Uni Sushi & Steak

Inspector's notes

Observed excess food debris and syrup accumulation inside the soda nozzle of the soda gun at the bar. Educated PIC that all food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held in two line prep units and sushi display case with an internal temperature of 46*-51*F. Internal temperature registered with an internal probe thermometer. Ambient temperatures of units registered 49*F, 51*F, and 46*F. Per PIC all TCS food items had been restocked 2hrs prior to time of inspection. TCS food items included; cut leafy greens, raw chicken, raw beef, pre-cooked egg rolls, and whole-shelled eggs. 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. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held in two line prep units and sushi display case with an internal temperature of 46*-51*F. Internal temperature registered with an internal probe thermometer. Ambient temperatures of units registered 49*F, 51*F, and 46*F. Observed excessive ice accumulation behind the fan in both prep units and along the cooling element in the sushi display case. 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. Correct prior to re-inspection on 8/21/26.

Inspector's notes

Observed broken cove basing in the back storage area near the ice machine. Educated PIC that all floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Correct prior to next routine inspection.

Inspector's notes

Observed an in-use ice machine with black, slimy, organic-like material growing behind the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Correct by next routine inspection.

Inspector's notes

Observed TCS food being held inside a line refrigerated prep-unit with an internal temperature of 45*F. Internal temperature of TCS food items registered with an internal probe thermometer. Ambient temperature of unit registered 50*F with a min/max thermometer. TCS food items included thawed pork gyoza, thawed spring rolls, cut leafy greens, and stuff peppers. Per PIC all TCS food items were placed in unit from walk-in refrigeration unit <3hrs prior to time of inspection. 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. Instructed PIC that no TCS food items can be placed inside unit until repaired to hold temperatures of 41*F or less. Corrected at time of inspection.

Inspector's notes

Observed an in-use ice machine with black, slimy, organic-like material growing behind the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Correct by next routine inspection.

Inspector's notes

Observed a reach in prep unit and sushi display cold holding unit with TCS food inside. TCS foods include raw sushi fish, raw chicken, raw pork, crab salad, prepared sushi rolls. Internal temperature of TCS food items taken with internal probe thermometer registered 44-45*F. Per PIC all TCS foods had been placed in unit 2hrs earlier during prep time before opening. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Non-TCS food items inside unit were reorganized to better facilitate air flow throughout unit. Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Observed 0ppm of chlorine sanitizer at the mechanical ware washing machine that was actively sanitizing dishes. PIC ran machine two more times and changed chemical container and there was no change to concentration. PIC directed kitchen associates to stop using the machine until a service technician can repair the machine. Establishment will use the three compartment sink for manual ware washing until unit can be repaired. Ensure the chlorine concentration is between 50ppm- 100ppm for active sanitizing of dishes. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices ---Establishment not able to provide a probing stem thermometer. Ensure that stem thermometer (either digital or dial that measures from 0'F-220'F) is available for use prior to reinspection. Correct By: Correct Prior To Reinspection