Kasai

Inspector's notes

By the dish machine observed multiple cracked or damaged floor tiles where water has begun too accumulate. Observed a missing ceiling tile near the expo station/ hot line.

Inspector's notes

At time of inspection observed chef scratch their nose with their bare hand. Then without first washing their hands observed the chef put on gloves, handle tongs, and cook chicken + lamb chops at the grill.

Inspector's notes

At the bar handwashing sink observed ice cubes in the basin of the sink and a newly installed glass rinser installed the edge of the sink. Handwashing sinks shall be maintained so accessible at all times and not used for purposes other than handwashing. Please remove glass rinser from handwashing sink prior to re-inspection (12/22/25). Ensure handwashing sink is not used as a dump sink. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed glass doors open at time of inspection near the bar. Observed ice wells uncovered. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings, closed, tight-fitting windows; and, solid, self-closing, tight-fitting doors. Instructed PIC to close outer openings at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

By the dish machine observed multiple cracked or damaged floor tiles where water has begun too accumulate. Observed a missing ceiling tile near the expo station/ hot line.

Inspector's notes

In small walk-in refrigerator closest to the back storage entrance observed lobster tails/57°F, raw shelled eggs/54°F, and raw shrimp 54°F.

Inspector's notes

Observed clean hotel pans stacked and put away as clean while still wet on the shelf between the dish machine and the three compartment sink. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Instructed staff to unstack wares and allow them to fully air-dry before stacking and storing them at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

By the fryer observed multiple cracked or damaged floor tiles where water has begun too accumulate.

Inspector's notes

Observed in use dish machine in the kitchen with a final rinse chlorine concentration of 0 PPM. Food-contact surfaces must be properly sanitized with a chlorine concentration between 50-100 PPM after washing and rinsing. After the person in charge adjusted the tube that connects the chlorine sanitizer to the dish machine the final rinse chlorine concentration measured at 50 PPM.

Inspector's notes

Observed upper interior of ice machine in kitchen with black and red organic matter buildup. Instructed person in charge to clean, and clean at a frequency that prevents accumulation. Corrective Action: Correct prior to next routine inspection, 3rd Consecutive Violation.

Inspector's notes

Observed floor drain below the dish machine not draining and filled with wastewater up to the flood level rim of floor drain. According to the person in charge a p-trap connected to the floor drain below the concrete has been damaged. Wastewater was removed from dish machine floor drain at time of inspection to reduce further risk of conveying sewage. The wastewater outlet for the dish machine was re-routed to the three-compartment sink drain that is functioning properly prior to the routine inspection. Please attempt to repair plumbing prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed employee in dishwasher area with gloves on handle dirty dishes, use employee restroom and return to dish area with gloves on to handle clean dishware without a proper hand wash and changing gloves first. Notified manager, and employee was instructed to change gloves/ properly wash hands. Proper hand washing procedures were reviewed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed interior of ice machine in kitchen and soda nozzles at bar with buildup of organic debris. Instructed employees to clean, and keep surfaces clean at a frequency that prevents accumulation. 2nd consecutive violation. Correct prior to next routine inspection.

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source. Observed cubed ice in a clear bag with no label in the ice chest in the kitchen and cubed ice in small freezer at the bar. Reviewed invoice from ice supplier at time of inspection. No active permit was found for the source of ice, Artisan Ice. Person in charge was informed all foods sold in the establishment must come from an approved source (i.e. a permitted/inspected establishment/facility or from a registered cottage law producer). The ice was discarded at time of inspection by the person in charge. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. Observed raw chicken skewers stored directly above a large container of raw Brussel sprouts in the lower portion of the fryer prep cooler. Observed raw shrimp stored directly above packaged/ cooked macaroni and cheese in the tabletop coolers across from the grill. Observed raw fish stored directly above seasoning mixture intended for cooking rice in the walk in cooler closest to the rear entrance. Raw animal foods should be separated and arranged during storage, preparation, holding and display so that cross contamination of ready to eat foods or other raw animal foods is prevented. The raw shrimp and raw chicken were moved below the ready to eat foods at time of inspection. The seasoning mixture was moved above the raw fish at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 dark organic matter on the interior of the ice machine in the kitchen. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed cleaning frequency of ice machine with person in charge. Please clean and sanitize the ice machine prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. Observed a raw steak stored directly above chopped cabbage mix in the prep cooler across from the grill. Observed sushi rolls containing raw salmon stored directly above cooked fried chicken in the reach in cooler near the ice machine. Raw animal foods should be stored so that cross contamination is prevented. The raw steak was moved to the bottom shelf of the prep cooler at time of inspection. The raw sushi rolls were moved to the bottom shelf of the reach in. Repeat Violations: 3rd,Correct By: Corrected At Time Of 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. No detectable chlorine (0 PPM) in the final rinse of the in-use low temp dish machine at the bar. No detectable chlorine (0 PPM) was observed after priming and running the dish machine for a second time. Chlorine concentration in the final rinse shall be between 50-100 PPM. Establishment will utilize the dish machine in the kitchen until the bar dish machine is repaired and the chlorine concentration measures between 50-100 PPM. Corrected At Time Of Inspection Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 dark organic matter residue buildup on upper interior surface of the icemaker. Safely and thoroughly clean/sanitize the ice machine as frequently as necessary to prevent the buildup of residue. Correct Prior To Next Routine Inspection Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed two chef knives in a crevice between the prep cooler and the wall. Please store knives, spatulas, etc., between uses in a clean location to prevent contamination. The knives were moved to a clean counter at time of inspection. Correct By: Corrected At Time Of Inspection