Matsuri Izakaya

Inspector's notes

Observed several flying insects next to the soda bibs behind the bar. Also observed a tennis racket bug zapper and sticky strips in the kitchen and bar. Discussed with person in charge (PIC) all pests shall be eliminated and all pest control shall be administered by a professional pest control speialist.. PIC discarded the sticky strips and removed the tennis racket zapper from facility at time of inspection. Eliminate all pests by reinspection on 4-22-26 Corrective Action: Correct prior to reinspection on 4-22-26

Inspector's notes

Observed sprayer nozzle attached to a hose to the mop sink below the atmospheric vacuum breaker at time of inspection. Observe water left on at the mop sink at time of inspection. Person in charge (PIC) removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed yellow curry prepared onsite with temperatures between 38 to 105*F in hot holding container at time of inspection. Yellow curry observed at 105*F was original curry in hot holding container that frozen curry was added directly to. Per employee, they restocked frozen curry into the container without reheating on the stove around an hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Also discussed proper reheating procedures (reheat product rapidly to 165'F prior to placing into hot holding containers). Repeat violation. This is the 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment made miso sauce with a temperature of 76*F on a prep table at ambient temperature at time of inspection. Observed fried shrimp sitting on the sushi prep table with temperatures of 72*F at time of inspection. Per cook, miso sauce and fried shrimp was made less than 2 hours prior to inspection and items were moved to the walk-in cooler to rapid cool at time of inspection. Observed raw pork, cooked chicken, and cooked octopus with temperatures of 45*F in a reach-in cooler in the back of house at time of inspection. Per PIC, all items were placed in the reach-in less than 2 hours prior to inspection. Observed ambient temperature of the reach-in cooler at 45.5*F at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC stated they would discontinue use of the reach-in cooler until it is able to maintain TCS food items at 41* or below. Observed establishment with multiple working reach-ins, freezers, prep tables, and walk-in 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Observed sushi rice with a temperature of 86*F in a container at ambient temperature with no time stamp at time of inspection. Per employee, rice was on TAC and was cooked at 11 a.m. at time of inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and timestamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sprayer nozzle attached to a hose to the mop sink below the atmospheric vacuum breaker at time of inspection. Observe water left on at the mop sink at time of inspection. Person in charge (PIC) removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager 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 no certified food protection manager 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 several live German cockroaches in the cooking/prep area and the dish washing area in the back of house (BOH) at time of inspection Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 6/30/2025.

Inspector's notes

Observed several live German cockroaches in the cooking/prep area and the dish washing area in the back of house (BOH) at time of inspection Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 6/30/2025.

Inspector's notes

Observed no certified food protection manager 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 no parasite destruction paperwork for raw fish at time of inspection. 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 re-inspection. Corrective Action: Correct prior to re-inspection on 6/30/2025.

Inspector's notes

Observed pork belly in hot holding container with temperatures between 124 to 130*F at time of inspection. Per employee, pork belly and broth were reheated less than an hour prior to inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed with employee and PIC about verifying the internal temperature of the pork belly prior to moving it to hot holding at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw tuna and salmon stored above cooked eel on plates in prep table on cook line. 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 stacked and covered containers of peeled hardboiled eggs at 56-60'F in walk-in cooler. Per PIC, items were prepared less than 6 hours prior to inspection. All TCS foods cooling were uncovered and unstacked to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed tuna labeled "keep frozen" in reduced oxygen packaging in prep table on cook line. 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 no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection.

Inspector's notes

Observed multiple wet wiping clothes on prep tables throughout the establishment at time of inspection. Discussed with PIC about proper storage location for wet wiping cloths when not in use. PIC moved all wet wiping cloths to proper storage location at time of inspection. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection.

Inspector's notes

Observed employee prepped hard boiled eggs drop an egg on the ground, pick the egg off the floor, place it into the 3-compartment sink and continue to prep eggs without changing gloves and washing hands. Reviewed with the employee to change gloves and wash hands prior to finishing task and employee continued to prep hard boiled eggs at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Repeat violation (3rd Consecutive). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged cooked pork in hot holding well with an internal temperature of 128 to 130*F at time of inspection. Per cook, cooked pork was put in well from the walk-in more than 3 hours prior to inspection. Pork was voluntarily discarded at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed proper reheating for hot holding with cook and person in charge (PIC). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked corn, boiled bok choy, and hard boiled eggs in bowls stored in the prep table on top of the containers inside the top of the prep table with temperatures between 59 to 62*F. Per cook, small portions of items are usually left on top of prep table at ambient temperature for orders. Per cook, items were out less than an hour prior to inspection and moved to the walk-in to rapid cool at time of inspection. Discussed with cook and PIC about making sure any TCS food items remain in containers below the fill lines in the prep table and not put any containers above the inserted items. Discussed proper cold holding procedures with 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. Repeat violation (4th Consecutive). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken reduce oxygen packaged (ROP'd) without any air in the package in the freezer with dates ranging from 8/30 to 10/1 at time of inspection. Observed raw fish heads, octopus, and scallops ROP'd in the freezer with prepped dates of 9/12 to 10/1 at time of inspection. ROP'd fish was embargoed at time of inspection. Employees removed raw chicken from ROP at time of inspection. Discussed with PIC about ROP-ing and holding food longer than 48 hours is a specialized process and requires a variance. Establishment does not have an approved variance for this process. Reviewed with PIC about restriction from ROP-ing any fish products at time of inspection. PIC will discontinue the process for reduced oxygen packaging longer than 48 hours until variance is approved. Provided variance application link to PIC at time of inspection. Corrective action: Re-inspection scheduled for 9/17/2024.

