A Sushi All You Can Eat

Inspector's notes

All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Upright refrigerator in cookline holding food product (california rolls with imitation crab and crab rangoon) at 46-48 deg F. Person in charge stated food items were made recently so they were moved to walk in cooler to cool to 41 deg F. All items were removed from refrigerator, and service person was contacted to repair unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Correction at time of inspection.

Inspector's notes

Crab rangoon cream cheese filling (56 deg F) cooling for 1 hour stored in a deep plastic covered tub in the walk-in cooler. Cream cheese filling split up into 3 separate shallow pans to cool more rapidly. Unshelled hard-boiled eggs in soy sauce cooling for 2 hours stored in bottom of prep cooler at 58 deg F. Item was moved to the walk-in cooler to cool more rapidly. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Correction at time of inspection. ***2nd Consecutive Violation***

Inspector's notes

Observed raw fish thawing in walk-in cooler that were still in the ROP packaging. Person in charge removed fished from packaging after instructed to do so. 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. Corrected at time of inspection.

Inspector's notes

Observed multiple raw shell egg flats stored above edamame, steamed broccoli, and shredded cabbage in the bottom of a prep unit. Informed PIC that raw animal protein must be stored below an RTE foods. PIC stated that the eggs are for the employees and not for the food in the establishment. Informed PIC that employee foods must be stored in a manner that does not risk contamination of food meant for the consumers. PIC properly stored the raw shells eggs and RTE foods at time of inspection. 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 a large accumulation of translucent and brown organic matter on the inside lip of the ice machine located in the back storage room. Informed PIC that the ice machine needs to be cleaned and continue to be cleaned at a rate which precludes the growth of organic matter. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a bin of cream cheese wontons stored on the bottom shelf of a prep table with an internal temperature of 82*F. Employee stated that the wontons were cooked thirty minutes prior to inspection. Informed PIC that the wontons cannot be left to sit at room temperature. Discussed with PIC that the wontons must be held at 135*F or above for proper hot holding. Discussed options with PIC including cold holding the wontons and cooking them to order or placing these items on time as a control (documentation needed). PIC placed the wontons into the walk-in refrigerator at time of inspection to cool down to 41*F. 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 containers of cooked shrimp, steamed broccoli, and cooked noodles with internal temperatures ranging 56*F-82*F cooling in the walk-in and bottom of a prep unit with plastic rap covering the items. Informed PIC that items cooling need to remain uncovered until the product is cooled down fully. PIC uncovered the items cooling at time of inspection. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed the condensate line for the shaved ice machine draining into the three-compartment sink behind the sushi station. Informed PIC that the condensate line needs to drain into a floor drain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no covers on the trash receptacles in the women's restroom. Informed PIC that the receptacles need to be covered. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed broken tiles and missing grout in multiple areas of the back kitchen. Observed food particles stuck in some portions of the floor that are in disrepair. Discussed with PIC that the floor needs to be repaired so that it is smooth and easily cleanable. Discussed the importance of having an easily cleanable facility with PIC. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced tuna, salmon, and shrimp in the counter-top units with internal temperatures ranging from 45*F-50*F. The ambient temperature of the middle unit was 57.1*F, measured using min/max. PIC informed that the product had been placed in the units about an hour prior. Instructed PIC to move the fish to the walk-in to cool down to 41*F. PIC placed the fish in the walk-in. PIC agreed to not use the middle unit for fish until it is able to hold the product at 41*F or below. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed fillets of tilapia, yellow fin tuna, and ahi tuna thawing in the walk-in cooler and the reach in cooler at the sushi line. Informed PIC that the frozen fish must be removed from the RO packaging prior to thawing. All thawing fish was removed from the packaging at time of inspection. 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 multiple wet wiping cloths sitting on the counters and cutting boards of the sushi station. Informed PIC that wet wiping cloths must be stored in a sani bucket with an approved sanitizer concentration. All wet wiping cloths were stored properly at time of inspection. PIC discussed storing the cloths in the bucket after each use with employees. 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 a whisk and an ice cream scoop stored in room temperature water. Informed PIC that in-use utensils cannot be stored in stagnant water; they must be stored in a clean and dry location, in running water, or in hot water above 135*F. PIC removed the utensils from water and properly stored them at time of inspection. 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

Observed establishment using quat at the three-compartment sink dispenser. Establishment does not possess quat test strips. Informed PIC that the need to obtain quat test strips prior to reinspection on 06/20/2025. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 06/20/2025.

