Ahipoki Bowl

Inspector's notes

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

No hand towels available at handsink near 3 compartment sink during inspection, sink was restocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no valid CFPM certificate at facility at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed facility operating without a Certified Food Manager present.

Inspector's notes

Observed sauce containers in the walk in cooler and at the prep line and bulk containers of grains without common label name.

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 both handwashing stations within the facility without handwashing reminders. Handwashing stations shall have signage reminding employees to wash hands. PIC was given reminder signage from health inspector. Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food. Observed bulk containers of sugar, red pepper flakes without common label names. Food product shall be labeled with common label names. Label containers with common label names. PIC labeled bulk containers with common label name. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing---Observed sealed packages of raw yellowtail tuna and cooked eel thawing inside the walk-in refrigerator. Fish in reduced oxygen packaging must be removed from the packaging before thawing. Discussed the importance of removing fish from an anaerobic environment to control for Botulism/Listeria hazards with the PIC. PIC removed fish product from ROP at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods---Observed damaged ceiling tile above storage area in the back near the manager office exposing part of the ceiling. Per PIC, part of the Evap cooler leaked in the month of December and the establishment is still in the process of replacing the tile and correcting the issue. Establishment facility must be maintained and in good repair. Instructed PIC to repair or replace the ceiling tile as soon as possible. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.---Back handwashing sink near the walk-in refrigerator was found without paper towels or drying provision of any kind. Hand washing sinks must be stocked with paper towels at all times. PIC placed a roll of paper towels at the back hand sink at time of inspection. Discussed the importance of stocking hand sinks to ensure proper handwashing with the PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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.---At the three compartment sink, observed an employee place a washed and rinsed cutting board in QT-10 solution in the third compartment of the sink for less than 5 seconds and proceed to move the food contact surface over to the chicken cutting station. Food contact surfaces must have a minimum of 30 seconds in QT-10 sanitizer solution. Discussed the importance of contact time for sanitizing chemicals with the PIC. Cutting board was cleaned correctly at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers---Observed two spray bottles near the cashier station without any identifying information. One bottle was labeled "table cleaner" and the other bottle did not have any label whatsoever. Per PIC, one bottle held hydrogen peroxide cleaner and the other held degreaser. Working containers must be labeled with the common name of the chemical used. PIC labeled both bottles at time of inspection. Discussed the importance of chemical labels to ensure safe use inside the establishment. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 build up of black organic matter on interior of ice machine by cash register. Ice machines must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the PIC. Clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. >>>Observed cooked shrimp stacked in metal, lidded containers holding at 58-61*F in walk in refrigerator. Per PIC shrimp had been cooked at 9:30am this morning. Shrimp was embargoed at time due to shrimp not reaching 41*F in the allotted 6 hours for proper cooling. Discussed with PIC proper cooling methods and ensuring that foods reach 70*F within 2 hours from start of cooling temperature of 135*F and then foods must reach 41*F within an additional 4 hours for a total of 6 hours for cooling. PIC discarded shrimp at time. 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. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. >>>Observed raw scallops, raw salmon, raw tuna, spam, and cooked shrimp holding between 46*F-56*F in poke make station. According to PIC all foods had been in unit for less then 4 hours and were iced down to 41*F at time of inspection. Discussed cold holding with PIC and ensuring that all cold foods are being kept at 41*F or below. 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. ***REPEATED VIOLATION*** Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. >>>Observed cooked brown rice holding at 98-101*F and according to time mark on rice, rice should have been discarded at 3pm. Rice was embargoed at time. Discussed Time As A Control with PIC and ensuring that time marks on rice are being monitored and foods are discarded at the allotted 4 hours for time as a control with no option for saving foods. PIC discarded rice at time. 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. Correct By: Corrected At Time Of Inspection