Ah-So Sushi & Steak

Inspector's notes

Observed prepped imitation crab dated 3/25/26 (8 days old). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. PIC voluntarily discarded the imitation crab at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an unmarked spray bottle of liquid degreaser sitting next to the marked original container of degreaser on the lowest shelf near the cook line. Alerted staff who labeled the unmarked spray bottle at the time of inspection and took all chemicals back to the designated chemical storage area. Discussed the importance of ensuring all chemicals are maintained with labels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee with one gloved hand and one ungloved hand on their phone near the dishwashing area. The employee put down their phone, went over to the dirty side to place dirty dishes in the dishwasher, and then transferred to the clean side, directly, without washing their hands and touched a clean dish. EHS stopped the employee and instructed them to doff their glove and wash their hands before putting away clean dishes. All affected dishes were re-washed. Staff were educated on when to wash their hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple wet wiping cloths stored in a dry bucket and various damp cloths sitting on prep surfaces in the main kitchen. Alerted the manager, who put all damp, incorrectly stored cloths in the laundry and remade sanitizer buckets with fresh, clean cloths. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

THIRD CONSECUTIVE. Observed a rice scoop stored in a small crock pot container filled with water (99°F) below the required 135°F. Alerted the Person in Charge, who washed, rinsed, and sanitized the rice scoop at the time of inspection. Staff refreshed the hot water (185°F) at the time of inspection. This crock pot's metal heating plate measured below 135°F, is not adjustable, and is not able to safely keep the water above 135°F. A new method or equipment is required. Proper storage of in-use utensils (used to serve Time Temperature Control foods) is to store utensils in either 41°F or below water, 135°F or hotter water, in dipper wells with running water, or stored dry/at room temp and changed every 4-hours. Discussed approved utensil storage with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the high-temp bar-dishwasher only reaching 157.2°F on the min/max thermometer after multiple cycles. Staff confirmed dishes had been run today. Reviewed high temperature requirements for high temperature dish machines. The establishment is to use their min/ max thermometer, to test the temperature of the dishwasher, with the first cycle of dishes. Reviewed high-temperature dishwasher requirements with management. All bar dishes are to be run through the main dishwasher until the bar-dishwasher is able to reach the sanitizing temperature at or above 160°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed a rice scoop stored in a metal container filled with water (81°F) out at room temperature. Alerted the Person in Charge who washed, rinsed, and sanitized the rice scoop at time of inspection. Proper storage of in-use utensils (used to serve Time Temperature Control foods) is to store utensils in either 41°F or below water, 135°F or hotter water, in dipper wells with running water, or stored dry/at room temp and changed every 4-hours. Discussed approved utensil storage with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a rice scoop stored in a metal container filled with water (81°F) out at room temperature. Alerted the Person in Charge who washed, rinsed, and sanitized the rice scoop at time of inspection. Proper storage of in-use utensils (used to serve Time Temperature Control foods) is to store utensils in either 41°F or below water, 135°F or hotter water, in dipper wells with running water, or stored dry/at room temp and changed every 4-hours. Discussed approved utensil storage with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee handwashing sink, by the drink station, without paper towels available. An employee replaced the paper towels at the time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks are to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed teppanyaki grills and tables with food debris build up in the crevices. Alerted manager who stated that staff would deep clean the tables. Physical facility must be cleaned frequently enough to prevent the 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

Core-2-401.12 , C: Good Hygienic Practices - Discharges from the Eyes, Nose, and Mouth. 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/4620/AMC-Toolbox---Employee-Health. Observed the dishwasher working the clean side with watery discharge from one eye. Alerted manager and discussed altering the dishwashers duties so that they are not in contact clean equipment or food while symptomatic. Discussed good hygiene practices with management. 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 main dishwasher with chlorine sanitizer measuring at 0 PPM and the high temp bar dishwasher measured at 134.7°F with the min/max thermometer . Staff confirmed dishes had been run through the main and bar dishwashers today. The person in charge called their third party servicer and plans to use the 3-compartment sink to sanitize dishes until their dishwashers are fixed. Staff to remake the sanitizer in the three compartment sink every 4 hours. Chemical concentration must be measured each time the sanitizer compartment is hand dosed to ensure chemical concentration is within the recommended range. Dishwasher to test the sanitizer strength on the first cycle of dishes. Reviewed sanitizer concentration requirements. A reinspection will occur in 10 days on the main dishwasher and the bar dishwasher to ensure it is fixed. Correct By: Correct Prior To Reinspection

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. No high temperature testing devices were available on site at time of inspection. Establishment to obtain either a min/max thermometer or color changing temperature dots/ tags. Sanitizing temperature (160°F) is to be verified upon the first cycle of dishes daily. Person in charge will obtain these devices. Re-inspection will be conducted within 10 days. A picture of the strips along with proof of purchase can be sent electronically via email. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Observed soiled flooring underneath the grills in the dining area. Also observed soiled equipment and flooring throughout the main kitchen. Clean and maintain. Correct By: Correct Prior To Next Routine Inspection