Kuka Sushi & Izakaya

Inspector's notes

Observed no vomit and diarrheal cleanup procedures present at time of inspection. Informed PIC that written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided PIC with a printed Maricopa county vomit and diarrheal cleanup procedure guide at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee open canned drink within kitchen area. Informed PIC that all drinks need to be kept with a lid and straw to prevent contamination. Employee emptied drink contents into an approved cup with lid and straw. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dirty dishes in handwash sink to left of sushi assembly line. Informed PIC that handwash sinks cannot be used for any activities that are not for handwashing. PIC removed dishes from handwash at time of inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths on main sushi line sitting on cutting boards not in sanitizer buckets with approved sanitizer concentrations. Informed PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed active warewashing in chemical main dish machine and bar dish machine with 25ppm chlorine sanitizer concentration after multiple runs and priming the machines. Person in charge (PIC) relocated all food-contact surfaces to three-compartment sink with an approved concentration of quaternary ammonia sanitizer to be washed, rinsed, and sanitized at the time of inspection. PIC called a technician to inspect/repair machines at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed raw mackerel in reduced oxygen packaging (ROP) located in lower reach-in at sushi station. Packaging stated, "Keep frozen until used, thaw under refrigeration immediately before use." All ROP fish labeled "Keep Frozen" must be removed completely from 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 pan of raw beef above cooked miso soup in the walk-in refrigerator. Also observed the following on the speed rack in the walk-in refrigerator: pan of raw chicken stored above sheet pan of cooked pork and plastic wrapped pans of raw fish stored above cooked fish balls. 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 the following time/temperature controlled for safety (TCS) foods with internal temperatures between 47*F - 52*F in the refrigerated sushi case: raw fish for sushi (salmon, yellowtail, tuna), seared fish, cooked octopus, and cooked egg. Person in charge indicated these foods had been prepped today (2.5 hours before inspection). The measured ambient temperature of the unit using a min/max thermometer was 40.1*F. Discussed fully cooling TCS foods to 41*F prior to putting them in the refrigerated sushi case because the case is not meant to cool foods and is opened and closed at a high frequency. These foods were moved to a larger refrigerator to cool more rapidly down to 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black grime on dishwasher baskets. Establishment must clean warewashing equipment at a frequency that precludes the buildup of food debris/grime/other organic and inorganic materials. Person in charge indicated they would deep clean baskets. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.>>>Observed dish washer running; after run observed 0 ppm of chlorine sanitizer on dishes in the dish washer. Chlorine sanitizer must have a concentration of 50 - 100 ppm. Person in charge determined the chlorine sanitizer had run out and replaced it; person in charge primed the machine and 100 ppm of chlorine was observed on the dishes in the dish washer. Person in charge indicated they measured the chlorine concentration at opening; inspector suggested they check the dish washer twice daily to ensure chlorine levels are adequate. 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.>>>Observed crab cooling in walk-in with internal temperature of 52*F in metal pans with a thick layer of plastic wrap on top. Person in charge indicated it was prepared 3.5 hours before inspection. Person in charge informed that cooling foods must be left uncovered while cooling to ensure foods prepared from cold/room temperature ingredients cool from 70*F to 41*F in 4 hours. Person in charge placed the containers in the freezer to increase the rate of cooling. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence>>>Observed 5+ flying insects in bar area of establishment. Person in charge indicated that pest control is currently treating the drains and they are pouring bleach water down the drains nightly. Inspector suggested doing a deep clean of the area and also discussed alternatives to bleach water for treating drains. Establishment must have pest control applicator retreat the area by re-inspection 09/01/23. Correct By: Correct Prior To Reinspection

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation>>>Observed wiping cloths stored in bucket with quaternary ammonia sanitizer with concentration of 0 ppm in bar area. Person in charge replaced the sanitizer; new sanitizer had a concentration of 400 ppm of quaternary ammonia. Ensure all wiping buckets have sanitizer with appropriate concentration of sanitizer. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed in use utensils stored in water with internal temperature of 68*F on the cook line and rice scoops stored in water with an internal temperature of 75*F next to rice cooker in expo; person in charge reminded all in use utensils stored in water must be stored in water with an internal temperature of 135*F and above. Person in charge replaced the water with water with an internal temperature of 145*F. Inspector suggested either getting a heating unit to keep water 135*F and above or storing the utensils dry and wash, rinse, and sanitizing them every 4 hours. Correct By: Corrected At Time Of Inspection