Sushi Tokoro

Inspector's notes

Establishment utilizes a color-coded system to indicate time when items are put on the revolving conveyor belt. Observed multiple sushi items missing the corresponding color marker stamp to indicate time it was put in the revolving bar. Informed person in charge (PIC) that all TCS items should be time stamped or otherwise marked to indicate time they were put out in room temperature and danger zone. PIC stated employee forgot to use the marker. All TCS foods being held under time as a control were properly marked at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of organic matter beneath storage racks near mop sink. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed worker manually washing food-contact surfaces in three-compartment sink using a solution of detergent and sanitizer. Employee washed dishes in solution prior to rinsing and drying. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed proper manual warewashing with staff. All dishes improperly washed, rinsed, and sanitized were relocated to three-compartment sink to be properly cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed old food debris in cook line, warewashing areas, dry storage areas and in floor sinks of facility. Ensure to detail clean and sanitize all floors, walls and ceilings of establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Current Certified Food Protection Manager Certification is expired. Ensure to provide Certified Food Protection Manger Certification by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No soap available in front sushi bar hand sink. Ensure to always have soap available during hours of operation. No soap available in employee single restroom at rear of establishment. Ensure to always provide soap at all hand wash stations. Operator proceeded to add soap at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Internal temperature for TCS food items between 45-47*F for the following: Spicy salmon, crap stake, snow crab meat, smoked salmon. Per operator, food items were placed in unit at 10am this morning. Items had been stored less than 2hours in refrigeration and were relocated to a refrigeration unit cold holding at 41*F or below. Ensure to repair unit and provide proof of cold holding temperatures of 41*F or below by 12/17/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

3rd consecutive violation: Discussed with operator to present a Sushi Rice Time as a Public Health Control Policy for all Time/temperature control for safety (TCS) food items that are hot and cold held using time. Ensure to submit a copy for review by 12/17/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed old food debris in cook line, warewashing areas, dry storage areas and in floor sinks of facility. Ensure to detail clean and sanitize all floors, walls and ceilings of establishment. 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

Sushi on conveyer is held using time as a control and documented on a log sheet, some rolls and items were not included on log during inspection (ex. gyoza, potato shrimp) and no make times had been recorded today. All items were added to log and make times were documented at time. Please ensure all food items held using time as a control have preparation time documented to ensure a timely discard. Corrective Action: Corrected at time of inspection. Second consecutive violation.

Inspector's notes

Sushi on conveyer is held using time as a control and documented on a log sheet, some rolls and items were not included on log during inspection (ex. chicken tempura roll, sweet potato roll). All items were added to log at time. Additionally, rice used for sushi did not have prep time recorded, time was written on tag at time. Please ensure all food items held using time as a control have preparation time documented to ensure a timely discard. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw salmon thawing on shelf above cooktops, and raw run thawing on counter in front area. Both items were moved to coolers to thaw at time. Please ensure all food items are thawed under cold running water, or refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 partially used cans of pesticide being stored in kitchen and storage areas during inspection, 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.

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; 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/4125/Food-SafetyOperator-Resources... Sushi rice is maintained using time as a control, however did not have any time stamp during inspection. Person in charge said it had been sitting for over an hour, and time stamped it at time. Please ensure all food items maintained using time as a control is labeled with the time it was made to ensure a timely discard. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-502.11(B), Pf: Good Repair and Calibration... Probing food thermometer was reading over 10 degrees too high during inspection and was calibrated at time. Please ensure food thermometers are maintained in good repair and calibrated. Correct By: Corrected At Time Of 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... Handsink in employee restroom did not have any hand towels available at time of inspection, sink was re-stocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling... Observed multiple bottles of medication being stored on shelf above prep table where open food was being prepared, medicine was moved to a safe location at time. Please ensure all medications are stored safely and in a way that cannot contaminate food items or food contact surfaces. Correct By: Corrected At Time Of Inspection