Rock N Roll Sushi

Predefined Comment: No County legal action will result from this inspection.Predefined Comment: No violations noted at time of inspection.Discussed with operator to ensure date marking maximum 7-days for Time/temperature control for safety foods.

No County legal action will result from this inspection.

No County legal action will result from this inspection.

No County legal action will result from this inspection.

No County legal action will result from this inspection.Reviewed cleaning procedures for sushi rice sheet machine with district manager. Also reviewed thawing and cooling requirements with head chef.

No County legal action will result from this inspection.Discussed cleaning of the sushi rice sheeter machine. Cooked rice is a TCS food. Rice sheeter needs to be washed, rinsed, and sanitized every four hours. Inspector emailed information on applying for a sushi rice variance.

No County legal action will result from this inspection.-Reviewed cooling methods for hibachi rice with district manager.

This establishment is not participating in the award program at this time and had 1 Priority and 0 Priority Foundation violations on this inspection.Inspection rights accepted by Lanna S. Report e-mailed and printed.No County legal action will result from this inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Lanna Sprague

FD-23-03030. Class 4 E&D 10+ Seating. Permit Approved.Final Construction inspection conducted with manager, Scott.Construction completed and approved. Inspection report was emailed to Scott.This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No County legal action will result from this inspection.

Pre-final inspection walk through. Store is 99% complete. Superintendent will follow up on the items below before the final inspection:1). At the beverage counter, please cut in the floor panel and finish out so you create better access to the floor sink under the counter.2). At the three compartment sink, please see if you can increase the waterline diameter so there is sufficient water flow at that sink.3). Please caulk the FRP trims at the mop sink vertically.4). Under back kitchen hand sink. Please caulk the opening in the FRP around the escutcheon. Both sinks.5). Place ice machine on top of the bin, properly.6). Please raise the hub drain drain line under the ice machine and finish out with an elbow down.7). Please extend the drain line of the ice bin to the floor sink.8). Install a trap seal for the floor sink across from the cooks line.9). At the bar finish out the lip of the floor sink so the edges can be easily cleaned.Store refrigeration is on and holding and store has hot water. Eco-lab is coming tomorrow to install the dispensers, soap and chemicals. Once that is done the store is okay to stock and train after City approval.No County legal action will result from this inspection.E-mailed inspection report.

Stopped by and talked to ownership and contractor. Establishment was just connected to the power and is awaiting the meter to be installed shortly. Walked through the store and pointed a few things out. Inspection will follow shortly.No County legal action will result form this inspection.Auto-e-mail.

First walk through of Rock N Roll Sushi. Store is about 80% completion. The following item will need to be addressed:1). Provide sufficient lighting in the waitress area and restrooms. Lighting will need to be be 20 foot candles in the restrooms and at the counter at the waitress station.2). Provide a reduced pressure zone backflow valve upstream of the soda system. Do not install copper or brass downstream.3). Provide an additional water line at the mop sink with hose bib or angle stop for future possible chemical dispensers.4). When installing plumbing at the bar make sure you provide as much access to the floor as possible for cleaning.5). Noted that the company choose to stick with the instahot water heaters at the restroom hand wash sinks. Provide tempered water 95-105 Degrees at the hand sink with sufficient flow.6). Paint out bar top substrate on the bar side and seal joint substrate and pony wall.7). Position ice machine so the floor sink is accessible for cleaning.8). Base out the front toe kick of the waitress station with cove base.9). CO2 tank will need to be spaced from the wall so you can clean around it.Next inspection will be prefinal inspection.No County legal action will result from this inspection.Printed on site.