Sushi Sen

Inspector's notes

Observed no certified food protection manager on site at 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 3-compartment sink in bar area with 0 ppm of quat sanitizer with a pink container lid in it. Food-contact surfaces sanitized using quaternary ammonia must be at a concentration of 150-400 ppm. Person in Charge (PIC) added more sanitizer to the solution at time of inspection (150 ppm concentration after additional sanitizer). PIC re-sanitized the food-contact surfaces at the time of inspection. Discussed with PIC about monitoring sanitizer levels when employees are mixing it themselves for the bar 3-compartment sink. Recommended using the pre-mixed quat sanitizer located near the 3-compartment sink in the kitchen to ensure consistent concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloth bucket with a wet cloth in it at the bar area with 0 ppm of quat sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Quat sanitizer should be between 150 - 400 ppm for proper sanitization of food contact surfaces. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed facility operating without a certified food manager present. 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 in the bar area common working spray bottle container of cleaner without a common label name. Provide common label name of spray bottle. Corrective Action: Corrected at time of inspection. PIC labeled the chemical bottle with common label name.

Inspector's notes

Observed cooked and raw fish in reach-in cooler at sushi bar at 46 °F. Air in cooler measured at 46 °F with min/max holding thermometer. Person in charge stated that foods had been placed in reach-in from the walk-in around three hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in cooler at sushi bar with ambient air temperature of 46 °F as per min/max holding thermometer. Cold holding equipment must have the capacity to maintain time/temperature control for safety (TCS) foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on Friday, October 3rd, 2025.

Inspector's notes

Observed no probe thermometer in establishment for measuring food temperatures. Establishment does not have a probe thermometer as per person in charge. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on Friday, October 3rd, 2025.

Inspector's notes

Observed in walk in cooler two tubs of salmon soup without a datemarking. Per PIC preparation date was not known.

Inspector's notes

In the walk in cooler, observed plates of raw fish over soup, raw fish over raw noodles, and plates of raw fish on top of a bowl of wasabi.

Inspector's notes

Observed an employee scrubbing a dirty cutting board, take off their gloves, then immediately start handling clean dishes. A full 20 second handwash must take place when switching from dirty to clean dishes.

Inspector's notes

Observed a can of raid roach and ant killer under the 3 compartment sink.

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.>>>In the walk in cooler, observed raw crab stored above ready to eat pre cooked beef and sausages, and raw chicken above raw pork. In a small cooler in front of the fryer there was raw crab stored above tofu pieces. In the sushi station fridge there was raw fish stored above fully cooked crab mix, and ready to eat cucumber slices. To prevent cross contamination, please have all raw foods stored below ready to eat foods. Foods were rearranged in the coolers to prevent cross contamination. THIS IS A THIRD REPEAT VIOLATION. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed residues, soils, and food debris accumulating on the walls and floors in the sushi station also in the bar area/server station there was a small fridge with some cocktail juices that had spilled on the bottom. All floors and equipment must be cleaned as frequently as needed to prevent any accumulation of soils and debris. THIS IS A REPEAT VIOLATION. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. In the walk in cooler, observed raw fish and raw shrimp being stored on the shelf directly above packages of raw noodles and ready to eat veggies. In the reach in cooler in the sushi prep line, observed raw fish being stored above ready to eat veggies. To prevent cross contamination, please have all raw foods stored below ready to eat foods. Foods were rearranged in the coolers to prevent cross contamination. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. In one of the sushi display cases in the sushi prep line, observed several containers of raw tuna at 49*F, raw salmon at 53*F, and cooked imitation crab at 50*F. All foods were prepared less than 4 hours prior and moved to the walk in cooler to cool. 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 sushi display case next to the TV holding TCS foods with a temperature of 46*F. All TCS foods were removed and establishment will not be using this case until it is repaired or holding below 41*F. All cold holding units used for TCS foods must be kept at 41*F or below to ensure the TCS foods inside remain in proper cold holding temperatures. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed residues, soils, and food debris accumulating on the floors of the walk in cooler and the dry food storage area. All floors must be cleaned as frequently as needed to prevent any accumulation of soils and debris. Please have the floors cleaned more frequently. Correct By: Correct Prior To Next Routine Inspection