Sushi Holic

Inspector's notes

Observed no Certified Food Protection Manager certificates onsite for any of the employees onsite. 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 cold-smoked salmon in manufacturer's sealed reduced oxygen packaging (ROP) thawing in walk-in refrigerator. All ROP fish labeled "Keep Frozen" must be removed completely from ROP prior to thawing under refrigeration or immediately after thawing under cold running water. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No employees on site during inspection have Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided current list of approved providers via e-mail. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several unlabeled spray bottles with clear liquid on storage cart. Per person in charge (PIC), clear liquid was bleach/water mixture. Please ensure working containers of chemical products are labeled with the common name of the product. PIC labeled bottles during inspection. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed several unlabeled spray bottles with clear and orange liquids in dish pit and chemical storage areas. Per person in charge (PIC), clear liquid was bleach/water mixture and orange product was degreaser. Please ensure working containers of chemical products are labeled with the common name of the product. PIC labeled bottles during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use rice scoop stored in a container of lukewarm water at 80 degrees Fahrenheit. 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. PIC provided clean scoop and replaced water in container with hot water at 150'F. Corrective Action: Corrected at time of inspection.

Core-4-204.112, C: Temperature Measuring Devices-Functionality... Sushi display coolers do not have any ambient air thermometers, please ensure all cooling equipment have ambient air thermometers. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 mechanical dishwasher that PIC stated was in active use directly to inspector arriving onsite utilizing chlorine to have a concentration of 0ppm. Machine was ran again observed at 0ppm. Person in Charge (PIC) called the dishwasher company to come and look at the machine. The dishwasher company calibrated and primed the machine until no more air bubbles were observed in sanitizer line. Chlorine concentration was observed at 100ppm. Chlorine concentration must be between 50-100ppm for proper sanitization. Corrected At Time Of Inspection Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation 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. >>>Observed raw shrimp and raw salmon in a cold holding drawer under the stove on the cook line at a temperature of 50*F while the drawer has an ambient temperature of 41*F. PIC said the raw shrimp and raw salmon were placed in the drawer at 11AM and the time of inspection was 11:30AM. Discussed with PIC the temperature control for safety (TCS) items shall be held at a temperature of 41*F or less to prevent the growth of bacteria. PIC had employee take the raw shrimp and salmon to walk-in to rapid cool to 41*F. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee handling dirty dishes at three compartment sink with bare hands and then put away clean dishes with bare hands without washing hands. Had employee wash hands. Hands must be washed prior to handling clean dishes after touching dirty dishes, and whenever contamination could occur, to prevent spread of pathogens. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 employees on sushi line to be cleaning knives in hand washing sinks on sushi line. Hand sinks must not be used for anything other than handwashing to prevent spread of pathogens and to ensure hand sinks always remain accessible. Discussed with PIC that knives must be washed in three compartment sink/low temp chemical dishwasher and not in hand sinks. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 employees washing knives with soap and a scrubber at handwashing sinks on sushi line and then store knives as clean on sushi line without sanitizing knives. Instructed employee to sanitize knives. Food contact surfaces must be cleaned with soap and water, rinsed, and properly sanitized with an approved sanitizer prior to using or storing as clean to prevent spread of pathogens. 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 mechanical dishwasher that PIC stated was in active use directly to inspector arriving onsite utilizing chlorine to have a concentration of 0ppm. Machine was ran two more times and observed at 0ppm. Upon further inspection, inspector observed large air bubbles in sanitizer line. Machine was primed until no more air bubbles were observed in sanitizer line. Chlorine concentration was observed at 100ppm. Chlorine concentration must be between 50-100ppm for proper sanitization. 2nd Consecutive Violation Corrected At Time Of Inspection Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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. Observed spicy mayo at 62-23*F, tofu at 47-63, and cut lettuce for salads at 53-56*F in coca cola fridge next to soup station. Unit observed at 51-52*F. Establishment has adequate other cold holding for scope of business. PIC stated that all items were stocked approximately 2 hours prior to inspection. Had PIC place all items in walk-in to rapid cool to below 41*F. PIC agrees to not use unit for TCS items until able to hold at or below 41*F. TCS foods must be at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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 acidified sushi rice that establishment uses 4 hour time as a control on sushi line in metal container at ambient air temperature. Time stamp on sushi rice stated that rice started time as a control at 10am and should be discarded at 2pm. Inspector observed use of sushi rice past 2pm during inspection. Inspector alerted employee that expiration of sushi rice had passed. Sushi rice was observed between 80-100*F. Employee voluntarily discarded sushi rice. TCS items under time as a control must be used or discarded within the 4 hour expiration window to prevent spread of pathogens. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed leaks from head and hot water handle of hand sink next to drink station in back of house. Also observed leak from head of faucet at prep sink faucet by ice machine. Repair and maintain in good repair. Correct By: Correct Prior To Next Routine Inspection