Junn All You Can Eat Sushi

Inspector's notes

Observed the following foods stored in the reach in cooler at the middle of the sushi bar: raw yellow tail, spicy tuna, scallops, spicy scallops, cooked shrimp and cooked eel measured between 46F and 52F. The person in charge indicated the food were in the unit from the night before. All TCS foods improperly cold held were discarded by PIC at time of inspection. Observed crab mix, raw salmon, raw tuna, cream cheese and fish cuts stored in the reach in cooler at the sushi bar. The person in charge indicated the foods were in the unit les that 2 hour. Observed raw scallops, raw tuna and ready to eat spy crab mix, and crab mix stored on an ice bath at the sushi bar area to measure between 46F and 52F. The person in charge indicated the foods were holding for less than 3 hours. The following foods were relocated to a functional unit to properly cool foods to 41F. 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. Discussed using the reach in for non TCS food items until the unit has been repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the time missing from the labeling on the fried crab and fried tempura rolls stored in a container next to the cold top prep unit. The person in charge indicated the product is on time as a control and has not exceeded 4 hours. The discard time was added to the products at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the sanitizer concentration to be low at the sushi bar and back cooks line area. Ensuure sanitizer buckets are maintained with teh proper concentration between 200 to 400ppm. Observed sanitizer towels stored on the cutting boards at the sushi bar area. Maintain all wiping clothes stored in teh sanitizer buckets when not in use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed light showing through the back door of the kitchen at time of inspection. Reviewed with PIC about adding a door sweep at time of inspection. Reviewed with PIC about proper pest control procedures and about sealing off the establishment at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed gaskets to reach-in coolers torn and in disrepair throughout the facility at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee pick up sticker from floor and touch glasses on face with gloved hands prior to handling fried food without changing gloves and 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 multiple pots of cooked rice at sushi bar with an internal temperature at 86*F. Sticker on pots only had the letter "4" written. Person-in-charge (PIC) indicated rice was prepared between 10AM to 11AM, but could not confirm the exact time. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC discarded rice and timestamped new rice at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of organic matter and accumulation of water under main three-compartment sink and dish machine. Also observed standing water around floor drain from condensate lines of ice machines in dry storage. Employee mopped up standing water near ice machines at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee wiping head with apron and gloved hands and then they were going to handle the sushi rice. The person in charge stopped the employee and instructed them to wash their hands. Also observed an employee going in and out of the walk-in prepping raw salmon without washing their hands in or outside of the walk-in (they were touching the door handle to get in and out). Person in charge informed employee was informed they must not prepare food in the walk-in due to there not being a hand sink and they must wash their hands when they have to handle doors before handling foods. Also observed employee handling dirty dishes and then handling clean dishes without washing their hands. Employee was informed they must wash their hands between dirty and clean dishes. 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 the raw pork stored directly above bags of gyoza and raw spicy tuna stored above ready to eat crab mix. 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 sinks with the maximum measured internal water temperature of 75*F: 3-compartment sink in sushi bar, hand sink, and all the hand sinks in the bathrooms. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct prior to re-inspection on 12/06/24.

Inspector's notes

Observed a buildup of grime, food debris, or dirt/dust on the following items in the kitchen: ovens in sushi area, prep table where cutting boards are stored, on storage platforms/racks in walk-in cooler. Also observed a clear/pink gelatinous organic matter on the ceiling portions of the ice bin of both ice machines in the kitchen. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed floors throughout the kitchen and walls in dish area with a thick accumulation of grime. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the following items in need of repair in the establishment: sinks are no longer caulked to the wall (3-compartment in bar, hand sink in kitchen), hole in wall around electrical socket, floors in kitchen are pitted allowing for standing water. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Establishment must ensure all fixed equipment must be caulked to the wall and maintained that way. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed knife on magnetic bar with food debris on them. Employee indicated the knives were clean. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperature between 44*F - 52*F: raw fish (raw salmon, raw tuna, raw yellowtail, raw white fish), cooked eel, cooked, octopus, cream cheese, and cooked shrimp. The units these foods were observed in, the 2 sushi prep units on the south and southeast corner of the sushi bar, had measured ambient temperatures of 48.9*F and 46.2*F. An employee indicated all of these foods had been placed in these units as early as 11 am (3. 5 hours before inspection). All TCS foods improperly cold held were relocated to the freezer 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperature between 44*F - 52*F: raw fish (raw salmon, raw tuna, raw yellowtail, raw white fish), cooked eel, cooked, octopus, cream cheese, and cooked shrimp. The units these foods were observed in, the 2 sushi prep units on the south and southeast corner of the sushi bar, had measured ambient temperatures of 48.9*F and 46.2*F. An employee indicated all of these foods had been placed in these units as early as 11 am (3. 5 hours before inspection). Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 08/16/24. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed cut salmon and tuna with internal temperatures of 56*F; they were wrapped tightly in plastic wrap and piled in metal pans with a depth greater than. Employee indicated they were cut at 11 am (3.5 hours before inspection). 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. Employees placed these pans in the freezer to rapidly cool. Discussed with person in charge ensuring all prepped foods are cooled to 41*F and below prior to tightly wrapping and storing them in deep pans. Person in charge was reminded that hot time/temperature controlled for safety (TCS) foods must be cooled from 135*F to 70*F in 2 hours and then from 70*F to 41*F within 4 hours (cooling must not exceed 6 hours); TCS foods prepped from cold or room temperature ingredients must be cooled from 70*F to 41*F with 4 hours (cooling must not exceed 4 hours). Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge was unable to provide the inspector with a probing thermometer at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 08/16/24.

Inspector's notes

Observed a buildup of grime, food debris, or dirt/dust on the following items in the kitchen: ovens in sushi area, prep table where cutting boards are stored, on storage platforms/racks in walk-in cooler. Also observed a clear/pink gelatinous organic matter on the ceiling portions of the ice bin of both ice machines in the kitchen. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hot water line turned off to hand sink and 3-compartment sink in kitchen; when the hot water was restored the hot water nozzle for the 3-compartment sink could not be turned off. The spray arm to the sink next to the dish washer was also observed with a leak. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection on 08/09/24.

Inspector's notes

Observed floors throughout the kitchen and walls in dish area with a thick accumulation of grime. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the following items in need of repair in the establishment: sinks are no longer caulked to the wall (3-compartment in bar, hand sink in kitchen), hole in wall around electrical socket, floors in kitchen are pitted allowing for standing water. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Establishment must ensure all fixed equipment must be caulked to the wall and maintained that way. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine 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 at 2:38 pm sushi rice (internal temperature 94*F) labelled with a time as public health control start time of 10:00 am and a discard time of 2:00 pm; there were 5 containers of the sushi rice including the sushi rice printing machine. Person in charge instructed all of the containers to be discarded and for the sushi rice printing machine to be washed, rinse, and sanitized. Person in charge was reminded per their time s a public health control policy they must discard of the sushi rice within 4 hours of it cooling below 135*F. Correct By: Corrected At Time Of Inspection