Obon Sushi & Bar & Ramen

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3 compartment sink pulled away from the wall and missing caulking. Discussed with the person in charge that the sink should be fastened and sealed to the wall creating a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No written policy for cleaning vomit and fecal matter is available in the establishment.

Inspector's notes

No parasite distruction document is available for raw salmon used in sushi. PIC called the food processor and item was emailed to establishment. Maintain the document in the establishment for review.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed built up residue and food debris throughout the kitchen. Observed built up residue on the floor, walls, and hoods near the stove and fryers.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink at the end of the cook line with a maximum water temperature of 87°F. Observed handwashing sink at the bar with a maximum water temperature of 87°F.

Inspector's notes

Observed built up residue and food debris throughout the kitchen. Observed built up residue on the floor, walls, and hoods near the stove and fryers.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink at the end of the cook line with a maximum water temperature of 89°F. Observed handwashing sink at the bar with a maximum water temperature of 90°F.

Inspector's notes

Observed cooked pork shoulder cooling in the walk in cooler with an internal temperature of 77°F. After discussion with the person in charge it was determined the pork shoulder had been cooling at room temperature for at least 2 hours prior to being moved to the walk in cooler for another hour (total cooling time 3 hours).

Inspector's notes

Observed container of cooked rice/65ᵒF stored on the table next to the oven. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. According to the person in charge the rice was left out briefly between orders.

Inspector's notes

Observed cooked tempura shrimp and vegetables held at room temperature on the expo counter with internal temperatures between 60-85°F. Establishment utilizes four hour time as a public health control for the tempura shrimp and vegetables instead of temperature control. No discard time stamp observed. After discussion with the person in charge it was determined the tempura shrimp and vegetables were prepared at 1PM. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control.

Inspector's notes

Observed multiple sushi refrigerators onsite used to store TCS foods without an ambient air thermometers stored inside the unit. A temperature measuring device is required in cold holding equipment used for storing TCS foods (The digital thermometer on refrigerators do not count). Thermometers provide a means for assessing active managerial control of TCS food temperatures. Advised PIC to obtain thermometers for all cold holding units prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed built up residue and food debris throughout the kitchen. Observed built up residue on the floor, walls, and hoods near the stove and fryers.

Inspector's notes

Observed built up residue and food debris throughout the kitchen. Observed built up residue on the floor and walls near the stove and fryers. Observed built up food debris in the floor drain in the sushi preparation area.

Inspector's notes

In the basin of the handwashing sink on the main cook line, observed a plastic container of raw calamari thawing. Handwashing sinks shall be maintained so accessible at all times and not used for other purposes than handwashing. Handwashing sinks used for food preparation can become a source of contamination. Instructed the chef to discontinue use of handwashing sink for other purposes at time of inspection.

Inspector's notes

In the walk in cooler observed packaged raw tuna on tray stored directly above an open container of cooked chicken. In the walk-in cooler observed packaged raw fish stored directly above a container of cooked pork. No overhead contamination observed.

Inspector's notes

In the middle kitchen prep cooler observed a container of cooked beef tenderloin/49°F in a metal container stored on top of the other metal containers in the open upper portion of the prep cooler. In the drawer cooler below the stove observed raw chicken/45°F, raw shrimp/47°F, pork dumplings/47°F, and vegetable dumplings/47-49°F.

Inspector's notes

Minimum internal temperature of the drawer cooler below the stove used to store multiple types of TCS foods (see violation #22) measured at 47.4°F with inspector’s min/max thermometer. Observed exterior digital thermometer display 51-57°F at time of inspection. Instructed the chef to discontinue storage of TCS foods in the drawer cooler until it is repaired and maintains 41°F or less.

Inspector's notes

Observed built up residue and food debris throughout the kitchen. Observed built up residue on the floor and walls near the stove and fryers. Observed built up food debris in the floor drain in the sushi preparation area.

Inspector's notes

Observed built up residue on the walls of the walk in cooler. Observed built up residue and food debris on the floor and walls near the stove and fryers.

Inspector's notes

Observe chef rinse a carrot in the handwashing sink prior to peeling. Handwashing sinks shall be maintained so accessible at all times and not used for other purposes than handwashing. Handwashing sinks used for food preparation can become a source of contamination. Instructed the chef to discontinue use of handwashing sink for other purposes at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler observed a plate of raw fish stored directly on top of a plastic container of green onions. Observed trays of raw shrimp stored directly above packaged ready to eat pot stickers in the walk in cooler. No overhead contamination observed.

Inspector's notes

No asterisk/disclosure for the Kyoto Sour that contains raw unpasteurized egg whites. No asterisk/ disclosure or reminder statement observed on the happy hour menu for sushi containing raw fish.

