Teharu Sushi

Inspector's notes

No paper towels available at the hand washing sink next to the 3 compartment sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, in the sushi cooler next to the hand sink, observed 3 containers of crab with internally probed temperature range of 44-50 degrees F. Person in charge (PIC) stated items have only been in unit for just over an hour. In the sushi cooler next to the prep sink, observed raw fish with an internally probed temperature range of 44-49 degrees F. PIC stated items have been in unit just over an hour. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°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

At time of inspection, observed numerous flies throughout the establishment, primarily around the warewashing machine. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 08/31/2026.

Inspector's notes

In the reach in cooler next to the ice machine, observed a tray of raw eggs being stored above avocado. 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

Spray nozzle shut-off connected to hose on the mop sink faucet downstream of the 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

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no label on a spray bottle that has cleaner in it. All cleaners and chemicals need a label to reduce risk of chemical contamination. Person in charge (PIC) used a marker to write the name on the bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ROP packages of fish that were thawing in the ROP packaging, not exposed to air. 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 flies around drains and near the ware wash station. Person in charge (PIC) will call certified pest control specialist to control flies. Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a leak in the sink near the ware wash machine. Person in charge (PIC) was unable to stop the faucet from running and will call a plumber to fix the leak. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drinks and personal items stored above and with food and food-contact items available for service. Employees moved items to proper storage.

Inspector's notes

Corrective Action: Corrected at time of inspection. In kitchen reach-in, flats of raw shell eggs stored above open containers of avocados. In sushi bar cold table, raw fish stored in same pan with cooked egg. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. No TCS items under time control available on the sushi conveyor belt marked with the required time span marker. PIC had the recently made items marked with the appropriate marker. Please ensure items under time control are discarded by the proper time.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Cove base missing in several areas in the kitchen and dish room, with backer drywall broken and missing in some areas. Floor tiles broken, partially missing in several areas in the kitchen. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.

Inspector's notes

No certified manager present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Corrective Action: Corrected at time of inspection. Carton of raw shell eggs stored on wire shelf above containers of crab filling. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Vacuum packed raw fish labeled with instructions to remove from package before thawing were thawing in intact packaging in the reach-in. 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.

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

Corrective Action: Corrected at time of inspection.

Employee handled ready to eat crab sticks with bare hands. Embargoed. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required.......An RO system with two tanks remains installed in the beverage area without required proper back flow prevention. Please disconnect/remove the RO system prior to reinspection 4/11/24. A remodel application would be required if the RO system were to be re-installed in the future. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation Core-2-401.11, C: Eating, Drinking, or Using Tobacco....Employee drink stored on shelf above food available for service and employee purse and jacket stored on dry storage rack with food contact items. Manager moved personal items to proper storage. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination......A flat of raw shell eggs and an open pan of raw chicken stored on a wire shelf in the kitchen reach-in above a pan of peppers. Manager had items moved to proper storage. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage......Container of insecticide stored on shelf above the dishwashing sinks. Manager discarded. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use....Partially used shaker container of AMPRO QuickKill Insect Killer stored in the kitchen. Manager discarded. Please ensure only certified pest control is used. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required.......An RO system with two tanks has been installed in the beverage area without required proper back flow prevention. Please install a reduced pressure zone (RPZ) valve on the supply water line or remove the RO system prior to reinspection 4/4/24. Correct By: Correct Prior To Reinspection

Repeat Violation Core-2-401.11, C: Eating, Drinking, or Using Tobacco....Personal drinks, purse and other items stored on shelves with food and food contact available for service in the hall between the dishwashing and cooking rooms. PIC moved personal items to proper storage. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-2-301.14, P: When to Wash. ....Employee handled raw tuna, then touched the clean dish lid going on to the conveyer and the marker, shared by employees to mark discard time on all the TCS dishes, without washing hands. Had employee wash hands and sanitize the marker. Reviewed required hand washing after handling raw. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. ...........Tempura shrimp at the sushi bar, at 94*F internally, and prepared sushi rolls at the fryer, at 66*F internally, both held under time control, but not marked with a discard time. Reviewed time control requirements for discard and had items marked. 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. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-501.13, C: Thawing.......Vacuum packed raw fish thawed in intact packaging. Had fish removed from the packaging upon thaw. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-2-401.11, C: Eating, Drinking, or Using Tobacco....Employee drinks and personal items stored on shelf above food available for service. Manager moved items to proper storage. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination........Plastic wrapped portion of cooked egg stored in same pan with raw fish in the cold table at the sushi bar. Manager removed items to proper storage. 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. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding....Package of cooked egg stored on top of pan in the top of the sushi bar cold table at 49*F internally. Employee stated it had been there about one hour and moved it to the reach-in to re-cool. Please do not over-fill the cold table pans. Cold-held TCS food must be maintained 41*F or below. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-501.13, C: Thawing....Vacuum packaged raw fish thawed and stored in intact packaging. Manager had fish removed from the packages. Correct By: Corrected At Time Of Inspection