Sushi Brokers

Inspector's notes

Observed employee doing dishes with a dishwasher using chlorine. When tested, concentration was 10ppm. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a concentration of 50-100ppm and a contact time of least 10 seconds. PIC relocated all food-contact surfaces to three-compartment sink to be washed, rinsed, and sanitized at the time of inspection. Quaternary ammonium sanitizer in three-compartment sink was within proper concentration. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

In a cold holding unit at the sushi station, observed crab mix, imitation crab, cream cheese and other fish products having internal temperatures of 45-47*F. Person in charge states these foods were placed in the unit from the walk in cooler less than 2 hours prior to the 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous packages of tuna in sealed manufacturer's reduced oxygen packaging (ROP) thawing in walk-in refrigerator. All ROP fish labeled "Keep Frozen" must be removed completely from packaging prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, warmest water temperature available at various sinks (hand washing sinks, 3-compartment sink, food prep sink, and mop sink) was no warmer than 83 degrees Fahrenheit. Hot and cold water under pressure is required at all sink fixtures. Technician arrived during inspection and repaired water heater so that hot water at required temperatures (100F at hand sinks and 110F at 3-compartment sink) was restored. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dark discoloration on cutting boards at make line. Cutting boards shall be maintained in good condition to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed salmon filet in lower compartment prep-style refrigerator thawing in manufacturer's reduced oxygen packaging (ROP). 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. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dark discoloration on cutting boards at make line. Cutting boards shall be maintained in good condition to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed condensate dripping in under-counter reach-in refrigerator at sushi station. 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. Condensate was dripping into 1/9 size pans and food was stored to minimize risk of contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed portioned raw tuna and raw salmon stored on shelf above containers of ready-to-eat ginger and wasabi condiments in lower compartment of prep-style refrigerator at sushi counter. 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 moved containers of wasabi and ginger to a different refrigerator. Visible existing cross-contamination was not observed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Faucet of 3-compartment sink was leaking during inspection while faucet handles were set to "off" position. Please ensure plumbing is maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Section of floor near mechanical dishwasher and 3-compartment sink was observed in disrepair and being very rough/uneven and difficult to clean. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels or other hand drying provision were available at the only hand sink in the sushi bar while food was being handled. Ensure paper towels or another single-use hand drying provision is available at all hand washing sinks. Person in charge (PIC) and employee replaced paper towels in dispenser during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of cooked pork dumpling cooling down in walk-in refrigerator while tightly covered in plastic wrap. 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. Person in charge (PIC) removed plastic wrap during inspection to correct. Cooked pork was within parameters for proper cooling times and temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using cloth napkins to cover cooked rice in rice cookers. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Per PIC, clean cloth napkins were placed on rice to help retain heat. PIC instructed employees to remove cloth napkins from all rice warmers. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding. Observed fried shrimp with an internal temperature of 87F in a bowl on a cart next to the deep fryer. The cook stated the shrimp had been fried 10 minutes ago and reheated the shrimp to 165F before serving. Discussed fried shrimp cannot be maintained at ambient temperature and must be maintained at TCS hot holding temperature of 135F or higher. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Observed containers of TCS food items with internal temperature between 45F-55F placed on ice behind the seafood display case on the serving counter. TCS food items included, raw fish, crab, cut vegetables, and other seafood items. The person in charge stated the food items had been brought out from the walk-in cooler approximately 2 hours ago and moved all the TCS food items back into the walk-in cooler for rapid cooling. Discussed TCS cold holding temperature of 41F or less. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed an accumulation of grease condensation and soils on the drip system of the ventilation hood directly above the cook top. Discussed cleaning frequency of the drip system to prevent grease or condensation from draining or dripping onto food. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 black organic matter buildup on inside top of ice machine in kitchen. Clean and clean at a frequency to prevent organic matter accumulation. Person in Charge(PIC) had employees clean the ice machine at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.15 (A), Pf: 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. >>>Observed salmon portion fillets at a temperature of 47*F in prep bottom of prep table in the kitchen across from the fryers in. PIC stated salmon was portioned an hour prior to inspection. Had PIC move to walk-in to rapid cool to below 41*F. Prep fridges are not designed to effectively cool items but rather to keep items at a temperature. Prepped items should be allowed to cool uncovered/loosely covered, unstacked in walk-in to ensure cooling parameters of 135-70* within 2 hours and 70-41*F within an additional 4 hours to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-501.13, C: Thawing Observed raw, thawed mahi mahi fish in reduced oxygen packaging (ROP) in prep fridge on cookline. ROP packaging stated to "remove item from packaging and thaw under refrigeration". Fish in ROP with this statement must be removed from packaging prior to thawing under refrigeration or upon thawing if using running water to thaw. PIC voluntarily discarded thawed mahi mahi fish. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. >>>Establishment is using quaternary ammonium (quat) sanitizer but does not have chemical test strips readily available to measure concentration. Discussed the importance of using a chemical test strip to ensure quat is maintained at the proper concentration per manufactures recommendations (150-400ppm). Reinspection scheduled 12-19-23 Correct By: Correct Prior To Reinspection

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 and raw ground pork being stored on tray above raw calamari in walk-in, raw quail eggs being stored above imitation crab in walk-in, raw fish being stored on top of imitation crab mix and vegetables in prep fridges on sushi line, and raw quail eggs being stored on top of imitation crab in prep fridges on sushi line. All items were rearranged based on minimum cooking temperature at time of inspection. Raw animal proteins must be stored in a way to prevent cross contamination. Correct By: 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 black organic matter buildup on inside top of ice machine in kitchen. Clean and clean at a frequency to prevent organic matter accumulation. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Observed several types of raw fish at 55-57*F in far right table top sushi fridge. Unit was observed at 50*F. Establishment has adequate other cold holding units. Employee stated fridge was stocked from walk-in approximately one hour prior. Had employee move all fish to walk-in to rapid cool to below 41*F. Also observed container of tofu at 50-60*F held on counter at ambient temperature by miso soup station. PIC stated tofu was placed at open, approximately 2 hours prior. Had PIC move tofu back to walk-in to cool. TCS foods must be held at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: 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. Observed several TCS items including cooked shrimp, cooked octopus, and cooked spicy shrimp mix at 50-60*F in prep fridges on sushi line in tightly plastic wrapped containers. PIC stated all items had been made within the last two hours. Had PIC remove plastic wrap and move to walk-in to rapid cool to below 41*F. Prep fridges are not designed to effectively cool items but rather to keep items at a temperature. Prepped items should be allowed to cool uncovered/loosely covered, unstacked in walk-in to ensure cooling parameters of 135-70* within 2 hours and 70-41*F within an additional hours is reached to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed raw, thawed fish in reduced oxygen packaging (ROP) in prep fridge on cookline. ROP packaging stated to "remove item from packaging and thaw under refrigeration". Had employee remove fish from ROP at time of inspection. Fish in ROP with this statement must be removed from packaging prior to thawing under refrigeration or upon thawing if using running water to thaw. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed cracks and missing piece of plastic on slide doors of ice machine in kitchen. Replace plastic door so that it is smooth, easily cleanable, and prevents contamination of ice. 2nd Consecutive Violation Correct Prior To Next Routine Inspection Correct By: Correct Prior To Next Routine Inspection