Zu Izakaya Asian Kitchen Bar

Inspector's notes

Observed an ambient air temperature of 64*F in the salad cold holding unit in the back of house utilizing a min/max thermometer. 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. The PIC will utilize the walk-in cooler in the meantime. Corrective Action: Corrected at time of inspection. 2nd repeat.

Inspector's notes

Observed the rice scoop stored in ice water next to the rice hot holding unit near sushi. 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. 2nd repeat.

Inspector's notes

Observed no detergent dispensing from the dish machine in the back of house, actively being used at time of inspection. The dish machine detergent will be delivered on Friday. The 3 compartment sink will be used in the meantime. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded mozzarella, shredded lettuce, cut tomato, and seaweed with temperatures between 55-57*F in the salad cold holding unit. Per PIC had been in the unit since the previous night. Ambient air temperature of the unit was 64*F with a min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. 2nd repeat.

Inspector's notes

Observed cooked chicken, raw crab, vegetable and pork dumplings in the salad station with temperatures ranging between 48-53*F. Ambient air temperature taken of the unit is 52*F with a min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC the food had been in the unit since the night before. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature, with a min/max thermometer, of 52*F in the salad station cold holding unit located near the hot line in the back of house. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. The establishment will not use the unit and utilize the walk-in in the meantime. In person reinspection will be on Tuesday, April 14th. Corrective Action: Correct prior to reinspection.

Inspector's notes

Observed ahi tuna in the sushi cold holding unit in packaging which states to 'remove the fish from packaging 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

Observed the rice scoop for the servers stored in ice water next to the rice cooker. 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 PIC sent the rice scoop to dish. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the tall reach in cold holding unit next to the hot line in the back of house with water or condensation dripping from the condenser fan. All equipment must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No hand towels available at handsink in employee restroom. Sink was restocked at time. Please ensure all handsinks are stocked with hand drying provisions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 bottle/cans of pesticide being stored in office, items were discarded at time. Please ensure all pest control is performed by a professional and hazardous pest control chemicals are not stored on the premise. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd repeat violation. No fecal/vomit clean up procedures available onsite at time of inspection. Provided MCESD fecal/vomit clean up procedure guidance.

Inspector's notes

No hand soap available at only handwashing sink in kitchen area.

Inspector's notes

Miso broth in large stock pot found in walk-in cooler at 49 deg F. Per PIC broth was placed to cool the night before.

Inspector's notes

Seaweed salad, seafood salad, shredded lettuce, and cut romaine lettuce at 48 to 52 deg F in prep cooler near walk-in cooler. Per food employee items had been in non-functioning cooler for 1 hour and placed items on ice for rapid cooling. Discussed ensuring items are iced or functioning coolers are used.

Inspector's notes

2nd Repeat Violation. Observed large hole underneath warewashing area exposing insulation and plumbing.

Inspector's notes

Observed facility without vomiting and diarrheal procedures and or biohazard kit.

Inspector's notes

Observed food employee wash hands in the center compartment of the three compartment sink located across from the grill station. Corrective Action: Corrected at time of inspection. PIC instructed food employee to wash hands at handwashing station.

Inspector's notes

Observed tiles missing on the wall behind grill and next to three compartment sink.

Inspector's notes

Observed in the kitchen area underneath cooking equipment , prep areas, and cooling units soil accumulation.

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food>>Observed food containers not in the original containers without a common label name>>Food product that is not in the original container shall be labeled with the common label name of the food product.>>Label all containers with common label name.>>Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.15, C: Outer Openings, Protected>>Observed both rear doors without door sweeps and with open crevices to the outdoors.>>Facility shall be enclosed at all times to prevent pest.>>Repair rear doors>>Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions>>Facility is observed with soil accumulation underneath equipment and along cove base moldings.>>Clean facility>>Prior to next routine inspection. :

Core-2-401.11, C: Eating, Drinking, or Using Tobacco>>Observed three employee bottles above prep table>>Employee drinks shall be contained in cups that have lids and straws.>>Provide lids and straws for employee drinks.>>Person In Charge provided cups with lids and straws.>>Corrected at time of inspection. Correct By: Corrected At Time Of Inspection

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 three handwashing stations without signage.>>Handwashing signage shall be displayed reminding employees to wash their hands.>>Inspector gave person in charge handwashing signage.>>Corrected at time of inspection 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.>>Observed in the prep cooler across from grill squid salad at 49F, mussels at 48F, and clams 46F>>Foods intended for cold holding shall maintain a temperature of 41F and or below.>>Person In Charge placed food items in the walk in cooler to rapidly recool.>>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 raw chicken stored above raw beef and pork in reach-in cooler by back door. Also observed raw salmon stored above wasabi, avocado, and RTE sauces in prep table in sushi area. PIC moved all raw animal proteins below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; 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/4616/25575/AMC-Toolbox---Cooking.-----Observed partially cooked tuna in reach-in in sushi area. Per PIC, tuna is seared, cooled down, and served partially cooked. Establishment is not approved for non-continuous cooking and non-continuously cooked animal proteins may not be served undercooked. Provided non-continuous cooking handout to PIC. Non-continuously cooked tuna was embargoed at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers-----Observed chemical bottles without labeling in bar and near soda machine. Per PIC, one bottle contained glass cleaner and the PIC was unsure what was in it. PIC labeled the identifiable bottle at the time of inspection with the common name of the chemical and discarded the unidentifiable one. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----Observed missing ceiling tiles, walls with holes, tile in severe disrepair under dishwasher for wall, and sinks not secured/caulked to walls. All floors, walls, and ceilings must be maintained in good repair, smooth, and easily cleanable. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed a container of kimchi with white and dark green organic matter across the top surface of the food. The person in charge discarded the kimchi at the time of inspection. Discussed with the person in charge food shall be safe, unadulterated, and in good condition. 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. Observed several TCS (time temperature control for safety) food items in the walk in cooler with an internal temperature between 47F and 60F. TCS food items included dairy and meat products both raw and cooked. A min/max thermometer was used and recorded an ambient temperature at 53.6F, an internal thermometer located below the cooler fans displayed a temperature between 52F and 54F. The person in charge stated some of the TCS food items had recently been delivered. The person in charge identified the recently delivered food items which included milk cartons, whipped cream, butter, tofu, cheese, eggs, and fish filets, all with temperatures between 46F and 49F. The person in charge stated the items were delivered around 2:30 - 3:00 pm, less than four hours ago. The person in charge moved the TCS delivery items into the freezer for rapid cooling. Observed other containers of crab salad, vegas sushi rolls, raw chicken, and cooked beef in the walk in cooler with internal temperatures between 47F and 60F. The containers were filled completely, tightly covered, and stacked. The person in charge stated the food items had been prepared and placed into the walk in cooler between 1-2 days ago. The food items were embargoed at the time of inspection. Time/Temperature control for safety food must be cold held at 41F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. - A min/max thermometer was used and recorded an ambient temperature at 53.6F, an internal thermometer located below the cooler fans displayed a temperature between 52F and 54F inside the walk-in cooler. The person in charge placed a work order for the walk in cooler. Discussed not storing any TCS food items in the walk in until the cooler is serviced and properly functioning. The establishment has several reach in coolers and freezers to be used for TCS food storage pending walk in cooler repair. A re-inspection for the walk in will take place within 3 days by August 26, 2023. Equipment used for cooling, and holding cold must be sufficient in number and capacity to provide proper food temperatures (41F or below for cold holding TCS foods). Correct By: Correct Prior To Reinspection