Ah-So Sushi & Steak

Inspector's notes

Observed the main dishwasher with chlorine sanitizer measuring at 0 PPM. Confirmed dishes had been run through the dishwasher today. The person in charge switched out the empty chemical concentrate bottle for a new bottle of chemical concentrate at the time of inspection. After servicing the dishwasher, the chemical chlorine sanitizer was within range (50-100 PPM). Staff to test the sanitizer strength on the first cycle of dishes. Reviewed sanitizer concentration requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several damp wiping cloths on counters throughout the kitchen. Alerted the manager, who moved the wiping cloths from the counters at time of inspection. Re-educated staff on wiping cloth requirements. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths are to be returned to the sanitizer bucket directly after each use and must stay in the sanitizing solution until the next use. This practice not only reduces bacterial load but also prevents bacterial growth. Wiping buckets are to be changed every 4 hours by refreshing the sanitizer and placing new clean towels in the bucket. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy grey buildup on the ceilings near each ventilation fan throughout the main kitchen area. Alerted the manager, who stated they were in the process of reviewing quotes from third-party cleaning service for the ceilings. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean the physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dark and pink build up of organic matter around the shoot of the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed eel 44*F, seed sprouts 51*F in cambros surrounded by ice on the sushi prep line. 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. PIC stated the TCS food items had been out of temperature for less than an hour and were moved to a refrigeration unit to rapidly cool at the time of inspection. Consecutive repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed four containers of cooked TCS rice on the cookline in a reach in fridge with no date marks. 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). PIC could not determine the date the TCS rice was cooked and voluntarily discarded the food at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three large containers containing bulk food products unlabeled at the time of inspection. All bulk food items not easily identifiable must be labeled with common name of food. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice scoop in the bar, used to service ice for consumption, stored with the food contact surface in direct contact with liquor bottles next the ice bin. Discussed food contact surfaces of utensils should not contact other unsanitized surfaces, only contact food, or be stored to protect from contamination. Observed in-use tongs stored on a cloth on the cookline. 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. Consecutive repeat: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink by the ice machine leaking onto the floor. 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. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no trashcans with lids in the stalls of unisex restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed standing water beneath the glass door reach in, accumulation of grease, food pieces, and organic matter, under and around equipment on the cook line and under glass door reach in.

Inspector's notes

Observed an accumulation of grease, food pieces, and organic matter, under and around equipment on cook line and bar area. Clean more frequently.

Inspector's notes

Observed handwashing sink by the dishwasher inaccessible at the time of the inspection, multiple aluminum tanks blocking the sink. Observed two sinks on the sushi line being used for prep with food debris in the sink basin and food being rinsed in sink. Observed sanitizer bucket in use in the handwash sink in the bar area. Observed food debris in cookline handwash sink. Handwashing sinks must be maintained accessible at all times and not used for other purposes than handwashing. PIC moved the aluminum tanks out of the way and allowed handwashing sink to be accessed. PIC instructed employee to properly clean the sink and remove food from sinks. PIC removed sanitizer bucket from the bar handwashing sink. PIC instructed employee to properly clean the handwash sink on the cookline. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing and removed all items blocking the handwash sinks in establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three containers of rice in walk-in from the previous day at 44-53*F, cooked rice in the cookline cooler at 48-49*F from the previous day, radish sprouts on the sushi line at 48*F, microgreen sprouts on the sushi line at 44*F, and raw eggs in shell at 50*F on the cookline. 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. Cooked rice from the previous day was discarded by PIC at the time of inspection. Radish sprouts, microgreen sprouts, and raw shelled eggs had been placed on the cooklines within the past hour according to PIC and were moved to refrigeration units to rapidly cool to 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no written procedures for time as a control at the time of inspection for sushi rice.

Inspector's notes

Observed three large containers containing bulk food products unlabeled at the time of inspection.

Inspector's notes

Observed ice scoops stored directly against liquor bottles in use at the bar with the scoop making contact with liquor bottles. 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. Ice scoops may be stored handles up in an ice bin except for an ice machine All in-use utensils were properly stored at time of inspection by PIC. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd

Inspector's notes

Observed handwashing sink on the sushi line leaking water into a bucket underneath.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written instruction for cleaning bodily fluids.

