Smokin Fins

Inspector's notes

Observed shrimp in prep table in the back of the kitchen with an internal temperature of 49-51*F. Shrimp was double panned and filled high. Per manager, shrimp was thawed under running water within the hour and was placed directly into the cooler. Discussed ensuring that food is put in the walk-in to fully cool below 41*F after preparation prior to placing item into prep table. Discussed trying to avoid double panning and ways to better circulate temperature such as filling the container less or using metal pans. Manager placed shrimp in walk-in to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee handle raw shrimp, change gloves, and then immediately handle ready to eat tortillas without washing their hands. Anytime an employee goes from raw foods to ready to eat foods, they must wash their hands prior to dawning new gloves. Employee washed hands and manager and employee were educated on proper handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the prep cooler at the expo window on the kitchen side, observed cut tomatoes, pico, cabbage, and shredded cheeses at 48*F-52*F. Cheeses were in the unit less than 4 hours and were moved back to the walk in cooler. Tomatoes, pico, and cabbage were in the unit since the night prior and were embargoed.

Inspector's notes

In the drawer units under the grill, observed ground beef patties stored directly over raw fish. In the prep cooler in the back of the kitchen, observed raw ahi tuna stored over pre cooked mussels. In the sushi prep cooler, observed raw fish over whole avocados. All food was moved to proper storage at time of inspection.

Inspector's notes

Observed two large leaks from the bottom of the 3 compartment sink basins. Observed the sprayer nozzle dripping without stopping. Please have these items repaired. Plumbing and equipment must remain in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several spice containers and gluten free flour without lids. Keep all food items covered when not in use to stay free of pests and contamination. Chef covered all containers with lids. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pipe under handwash sink in sushi prep area detached causing leak. Person in charge (PIC) reattached pipe. Observed handwash sink in sushi prep area to not get hot. Instructed PIC to have all staff use other handwash sinks until repaired. Observed detached pipe for melting ice in server area behind host station. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice stored inside of hand sink, and observed cart stored in front of cook station hand sink. Talked to manager about options of dump buckets, and moving cart items to a tall shelf in the kitchen to remove cart entirely. Hand sinks cleared during inspection. Ensure that all hand isnks are clear at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of food below and behind fridges along on the ground. Observed organic matter inside of ice machine. Ensure that areas are cleaned often enough to prevent build up. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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. ---Observed no paper towels at bar hand sink. Manager added more paper towels. Ensure there is paper towels at each hand sink at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 ham, cheese beef tallo and lobster at 47F inside prep fridge by the flat top. Manager embargoed all TCS foods in fridge for more than 4 hours. Ensure that all TCS foods in cold holding areas are kept at 41F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter ---Observed unused and broken fridges in wait station by the large window wall and inside sushi area. Ensure that unused and broken equipment is removed or repaired in a timely fashion to facilitate cleaning. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 with gloves touching raw fish, then removing gloves, and putting on new gloves for ready to eat foods. Manager talked to the employee, employee immediately washed hands. Ensure that hand washing is occurring going from raw to ready to eat foods. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. ---Observed no paper towels at hand sink by the dish pit. Manager refilled to dispenser. Ensure there is soap and paper towels at each hand sink at all times. 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. 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 cut tomatoes 45F, butter 46F, cheese 46F in prep fridge by the grill. Talked to manager about options to keep fridge cold by keeping lids closed, add missing screw to lid of the top area, repairing gaskets, Manager embargoed foods. Ensure that all TCS foods in cold holding areas are kept at 41F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd