Echo Sushi

Inspector's notes

Observed raw fish stored directly above uncovered RTE leafy greens mixture and packaged fish stored directly above RTE vegetable at the sushi station reach in cooler at the time of inspection. 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.

Inspector's notes

Floor and walls around mop sink and water heater had accumulation of dirt and debris. 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. Consecutive repeat: 2nd.

Inspector's notes

Observed faucet turned on at mop sink with a hose and sprayer nozzle attached to the end of the hose at the time of inspection, downstream of an atmospheric vacuum breaker. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed fish in the reach in refrigerator in ROP packaging labeled "keep frozen" at the time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. PIC removed all thawed fish from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Floor and walls around mop sink, water heater, and around cookline had accumulation of dirt and debris. 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.

Inspector's notes

Observed ice in a strainer in the handwashing sink by the sushi station. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. PIC relocated all items blocking handwash sink at time of inspection. Consecutive repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed crab mix on sushi counter inside a container with ice underneath at 50*F. Spicy tuna 48*F and spicy crab 50*F in prep table at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per employee, spicy tuna and spicy crab is taken out when sushi rolls are being made and all TCS food had been over 41*F less than 4 hours. 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 thawed fish in the reach in refrigerator in ROP packaging labeled "keep frozen" at the time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Instructed PIC to remove all ROP fish was from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed faucet turned on at mop sink with a hose and sprayer nozzle attached to the end of the hose at the time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice in a strainer from dumping customers drinks in the handwashing sink by the sushi station. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. PIC moved the strainer and will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee daily vitamins stored in a stand up fridge on the top shelf above food items. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice scoop stored in the ice machine. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. Ice scoops may be stored handles up in an ice bin except for an ice machine. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ground tuna at 45-46*F and imitation crab between 44-55*F in the prep table at the time of inspection. According to PIC, raw ground tuna was prepared at 10am, more than 4 hours at the time of inspection. Imitation crab was prepared the previous day. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC was instructed to discard the TCS foods improperly held for greater than 4 hours at the time of the inspection.

Inspector's notes

Observed shrimp tempura on the counter next to stove top at 125 degrees Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.

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 time as control being used for sushi rice without a written policy (time logs being used). Written procedures have to be prepared in advance of utilizing this method. PIC was provided with guidance for writing time as control policy document via email. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 cooked shrimp tempura at 71 degrees F on sushi rolling table. Per PIC shrimp tempura had been cooked 20 minutes ago and left on counter to cool. Acceptable methods include: Placing food in shallow pans, Separating the food into smaller or thinner portions, Using rapid cooling equipment (i.e. a blast chiller), Stirring the food in a container placed in an ice water bath, Using containers that facilitate heat transfer, Adding ice as an ingredient, Other effective methods. PIC moved to fridge to properly cool to 41 degrees or below. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 ice in hand sink closest to entrance. Per PIC ice is from a customers drink that had been dumped in hand sink. Ice was burned and sink cleaned. Hand sink should only be used to wash hands to avoid contamination. 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 raw salmon at sushi reach in refrigerator at a range of 53-57 degree F. The pile of salmon was stacked high. Employee split salmon into 2 separate containers to ensure temperature reaches 41 degree F. It is important to not over crowd foods to allow temperature to decrease. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices Observed facility without thermometer. PIC has proved one has been ordered. Thermometers must always be available to take temperatures of foods. Correct By: Corrected At Time Of Inspection