Bei Sushi Bar Asian Cuisine

Inspector's notes

Observed ahi tuna in the walk-in cooler in packaging which states to remove the fish from the package prior to thawing. All ROP fish labeled "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

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 container left inside spicy mayo in the walk-in cooler. 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. The container was removed from the sauce. Please ensure a utensil with a handle is used and handles stay outside of food. Corrective Action: Corrected at time of inspection. 2nd repeat.

Inspector's notes

Observed build-up occurring on cook line equipment and on the compressor fans in the walk-in cooler. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw fish stored above imitation crab and cream cheese in walk-in cooler and sushi bar reach-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 scoop in tub of flour with handle below the surface of flour. 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 accumulation of food debris on handles of prep line cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed gaps in kitchen ceiling. Person in charge states that ceiling gaps are caused due to rainwater leaks. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed vent hood filters with heavy grease and dust buildup. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Must clean vent hood prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a leaking fan unit in the walk in cooler slowly leaking condensation. All plumbing must be maintained in good repair at all times. PIC was advised to fix the leak. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Discussed with PIC (person in charge) about his cleaning procedure for vomiting/diarrheal events. PIC was unable to provide a plan on proper clean up. PIC was advised to reference the clean up produces posted by there hand sink or order a bodily fluid clean up kit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of cucumber salad with imitation crab mixed in it inside a refrigerator found with date of 8/17. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 2ND REPEAT VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sauce bottles with no labels, rice and flour plastic containers with no labels. All bulk food items not easily identifiable must be labeled with common name of food. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no testing strips for there 3 bay sink and wiping cloth buckets sanitizer (quat). Test strips are required for any sanitizers used with food contact surfaces. Corrective Action: Provide sanitizer test strips prior to re-inspection 9/5/25.

Inspector's notes

Observed a leaking fan unit in the walk in cooler slowly leaking condensation. All plumbing must be maintained in good repair at all times. PIC was advised to fix the leak. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels available for proper handwashing at main cookline handwashing sink, handwashing sink near warewashing area, and handwashing sink inside employee restroom.

Inspector's notes

Tuna rolls, lobster mix, crab mix, cooked shrimp, and cooked salmon in small reach-in cooler in sushi prep area near toaster oven found at 46 to 48 deg F. Cooler had had ambient air temperature of 44 deg F with min/max thermometer. Per employee items had been in cooler 2 to 3 hours prior. Person in charge moved all items to walk-in cooler to properly cool down then will move to working prep cooler.

Inspector's notes

Observed container of opened/cubed tofu in prep cooler found with date of 5/20 and container of cooked salmon in front sushi prep area with date of 5/21.

Inspector's notes

Handwashing sink at sushi prep area is slow draining and has leak.

Inspector's notes

Observed missing floor tiles through establishment in back cook area near storage racks and cookline, bloated and damaged ceiling, and missing coved base in sushi area.

Inspector's notes

Observed a food employee in the Sushi prep area coffee from McDonalds not contained in a cup with a lid and straw. Employee drinks shall be contained in a cup with a lid and a straw. Corrective Action: Corrected at time of inspection. PIC discarded employee's coffee.

Inspector's notes

Observed in kitchen hand washing station without cleanser. Handwashing stations shall be supplied with cleanser. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed working soap container a sushi line without a common label name. Chemicals not container in the original container shall be labeled with the name of the chemical. Place common label name of working container soap. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.11, Pf: 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. Core-6-301.14, C: Handwashing Signage. 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.>>Observed handwashing stations in the front of the facility without handwashing signage.>>Handwashing stations shall provide reminder notices to employees to wash hands.>>Provide signages for handwashing stations.>>Corrected by inspector providing signage.>>Corrected at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>Observed in the front three compartment sink working containers of liquid soap without common label name of chemical.>>Chemicals not in the original containers shall be labeled with common name of chemical>>Person in charge labeled the working containers>>Corrected at time of inspection 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. 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. --- Observed a 5 gallon covered container of raw beef and a pan of raw pork in its original ROP package. stored above boxes of produce and vegetables in the walk-in unit. Discussed with PIC the importance of cross contamination prevention. PIC rearranged the items per proper food storage rules and the raw beef and pork were moved to the bottom shelf at time of inspection. Provided PIC with a copy of proper food storage guidance document via email. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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. Observed no hot water available at hand wash sink at sushi bar. Hot water of 110'F must be available at all hand wash sinks. Employee repaired the hand washing sink and hot water was available at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing. Observed large numbers of raw tuna in vacuum sealed bags thawing in walk-in cooler. Discussed approved thawing methods with manager. Manager cut a slit in vacuum sealed packages at time of inspection. Correct By: Corrected At Time Of Inspection