Shu Sushi

Inspector's notes

In the cold table on cooks line, observed a large metal container of bean sprouts with internal temperature of 52 degrees F, small metal container of pooled eggs with internal temperature of 55 degrees F, small metal container of shelled eggs with ambient temperature of 54 degrees F, a large metal container of cooked edamame with internal temperature of 49 degrees F, a small metal container of butter with internal temperature of 51 degrees, and a small metal container of cooked pork with internal temperature of 55 degrees F. Person in charge (PIC) stated items have been in unit for less than 2 hours. 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

In the left reach in cooler on cook's line, observed a small metal container of cooked corn with date mark of 02/27/26. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Person in charge (PIC) stated items were made yesterday. PIC updated date mark at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of grease and food debris on the sides of the cooking equipment. Observed dust and debris accumulating on the top of the shelving over the prep line in the back. All non-food contact surfaces must be cleaned as frequently as needed to prevent accumulation of food, dust, debris and other soils. Please have these areas cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grease, food debris, and dead roaches accumulating on the floors and walls under the cooking equipment. Observed a large accumulation of dust on the ceilings above the food prep and cooking lines. Facility walls, floors, and ceiling must be cleaned frequently enough to prevent accumulation of dust, grease, debris, and other soils. Please have facility cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the back kitchen, observed the main handwashing sink blocked by a trash can and a large rolling container. Handwashing sinks must be kept open and easily available to ensure employees have easy access to wash their hands. Items were removed from in front of the sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the back kitchen area, observed several live German roaches crawling on the floor and walls under and behind the dry storage shelf and 3 compartment sink. Establishment must remain free of pests. Treatment for pests is currently once every two weeks. Please have pest issues eliminated prior to re-inspection on 12/23. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed accumulation of grease and food debris on the sides of the cooking equipment. Observed dust and debris accumulating on the top of the shelving over the prep line in the back. All non-food contact surfaces must be cleaned as frequently as needed to prevent accumulation of food, dust, debris and other soils. Please have these areas cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grease, food debris, and dead roaches accumulating on the floors and walls under the cooking equipment. Observed a large accumulation of dust on the ceilings above the food prep and cooking lines. Facility walls, floors, and ceiling must be cleaned frequently enough to prevent accumulation of dust, grease, debris, and other soils. Please have facility cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. In walk-in, raw tuna sushi rolls stored above produce, in sushi bar reach-in, fish roe stored above ready-to-eat crab mix. Employee moved items to proper storage. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. No detectable chlorine in in-use low temperature dishwasher. Manager had dishes manually sanitized in the 3 comp cink.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cook line cold table holding TCS food, including cooked meat, cut cabbage, shrimp, cooked vegetables, cheese, at 50*F to 57*F internally. Items in unit less than two hours were moved to walk-in to re-cool, items in unit more than two hours were embargoed and discarded by manager. 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. Sushi rice under time control, at 54*F internally, not marked with discard time. Manager had rice marked. 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.

Inspector's notes

Corrective Action: Correct prior to re-inspection 8/6/25.. Cook line cold table holding TCS food 50-57*F, read 54*F on min/max at the time of inspection. Please repair prior to reinspection. 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.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Accumulation of food debris inside cook line cold tables. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee washed hands at the wok faucet. Employee properly washed hands at handwash sink at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Package of raw shrimp stored on top of dumplings in the cook line cooler. 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.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Several food items stored on the floor of the walk-in freezer. Please move to proper storage. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Faucet at prep sink leaking. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection.

Inspector's notes

Employee wearing gloves left the kitchen, returned and continued handling food still wearing same gloves. Had employee wash hands and put on new gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels at prep area hand washing sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw breaded chicken stored in cook line reach-in above sauces and pickles. Corrective Action: Corrected at time of inspection. 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. Repeat violation

Inspector's notes

Package of cooked chicken at 71*F internally stored inside the pan of previously cooled chicken inside a pan in the top of the cook line cold table. Manager moved the warm chicken to the walk-in to properly cool. Please ensure all TCS foods have coole to 41*F or below prior to placing in the cook lin cold tables.Corrective Action: Corrected at time of 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.

Inspector's notes

Wisk stored in container of 87*F water. Corrective Action: Corrected at time of inspection. 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

Accumulation of black and brown organic matter on the ice machine chute guard. Corrective Action: Correct prior to next routine inspection. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco....Open employee drink stored on the prep table by the dishwasher. Manager removed the drink to proper storage. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. .......Black and brown organic matter on chute guard in the ice machine. Please maintain clean. 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. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained........Faucets at the prep sink are leaking at the base. Please repair. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash...........Employee wearing gloves wiped their gloves with a cloth wiping towel stored on the prep table and continued to handle ready to eat food wearing the gloves. Manager had employee discard gloves, wash hands and put on clean gloves to handle food. Reviewed proper required hand washing/glove use 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

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination....Prepared sushi rolls containing raw tuna stored on the wire shelf in the walk-in above bags of bean sprouts. Manager moved raw sushi 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

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding..............House-made kim chee, cut cabbage, bean sprouts and cooked meat, under temperature control per manager, at 48*F to 50*F for less than two hours. Manager moved TCS items back to the walk-in to re-cool. Please ensure cold-held TCS food is maintained 41*F or below. 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. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens..........Consumer advisory disclosure missing on paper sushi menu. Manager had raw items on the sushi menu marked with the advisory disclosure. 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

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. .....Side dish cold table on the cook line holding TCS food 48*F to 50*F internally, 48*F on the min/max. Please repair to hold TCS food 41*F or below prior to reinspection. Manager stated repair is awaiting a part within two weeks. Will reinspect 9/20/23. Reviewed use of time control until unit is repaired. 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. Correct By: Correct Prior To Reinspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.....Black organic matter on door, gaskets and center post on both cook line coolers, food debris on shelves under prep tables. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection