Mikado Sushi

Inspector's notes

No CFPM onsite at the time of inspection. 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 a cook assembling salads use their bare hands to garnish salad with sliced carrots. 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. Advised PIC to use a utensil or gloves to prevent bare hand contact. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken and shrimp stored over sauce and garlic in the low cooler across from the fryers. Observed raw breaded and plain shrimp stored above RTE fried rice in the same cooler. In the walk in cooler, observed raw quail eggs stored above RTE radishes and yams, raw shrimp over a box of broccoli, and raw fish heads the PIC stated was for employee meals stored above containers of RTE lettuce for salads. 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 soap and lotion container stored above an opened container of marinading sushi rice vinegar. Observed liquid bandage bottles stored on the shelf above a food prep area where salad was being prepared. Observed bulk storage of dish soap stored above boxes of soda cans in the back hall. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 20+ ROP sealed packages of raw fish and shrimp labeled with a notice to "keep frozen" in the sealed package fully thawed in the walk in cooler including. "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 various utensils stored in still water measuring 76*F on the sushi line. 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 4 utensils (2 flat scrappers and 2 spatula) stored between the wall and the hand wash sink. PIC removed utensils from in between the wall and hand wash sink to be washed, rinsed, and sanitized at time of inspection. Discussed proper storage methods for utensils between uses. 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 cooked rice with a preparation date of 11/2 and 11/8, stored in the walk-in cooler. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked within 24 hours of preparation and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. 1) Observed establishment using time as a control for their sushi rice, but did not observe a time as control policy onsite. Provide a 4-hour time as control policy for the sushi rice. Policy requirements were emailed to owner. :

PRIORITY VIOLATION-7-201.11, P: Separation-Storage 1) Observed bleach and soap stored on the drain board of the prep sink. Owner relocated the chemicals at the time of inspection. All chemicals must be stored separate from prep areas. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.12 (A-B), Pf: Manual Warewashing, Sink Compartment Requirements; 3 Compartment Sink Shall be Provided; Adequately Sized. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. 1) Observed a large bowl of sushi rice within the establishment. Current 3-compartment sink does not allow for the sushi bowl to be sanitized properly. Discussed with owner to remove the sushi rice bowl from establishment. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required 1) Observed a soda system with no backflow device. Provide an RPZ (ASSE 1013) backflow device upstream of the soda system. Ensure there is no copper or brass installed downstream of the RPZ backflow device. Provide a drain line below the relief valve of the backflow device and drain to a floor sink. Test and certify the backflow device and provide the test report. 2) Provide an air gap for all drain lines terminating to a floor sink. Air gap must be 1- inch above the floor sink. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained 1) Switch the hot and cold water lines at the prep sink. Hot must be on the left and cold on the right. 2) Provide a separate drain line for the prep sink and the hand sink. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods 1) Replace the burned out/missing lights throughout the establishment. Provide a brighter light bulb for the walk-in cooler. 2) Provide a splash guards in between the hand sink and prep sink. Provide a splash guard on both sides of the hand sink in the sushi bar area. Provide a splash guard to the left side of the cook line hand sink. 3) Provide missing tile cove base within the employee restroom. 4) Detail clean throughout the establishment: floors, walls, ceilings, equipment and behind/under equipment. 5) Replace the discolored ceiling tiles within the back of the kitchen, and replace the perforated ceiling tiles above the drink station. All ceiling tiles within this area must be washable vinyl. 6) Provide a diamond plate to the bottom of the walk-in flooring where the floor is in disrepair. 7) Replace the rusted shelving in the walk-in. 8) Provide plastic light bulbs or provide light shields to all expose lights within the sushi bar and kitchen. 9) Paint the wood under the mop sink and shelving in the back of the kitchen. 10) Remove the wood lattice above the ceiling of the sushi bar. 11) Remove the old silicone and provide high temperature silver colored silicone to the gaps of the hood. 12) Label the prep sink and the hand sink near the back of the kitchen. 13) Provide backer rod and silicone over to the left side of the 3-compartment sink. Correct By: Correct Prior To Reinspection