Maguro Sushi

Inspector's notes

In the reach in cooler, observed a covered container of cooked chicken with temperature of 45 degrees F and a covered container of cooked broth with temperature of 50 degrees F. Items prepared this morning at room temperature and placed in cooler within the hour. 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 to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drink stored on upper shelf in the reach-in above beverages available for service. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Corrective Action: Corrected at time of inspection. Knife stored in pan of 70*F water. In-use utensils must 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 must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drinks and other personal items stored with or above food and equipment available for service. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cream cheese, cooked egg and fish in the top left slide-door cooler at 52*F to 58*F internally. Manager stated items had been in the unit one hour. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Manager determined unit had accidently been switched off. Unit was re-set and returned to properly cold temperature at the 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Box of to-go utensils stored on the floor. Manager moved items to proper storage, at least 6" above the floor.

Inspector's notes

Corrective Action: Corrected at time of inspection. Pan of cooked crab stored on the prep table over ice at the sushi bar at 48*F internally. Manager stated crab had been out less than two hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Chlorine in sani-bucket at the sushi bar at 200ppm. Sanitizer was diluted by PIC to approved levels at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Wok line hose leaking into a pan on the floor. Please repair. All plumbing must be maintained in good repair at all times.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine in sanitizer bucket at 200 ppm.Sanitizer was diluted by PIC to approved 50-100 ppm levels at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Spray container of Home Defense insecticide store in the dry storage room. 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

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods......Employee handling raw prepped cucumber for ready-to-eat service with bare hands. Embargoed, manager discarded the peeled cut slices. Manager directed employee against bare hand contact with RTE foods. Had cucumbers that had not yet been peeled and cut rewashed. 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

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination.......In the sushi bar reach-in, Open pan of raw fish stored on top of container of sauce and tray of sushi rolls containing raw fish stored on top shelf above sauce. Manager moved raw 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 Violations: 2nd

Repeat Violation Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. ......Raw items on the happy hour menus not marked with either the consumer advisory disclosure or reminder. Manager marked raw items and added the reminder statement. 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 Violations: 2nd

Repeat Violation Core-3-501.13, C: Thawing.....Raw fish thawed in intact vacuum packaging. Manager had fish removed from the packages. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ------- Employee handled chlorine sanitize to prepare a sanitizing solution, touched their phone and then touched the lid to the sushi rice bucket and other food utensils without washing their hands. Had employees wash hands at the time of observation. Ensure employee wash hands when changing tasks. Reviewed when to wash scenarios with the owner and manager. 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. 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. ------ In the sushi prep cooler, observed various raw fish and raw fish roe stored above RTE foods including krab mix, shiso/perilla leaves, cut mango, cooked shrimp, cooked eel, pickled burdock, and seared salmon skin. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. Discussed that while many ingredients area consumed in sushi rolls with other raw ingredients, some foods are only consumed with other ready-to-eat foods and should be stored separately. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 cooked shrimp tempura and jalapeno poppers with an internal temperatures ranging from 94-112*F and 97-102*F, respectively, when measured with a probe thermometer. PIC stated the foods were fried 20 minutes prior and are usually consumed within 30 minutes. No time stamp or log was observed. Discussed that when time as a control is used, foods must be used or discarded within 4 hours and cannot be cooled down, reheated or otherwise repurposed. PIC added a timestamp from 11:10-2:30p. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. ------ Foods on the main sushi menu observed being served with raw/undercooked ingredients but no consumer advisory is available on the menu or at the place of ordering. On the lunch menu, observed a reminder statement but not disclosure is observed to identify which menu items may be ordered that contain raw or undercooked ingredients. PIC stated the menus were recently printed. Discussed that foods that can be ordered raw/undercooked must be identified with the appropriate statement. Provided MCESD guidance document on consumer advisories. A re-inspection will be conducted on 10/22/2023 to verify the appropriate statement has been added to applicable food items. Correct By: Correct Prior To Reinspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use ------ Observed a large spray can of home defense pesticide spray beneath the 3 compartment sink and back door. Discussed that only a certified pest control company is authorized to apply pesticides. The owner removed the pesticides from the building at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing---Observed thawed raw tuna, mackerel, and shrimp still in their ROP (reduced oxygen packaging) bag. Advised PIC that fish must be fully removed from ROP prior to thawing or immediately upon completion of thawing. Discussed that ROP fish must be fully removed from ROP bags and that a small cut is not sufficient to allow oxygen inside the container. PIC had the fish removed from the ROP bags the time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected ------ Observed gaps in the back door allowing light to enter. Discussed gaps may allow pest entry and should be filled with door sweep or weather guard prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items ------ Observed sealed boxes of napkins, containers, cups, etc. for service to customers stored directly on the ground near the restrooms. Advised PIC to store 6 inches above the floor to prevent contamination and allow for proper cleaning. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash........Employee handled raw chicken, removed their glove, then started handling clean equipment without washing hands. Employee touched their mouth, then handled equipment without washing hands Had employees wash hands. Discussed additional training for employees with the manager. 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,Repeat Violations: 2nd

Priority Foundation-6-301.12, Pf: Hand Drying Provision.......No paper towels at the front hand washing sink. Manager provided. 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 VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals.....Chlorine in the sani-bucket at greater than 200 ppm. Manager re-made the sanitizer to the proper 50-100 ppm concentration. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises......Tray of cooked chicken stored on the trash can as a table. Manager had the chicken moved to proper storage in the cooler. Correct By: Corrected At Time Of Inspection