Inspector's notes

Observed an aerosol can of pesticide for flies and gnats at the bar.

Inspector's notes

Observed built up residue on the walls of the walk in cooler. Observed built up residue and food debris on the floor and walls near the stove and fryers.

Inspector's notes

Observed a large container of cooked rice/66°F stored on the counter next to the wok/ stove. According to the person in charge the cooked rice is stored at room temperature and portioned out to order for fried rice.

Inspector's notes

Observed front entrance door, large glass exterior wall pane at the bar, and patio door open. Installed air curtains on patio were not turned on. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. Instructed person in charge to maintain doors and windows closed. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed shelled soft boiled eggs hot holding in a sous vide bath with an internal temperature of 81°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 135°F or higher. It was determined the sous vide machine had malfunctioned and was not staying turned on. After discussion with the person in charge it was determined the eggs were within safe time parameters and were voluntarily discarded at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 a pan of cooked chicken cooling in the lower level of the prep cooler on the line. According to the chef, the chicken had been cooling since 12PM. Internal temperature of the chicken was 56?F. Ensure food is not cooled in prep coolers as these units are designed to keep items cold rather than cool foods. The chicken was placed on a shallow tray and moved to the walk-in cooler at time of inspection. Discussed cooling methods to ensure TCS foods are cooled from 135ºF to 70ºF within 2 hours and cooled from 70ºF to 41ºF within 4 hours. The entire cooling process from 135°F to 41°F or less shall not exceed 6 hours. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Observed large exterior window near the bar and patio door propped open at time of inspection. Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes, walls, and ceilings, installing tight-fitting windows, self-closing doors. Maintain doors closed, install air curtains, or complete requirements for other effective means. Instructed person in charge to close outer openings. Provided Protection of Outer Openings guidance document. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the low temp dish machine in the kitchen not in use at time of inspection. After running the dish machine two times, the chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall measure between 50-100 PPM. After replacing the sanitizer jug, priming the sanitizer, and running the dish machine again the chlorine concentration tested at 100 PPM. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed buildup of grease and food residue around the fryer and below the prep coolers. Please ensure the physical facility is cleaned as frequently as necessary to prevent the buildup of soilage or residue. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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. At time of inspection no hot water was observed at the bar handwashing sink. Temperature of the water measured at 76°F. Water at handwashing sinks shall be at least 100°F through a mixing valve or combination faucet. Please have this sink serviced and repaired so that it flows at a proper rate and has hot and cold water available. Re-inspection scheduled for 3/8/2024. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source. Observed large, cubed ice in clear bags with no label in the rear reach in freezer. Observed large, cubed ice in the tabletop freezer at the bar. Person in charge unable to provide invoice from ice supplier at time of inspection. According to the person in charge the ice is provided by Artisan Ice. No active permit was found for the source of ice, Artisan Ice. Person in charge was informed all foods sold in the establishment must come from an approved source (i.e. a permitted/inspected establishment/facility or from a registered cottage law producer). The ice was discarded at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed missing ceiling tiles in the kitchen area of the establishment. Physical facilities should be maintained in good repair. Please replace prior to the next routine inspection . Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. At time of inspection observed the chef handling/plating cooked dumpling with their bare hand. Bare hands shall not contact exposed ready to eat (RTE) foods. Foods handlers shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling exposed ready to eat (RTE) foods. Instructed the chef to wash their hands and don gloves at time of inspection. The chef voluntarily discarded the dumplings. Correct By: Corrected At Time Of Inspection

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 cabbage in the prep cooler across from the wok grill. Internal temperature of the cabbage was 45-48°F. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Control for Safety (TCS) food shall to be maintained at 41°F or less. The cut cabbage was moved to the walk in cooler at time of inspection. Discussed monitoring cold holding temperatures. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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. Observed tempura shrimp/80°F under the warmer on the line. Observed fried chicken/84°F on the counter next to the grill. Establishment uses time as a control for tempura shrimp and fried chicken. Foods were not labeled with a discard time. After discussion with the person in charge and the chef it was determined that the chicken was cooked 45 minutes ago and the tempura shrimp was cooked an hour ago. The tempura shrimp was voluntarily discarded. The fried chicken discard time label was attached at time of inspection. Reviewed time as a control procedures with the person in charge. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices Establishment cooks raw animal products such as chicken, eggs, pork. No probing food thermometer was available at time of inspection. Please obtain probe thermometer prior to 10/27/2023 for re-inspection. Correct prior to re-inspection. Core-4-204.112, C: Temperature Measuring Devices-Functionality No thermometers observed in sushi display coolers. Any refrigerator or freezer, storing TCS food products shall have an easily accessible thermometer. Please obtain thermometers for sushi displays. Correct prior to next routine inspection. Correct By: Correct Prior To Reinspection