Yama Sushi House

Inspector's notes

No CFPM onsite at the 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

No CFPM onsite at the 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 both back kitchen hand sinks inaccessible for handwashing due to a colander and metal souring pad stored in the basin. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw soft-smoked salmon, tuna, ground tuna and shrimp thawed in ROP packaging stated "keep frozen" in the walk in cooler. 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 approximately 10 houseflies in the back kitchen. Per PIC, the door is maintained shut when not in use. 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 on 10/24/2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No CFPM onsite at the 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 hood filters removed/missing in the back food prep area oven grill, showed facility manager. Advised PIC to re-install filters. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the 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 a paper towel and hand soap dispenser installed on the cook line wall adjacent to the hood vent with a capped water and drain line beneath the handwashing aids. PIC stated there was a hand sink installed against the wall which was removed last year. There is no other hand sink in direct line of sight for the food prep sink, warewashing area, and cook line. Establishment must replace the hand sink prior to re-inspection on 4/17/2026. Corrective Action: Correct prior to re-inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed the only hand sink in the kitchen area converted to a dump sink so it was inaccessible for handwashing due to a colander stored in the basin. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw tenderized pork in the reach in cooler above cut vegetables and sauce. In the walk in cooler, observed raw pork and chicken skewers stored above raw shrimp. Observed raw shrimp, pork and chicken stored above cases of beer. Observed raw steaks stored above a container of sauce. In the prep cooler on the cook line, observed raw eggs stored behind RTE noodles. 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

Observed a dishes in the mechanical low temp dishwasher with a final sanitizer concentration at 0ppm after running multiple times and priming. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm for chlorine sanitizer). PIC relocated all food-contact surfaces to the manual warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp in the reach in cooler near the back door at 41*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 46-52*F including cut cabbage, bamboo shoots, steamed lotus root, crème brûlée, tofu, and kimchi. All foods had been in the cooler longer than 4 hours. All TCS foods improperly cold held were discarded by PIC at 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the all you can eat sushi menu with multiple menu items that are served raw or undercooked without a disclosure. Observed a reminder statement at the bottom of the menu with a "*" reserved to indicate menu offerings served raw or undercooked, but no disclosure is present on any item. PIC indicated multiple raw or undercooked menu items including raw half shell oysters, sashimi and sushi items containing raw fish, shrimp, scallops, and sea urchin. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection on 4/17/2026. Advised PIC that a similar symbol is used on the back side of the menu to indicate items that area not always available and may be confused with the "*" symbol. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed TCS foods cooling in the glass door NSF standard #7 cooler in the sushi bar that is intended only for the storage of bottled or prepackaged foods. Observed foods including raw fish, RTE shrimp, eel, krab mix with internal temperatures ranging from 48-60*F when measured with a probe thermometer. Observed the krab and eel with more than 4" of cooling foods, with the krab mix stacked. Observed all foods tightly wrapped with plastic. Per PIC, the foods were all prepped 1-2 hours prior to the start of the inspection. Also observed cooling fried shrimp at 72*F and sliced cabbage at 60*F in the low prep cooler by the grill. Per PIC, the foods had been prepared 30 minutes prior. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC had the cooling foods relocated to the walk in cooler uncovered. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment is using quat sanitizer for manual warewashing but only has chlorine test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 4/17/2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed hood filters removed/missing in the back food prep area oven grill, showed facility manager. Advised PIC to re-install filters. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

please ensure the sushi bar hand washing station has paper towel. informed PIC . manager obtained paper towel. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the facility walk-in cooler, assorted beef cubes raw, and steaks placed atop seafood and fish. proper placement for the meats reviewed. manager relocated all raw meats to a designated shelf below seafood. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the front service sushi bar. staff utilizing sanitizer chlorine in excess of 200 ppm. flashing black on contact. per manager. staff are to use Multi quat from the dispenser. manager discarded chlorine. proper sanitizer refilled. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the back food prep area oven grill, hood filters removed/missing. showed facility manager. please re-install filters. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk in cooler, observed ROP fish being thawed in the sealed packaging. 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. Repeat violation: 2nd

Inspector's notes

In the cold table at the cooks line, observed raw chicken and cooked eggs with an internal temperature of 58-59 degrees F. In the reach in cooler at the sushi bar, observed crab mix with an internal temperature of 50-52 degrees F. Person in charge (PIC) stated items have been in coolers for 3 hours. 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. Repeat violation: 2nd

