Yama Sushi House

Inspector's notes

Observed raw chicken being stored on top of raw beef products and tofu in the cook line. Observed tamagoyaki (cooked egg) stored below raw fish in the walk-in cooler. Informed person in charge (PIC) that all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters. *2nd consecutive violation Corrective Action: Corrected at time of inspection.

Inspector's notes

1. Observed reach-in lowboy cooler (with glass doors) in the sushi bar with ambient temperature ranging from 52-58°F. Internal temperature of TCS products (imitation krab, cream cheese) ranges from 50-52°F. Informed person in charge 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection as PIC ascertained that the cooler was working properly 4 hours ago and those items entered the danger zone less than 4 hours ago. 2. Observed tofu cubes stored next to the hot holding unit with internal temperature of 62°F. PIC stated they are usually kept cold in an ice bath, but no ice was present at time of inspection. PIC couldn't say for certain when the tofu was placed in the bowl. Tofu is not on time as a control per PIC. Tofu was discarded at time of inspection by PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Reach-in lowboy cooler with glass doors in the sushi bar lacks a digital/analog thermometer. Informed person in charge (PIC) that coolers and freezers shall be equipped with at least one integral or permanently affixed thermometer that is located to allow easy viewing of the device's temperature display. Note: An instant-read probe thermometer is available in the establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken and raw fish stored above ready-to-eat foods including sauces, avocado, and tofu in reach-in coolers at kitchen and bar. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of organic matter on platter and ceiling of microwave in kitchen. All food-contact surfaces must be cleaned to sight and touch. Microwave was cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork, cooked dumplings, and cooked noodles in prep cooler at 44-49 °F. Foods were prepped before being placed in cooler 3 hours prior as per person in charge. Time/temperature control for safety (TCS) foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods improperly cooled were transferred to walk-in to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table in kitchen covered in soiled duct tape and other surfaces in food prep area covered with soiled linens. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Must clean table such that it is smooth and easily cleanable prior to next routine inspection.

Inspector's notes

Observed leafy greens being stored in plastic to go bags. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine for glassware measured 0 ppm available chlorine during inspection, service call was placed at time and glassware will be washed in main machine. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available during inspection. Please ensure a certified food protection manager is present during all operating hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tray of raw tuna being stored on shelf above cases of cucumbers and avocados in walk-in cooler. Fish was moved to bottom shelf at time. Please ensure all raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fried shrimp measured 75 degrees F while being stored in a tightly covered container and plastic wrap in reach in cooler. Person in charge said it was cooked about an hour prior, item was uncovered to cool at time. Please ensure food items are cooled in shallow uncovered containers to allow for maximum heat transfer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sanitizer buckets measured 0 ppm QUAT during inspection. Solution was changed at time. Please ensure QUAT sanitizers are maintained between 150-400 ppm and wiping cloths are stored in approved sanitizers between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Door seals on reach in freezer in cooking area are damaged and falling off unit. Please ensure all cooling equipment is maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food manager available at time of inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed packages of raw tuna being stored on shelves above cases of cucumbers, and green onions in walk-in cooler. Fish was moved to bottom shelf at time. Please ensure all raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of prepared imitation crab mix in lowboy cooler behind sushi bar, employee said these had been prepared 2 days prior and date marked them at time. Please ensure all time/temperature controlled for safety food items are date marked to be discarded 6 days after the date that they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Door seals on reach in freezer in cooking area are damaged and falling off unit. Please ensure all cooling equipment is maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Door seals on reach in freezer in cooking area are damaged and falling off unit. Please ensure all cooling equipment is maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive grease and debris buildup on walls, equipment, and floors below equipment in kitchen area. Please ensure areas are cleaned at a frequency to preclude such accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Door seals on reach in freezer in cooking area are damaged and falling off unit. Please ensure all cooling equipment is maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive grease and debris buildup on walls, equipment, and floors below equipment in kitchen area. Please ensure areas are cleaned at a frequency to preclude such accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Mechanical warewashing machine used for glassware measured 0 ppm available chlorine while in use during inspection. Service call was placed and machine will not be used until it is repaired. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food thermometer available during inspection. Please ensure a probing food temperature measurement device is available at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed kitchen knives being stored between prep tables between uses during inspection, please ensure all utensils are stored in a clean dry area between uses. Corrective Action: Corrected at time of inspection.

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 putting on a adjusting chef cap before preparing sushi without washing hands prior. Please ensure hands are washed after touching body, clothes, or hair, or becoming otherwise contaminated. 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 fish and raw beef being stored on shelf above boxes of vegetables in walk-in cooler, items were rearranged at time. Please ensure raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 container of cooked pork being stored in reach in cooler without a date mark, employee said it was prepared 2 days prior and date marked item at time. Please ensure all time/temperature controlled for safety food items are date marked to be discarded 6 days after the date that they have been prepared or removed from packaging. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises... Observed multiple boxes of vegetables being stored on the floor in the walk-in cooler, items were moved to shelves or crates at time. Please ensure all food items are stored at least 6 inches above the floor. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation... Sanitizer bucket behind bar measured 0 ppm available chlorine or QUAT during inspection. Solution was re-made at time. Please ensure wiping cloths are stored in approved sanitizers between uses. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions... Observed excessive grease and debris buildup on walls, equipment, and floors below equipment in kitchen area. Please ensure areas are cleaned at a frequency to preclude such accumulation. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises... Observed boxes of food being stored on floor in walk-in cooler, please ensure all food items are stored at least 6 inches above the floor. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage... Observed kitchen knives being stored pinched between prep tables in cooking area during inspection. Please ensure utensils are stored in a clean dry area between uses. Correct By: Corrected At Time Of Inspection