Inspector's notes

Observed no covers on the trash receptacles in the women's restroom. Informed PIC that the receptacles need to be covered. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed broken tiles and missing grout in multiple areas of the back kitchen. Observed food particles stuck in some portions of the floor that are in disrepair. Discussed with PIC that the floor needs to be repaired so that it is smooth and easily cleanable. Discussed the importance of having an easily cleanable facility with PIC. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed prepared sushi rolls containing raw tuna and raw salmon sitting above cooked beef, uncooked prepackaged roll dough, uncooked egg rolls, jalapenos filled with a cream cheese mixture, and RTE products including sushi rolls containing imitation crab mix and packages of imitation crab sticks. Informed PIC that products containing raw animal protein cannot be stored above read-to-eat products. Informed PIC that the raw animal protein products cannot be stored above the dough or eggrolls due to these products not having specific final cooking temperature. Discussed the importance of preventing cross contamination from raw animal proteins with PIC. PIC relocated and properly stored the raw animal proteins and RTE products at time of inspection. Observed raw tuna and raw salmon on a plate sitting directly above a container of shredded lettuce and carrots in the top of the cold holding unit on the sushi line. Observed raw tuna and salmon sitting over bottles of sauce in the bottom of the same unit. Observed raw scallop bakes sitting above cooked eel in the bottom of the cold holding unit. Informed PIC that these products cannot be stored above any RTE products. PIC relocated and stored these raw animal proteins properly at time of inspection. 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. PRIORITY VIOLATION-3-304.15 (A) - Priority: Gloves, Use Limitation; Limited to One Task. 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. Addl Notes: Observed a sushi line cook prepare a spicy tuna roll, touching the raw tuna with their gloves for the roll, and then grab rice from the rice cooker with the same gloves to prepare a California roll, containing no raw animal product. PIC stated that they use the same rice for raw and RTE rolls. Informed PIC that the gloves used for raw rolls cannot touch the rice/rolls that are RTE products, and the rice cannot be used for RTE rolls. Discussed that cross contamination of the rice occurs when gloves used for raw products touches the rice used for RTE rolls. Instructed PIC to dispose of the California roll and have the cook wash his hands and change gloves to make the RTE rolls. The cooks' hands were properly washed, and gloves were changed at time of inspection. The roll was discarded at time of inspection. Instructed PIC to make new rice for the RTE rolls. Discussed with PIC that gloves should be used for one purpose, either raw or RTE only. Instructed PIC to use one rice container for RTE rolls only and separate the raw and RTE stations to avoid cross contamination. PIC agreed to separate the raw and RTE stations at time of inspection. PIC cooked fresh rice and placed in it a third rice warmer to only be used for RTE rolls at time of inspection. PIC instructed the staff to use areas as raw and RTE only at time of inspection. Gloves must be used for only one task, such as working with RTE food or with raw animal food, used for no other purpose and discarded when damaged, soiled, or when interruptions occur in the operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed yellow and black organic matter on the inside of the ice machine in the back area. PIC stated that this is their back up ice machine. Informed PIC that because ice may be used from this machine, it needs to be cleaned and continue to be cleaned at a rate which precludes the growth of organic matter. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed uncooked cheese wontons sitting out at room temperature next to the deep fryer with an internal temperature of 68*F. The wontons were not on time as a control. PIC informed that they have been sitting out for about an hour and a half. Informed PIC that items need to be cold held at 41*F or below and cannot be left out at room temperature. Instructed PIC to place the wontons in the reach in to cool back down to 41*F. PIC placed the wontons in the bottom of the reach in to cool back down 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that at least one person with a Food Protection Manager Certificate needs to be onsite during all hours of operation. 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 trays of raw tuna, raw salmon, raw spicy salmon above boxes of heads of cabbage that are served raw. Informed PIC that raw fish cannot be stored above the cabbage or any ready-to-eat (RTE) foods. PIC rearranged the fish and cabbage so that the fish was not above any RTE foods. Observed raw fish sushi rolls and a tray of raw squid in the reach in refrigerator above vegetable pot stickers and daikon radish strings. Informed PIC that raw foods cannot be stored above any cooked or ready to eat foods. PIC rearranged the rolls and the squid in the reach in refrigerator and properly separated the raw products from cooked and RTE products. 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 tuna and salmon nigiri in the countertop cold holding unit with a temperature of 47*F. PIC stated that the rolls were put in there about an hour and a half ago. Informed PIC that these rolls need to be placed in the walk-in or reach in to be rapidly cooled down to 41*F. PIC moved the rolls to the reach in cooler to rapidly cool down at time of inspection. PIC stated that the rolls were prepared and then placed into the countertop unit. Informed PIC that when food is prepped at room temperature, it needs to be placed in a walk-in or reach in cooler to rapidly cool down to 41*F before being placed in the cold holding unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three tuna filets and two tilapia fillets thawed in ROP inside the reach in refrigerator. Informed PIC that fish cannot be thawed inside the RO packaging and must be remove before thawing or immediately upon thawing. PIC removed the fish from the packaging at time of inspection. 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 sanitizer bucket with wiping clothes with a chlorine concentration of 25 ppm of less. Informed PIC that the chlorine concentration needs to be 50-100 ppm or according to the manufacturer's label. PIC dumped out the sanitizer and remade the bucket with the proper concentration, 100ppm. Suggested making a schedule for changing the buckets out at least every 4 hours to PIC. 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 atmospheric vacuum breaker (AVB) missing the cap and leaking when water is turned on. Informed PIC that the AVB needs to be looked at by a plumber or backflow specialist to ensure backflow prevention is occurring. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

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. ___ Raw/ undercooked items in the menu, table menu, and online menu are missing both the disclaimer and reminder. Please review and provide consumer advisory on all venues that the customers can order food from. Correct By: Correct Prior To Reinspection

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. ___Provide a hand sink with side splashguards next to the food prep sink. This sink will support the food prep and ware washing area. Sink must have hot and cold water and can be indirectly discharge to the floor sink. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required ___1. Change the brass fitting downstream of the RPZ of the soda carbonator to stainless steel or PEX. Conduits and fittings after the RPZ must be stainless steel or PEX. Do not use copper or brass alloys. 2. Provide another RPZ at the water connection point of the RO system. Per owner, they are not going to use it. Please remove any equipment, fixtures that are not used. 3. Provide drain cups for the vent ports of the RPZs. Drainpipes must be rigid and indirectly discharge to the nearest floor sink with minimum 1” air gap from the finished floor. 4. Provide a vented dual check valve backflow preventer at the water connection point of each coffee/ tea brewer or hot water dispenser. 5. Certify all testable backflow preventer and provide reports. Correct By: Correct Prior To Reinspection