Gosan Poke & Roll

Inspector's notes

Observed fully thawed tuna chucks and ground tuna in ROP packaging stating "keep frozen." 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 a moderate buildup of grease and dirt on the flooring throughout the establishment, mostly in the front service area. PIC has thoroughly cleaned the back kitchen area and is still working on the serve line. 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 residential pesticides stored in the back room near the door. 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

Observed a heavy buildup of grease and dirt on the flooring throughout the establishment. 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

please obtain one certified food manager for the establishment. available resources on esd.maricopa reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed the facility hand washing station/sink blocked by article and a tied door. discussed with manager on duty to ensure all facility employee hand washing basins are, available and accessible. manager removed articles. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed seafood salad in a large tube inside cooler covered, temperature taken indicating 49-50 deg f , discussed with manager to utilize a smaller metal, open pans to ensure food prepared reaching and maintaining at 41 deg f . manager removed tub lids and plastic wraps. 41 deg f established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some wet wiping cloth placed on the food prep. stations, left on the counters. discussed with manager. manager prepared chlorine sanitizer at 50 ppm. corrected. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed moist wiping cloths not in use being stored on food prep table. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw frozen fish being thawed at room temp. Fish was frozen to the touch. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC moved frozen fish to fridge to be thawed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed baked salmon sushi ball being held under time as control at room temperature marked with a discard time and has not exceeded 4 hr time frame. PIC stated there are no written procedures and is reheated when 4 hour time is over. 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. Informed PIC that baked salmon sushi ball cannot be reheated and must be discarded at the end of 4 hr control time. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 11/21/2024.

Inspector's notes

Observed raw frozen fish being thawed at room temp. Fish was frozen to the touch. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC moved frozen fish to fridge to be thawed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0 ppm bleach in the front area wiping cloth bucket. Also, observed moist wiping cloths not kept in sanitizer in the front area when they were not in use. The operator changed out the sanitizer bucket for one with 50 ppm. bleach and placed the moist wiping cloths in sanitizer at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single service containers not being dispensed upside down in the front area. Operator corrected at the time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-202.15, Pf: Package Integrity. 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. Pinapple can (6 pounds) noted with excessive dent at the rimm, can located on dry good shelf. Item had removed from shelf at time of inspection. Refer to embargo form for details. 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. Time control for sushi rice not documented. Per staff rice was cooked at 12:30pm. Staff label discarded time on rice pot during time of inspection. :