Bento Box

Inspector's notes

*2nd repeat* Observed kitchen standing double door fridge holding raw pork sitting directly contacting produce lettuce and jalepeno; raw pork sitting over lemons; raw tuna sitting over open miso paste, and inside fridge adjacent to fryer raw shrimp over RTE house sauces. Lettuce and jalapeno directly contacting pork was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use 3-comp sink for ware washing with 0ppm of chlorine sanitizer at 3rd basin. Employee at warewashing station was instructed by inspector how to dose and measure concentration properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed low fridge adjacent to fryer holding TCS foods such as raw shrimp, pre made sushi rolls, fried chicken, and bean sprouts. 47-49*f degrees. Observed sushi low reach-in fridge holding TCS foods such as spicy tuna, cream cheese, masago, spicy yellow tail , and krab mix 44-45*f degrees. Per PIC all items had been out of temperature less than 4 hours and moved to establishment large double door fridge to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed mixed tempura, shrimp tempura, and veggie tempura out on fryer counter on time control 89-95*f. No documentation could be provided for 4 hour time stamp. Discussed making a sheet similar to rice time log. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen standing double door fridge holding open raw chicken over open miso paste. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mixed tempura, shrimp tempura, and veggie tempura out on fryer counter on time control 89-111*f. No documentation could be provided for 4 hour time stamp. Discussed making a sheet similar to rice time log. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed package of frozen beef on top of food prep table. Per person in charge (PIC), frozen package of beef was undergoing thawing process. All foods being thawed from frozen shall be thawed in an approved manner. Foods shall be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC placed frozen beef in two-door reach in cooler at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excess accumulation of grease/food debris along floor along floor beneath and behind cookline equipment. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Discussed limiting pest attractants with PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employees preparing food without a Certified Food Protection Manager (CFPM) on site. A 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 employee using handwash sink to rinse measuring cup. Handwash sinks must not used for other purposes than handwashing. Measuring cup was relocated to warewashing area to be cleaned at time of inspection. Person in charge will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed imitation crab meat and raw tuna in reach-in cooler at head chef station at 51-56 °F. Minimum air temperature in cooler as measured by min/max thermometer observed at 53° F. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packages of nicotine tablets on a shelf in the kitchen above and next to food and food utensils. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In kitchen, employee handling raw chicken with gloved hands then opened prep table cooler and handled food storage container with same gloved hand. Instructed employee to wash prep table cooler door and food container, remove gloves and wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, tempura fried shrimp, sweet potatoes, green beans, onions, and zucchini with internal temperatures of 96*F-110*F. On shelf above prep table cooler, grilled chicken with internal temperature of 95*F. Per employee, TCS foods were fried and grilled about one hour. Shrimp, sweet potatoes, green beans, onions, and zucchini and chicken were re-heated back to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Recommended using time as a public health control procedure for tempura fried items on cook line. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses time as a public health control for sushi rice. Establishment unable to locate written procedures. Procedures for time as a public health control were written at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time stamping for items actively held under Time as a Public Health Control. Corrective Action: 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. Thawed raw beef on shallow plastic tray stacked on top of opened bucket of ready to eat teriyaki sauce in tall reach in across from cooks area. Employee moved beef and tray to appropriate location. Discussed importance of separating raw meat from ready to eat foods to prevent foodborne illness. Correct By: Corrected At Time Of Inspection

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. Two containers of cut romaine lettuce in top of reach in across from grill area temped at 48F to 52F with thermocouple for less than 4 hours per employee. Employee moved lettuce to tall reach in. Discussed importance of maintaining TCS foods at 41F to prevent foodborne illness. Correct By: Corrected At Time Of Inspection