Pure Sushi

Inspector's notes

Raw salmon, and snow crab in left-center sushi display case measured 50-52 degrees F internally, ambient temperature of unit measured 50 degrees F. Additionally, raw salmon, crab, raw tuna, and cooked steak in bottom cooler at same station measured 55-57 degrees F internally, ambient temperature measured 54-55 degrees F. Person in charge said these units had been stocked about 4 hours prior and discarded items at time. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F when cold holding. Corrective Action: Corrected at time of inspection. **Third consecutive violation**

Inspector's notes

On cook line, employee handled raw chicken with gloved hands, removed gloves and donned new gloves to continue working with other food items and equipment without a proper handwash, employees moving from back kitchen to front cook line through swinging door without a proper handwash. Instructed all employees to remove gloves, wash hands and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** In middle sushi cold holding unit, TCS foods (crab mix, raw fish) and in cook line end prep table cooler, TCS foods (cut cabbage, cut tomato mix) with internal temperatures of 48*F-55*F. Per employee, TCS foods were placed in sushi cold holding unit and cook line prep table cooler within normal time parameters. Ice baths were added in middle sushi cold holding unit and TCS foods in cook line prep table cooler were moved to walk in cooler to rapidly cool back down to the proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, sushi rice without time documentation. Per managers, sushi rice uses time as a public health control and was prepared about an hour ago. Containers of sushi rice were marked with start time. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, cold holding drawers and doors with tape on seals. Repair seals. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After several attempts to prime machine, chlorine sanitizer with a concentration of 50ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, four cold holding drawers and reach in coolers, TCS foods (spicy tuna, crab mix, cooked fish) with internal temperatures of 48*F. Per manager, TCS foods were placed in cooler <2 hours. Manager moved TCS foods (spice tuna, crab mix, cooked fish) to walk in cooler to rapidly cool back down to proper temperature. Ambient temperature of cold holding units was 45.1*F, taken with inspector probe thermometer. If coolers are used, provide ice baths to TCS foods. Recommended maintenance of cold holding units. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee walked through door then donned gloves to work with food product without a proper handwash. At in use warewashing machine, employee handled dirty dishes then handled clean dishware without a proper handwash. Instructed employee to wash hands to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At bar, two separate employees handled ready to eat fruit for customer drinks with bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC) and employees. Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in bottom portion of first prep table cooler, wrapped raw meat stored over open containers of ready to eat vegetables. In bottom portion of second prep table cooler, open containers of raw chicken stored over open containers of raw shrimp. Manager moved raw meat to bottom shelf in first cooler and moved raw chicken to bottom shelf in second cooler. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, sushi rice using time as a public health control without time documentation. Per employee, sushi rice was prepared about 2 hours before inspection. Sushi rice being held under time as a control was properly time stamped at time of inspection. Discussed the importance of following written time as a public health control procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After several attempts to prime machine, no reading of chlorine sanitizer. Repair company was called at time of inspection. Discontinue use of warewashing machine until repaired and use main warewashing machine or 3 compartment sink. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. On front cook line, in use knives stored in between prep tables in between uses. Instructed employee to move knives to be warewashed. Discussed proper storage of in use utensils in between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On front cook line, rice scoop stored in room temperature water. Water was discarded from rice scoop container. Discussed proper storage of in use utensils in between uses. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 ..........Employee moved from back kitchen to sushi line through swinging door, with hands pushing through door, then immediately started working with ready to eat foods without a proper handwash. Instructed employees to wash hands and don new gloves to continue with task. Educated employees on proper handwashing when moving between back of kitchen and front cook line and sushi line. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. 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. ..........At in use bar warewashing machine, no detectable chlorine sanitizer at food contact surfaces. Machine was placed out of order and all dishware and glassware will be warewashed in main warewashing machine. Repair company was called at time of inspection. Discussed more frequent monitoring of sanitizer solution in warewashing machine, especially at start of day and after periods of inactivity. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing ..............In walk in cooler, raw tuna thawing in sealed packages. Per manufacture statement on package, tuna is to be removed from packaging when thawing. Raw tuna was removed from packaging at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ........On front cook line, rice scoop stored in room temperature water and two knives stored in between prep table coolers in between uses. Knives were moved to be warewashed and water was discarded from rice scoop container. Discussed proper storage of in use utensils in between uses. Correct By: Corrected At Time Of Inspection

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. ........On cook/ sushi line, no handwashing soap at handwashing sink. Batteries were changed and hand soap dispenser was working. Maintain handwashing sinks stocked with handwashing soap at all times. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.............On cook/ sushi line, no hand drying towels at handwashing sink. Hand drying towels were provided at time of inspection. Maintain handwashing sinks stocked with hand drying towels at time of inspection. 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. ..............On cook line, raw shrimp with an internal temperature of 50*F-55*F. Per manager, raw shrimp was removed from cold holding within normal time parameters. Employee added ice bath to raw shrimp pan to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. .........On sushi line, rice with start and discard time. Establishment uses time as a public health control for sushi rice. Employee provided start and discard time to sushi rice. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. 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. ..............On cook line, raw shrimp with an internal temperature of 50*F. Per manager, raw shrimp was removed from cold holding <2 hours. Employee moved raw shrimp to walk in cooler to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. 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.............At in use main warewashing machine, chlorine sanitizer with 0ppm at food contact surfaces. After machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer concentration throughout the day, especially at start of day and during periods of inactivity. Correct By: Corrected At Time Of Inspection