Eastwind Sushi & Grill

Inspector's notes

SECOND CONSECUTIVE. Observed mechanical dishwasher testing at 0 ppm of chlorine after multiple run cycles. Inspector instructed PIC to utilize three compartment sink until the mechanical dishwasher is served and testing at 50-100ppm. The dishwasher is to be checked each morning on the first cycle of dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed the handwashing sink nearest the drink station, without paper towels available. Alerted PIC, who provided hand drying provision for the handwash sink at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap, and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher with 0 ppm of chlorine after multiple run cycles. The manager primed the sanitizer and serviced the dishwasher, which brought it back into compliance (50 PPM). Food-contact surfaces were properly sanitized at the time of inspection. The dishwasher is to be checked each morning on the first cycle of dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed miso soup (101°F) cooling out on the counter at ambient temperature. Alerted the manager, who stated the miso soup was cooked 1 hour prior to the temperature measurement. The miso soup was moved to a refrigerator to facilitate rapid cooling. Time Temperature Control for Safety (TCS) foods must be ACTIVELY cooled once they reach 135°F. Discussed keeping temperature logs to identify when items start the cooling process. Time Temperature Control for Safety (TCS) foods must ACTIVELY cool from 135°F to 70°F within 2 hours and from 135°F and to 41°F or less within a total of 6 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an unplugged crockpot with a used rice scoop sitting in water (88°F) below 135°F. 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.

Inspector's notes

Observed a broken light covering laying by the back door. The manager stated the light covering fell down before they arrived this morning. Staff removed the broken cover from the kitchen at time of inspection. Manager plans to replace the broken cover promptly. Proper repair is required. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection (certificate expired). In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the handwashing sink, nearest the dishwasher, without paper towels available. Alerted PIC, who provided hand drying provision for the handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher with 0 ppm of chlorine. Alerted Person in Charge (PIC) who directed staff to sanitize dishes in the three-compartment sink until they can service their dishwasher. Food-contact surfaces were properly sanitized at time of inspection. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.