Vybe

Inspector's notes

Observed interior and handles of prep tables with heavy accumulation of food debris on surfaces throughout. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

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 rinse dishes and clean sink near dish machine, removed gloves, then proceed to put on new gloves and make customer's order without washing hands. Discussed proper hand washing with PIC. Hands must be washed after handling dirty dishes or when changing tasks that contaminate the hands before handling food for customer orders. Employee washed hands for 20 seconds at the time of inspection before continuing to prepare customer's order. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 cart blocking and dirty mop head in the hand wash sink near the ice machine in the kitchen. Employee removed items away from the hand wash sink at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 soap at the hand wash sink near the dish machine. Also observed no soap at the hand wash sink at the bar. Employee supplied hand wash sink with soap at time. Each hand washing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap. 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 hand drying provisions at hand wash sink near ice machine in the kitchen. Also observed no hand drying provisions at the hand wash sink in the bar area. Employee re-stocked paper towels at hand wash sinks at time of inspection. Each handwashing sink must be provided with hand drying provisions at all times. Correct By: Corrected At Time Of 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 sushi rice sitting out at room temperature on top of sushi roller machine in the kitchen with an internal temperature range of 72F-75F. Per employee, the sushi rice was from the night before (6/2/24) and should have been stored in the prep cooler at the end of the day. Employee voluntarily discarded and embargo sushi rice at time of inspection. Also observed garlic in oil sitting out at room temperature across from stove with an internal temperature of 74F. Per employee, the food item was made 2 hours prior to inspection. Employee moved garlic in oil to prep cooler at time of inspection. All TCS food must be maintained at 41°F or less, at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 cooked pasta with a prepared date of 5/25/24 stored in the reach in cooler in the kitchen. Employee voluntarily discarded and embargoed pasta at time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked within 24 hours of preparation and sold or discarded after 7 days (including the day it was made as day 1). Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage-- Observed knife stored in between prep coolers in the kitchen. Discussed proper storage methods for utensils between uses at the time of inspection. Employee moved knife to dish machine. Utensils in-use must be held dry and where all surfaces will be washed/rinsed/sanitized every 4 hours. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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 no parasite destruction letter available for fish served raw. If fish is served raw a written statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. Please obtain parasite destruction letter. A re-inspection will be conducted on 12/15/23. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. - Observed soda gun nozzle with an accumulation of black organic matter. Please ensure non-TCS (time and temperature controlled for safety) contact surfaces are cleaned frequently enough to prevent any accumulation. Nozzle was washed, rinsed, and sanitized at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 no consumer advisory disclosure or reminder statement on menu for items served with raw fish. Menu must have consumer advisory disclosure (asterisk next to all foods served raw or undercooked) and reminder statement (states that consuming raw or undercooked foods may increase risk of foodborne illness). Please add consumer advisories to all customer menus. A re-inspection will be conducted on 12/15/23. Correct By: Correct Prior To Reinspection