Akita Sushi

Inspector's notes

In a small refrigerator/64F in the sushi area, observed eel/66F and cheese/64-69. In the beverage cooler/52F in the side server area, observed tofu/51F. Except during preparation, cooking, cooling or when time is used as a control maintain these TCS foods at 41°F or below. The TCS foods improperly cold held for an indeterminate amount of time were voluntarily discarded by PIC at time of inspection. Staff to use other refrigeration units until the refrigerators are repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

In sushi service area, observed a container of Ortho Indoor Insect Barrier on the floor beneath a sink. 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

In small refrigerator in the sushi area, observed a vacuum package of tuna with label instructions to "remove fish from package before thawing", Follow label instructions and remove the seafood from the reduced oxygen packaging when thawing. PIC instructed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed unlabeled bulk food (like rice) containers. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

After loading dirty wares into the mechanical dishwasher, the worker rinsed his hands with the sprayer, and then he dried his hands with a cloth towel. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. The PIC instructed worker. Train staff as needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sushi rice being maintained at room temperature and, per PIC, being maintained using time as a control; however, the time stamp was not noted. The rice being held under time as a control was properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Outside near the rear kitchen door, observed a container of ORTHO indoor insecticide. 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

In walk-in cooler, observed vacuum bags of tuna with label instructions to "remove from package and thaw under refrigeration". Follow label instructions and remove the seafood from the reduced oxygen packaging when thawing. PIC instructed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leaking faucet at handwashing sink in side service area. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk-in cooler, observed vacuum bags of tuna with label instructions to remove from bag when thawing. Follow label instructions and remove the seafood from the reduced oxygen packaging when thawing. PIC instructed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice cream scoop in container of water/71F. Observed two knives stored between equipment on the 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 unlabeled bulk food ingredient bins. Provide common name to the bins. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cracked lid on bulk flour bin. Maintain equipment surfaces in good repair and easily cleanable. Corrective Action: Correct prior to next routine 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.......Observed sushi rice/124F being maintained at room temperature and monitored using time as a control; however, the discard time was not noted. After instruction, the person-in-charge noted the preparation and discard time. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination.....Observed containers without handles stored in bulk food ingredients. Use scoops and maintain the handles up and out of the food product. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions....Soiled employee restroom door. Clean and maintain. Correct By: Correct Prior To Next Routine 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........Observed one of two batches of sushi rice/113F being maintained at room temperature without the time control time provided on the product. Staff was aware of the production time of the sushi rice and marked the batch after instruction. When using time as a public health control, ensure accurate time record keeping is always noted. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-501.13, C: Thawing......In walk-in cooler and sushi prep cooler, observed vacuum packages of ahi tuna labeled "Remove from package before thawing." Follow label instructions and remove the seafood from the vacuum packaging when the product is removed from the freezer. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd