Senor Sushi

Inspector's notes

Observed an employee water bottle and employee supplements on a shelf above the food prep table and in a drawer with seasonings and utensils. Person in charge (PIC) moved the items at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

There were no paper towels or approved hand drying provision at the hand sink in the service area by the bar. Person in charge (PIC) re-stocked the paper towels 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.

Inspector's notes

Observed the single service spoons and forks being stored upright in the service area near the bar. Discussed storing them upside-down so that the handles are facing up to reduce risk of contamination by hands. Person in charge (PIC) washed hands, donned gloves, and turned the spoons and forks so that the handles were facing up at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a loud sound when the water is turned on at the mop sink. It is worse with the hot water and less water comes out. Person in charge (PIC) said they will have it looked at. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The sushi rice did not have a time stamp on it at time of inspection. The PIC stated it was brought out 2-hours ago and placed a time stamp on the container at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no consumer warning on the happy hour menu and the sushi taco menu at time of inspection. Please correct by re-inspection. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement.

Inspector's notes

Observed multiple spray bottles and containers with cleaner in them in the kitchen and bar areas without a label. Person in charge used a marker to write the name on the containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a bartender garnish a mixed drink with a lime using their bare hands. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Advised bartender to utilize gloves or utensils to garish drinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a dirty utensil stored in the hank sink in the sushi area by the ice machine. 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. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw tuna stuffed jalapenos stored above raw yellow peppers in the reach in near the fryers. Observed raw tuna stored behind cream cheese at the main sushi prep cooler. 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 in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of a pink, organic growth on the underside of the ice production area. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At 1:50pm, observed sushi rice and RTE shrimp tempura both at 75*F with timestamps from 2-6pm. Observed the sushi rice labeled as cooked at 1:15p and "Cooldown" from 2-6pm. Advised PIC the exact time foods are no longer monitored with temperature should be used and not a general time or future time. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw mixed tuna and raw salmon filets stored thawed in the walk in cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various bulk and working containers of various foods and sauces stored on the cook line without common names of food. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various single-use containers previously used to stored condiments or drink mixers washed and repurposed to serve other foods throughout the establishment. Observed the original label on the various containers with adhesive residue or a rough texture from where the paper label had been removed. Single-use food containers are intended for single-use and may not be re-used for storage of food. Discussed with PIC that narrow-necked food containers may be difficult to clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed dishwasher in use at 0 ppm. informed staff on duty. machine was serviced , new sanitizer drum filled. chlorine at 50 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

in the cookline front service area, cooked shrimp at 49-50, raw fish pans wrapped near the unit door at 47-49 deg f . informed manager all removed. please ensure tcs food is kept at 41 deg f . also in the back food prep. line , a large bag of leafy green salad mix, left atop jalapenos, tcs food at 49 deg f . showed pic. suggested to remove out of bag and place in a smaller shallower service pan. please keep excess food in the walk-in cooler as needed. manager removed excess veggies. 41 deg f established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed assorted chemical plastic jugs and containers stored on the final drying boards, adjacent to food pans air drying. discussed with manager chemical storage. manager removed all chemicals and placed under the sink, designated area, Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drinks and foods stored above food prep areas. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two covered pans of cooling rice measuring 52-60*F in the walk in cooler. Per PIC, the rice had been cooling less than 1 hour. All TCS foods cooling were uncovered to allow for rapid cooling. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the time of inspection. Establishment currently has 2 CFMs. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tempura shrimp at 113*F when measured with a probe thermometer that the PIC stated was on time as a control. Per PIC, the shrimp had been cooked approximately 20 minutes prior. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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. Addl Notes: Observed sushi rice at 66*F when measured with a probe thermometer. No time or date stamp observed on the rice. Per cook, the batch leftover from yesterday is used until the batch being prepared at the time of inspection had finished steaming. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Since the rice had not been discarded at the end of the four hour period the day before, the PIC voluntarily discarded the sushi rice at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed light gaps under both back doors allowing light to enter. Also observed the East back door unable to close unassisted so the door hangs slightly opened unless deadbolted shut. Repair weatherstripping/door sweep to eliminate gaps to help reduce pest entry points. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. Establishment currently has 2 CFMs. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an organic pink growth on the underside of the ice production are of the ice machine. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ROP raw tuna thawed in the walk in cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

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 cooling plastic covered containers of cut cabbage and lettuce at 51*F and rice between 48-50*F when measured with a probe thermometer. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. PIC uncovered all foods to expedite cooling at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected ------ Observed gaps in the back doors allowing light to enter. Discussed gaps may allow pest entry and should be filled with door sweep or weather guard prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12, C: In-Use Utensils, Between-Use Storage ------ Observed ice scoops stored on their side in the ice bins where the handle was in contact with the ice. Scoop to be stored on a clean surface, or on/in an easily cleanable surface/container between uses. PIC moved the ice scoops to a container near the ice bins at the time of inspection. Correct By: Corrected At Time Of Inspection