OKA Sushi

Inspector's notes

***SECOND Consecutive Violation*** On cook line and sushi line, employees moving between back of house and cook/sushi line, through swinging door, with and without gloved hands, then working with cooking equipment and food items without glove change and handwashing. Instructed all employees on proper handwashing and glove usage when moving between doors. Manager stated door will be removed to encourage handwashing. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

In small room next to side bar where employee working with food, no single use hand drying towels at handwashing sink. Single use hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of 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: At in use bar handwashing sink, glassware stored in basin of sink. Glassware was removed from sink. Maintain all handwashing sinks available for use at all times. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, sushi rice using time as a public health control without start/discard time documentation. Per employee, rice was prepared >2 hours. Employee provided start/discard time on sushi rice. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. 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

At warewashing area, employee handling dishware dishware then handling clean dishware without a proper handwash in between each task. In front service line, employees moving between swinging doors to wash hands then handle cooking equipment and food items without a proper handwash. On cook line, employee handling bagged raw beef with gloved hands then continued working with cooking equipment and ready to eat foods without a proper handwash. Instructed all employees on proper handwashing at approved handwashing sinks. 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 handwashing 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

At in use main warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After manager adjusted chlorine tubing and primed machine, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day, when exchanging sanitizer bottles, or after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, in use wiping cloths sitting on in use cutting boards. In use wiping cloths were moved to quat sanitizer buckets for storing in between uses. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, in use utensils stored in water at 78*F and on expo line, rice scoops stored in water at 88*F. All utensils were removed from water. Also discussed storage of ice scoops at ice machine. In-use utensils are to be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles are to be stored above the surface of the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, at sink again wall, faucet leaking. At second bar, handwashing sink not working properly. Repair all sinks. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At start of inspection, the PIC was not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. A certified food manager arrived during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hot, running water under pressure at a kitchen handwashing sink near the mechanical dishwasher. The hot water valve was turned back on below the sink, and hot water supplied. Repair any leaks as needed. .Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed quaternary ammonium over 500ppm in wiping cloth bucket. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed vacuum packaged crabmeat labeled to be removed from package while thawing. Follow package instructions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk-in cooler, observed vacuum packaged imitation crab sticks with label instructions to remove the seafood from the package when thawing. 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. Instructed the PIC at the time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked rice/59F cooling in covered container. The rice was uncovered to allow for rapid cooling. 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.......Observed sushi rice being maintained at room temperature and being monitored by using time as a public health control. Time control started at 11 am and the rice was still present 42 minutes after its 4 hour discard time. Staff voluntarily discarded the expired sushi rice. Correct By: Corrected At Time Of Inspection