Sekai Sushi

Inspector's notes

Observed throughout kitchen and dry storage area employee drinks stored on top of restaurant items such as clean plates or packaged utensils. PIC moved personal drinks/ items to a designated area at time of inspection. Corrective Action: Corrected 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.

Inspector's notes

Observed multiple debri throughout the kitchen area. General cleaning needed around some areas of kitchen. Clean and wipe down floors and equipment. Corrective Action: Correct prior to next routine inspection. 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.

Inspector's notes

Observed multiple wiping cloths under cutting boards throughout the establishment. PIC removed the wiping cloths at time of inspection. Do not store wiping clothes under cutting boards to prevent the growth of bacteria. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the sushi cooler, , raw fish, and cooked shrimp at 49-56 deg f . discussed with manager. manager removed tcs food, please ensure tcs food is kept at 41 deg f or cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed the facility front service sanitizer solution at 0ppm. discussed with manager the frequency. manager drained and refilled. quat ammonia at 200 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed boiled eggs at 55 deg f inside the upright food cooler. also portioned beef and small bucket of Gyoza and cut tomatoes at 55-61 deg f . reviewed with facility manager regarding the proper cold holding for tcs food. manager removed food. use of ice for smaller tcs food pans as well as ensuring the cooler doors are maintained fully closed reviewed. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some surface separation, rust formation at the exterior of the facility back kitchen ice machine. reviewed with manager. cleanability reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

please ensure you have a certified food manager during the hours of operations. available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed some wet wiping cloth kept on the food prep/cutting boards. suggested to place wet wiping cloth back in the sanitizer solution. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed in the food prep. back room, some panels/ceiling light covers were dusty. frequency of dust removal reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed at the food prep. hand washing station, there is a gap between the hand washing station and the FRP support wall. please apply a proper sealant to fill/seal the penetrations. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed some of the ceiling panels, in the food prep. area, noted dusty. frequency of cleaning reviewed.

Inspector's notes

observed ceiling panel above ice machine, panels is slightly left open, showed manager. please repair. please ensure panels are tightly flitted and smooth for cleaning.

Inspector's notes

observed at the food prep. back room, hand washing station, no paper towel at the paper towel dispenser, informed manager. manager refilled papier towel. corrected

Inspector's notes

observed pan of raw beef stored over vegetables in the upright kitchen cooler, manager removed raw meat and relocated to a designated lower shelf. manager reviewed with staff

Inspector's notes

observed large deep pan of cooked rice in the upright cooler, temperature at 49-51 deg f . per manager prepared in the morning. suggested/reviewed to place cooked rice in smaller flat pans to ensure rapid cooling. (to reach 41 deg f ). two tier document for cooling tcs reviewed /provided.

Observed food worker staff using drink cups and scooping ice in cups and filling with beverages. facility has a designated ice scoop. discussed using the ice scoop only for scooping drink cups to minimize the risk of contamination to consumable ice. manager reviewed with staff. 3-307.11 - Core: Miscellaneous Sources of Contamination