct By: Correct Prior To Next Routine 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 frozen chicken defrosting in hand sink in kitchen. Hand sinks must be kept clear and used for handwashing only. All food preparation and thawing must be done in a sink designated for food. Contamination can occur when sinks are used for both handwashing and food preparation. Chicken was removed at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 dishwashing machine dispensing 0 ppm of chlorine sanitizer when run. Dishwashing machines must dispense 50-100 ppm of chlorine sanitizer. Three compartment sink was set up for dishwashing at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling ////// Observed bottle of ibuprofen stored above the reach-in cooler in back kitchen. All medicines must be stored separately from food preparation areas to prevent possible contamination. Ibuprofen was moved to office at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing ////// Observed thawed fish in reduced oxygen packaging (vacuum sealed bags) in cooler on sushi preparation area. Discussed with sushi chef that all frozen fish in vacuum sealed packaging must be removed from the bags prior to thawing, or immediately upon completion of thawing. Keeping thawed fish in vacuum sealed bags presents a risk for botulism- which grows well in low-oxygen environments. Correct By: Corrected At Time Of Inspection

Core-3-305.14, C: Food Preparation ////// Observed employee cell phone on prep table cutting board next to food items. Please ensure personal items and cell phones are kept off of cutting boards and food preparation areas to prevent contamination. Cell phone was moved at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces ////// Discussed cleaning and wiping surfaces in the front and back kitchen area with sushi chef. These surfaces, such as sushi coolers, refrigerators, and the front of microwaves, should be routinely cleaned and wiped to prevent to buildup of grease and food particles. Correct By: Correct Prior To Next Routine Inspection