Ichiro

Inspector's notes

Observed sushi rice at 96*F-104*F in rice holder with no time stamp indicating what time it was removed from temperature control. Per person-in-charge (PIC), they arrived at establishment at 11:30AM, immediately began cooking rice, and then removed cooked rice from cooker to mix with vinegar at 12:15PM. All TCS foods being held under time as a control were properly time stamped at time of inspection. Once removed from cooking equipment, establishment may store rice for up to 4 hours. Once 4 hours have passed, establishment must discard any remaining rice. Discussed time as a control policy and practices with PIC. 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. Establishment has a written time as a control policy posted. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed multiple packages of reduced oxygen packaging (ROP'd) raw Yellowtail, raw Albacore, raw Salmon, cooked shrimp, and cooked eggs located in standing reach-in freezer and lower refrigerated make table that were reduced oxygen packaged by the establishment with missing date and time of when ROP occurred. PIC discarded all ROP'd products at time of inspection. 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

Person in charge was unable to provide any documentation for proof of parasite destructions for their salmon they serve raw/undercooked. The person in charge must maintain documentation for parasite destruction from the distributor on site for all fish served raw/undercooked. Parasite destruction letter must state that for aquacultured fish, such as salmon, that: if raised in open water, are raised in net-pens, or are raised in land-based operations such as ponds or tanks, they must be fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish. 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.

Inspector's notes

Observed multiple cartons of raw in-shell eggs and container of bean sprouts (66*F-70*F) stored outside of refrigeration next to prep table. Per PIC, eggs had been out of refrigeration for approximately one hour. PIC stated bean sprouts had been out of refrigeration since this morning. PIC voluntarily discarded bean sprouts at time of inspection. PIC relocated eggs to refrigeration to rapidly cool to 41*F or below 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sushi rice at 99*F-102*F with a time stamp start time of 4:30PM. Per PIC, rice was cooked starting at 10:30AM, concluded cooking at 11:00AM, left to briefly cool until 11:30AM, and transferred from heating equipment at 11:30AM. PIC discarded rice and sanitized container at time of inspection. Once removed from cooking equipment, establishment may store rice for up to 4 hours. Once 4 hours have passed, establishment must discard any remaining rice. Discussed time as a control policy and practices with PIC. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw unpasteurized whole shelled eggs stored directly on top of a plastic container of pickled ginger. Also observed containers of raw chicken stored above containers of to-go ready to eat pickled ginger and wasabi. 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 cooked rice with an internal temperature of 56*F. Person in charge indicated that the rice was left at room temperature overnight (more than 6 hours) and they placed it into refrigeration when they arrived today. Cooked TCS (time/temperature controlled for safety) foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 using their bare hands to slice a peeled avocado for an order. The person in charge indicated that the peeled and sliced avocado was ready to eat and would not be subjected to any heat treatment. Person in charge was informed that ready to eat foods must not come in contact with bare hands and that ready to eat foods must be handled with gloved hands or clean utensils. Person in charge willingly discarded of the sliced avocado. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source.>>>Person in charge was unable to provided any documentation for proof of parasite destructions for their salmon they serve raw/undercooked. Person in charge indicated that their invoice for the fish indicates that parasite destruction had taken place but the person in charge was unable to provide a copy of the invoice. The person in charge must maintain documentation for parasite destruction from the distributor on site for all fish served raw/undercooked. RE-INSPECTION 03/11/24. Correct By: Correct Prior To Reinspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.>>>Observed the following ready to eat time/temperature controlled for safety foods in the refrigerator with no date indicating when they were prepared: soft boiled marinated egg, sprouts, half and half cream, cooked pork broth, cooked curry, and cooked potato. Person in charge indicated all of these foods were cooked/prepared 2-3 days before inspection. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Person in charge did not have a way to label these foods at time of inspection. RE-INSPECTION 03/11/24. Correct By: Correct Prior To Reinspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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.>>>The establishment does not currently have consumer advisories on any of their ordering platforms. The person in charge was informed they must include a consumer advisory disclosure and reminder on their online platforms to ensure that consumers are aware of the risks associated with eating raw and undercooked foods and what foods may be served raw and undercooked. The person in charge indicated they would update their online platforms to included consumer advisories. RE-INSPECTION 03/11/24. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-502.12 (A, B4, C, D2b-e, and E1), P: Reduced Oxygen Packaging, Criteria. 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 raw thawed salmon in reduced oxygen packaging. Person in charge indicated they purchased the salmon fresh, they salted it, and then they vacuum sealed it and froze it; person in charge indicated the observed reduced oxygen packaged salmon was vacuum sealed more than 48 hours before inspection and had been thawed for more than 48 hours. Person in charge was informed that time/temperature controlled for safety foods that are reduced oxygen packaged at the establishment can only remain in the reduced oxygen packaging for 48 hours before they need to be removed; additionally, fish specifically must be frozen before, during, and after they are reduced oxygen packaged. Upon discussion of the risks the person in charge discarded of any thawed raw salmon that had been vacuum sealed for more than 48 hours. Any observed frozen fish was removed from the vacuum sealing as well. Guidance for reduced oxygen packaging was emailed. Discussed writing the date on any frozen fish that was reduced oxygen packaged frozen and stored frozen to ensure it is removed from the packaging within 48 hours. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods -------- Please address the following items prior to the next routine inspection: 1) Re-caulk the ventilation hood gaps with an aluminum based, high temperature silicone. 2) Re-caulk the top gaps at the cove base tile located under the three sink. 3) Caulk the wall holes, as needed. 4) Trim foam sealant at the ceiling flush and provide a smooth layer of silicone. Correct By: Correct Prior To Next Routine Inspection