Kodo Sushi Chandler

Inspector's notes

Observed fly tape attached to the ceiling with dead fly's attached above the dish pit area & above clean dishes. Observed fly table attached to ceiling with dead fly's above dry storage area at time of inspection. Person in charge (PIC) removed the fly tape at time of inspection. Insect control devices cannot be above food prep areas. Discussed with PIC about utilizing certified pest control & only utilizing approved insect control devices.

Inspector's notes

Observed employee making a bento box for a customer and use their bare hands to place lettuce on the bento box at time of inspection. Ready-to-eat (RTE) food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken in fryer basket with a temperature of 146*F at time of inspection. Per chef, chicken was done cooking prior to temperature being taken. Chef put chicken into fryer to finish cooking and chicken re-temped at 172*F at time of inspection. All raw animal proteins must reach a 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 sprayer bottle of roach killer in establishment at time of inspection. 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 no probe thermometer on the premises at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 4/7/2026.

Inspector's notes

Observed fly tape attached to the ceiling with dead fly's attached above the dish pit area & above clean dishes. Observed fly table attached to ceiling with dead fly's above dry storage area at time of inspection. Person in charge (PIC) removed the fly tape at time of inspection. Insect control devices cannot be above food prep areas. Discussed with PIC about utilizing certified pest control & only utilizing approved insect control devices.

Inspector's notes

Observed employee touch his face/glasses with bare hands then proceed to prepare customer orders without wash his hands. Employee properly washed hands at handwash sink 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee handle and touch RTE tempura shrimp, and rice with his bare hands. Employee proceed to place in a bento box for a customer. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored above RTE onions in the walk-in cooler. Also observed raw shelled eggs stored above RTE house made sauce in the bottom portion of the prep table in the sushi bar. 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 ROP (reduced oxygen packaging) raw fish stored in the walk-in cooler. Per PIC, the fish was fresh and ROP by the establishment and has been in the walk-in for a few days. Explained to PIC, a food establishment can not package fish using a ROP method unless the fish is frozen before, during, and after the process. 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 removed the fish from the ROP at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open employee drinks on the table across from the sushi bar. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Discussed approved areas for eating and drinking with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef and raw chicken stored above RTE vegetables located in the second reach-in cooler. Also observed raw chicken stored above RTE citrus fruit located in the walk-in cooler. 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 dust, grease, and food debris on multiple dishes, utensils, and bowls being stored as clean throughout the sushi bar. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple spray bottles throughout the kitchen and sushi bar without labelling. Employee marked with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dead german cockroaches on the floor near the display of dishes near the hand wash sink located at the sushi bar. Dead rodents, birds, and insects must be removed promptly from the facilities to ensure clean and sanitary facilities and to preclude exacerbating the situation by allowing carcasses to attract other pests. Employee swept up the dead insects at time of inspection. Corrective Action: Corrected at time of inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed live german cockroaches on the wall and under dishes located at the sushi bar. 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 5/20/2025.

Inspector's notes

At time of inspection, observed sushi rice with an internal temperature of 70F, at the sushi bar, without a sticker or log indicating when the sushi rice was taken out of temperature control. PIC provided time as a control policy indicating the rice is held under time as a control. As per PIC, the sushi rice has been out less than 2 hours prior to 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 time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment serving raw tuna and salmon, ready-to-eat form and marinated, without a parasite destruction letter. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment; and must be on site at all times. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection on 9/13/2024.

Inspector's notes

Observed quail eggs stored above raw fish, house made sauces in prep cooler at the sushi bar. Also observed raw fish stored above house made sauces and RTE vegetables in the walk-in. 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 sushi rice, at 78F,at the sushi bar, with a sticker indicating when the sushi rice was taken out of temperature control. Per PIC, the sushi rice is under time as control but does not have a written policy. 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. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection on 9/13/2024.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained (1) Provide the missing grate on the mop sink drain (2) Provide 1 inch air gaps above the floor sink where needed. (3) Provide a commercial, split front toilet seat in the women's restroom Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods (1) Eliminate rust inside the walk-in. ok to use rustoluem paint (2) Touch up wall paint where needed at the sushi bar area. (3) Re-caulk all sinks where missing Correct By: Correct Prior To Next Routine Inspection