Inspector's notes

Observed employee eating personal foods while working on the cook line handling and preparing food for service. Observed open containers with personal food items stored on a food prep table next to food being prepared for service in the establishment.

Inspector's notes

Observed no paper towels at the hand wash sink behind the sushi bar.

Inspector's notes

Observed establishment prepare and serve raw ready to eat seafood items and no parasite destruction letter retained on site.

Inspector's notes

Observed build up of organic matter in the nozzle of the soda gun behind the bar.

Inspector's notes

Observed first aid spray solutions stored on a shelf above the expo line directly over food prep area and storage of clean utensils.

Inspector's notes

Observed establishmet utilizing a specialized process of rice acidification without an approved variance. The person in charge discarded the acidified sushi rice and placed new rice under time as a control for use at the sushi bar.

Inspector's notes

Observed between storage of in use utensils in water with ambient temperature behind the sushi bar. The person in charge discarded the water and placed new utensils for the sushi rice at the time of inspection.

Inspector's notes

Observed establishment utilize quat-sanitizer but have not quat-sanitizer test strips available to test santizer concentrations.

Inspector's notes

Observed no covered receptacle in the employee toilet room in the back kitchen.

Inspector's notes

Observed an accumulation of soils on the fan covers and ceiling of the walk-in coolers, observed an accumulation of grease, food pieces, and organic matter, under and around equipment on cook line, under storage racks and other areas of the establishment. Clean more frequently.

Inspector's notes

Observed cooked rice in reach in cooler cold holding at 46-52 degrees F. All TCS foods improperly cold held were discarded by PIC at time of inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed accumulation of food debris and grease through out establishment beneath equipment and walls in cookline area. Premises must be cleaned enough frequency to maintain them clean. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces - Observed accumulation of food debris and grease on non food contact surfaces of equipment such as the sushi oven, oven griddles, and handwashing area. Non food contact surfaces must be maintained clean. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers - Observed chemical spray bottle with blue liquid in warewashing area without label. Per person in charge liquid was windex and labeled it. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. - Observed ice filling main cookline handwashing sink, person in charge removed ice. Handwashing sink in bar area found with sanitizer bucket inside, bucket was removed. Handwashing sinks must be maintained so that they are accessible at all times and must not be used for any other purposes other than handwashing. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. - Observed raw beef chorizo stored above vegetables in reach-in cooler in back kitchen area and raw salmon stored on top of drinks and package white miso in beverage/sushi cooler in back kitchen. No signs of leakage person in charge re-organized items to prevent contamination. All food must be stored based on cooking temperatures in order to prevent 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. - Bar mechanical dish machine found with glasses inside found with 0 ppm chlorine. Person in charge re-filled sanitizer, but will get it fixed, and use other machine for sanitizing. A chemical sanitizer used in a sanitizing solution for a manual or mechanical warewashing of food contact surfaces must be at proper concentration (50-100 ppm for chlorine sanitizer) in or to allow for proper sanitization of food contact surfaces. 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. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. - Observed stainless steel bowls stored as clean in warewashing area with food debris. Person in charge placed back in warewashing are to be re-washed. Equipment food contact surfaces and utensils must be clean to sight and touch. 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. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a large amount of grease and food debris behind the soup burners and around the fryers. Also observed a large build up of food residue and organic matter around the drains of the ice machine and soda machine. Physical facility must be cleaned as frequently as necessary. Correct By: Correct Prior To Next Routine Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed a raw roast of beef stored in the reach-in fridge by the burners for soup. The PIC indicated that they did not have any roasts on the menu, and it was an employee's food. All employees must have a designated area for employee food in order to separate from products for sale. The PIC moved the food away from the main food area. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises >>> In walk-in refrigerator near office, observed boxes of raw chicken stored directly on ground. In walk-in refrigerator, observed several boxes of food stored directly on ground. Foods shall be stored protected from contamination in clean, dry location 6 inches above floor. Please maintain proper food storage to prevent contamination. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces >>> On cookline, observed a heavy accumulation of grease, debris and food residue on surfaces, sides of equipment including rice cooker and fryers and on slats of hoods. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Please clean and maintain clean. Correct By: Correct Prior To Next Routine Inspection