Koi Poke Bar and Bowl

Inspector's notes

Observed cooked edamame cooling in cambros over 6 inches deep in the upper section of the large prep refrigerator in the back prep area. Internal temperature of the edamame observed between 50-55°F. After discussion with the person in charge it was determined the edamame had been cooling for about 2 hours.

Inspector's notes

Establishment out of Quaternary Ammonium sanitizer test strips at time of inspection.

Inspector's notes

Observed 0 ppm chlorine sanitizer in the dish machine in the back of house, actively being used at time of inspection. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The sanitizer bottle could not be replaced at the time of inspection and is on order, the establishment will utilize the 3-compartment sink in the meantime. The 3-compartment sink was set up and sanitizer tested at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tuna in packaging which states 'to remove prior to thawing,' located in the small cold holding unit near the mop sink. 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. 2nd repeat.

Inspector's notes

In small prep table cooler, packaged raw fish thawing under refrigeration. Employee removed thawing fish from packaging. Per manufacture label, fish is to be maintained frozen and removed from packaging when thawing. All ROP fish labeled "Keep Frozen" is to be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Corrective Action: Corrected at time of inspection.

Inspector's notes

In back kitchen, employee handled dirty dishware then touched trash can, then started putting away clean dishware from warewashing machine, without a proper handwash. Instructed employee to rewash dishware and wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Window cleaner spray bottle stored on top of small prep table cooler. Window cleaner spray bottle was removed from prep table cooler. Chemicals are to be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In back prep area, prep sink faucet leaking and hot water at handwashing sink are unable to be turned off. Per employee, faucets are turned off under sinks. All plumbing are to be maintained in good repair at all times. Repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On back prep line, in bottom portion of larger prep table cooler, boxed raw chicken stored over ready to eat crab meat and carton of cream. Maintain all raw animal proteins stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Employee 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.

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. .......At front counter, champagne butter (butter, fresh garlic) past 4 hour discard time of 300pm, 2 hours past discard time. Establishment uses time as a public health control for champagne butter. Champagne butter was discarded. See embargo form. Discussed the importance of following written time as a public health procedures for champagne butter. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing ..........In small reach in refrigerator, raw fish thawing in closed packages. Per manufacture labels, raw fish is to be removed from packaging and thawed under refrigeration. Instructed employees to remove fish from packages to continue the thawing process. Except as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in ¶(A) of this section. 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. ............In small prep table cooler, TCS foods (raw octopus, raw tuna) with internal temperatures of 49*F-51*F. Per employee, raw fish was placed in prep table cooler within proper time parameters. Ambient temperature of small prep table cooler was 48.9*F, taken twice with inspector min/max irreversible thermometer. All containers of raw fish were moved to tall reach in refrigerator to rapidly cool back down to the proper cold holding temperature. Discontinue use of small prep table cooler for storing of TCS foods until able to maintain proper temperature throughout the day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. .............In single door reach in refrigerator in back prep area, cooked shrimp/ 55*F prepared and cooling in covered container. Employee portioned cooked shrimp to shallow uncovered containers to continue the cooling process. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Correct By: Corrected At Time Of Inspection