Sushi Sonora

Inspector's notes

Ensure to replace soap dispenser at hand sink in wall. Soap dispenser shall be filled with soap during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Per operator, Time as a Public Health Control is used for Sushi Rice maintained at room temperature for a maximum of 4hours. Discussed with operator Sushi Rice shall have Time as a Public Health Control policy approved by Environmental Services. Ensure to provide a policy within 10-days prior to re-inspection 10/28/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

118*F for cooked meat and chicken containers covered with lid stored in two door prep refrigeration unit. Ensure to Time/temperature control for safety (TCS) food items uncovered during cooling. Ensure TCS food items are cooled from 135*F to 70*F within 2hours and from 70*F to 41*F within 4 additional hours. Operator proceeded to uncover TCS food items in the cooling process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Discussed with operator one person in charge with a valid Certified Food Protection Manager Certification shall be available during all hours of operation. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No probe thermometer available at time of inspection. Ensure to provide probe thermometer to verify food temperaures by time of re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed dead American Roach in kitchen area ensure to remove any dead pest from facility. Work with pest control and keep records available for review during routine inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed old food debris in various areas of facility. Ensure to detail clean and sanitize all areas. 2nd consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Discussed with operator one person in charge with a valid Certified Food Protection Manager Certification shall be available during all hours of operation. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Internal temperature of 54*F for cooked rice stored in walk-in refrigeration unit from previous day. Ensure to cool Time/temperature control for safety (TCS) food items at 41*F or below. Ensure to cool TCS food items from 135*F to 70*F within 2hours and from 70*F to 41*F within 4hours. Discussed with operator rice is no longer safe for human consumption. Approximately ~15lbs of rice was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Internal temperatures ranging between 49*F to 56*F for various food items stored in two door prep refrigeration unit at cook line. Discussed with operator TCS food items shall be cold held at 41*F or below. Instructed operator TCS food items held in refrigeration longer than 4hours shall be discarded and all other food items shall be moved to walk-in refrigeration unit to be cold held at 41*F or below. Per operator, all TCS food items in unit were placed less than 4hours prior and moved to the walk-in refrigeration at time of inspection. Second consecutive repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of 58*F for two door prep refrigeration unit at cook line. Ensure to make necessary repairs to keep refrigeration temperature at 41*F or below. Instructed operator to discontinue storing TCS food items in unit until repairs are made. A re-inspection will be conducted to verify the required 41*F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed frozen imitation crab thawing at room temperature in rear kitchen area. Discussed with operator to ensure adequate thawing methods. Food items were placed to thaw under running water at time of inspection. Discussed with operator to use the following for adequate thawing: Under refrigeration that maintains the food temperature at 41*F or less; or • Completely submerged under running water. o Water must be 70*F or cooler. o Water must have sufficient velocity to float off loose particles. o Does not allow RTE thawed portions temp. Above 41*F. o Does not allow Raw animal food thawed portions temp above 41*F, for more than 4 hours. • Part of a cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge at time of inspection does not hold a valid Certified Food Manager Certification. Ensure to provide Certified Food Protection Manager by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw beef stored in container on shelving unit directly above produce in walk-in unit. Ensure to store any raw meat at bottom shelving unit to prevent cross contamination. Operator proceeded to place beef tray in bottom shelf of walk-in refrigeration unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature verified at 51*F via Min/Max thermometer for two door prep-refrigeration unit at cook line. Ensure to make necessary repairs at refrigeration unit to maintain TCS food items at 41*F or below. Operator contacted technician to make necessary repairs. Additional refrigeration was available to accommodate TCS food items at food establishment (3-door pre refrigeration and walk-in refrigeration). A re-inspection is required to verify refrigeration at 41*F or below. Technician provided assistance to repair refrigeration unit and verified cold holding temperature at 41*F or below at end of inspection. This was corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in freezer, condensate is leaking onto storage rack surfaces and freezing on top of carboard boxes storing food items. Ensure to have freezer unit inspected/ repaired. Operator was instructed to keep area of condensate leak clear of any food items. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed old food debris at the following locations throughout food establishment: Floors, walls, ceilings, inside refrigeration units, inside walk-in refrigeration unit, behind equipment, under equipment, under three-compartment sink and hard to reach of kitchen areas. Detail clean and sanitize all areas, maintain as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no employees with CFPM. Discussed with PIC that one employee per shift, during hours of operations and time of inspections.

Inspector's notes

Observed shrimp and crab meat reading at 48F in cooler. Discussed with PIC that all TCS foods needs to be at 41F and below.