Sushi Neko

Inspector's notes

Two squeeze bottles of in-house made spicy mayo, on counters, at 55F and 61F.

Inspector's notes

The quat sanitizer solution in the 3-compartment sink and wiping cloth buckets was below 150 ppm. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to the manufacturer's specifications. Owner was instructed ot follow the manufacturer's instructions for sanitizing food contact surfaces. Solution was changed and discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

The cooked eel was at 45-50°F in the top reach of the cooler in the sushi area. Per the owner, the eel was placed in the cooler when the cooler was turned on. The eel was moved to another cooler. The owner was instructed not to put foods requiring temperature control into a cooler until the cooler is holding below 41°F or if ice is used.

Inspector's notes

Deep covered containers of cooked chicken were cooling in an upright freezer.

Inspector's notes

Observed dishwasher washing dishes, rinsing and then sanitizing dishes without washing hands or changing gloves between each dish. Stopped dishwasher and discussed proper dishwashing procedures. Discussed with dishwasher when to wash hands when doing dishes to ensure that there is no cross contamination between dirty and clean dishes. Employee properly washed hands at handwash sink at time of inspection and then rewashed the dishes. Corrective Action: Corrected at time of inspection. ***Second consecutive violation***

Inspector's notes

Observed dishwasher washing and rinsing dishes and then quickly dipping the rinsed dish in quat sanitizer before placing it on drying rack. Stopped dishwasher and asked them to ensure that all dishes are placed in sanitizers for an appropriate amount of contact time. Explained to dishwasher that quat sanitizer required a contact time of more than 30 seconds for it to be effective. Dishwasher re-washed all dishes and soaked them in sanitizer for more than 30 seconds. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed miso soup held at 125*F. Spoke with employee and person in charge and was told that the soup had been made about two hours prior. Asked PIC to reheat soup to 165*F and to verify the hot holding unit settings. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw fish for sashimi being held in display cooler at 45*F. Display cooler had an ambient temperature of 48-50*F. Per the chef, the cooler had been turned on and the sashimi had been prepped and placed in the cooler about 45 minutes prior. Discussed ensuring that all food placed into cold holding are properly cooled to below 41*F before being placed in the display case. Also discussed ensuring that the display case used for cold holding was below 41*F prior to placing TCS foods into unit. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee picking up food that dropped on the ground, threw the food away and changed gloves without washing hands. Talked to manager, they had employee immediately wash hands. Ensure that handwashing occurrs going from touching the ground, to food tasks, even with wearing gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed strainer inside hand sink in the sushi making area. Manager removed the dish. Ensure that hand sinks are only used for hand washing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hose end nozzle shut off downstream from the AVB on the mop sink. Manager removed the shut off device. Ensure there is no shut off device downstream from the AVB. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 deli slicer on food prep counter with accumulation of food debris on food contact surfaces. Per PIC, the deli slicer had not been used today. PIC washed, rinsed, and sanitized the deli slicer at the time of inspection. Discussed cleaning frequency of food contact surfaces with the PIC. Discussed the importance of storing all food contact surfaces clean to prevent accumulation of food debris. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. Observed raw samon and sushi rolls with an internal temperature of 48*F cooling in sushi case and top section of make table. Sushi rolls were filled past the fill line and were moved to freezer to rapidly chill. Discussed importance of using equipment that is designed to cool TCS foods properly. Also observed grilled chicken packed into deep metal containers more than 4 inches high. Discussed using shallow metal pans no more than 4 inches high to allow proper cooling. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 an employee drink and food being stored above broccoli. Ensure employees have a designated space in the fridge to store personal food/drinks so that it will not cross contaminate food for the restaurant. PIC moved or threw away employee food. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -- Observed coved base baseboard is coming off the wall under the 3 compartment sink. Have repaired to keep area smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 above assorted sauces in one cooler and raw salmon above sliced mushrooms in another. Had PIC move raw fish items below sauces and mushrooms in both coolers. ----------2nd Repeat Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 squid salad, stuffed jalapenos, shrimp salad, marinated steak and cooked chicken holding at temperatures of 46*F-60*F. Items had been in cold unit since 10 am or before. Had PIC discard all items. See embargo. 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. Observed cold holding make table in back room at 46*F. Removed all TCS items. Discussed discontinuing use for TCS foods and calling for service. A reinspection is scheduled for 9-18-23 Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. Observed fish that had been cut at room temperature wrapped tightly in plastic wrap at 47*F. Discussed cutting fish cooling on a sheet pan to 41*F and then wrapping fish at at later time so that fish can cool properly. Correct By: Corrected At Time Of Inspection