Inspector's notes

In the kitchen under the handwash sink, observed a container of Raid pest spray. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed a large plastic container of cooked eggs with a single-use paper towel being used to cover and submerge the eggs. In the cold table, observed small metal container of cooked eggs with a single-use paper towel being used to cover and submerge the eggs. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC removed single-use towel at time of inspection. In the walk in cooler, observed ginger and peppers being stored in "to-go" grocery bags. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC moved items to other containers. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

Observed employee cough into their hands, take a sip from a personal drink, and then began touching utensils used for garnishing at the bar prior to washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food particles and ice in the kitchen hand wash sink. Person in charge (PIC) stated they use sink to dump drinks before throwing them away. PIC 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

In the reach-in in the food prep area, observed a covered large plastic container of cut cabbage with an internally probed temperature of 50 degrees F and a covered small plastic container of crab mix with an internal temperature of 48-50 degrees F. In the reach-in at the sushi bar, observed a covered small plastic container of crab mix, 5 covered small containers of sashimi and 5 covered small containers of spicy crab mix with an internal temperature range of 44-49 degrees F. PIC stated all items were prepped an hour prior and placed in the reach-ins. 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 were relocated to the walk-in cooler to properly cool uncovered. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the reach-in in the food prep area, observed a covered large plastic container of cut cabbage with an internally probed temperature of 50 degrees F and a covered small plastic container of crab mix with an internal temperature of 48-50 degrees F. In the reach-in at the sushi bar, observed a covered small plastic container of crab mix, 5 covered small containers of sashimi and 5 covered small containers of spicy crab mix with an internal temperature range of 44-49 degrees F. PIC stated all items were prepped an hour prior and placed in the reach-ins. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered and relocated to the walk-in cooler to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler and in the reach in at the sushi bar, observed ROP fish being thawed in the sealed packaging. 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

In the walk in cooler, observed a large plastic container of cooked eggs with a single-use paper towel being used to cover and submerge the eggs. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC removed single-use towel at time of inspection. In the reach in cooler next to the mop sink, observed cooked bacon and cut cabbage being stored in grocery bags. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC moved items to other containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various raw salmon and fish over leafy greens and ready to eat crab salad in reach in at sushi bar. 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

Observed multiple containers of soup on the floor in the walk in and one without a lid. Discussed with PIC that the soup cannot be directly on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed uncovered trash receptacles, in establishment's female restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

at the sushi bar food preparation station, observed staff preparing sushi , handling slicing fish with bare hand, notified manager. staff were provided a training moments by shift supervisor to utilize on site food handler gloves and minimize bare hand contact with rte food. staff washed hands and put on food handler gloves.

Inspector's notes

observed in the walk-in cooler, raw beef pans placed above cooked eggs, and veggies. also raw fish pans/open buckets placed above vegetable boxes. informed staff regarding the proper storage of raw meats manager relocated raw meats and placed raw fish in a designated lower shelf. corrected

Inspector's notes

observed dumplings in a plastic container at 51 deg f , also observed cooked noodles atop the reach-in cooler at 51-53 deg f . and in the front sushi service bar, seafood pans wrapped at 50-51 deg f . showed manager. described the requirement to ensure rte/tcs is kept at 41 deg f manager removed bags of cooked rte. use of smaller metal pans and walk-in cooler reviewed. see emabrgo

Inspector's notes

observed at the time of arrival to the dishwashing back room, a bag of detergent liquid soap placed atop the automatic dishwasher. leak observed from the bag to the automatic dishwasher. showed manager and staff. manager discarded chemicals. all surfaced wiped down with sanitized towel.

Inspector's notes

observed wet wiping cloth towels left on the food prep. surfaces in the back food prep. kitchen as well as sushi bar. also the sanitizer buckets checked in the sushi station as well as the back service station. noted at 0 ppm. upon checking the sanitizer dispensers were empty. manager serviced the sanitizer dispensers. staff prepared chlorine at 50 ppm for the back food prep, as well as the front sushi bar. corrected.

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. 2 bags of 25 pounds each bag of raw beef observed been set out under the dish washing drain board at room temperature. Raw beef probed at 66 degree F. Manager stated that beef was set waiting for the designated staff to store them. Inspector instructed to have beef immediately transferred to walk in cooler upon inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Following TCS food items in ready to eat and had prepared today but allowed to serve over 24 hours holding period were noted without date mark. Addressed code to GM, Gm had staff labeled prep date on items by end 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. Tempura battered mix probed with an internal temperature of 82 degree F at fryer. Manager had item discarded upon inspection. Correct By: Corrected At Time Of Inspection