Eastwind Chandler

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

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

No hand soap at the server expo hand sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp in the low cooler below the unused sushi prep cooler at 54*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding at 54*F including, Krab sticks, Krab mix, raw tuna, cream cheese and raw spicy tuna mix. Per PIC, all foods had been in the cooler overnight. All TCS foods improperly cold held were discarded by PIC at time of inspection. Observed an ambient air temp in the long prep cooler on the cook line at 41*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 48-50*F including, cut cabbage, tofu, mozzarella balls, spring rolls, red bean balls and eggs. Per PIC, the cooler was stocked just before opening at 10am. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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 an ambient air temp in the low cooler below the unused sushi prep cooler at 54*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding at 54*F. Also observed an ambient air temp in the long prep cooler on the cook line at 41*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 48-50*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed thin plastic lids in use and stored on ware racks with heavy cracking and chipping. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Advised PIC to replace lids with another more durable lid that is capable of repeated warewashing without wearing. Discussed that cracked containers may be a potential source of physical contamination of foods. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No drain plugs available for the 3 comp sink where active warewashing was occurring. Observed paper towels wadded up to block the sink from draining. Also observed heavy leaking from the 3 comp sink faucet, handles and connectors. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

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

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

No hot water available at the sushi line hand sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No parasite destruction letter from the establishment's seafood supplier(s). 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 0ppm chlorine sanitizer in use for the low temp chemical dishwasher. Food-contact surfaces must be properly sanitized after washing and rinsing (50-100ppm chlorine). PIC relocated all food-contact surfaces to the manual warewashing area to be washed, rinsed, and sanitized at the time of inspection. Advised PIC to discontinue mechanical warewashing until the dishwasher is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large plastic container of RTE krab mix with internal temperatures ranging from 48-60*F when measured with a probe thermometer. Per PIC, the krab mix was stored are room temp for prep of sushi rolls. Discussed keeping krab mix actively cool, especially since foods are monitored on time as a control for up to 4 hours. Reviewed ice bath setup as an alternative to counter holding. Advised PIC time as a control may also be used if properly documented. Observed an ambient air temp of 48*F in the low cooler under the unused sushi cooler when measured with a mix max thermometer. Inside the cooler, observed TCS foods holding between 46-52*F including: raw spicy tuna mix, raw salmon, cream cheese, krab sticks, and krab mix. Per PIC, the foods had been in the cooler longer than 4 hours and no temperatures had been recorded. Observed an ambient air temp of 41*F in the low cooler under the unused sushi cooler when measured with a mix max thermometer. Inside the cooler, observed TCS foods holding between 44-47*F including: slices cabbage, RTE noodles, tofu, mozzarella balls, potato wrapped shrimp, and spring rolls. Per PIC, all foods had been in the cooler longer than 4 hours except for the mozzarella balls, potato shrimp, and spring rolls which were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All other TCS foods improperly cold held were discarded by PIC at time of inspection. All TCS foods improperly cold held. 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

No date mark on TCS foods prepared more than 24 hours prior including: soup, krab mix, and cooked noodles. Per PIC, the foods were prepared on 3/26/26. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheesecake in the sliding glass cooler with internal temperatures measured at 52*F with a probe thermometer. Per PIC, the cheesecake had been on the sushi conveyer belt during lunch service which is monitored with time as a control. Reviewed time as a control policy with PIC. Foods placed on time as a control must be discarded within 4 hours and cannot otherwise be cooled down, reheated, or repurposed. PIC discarded the cheesecake at the time of inspection. Advised PIC to keep cheesecakes in the cooler until ordered if not utilizing time as a control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed residential pesticides in the office of this establishment. 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 an ambient air temp of 48*F in the low cooler under the unused sushi cooler when measured with a mix max thermometer. Inside the cooler, observed TCS foods holding between 46-52*F. Observed an ambient air temp of 41*F in the low cooler under the unused sushi cooler when measured with a mix max thermometer. Inside the cooler, observed TCS foods holding between 44-47*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection

Inspector's notes

Observed white paper strips the PIC identified as chlorine test strips that did not have a color legend to accurately compare sanitizer solution concentration against or manufacturer use-by dates for efficacy. 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.

