Icho izakaya

Inspector's notes

Observed thawed packages of raw shrimp in ROP packaging in the cooler across from the sushi bar. All ROP fish labeled must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration. The fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a small leak at the 3-compartment sink. Person in charge (PIC) is waiting on a part to fix the sink. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Self-closing door to the employee restroom observed to not be functioning. Repair/replace door mechanics to allow for self-closing/self-latching. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sushi rice at 77*F the chef stated was leftover from last night in case an order was received before today's sushi rice had finished being prepared. No timestamp observed on the rice. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Food to be cooked and served within 4 hours from time it was removed from temperature control or discarded. Discussed that an acidified rice variance is required if rendering sushi rice shelf-stable. The chef discarded the rice at the time of inspection (see embargo.) A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 6+ canisters of indoor fogger insecticide in the employee restroom. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed packages of raw shrimp in ROP packaging with a label stating "Keep Frozen" in the prep cooler across from the 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 cotton wiping cloths in 0ppm quat sanitizer at the sushi area. Per PIC, the sani bucket was filled up from the dispenser. Observed 150ppm quat from the dispenser. Advised PIC to switch to a wiping cloth of another material that will not bind quat, or to add additional quat within range to allow for proper sanitizing. Advised PIC chlorine sanitizer measuring 50-100ppm may also be used without a quat binding effect. 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

Observed the in-use rice scoop stored in room temp water measuring 86*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Self-closing door to the employee restroom observed to not be functioning. Repair/replace door mechanics to allow for self-closing/self-latching. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw oysters in shell stored in ice water fully submerged. PIC stated the oysters are stored on ice and drained daily. Discussed with PIC wet storage of seafood requires a variance and all shellstock should be maintained dry or atop ice in a way that will not result in shellstock becoming submerged in melted ice water. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. PIC stated they will store shellstock in a perforated pan stored atop a whole pan with ice to catch dripping and drained to ensure shellstock does not become submerged. PIC discarded the remaining oysters at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ROP packages of shrimp and fish stored under refrigeration at 41*F or below with the vacuum seal in tact and a label stating "keep frozen." 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 a rice scoop stored in warm water measuring 112*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the time of inspection. Establishment has 2 CFPMs. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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. ----- Observed an employee place dirty dishes on a dish rack before removing cleaned dishes from the dish machine and placing them back on the wire rack. Discussed that when changing tasks that the soiled gloves must be removed (if being used), and hands must be properly washed before applying new gloves or returning to work. The employee removed the dirtied dishes to be washed again was instructed to wash their hands before returning to the cleaned dishes. Correct By: Corrected At Time Of Inspection

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required ------ Observed an employee drying wet dishes taken from the dishwasher immediately after completing the sanitize cycle. Discussed that towels may unintentionally become a source of contamination for cleaned dishes. Discussed that sanitizer should air dry on cleaned surfaces to effectively sanitize. PIC had the wiped dishes run through the dishwasher again and air dried. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Observed a damp wiping cloth stored on the prep cooler counter. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (50-100ppm for chlorine, 150-400ppm for establishment's quat). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a quat solution. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd