Sakura Sushi

Inspector's notes

Observed containers of raw chicken stored in a speed rack in the walk-in refrigerator above containers of cooked shrimp and packaged raw pork tenderloin. Raw animal proteins must be stored according to their final cooking temperatures as described in Code and must not be stored over ready-to-eat foods. Person in charge (PIC) rearranged containers according to cooking temperature. Visible existing contamination of items was not observed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packages of cooked sea bream fish cake, as well as raw tilapia and raw tuna, fully thawed or in the process of thawing in sealed reduced oxygen packaging (ROP) in several different refrigerators. Manufacturer's directions on all items stated to keep the items frozen during storage. ROP fish labeled "keep frozen" must be removed from original packaging prior to thawing under refrigeration. PIC directed employees to remove items from packaging during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bench scraper stored on the hand washing sink in the sushi prep area with the food contact portion directly touching the back of the sink faucet assembly. Between-use utensils must be stored in a clean, dry location, in hot water (135F or warmer), or in circulating water like a dipper well leading to a floor drain. PIC moved the bench scraper to the mechanical dishwasher to be washed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed red snapper and white tuna thawing in reduced oxygen packaging in the short reach in on the sushi bar line. Discussed with PIC 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. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in several dry good ingrediant bulk containers bowls without handles stored directly in the product. Also observed some scoops with handles stored with the handle touching the product. Discussed with person in charge (PIC) If utensils are stored in food, the handles must be stored above the surface of the food. Also discussed with PIC if the scoop is to be stored in the food it shall have a handle. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several single use soy sauce large containers holding vinegar in the back dry storage. Discussed with Person in Charge (PIC) single use containers are not designed to be washed and reused for food storage. Discussed with PIC to replace single use containers with food safe reusable containers.

Inspector's notes

Observed missing caulking at the hand wash and prep sink in the sushi station. Also observed some dark organic matter at the dish washer machine. Discussed with Person in Charge (PIC) that all fixed equipment that is not easily moved to properly cleaned shall be sealed with caulking to create a smooth and cleanable surface to prevent accumulation of contaminants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine at the time of inspection. Person in Charge (PIC) will use 3-compartment sink until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection. Corrective Action: Correct prior to re-inspection. Reinspection scheduled on 8-12-24

Inspector's notes

>>>Observed small prep table in the sushi prep area with an ambient air temperature of 60*F on the top and bottom of the unit measured with a min/max thermometer. TCS items of crab meat, spicy crab, lobster, tuna, spicy tuna, salmon and spicy salmon were measured with a probing thermometer and measured at 50*F to 58*F . Per PIC all TCS items were placed in the unit for less than 4 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed with PIC to not use unit until it is fixed/ replaced and can keep TCS foods at 41*F or less. Corrective Action: Corrected at time of inspection

Inspector's notes

>>>Observed prep table unit not able to keep TCS items below 41*F. Discussed with PIC cold holding equipment must have the capacity to maintain 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 next routine inspection. Corrective Action: Correct prior to re-inspection. Reinspection scheduled on 8-12-24

Inspector's notes

>>>Observed multiple containers of spicy tuna, wasabi, crab meat, and other items throughout the facilty with seaweed salad listed on the container. Per PIC the seaweed salad containers are washed and reused for the spicy tuna mix. Discussed with PIC the single use containers are not designed to be cleaned and reused and cannot guarantee contamination will not occur. PIC relocated the spicy tuna mix to correct restaurant reusable containers at the time of inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

>>>Observed on the cookline accumulation of food debris and dirt underneath the equipment. Discussed with PIC the physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

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 4 containers of cooked rice being used under Time as Control (TAC) logged with only 2 times logged. One was marked for 12-4 and the other log was 11-4 at which exceeds the 4 hour discard time. Discussed on site documented policy with PIC. At time of inspection PIC marked the individual containers of cooked rice with appropriate timeframe of the 12-4 and 11-3 for TAC. Also observed a speed rack of bowls of tempura batter listed on the TAC policy without any time stamps. Per PIC the time the batter was made was 2 hours prior to inspection and a time stamp was placed on the speed rack at the time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-501.13, C: Thawing >>>Observed multiple packages of spicy Salmon and Yellowtail frozen in the walk-in refrigerator in the original Reduced Oxygen Packages (ROP) labeled with "keep frozen until time of use." Also, observed completely thawed frozen Mackerel in the original enclosed ROP in the sushi small refrigerator. Discussed with Person in Charge (PIC) to follow frozen seafood directions on thawing and if the package is fish that bares a label that it is to be kept frozen until time of use in its ROP packaging in the thawed state. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. PIC placed Smoked Salmon and Yellowtail back into the walk-in freezer until they are closer to needing the product. PIC also, removed the thawed Mackerel from the ROP to place into the small refrigerator unit. Correct By: Corrected At Time Of Inspection

Core-4-502.13 (A), C: Single-Service and Single-Use Articles-Use Limitations; Re-Use >>>Observed multiple containers of spicy tuna with seaweed salad listed on the container. Per PIC the seaweed salad containers are washed and reused for the spicy tuna mix. Discussed with PIC the single use containers are not designed to be cleaned and reused and cannot guarantee contamination will not occur. PIC relocated the spicy tuna mix to correct restaurant reusable containers at the time of inspection. Correct By: Corrected At Time Of Inspection

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 paper towel at hand washing sink in the kitchen. Proper hand drying tools must be available at all times to allow for proper hand washing PIC provided paper towels at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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 4 sushi rice containers marked 0320, 0400,0520, 0620 in the sushi bar, PIC stated the rice will be discarded at time marked on containers. When asked for the rice preparation times, the rice were prepared 11:00 am for 0320 and 0400 and 1:00 pm for 0520 and 02:00 pm for 0620. Reviewed the time as a control policy with manager, educated the sushi rice must be used or discarded in 4 hours. Requested manager to put both preparation time and discard time on rice container and recommended manager not to put so many batches of rice into time as a control at same time. Manager discarded the rice marked 0320 and 0400, and put preparation time on rice containers at time of inspection. 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. The Shrimp/Vegie Tempura battered mix in the metal bowl at the kitchen's fryer probed with an internal temperature of 82 Degree F. . Please hold this mix at 41 degree F or less. Pic indicated that the mix was made an hour ago, PiC ice down the mix to reduce the internal temperature of the mix to 41 degree at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-901.12, C: Wiping Cloths, Air Drying Location Wet cloth was noted on the cutting board. Please keep wet cloth in sanitizer solution. Dry cloth can be kept out. PiC returned wet cloth to sanitizer bucket at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Quat test strip is missing on premises. PiC shall email the proper test strip to inspector's email prior to re-inspection. Core-4-603.15, C: Washing, Procedures for Alternative Manual Warewashing Equipment Improper using of the triple sink is noted when the sanitizer sink is being used as washing pots. Addressed code violation, PiC removed all the soapy pots to washing compartment and cleaned the sanitizer sink for the sanitizer solution at time of inspection. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection Inspector observed the pressure washer sprayer directly connected to the water hose at the Atmospheric Continuous Pressure Backflow Device faucet. Please discontinue having this pressure washer spray hose connected to the ACPB device at anytime except during the time of using and shall be disconnect once is done. PiC removed the pressure prayer during this inspection. Correct By: Corrected At Time Of Inspection