Inspector's notes

Observed multiple wet wiping clothes on prep tables throughout the establishment at time of inspection. Discussed with PIC about proper storage location for wet wiping cloths when not in use. PIC moved all wet wiping cloths to proper storage location at time of inspection. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed water station located next to soda machine with a rusted metal coiled water line sitting in a bucket of water in a cooler at time of inspection. Discussed with PIC about swapping metal water line with pex at time of inspection. All plumbing must be maintained in good repair at all times. PIC discontinued use of water dispenser at time of inspection. Corrective Action: Corrected at time of inspection.

Repeat Violation 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. - Observed employee touch hair and adjust clothing and then go back to making an order for a customer without changing gloves and washing hands. Observed employees on phones and go back to making food without changing gloves and washing hands at time of inspection. Discussed proper hand washing with the person in charge (PIC) and when hand washing is required. Employees washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC. Repeat violation. 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 wash hands at 3-compartment sink and without soap at time of inspection. Employees must wash hands at designated handwashing sink with soap & approved hand drying provision. Employee rewashed hands at hand washing sink for 20 seconds using soap & dried hands using single-use paper towels at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. - Observed no paper towels at the handwashing station near the cook station and no paper towels at the handwashing station near the dish station. Observed no paper towels at the handwashing sink at the bar at time of inspection. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels at all handwashing sinks at time of inspection. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Repeat violation. 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 closest to the cooking station with discharge piping disconnected; hand sink discharges grey water to floor when turned on. Person in charge (PIC) reconnected the discharge piping and the hand sink was functioning correctly. Also observed bucket filled with water in hand sink at time of inspection. PIC moved bucket at time of inspection. Person in charge was informed that hand sinks must be limited to hand washing only to prevent contamination of food contact surfaces/foods with bacteria from hands. Hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Correct By: Corrected At Time Of Inspection,Repeat Violations: 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 salmon stored above cooked eel in the sushi prep station at time of inspection. Employee moved cooked eel above the raw salmon at time of inspection. Ensure all raw animal proteins are below ready to eat (RTE) foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Provided PIC with separation and storage aids at time of inspection. Repeat violation. Correct By: Corrected At Time Of Inspection,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. - Observed vegan broth made with cooked seaweed, cooked chicken and cooked pork with temperatures of 51 to 56*F in the prep table at time of inspection. Per person in charge (PIC) chicken and pork were brought out 2 hours prior to inspection and were moved to the walk-in to rapid cool at time of inspection. Vegan broth was placed out the night before per PIC and embargoed at time of inspection. Observed chicken fat with temperature of 79 to 80*F in a squeeze bottle stored at ambient temperature near the prep table. Per PIC, chicken fat was there longer than 4 hours prior to inspection and embargoed at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed mop sink with unfinished wood raising sink 6 inches off the ground at time of inspection. Discussed with person in charge (PIC) about raising mop sink higher to make it easy to clean under and to make sure the discharge pipe slopes to the floor drain and about replacing wood riser with plastic or metal legs at time of inspection. Observed leak at prep sink faucet at time of inspection. All plumbing systems must be maintained in good repair. Repair prior to next routine inspection. PRIORITY VIOLATION-5-202.11 (A), P: Approved System - Observed mop sink faucet near grab and go station equipped with atmospheric vacuum breaker (AVB) with a hose connected to a sprayer nozzle at time of inspection. Observed mop sink near dish station with no AVB and a sprayer nozzle attached with water hot water on. Employee removed sprayer nozzles from both faucets of the mop sink near the dish pit at time of inspection. Discussed the importance of proper backflow protection and proper backflow protection measures. Repeat violation (2nd consecutive). Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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. - Observed no paper towels at the handwashing station near the cook station and no paper towels at the handwashing station near the dish station. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. 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. - Observed raw shrimp and raw chicken in drawer unit stored above vegetable and pork gyoza and dumplings. Employee moved gyoza and dumplings above raw shrimp and chicken at time of inspection. Observed raw salmon stored above cooked eel in the sushi prep station at time of inspection. Employee moved cooked eel above the raw salmon at time of inspection. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. 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 tofu, roe, salmon, and cooked eel in the sushi prep table with temperatures between 45 to 46*F. Per employee, all items were placed in the prep station less than two hours prior to inspection. Employee moved items to the walk-in to rapid cool at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use - Observed ortho home defense sprayer insect killer below the dish station. Instructed person in charge (PIC) to remove insecticide and ensure that pest control is only be performed by a licensed pest control company. PIC removed insecticide at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. - Observed reduced vacuum packaged (ROP) raw pork and raw chicken in the freezer with prep & ROP dates of 8/30, 8/27, and 8/18. Per person in charge (PIC) items were cooled and then ROP'd at other location and brought to this location. Items were embargoed at time of inspection. Discussed with PIC about ROP-ing and holding food longer than 48 hours is a specialized process and requires a variance. Establishment does not have an approved variance for this process. PIC will discontinue the process for reduced oxygen packaging longer than 48 hours until variance is approved. Provided variance application link to PIC at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System - Observed mop sink faucet equipped with atmospheric vacuum breaker (AVB) with a hose connected to a sprayer nozzle at time of inspection. Employee removed hose from the faucet of the mop sink and removed the sprayer nozzle connected to the faucet at time of inspection. Discussed the importance of proper backflow protection and proper backflow protection measures. Correct By: Corrected At Time Of Inspection