Inspector's notes

No certified food protection manager onsite at 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. Repeat violation: 2nd

Inspector's notes

No written procedures for clean-up of vomiting and diarrheal events. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Emailed Person in charge (PIC) department guidance for clean up of vomit and diarrheal events. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager onsite at 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

In the reach in under the right cold table in the kitchen, observed two plastic containers of pre-portioned cooked noodles with an internal temperature range of 46-50 degrees F. Person in charge (PIC) stated items had been in unit since the night prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC could not provide written instructions for vomit and diarrhea upon request. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Written instructions for vomit and diarrhea cleanup were provided at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach in refrigerators across from cook line without thermometers inside, nor any temperature readings on the exterior of the machine. 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 next routine inspection.

Inspector's notes

Observed ripped and peeling seals on all reach in cold holding units. Explained to PIC the importance of maintaining equipment integrity in order to maintain cold holding temperatures. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Handwashing sink in back of house did not have hand drying provisions available at time of inspection. Informed person in charge (PIC) hand drying provisions must be available at handwashing sink. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Handwashing sink in back of house did not have cleanser available at time of inspection. Informed person in charge, cleanser must be available at handwashing sink. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Asked person in charge for parasite destruction records. Person in charge only had a letter from the supplier dated 2019. Advised person in charge would need to get a letter from the supplier every calendar year. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Person in charge received email from supplier with current parasite destruction letter. Corrective Action: Correct at time of inspection.

Inspector's notes

In the walk-in observed container of cucmber and crab sticks with not date marking. Person in charge stated they were made yesterday. Egg noodles and Rice noodles located in bottom cabinet of coldtop did not have date marking. Person in charge stated they were made yesterday. Advised person in charge ready-to-eat (RTE) and time/temperature control for safety (TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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. Requested staff to perform hand washing and observed procedure was not properly followed. Coached staff , manager and owner how hand washing practice shall be performed per code requirement. Staff rewashed hand and follow proper procedure upon coaching. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Tempura batter mix probed internally at 86degree F. Inspector coached staff and owner and manager how mix can be prepared to hold mixture at 41degree F and less during inspection. Inspector provided long term intervention during this visit. Staff redone the mixture and temperature rechecked at 39 degree F at time of coaching. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Repeat Violation Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. AT back kitchen's hand washing sink, inspector noted no paper towels available for proper hand washing practice. Addressed code with staff, paper towels provided at time of inspection. 2nd noted repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Tempura mixed batter probed at 77 degree F. internally. Batter discarded by staff at time of inspection. New batter made at time of inspection. Inspector coached staff how to effectively icing container to help with holding batter at 41 degree F. at cook line. Correct By: Corrected At Time Of Inspection

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. Tonkosu broth for ramen noodle made 24 hours ago and no date mark was noted on product. Addressed code, staff labeled made date during inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed in-use scoop in standing water on counter. Please keep scoop in 135 degree F. water in between use. Correct By: Correct Prior To Next Routine Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items Under the hand washing sink at the service station, inspector observed coffee filters, wine bottles, empty new wine dispensing bottles stored under this sink. Please discontinue this practice. Owner removed these items from under sink at time of inspection. (repeated violation) Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. No paper towels available for the hand washing sink across from the auto dishwashing machine, a supply of paper towels provided at time of inspection. This is a 1st repeated violation from the last inspection visit on 4/24/2023. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Hand washing by the Soda Fountain found leaking and unable to use. Please repair to allow access to this hand washing sink prior to re-inspection. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. In walk in cooler, inspector observed raw chicken stored directly above rice noodle, immitation crab meat, and same shelf with water bottle. Please have all raw meat below all ready to eat/cooked food with raw chicken on the lowest shelf. Manager removed raw chicken from shelf and place it below all ready to eat food items at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination Single service togo cups, wine were noted stored under the hand washing sink inside cabinet. Please keep all food and food related product below any sinks. Manager removed wine and togo products from cabinet. Correct By: Corrected At Time Of Inspection