Oumi Sushi

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The employee on duty rinsed their hands quickly under cold running water and then dried them with paper towels. The inspector then demonstrated how to wash hands correctly, including using handsoap and rubbing hands with soap and water for 20 seconds. The employee then washed hands correctly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon checking the sushi rice acidification records, it was discovered that the previous two days had been filled out properly, but today's log was still blank. The employee had been there since 5 am this morning, and stated that they had failed to fill out today's log. The employee then filled out the log after demonstating the pH verification procedure. The logs must be filled out in a prompt manner and on a daily basis. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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 packages of raw fish (salmon, tuna) rolls and open packages of raw tuna stored directly on top or above ready to eat foods like spicy krab mix and pickled ginger. 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.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.>>>Observed pan of spicy krab mix with an internal temperature of 50*F in the refrigerated prep unit; the sticker on the container indicated it was made 5/9. The person in charge indicated it was made today (2 hours before inspection) and that the pan had been washed, rinsed, and sanitized but the old sticker had not been removed. The sticker was removed and the person in charge indicated they would label the container by the end of day. The pan was moved to the walk-in cool to rapidly cool down to 41*F and below. Person in charge was reminded that old stickers must be removed prior to warewashing so that accurate date marking can be achieved. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-501.13, C: Thawing>>>Observed thawing tuna in a sealed reduced oxygen package (ROP) that bears the label "remove from packaging prior to thawing". The person in charge was informed they must remove any ROP fish prior to thawing if the manufacturer specifies it. Person in charge indicated in the future they will remove the fish from the packaging prior to thawing. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-3-501.13, C: Thawing>>>Observed thawed tuna in a sealed reduced oxygen package (ROP) that bears the label "remove from packaging prior to thawing". The person in charge was informed they must remove any ROP fish prior to thawing if the manufacturer specifies it. Person in charge indicated in the future they will remove the fish from the packaging prior to thawing. Correct By: Correct Prior To Next Routine Inspection

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 the following time/temperature controlled for safety foods with internal temperatures between 45*F - 47*F in the refrigerated prep unit: sliced cream cheese, cooked tempura shrimp, raw spicy tuna, and cooked shrimp salad. Person in charge indicated they did not take internal temperatures today and these foods had been in the case overnight. The measured ambient temperature of the case using a min/max thermometer was 44.6*F. Person in charge willingly discarded of the foods listed above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F) too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the following time/temperature controlled for safety foods with internal temperatures between 45*F - 47*F in the refrigerated prep unit: sliced cream cheese, cooked tempura shrimp, raw spicy tuna, and cooked shrimp salad. Person in charge indicated they did not take internal temperatures today and these foods had been in the case overnight. The measured ambient temperature of the case using a min/max thermometer was 44.6*F. Person in charge willingly discarded of the foods listed above. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 10/02/23. Correct By: Correct Prior To Reinspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed sushi knife stored in a bucket of quaternary ammonia sanitizer. Person in charge informed that in-use utensils can only be stored in water 135*F and above, in a continuous flow dipper well, or stored dry and washed/rinsed/sanitized every 4 hours. The knife was placed in the dish pit to be washed/rinsed/sanitized. Correct By: Corrected At Time Of Inspection