Sushi Brokers

Inspector's notes

Observed no test strips. Provide test strips prior to Monday, May 11th. ***2nd repeat violation Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed employee grab RTE fillets of salmon with their bare hands (no gloves), put them on a tray, add salt to the fillets and then put them in the walk-in. Asked employee and PIC if the salmon is used as RTE or if it will be cooked at a later time. Per PIC the salmon that was just prepped is meant to be used as a RTE food item. Discussed with chef that the salmon will need to be cooked or discarded. Per chef, the salmon will be cooked. Corrective Action: Corrected at time of inspection.

Inspector's notes

***4th repeat violation. Observed bags of raw shrimp inside a mayo sauce stored above RTE foods such as sashimi (tuna, and salmon). Also observed a container of raw bacon stored over a bowl of cooked rice inside a prep cooler. PIC relocated the raw shrimp and bacon according to their cooking temperatures and below any RTE foods. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed time as a control being used for sushi rice without a written policy. Establishment had a poster with the times the rice will be discarded, and a box next to the times that could be checked off. Discussed with PIC that a policy must also be in place to indicate what foods will be used under time as a control with instructions. Provide a written policy prior to reinspection on May 7th. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment ran out of test strips for the dishwasher at the time of inspection. Discussed having back up test strips at all times. Test strips were left with employee/chef at the time of inspection. Provide test strips prior to reinspection on May 7th. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed open ceiling in the kitchen near the ice machine leaking water into a bucket. Repair pipes above the ceiling grid and provide a new washable vinyl ceiling tile. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

**3rd REPEAT** Observed box of raw eggs stored above containers of ready-to-eat (RTE) sauces in the walk-in. All raw animal foods must be stored below RTE foods to prevent contamination. Eggs were moved below sauces at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bag of dog treats stored above the expo line. All personal items must be stored separately from food preparation and service areas. Dog treats were removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed raw fish in ROP (reduced oxygen packaging) in the walk-in. All raw fish must be removed from ROP prior to thawing or immediately upon completion of thawing to prevent pathogen growth. Fish was removed from packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot water available at establishment at the start of inspection. Manager drained exhaust pipe through the ceiling and hot water was restored to all sinks. Hot water must be available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels available at bar hand sink. Paper towels must be provided at all hand sinks at all times to ensure proper handwashing is taking place. Paper towels were stocked at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap available at bar hand sink. Soap must be provided at all hand sinks at all times to ensure proper handwashing is taking place. Soap was stocked at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

**2nd repeat** Observed container of raw chicken stored above raw sushi fish on the speed rack in the walk-in cooler. All raw meats must be stored below ready-to-eat food and according to cooking temperature, with the highest cooking temperature on the bottom in order to prevent contamination. Chicken was moved below fish at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black organic growth on the inside of the soda nozzle behind the bar. All food contact surfaces must be washed, rinsed, and sanitized regularly and be clean to sight and touch. Soda nozzle was removed to be cleaned at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Addl Notes: Observed the dishwasher dispensing 0 ppm of chlorine sanitizer in final rinse. Dishwashers must dispense 50-100 ppm of chlorine to ensure proper sanitization of food contact surfaces. Observed the sanitizer hose not pulling sanitizer into the machine. Three compartment sink was set up with 300 ppm of quat sanitizer at time of inspection. A re-inspection will be conducted for the dishwasher by 9/8/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed spicy mayo with a date mark of 8/20, and homemade ranch dressing made with buttermilk with a date mark of 8/24. All ready-to-eat, TCS (time and temperature controlled for safety) foods must be date marked for 7 days and discarded at the end of the 7 days. Sauces were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in unit with an ambient temperature of 47.1*F when measured with a min/max thermometer. Observed large reach-in refrigerator on the cook line with an ambient temperature of 46*F when measured with a min/max thermometer. Observed various TCS (time and temperature controlled for safety) foods such as cooked and raw fish, raw eggs, imitation crab, tofu, butter, mayo, cheese, cut cabbage and lettuce, raw beef, and raw chicken with internal temperatures ranging from 46*F-56*F when measured with a probe thermometer. Person in charge was unsure of how long the walk-in and reach-in units were out of temperature. All TCS foods were embargoed at time of inspection. A re-inspection will be conducted on the walk-in and reach-in units prior to establishment opening on 8/5/25.

Inspector's notes

Observed one large live roach in the back of house, several dead roaches in the back of house, and one dead roach at the sushi bar area. Premises must be kept free of roaches and pests to prevent contamination of food and food contact surfaces. A re-inspection will be conducted on 4/25/25.

Inspector's notes

Observed accumulation of trash and food debris underneath the front bar and underneath equipment and food storage areas in the back of house. Please deep clean and maintain clean to eliminate pest harborage conditions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed one large live roach in the back of house, several dead roaches in the back of house, and one dead roach at the sushi bar area. Premises must be kept free of roaches and pests to prevent contamination of food and food contact surfaces. A re-inspection will be conducted on 4/25/25.

Inspector's notes

Observed no food protection manager on duty. A certified food protection manager must be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand soap at handwashing sink near dish pit. All hand sinks must be supplied with handwashing cleanser at all times to ensure proper handwashing is taking place. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no parasite destruction records for 2025. A written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. Please provide parasite destruction form for 2025 by re-inspection on 4/25/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw calamari and raw eggs stored above ready-to-eat foods in the coolers on the cook line. All raw animal proteins must be stored below ready-to-eat foods to prevent contamination. Raw calamari and eggs were moved below at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can opener with heavy accumulation of food debris. Can openers are a food contact surface, all food contact surfaces must be washed, rinsed, and sanitized daily or every 4 hours if in continuous use. Can opener was moved to dish pit to be washed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked mussels in the reach-in table on the cook line with an internal temperature of 56*F when measured with a probe thermometer. According to cook, mussels had been in cooler for two days. Observed cooked chicken in the bottom of the reach-in with an internal temperature of 47*F when measured with a probe thermometer. According to cook, chicken had been in cooler overnight. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below to prevent foodborne illness. Mussels and chicken were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several trays of raw sushi fish in the sushi display case with internal temperatures of 46*F-50*F when measured with a probe thermometer. According to sushi chef, fish was prepped 30-45 minutes prior and placed in display case. All prepped TCS foods must be cooled to 41*F in the walk-in or freezer before being placed in display cases or cold holding units. Sushi display cases do not have the proper capacity to cool TCS foods when they are out of temperature. Fish was moved to walk-in at time of inspection to properly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink next to dish pit with no hot or cold running water. According to employee, hand sink has been turned off because of a leak. All hand sinks must have running water to ensure proper hand washing is taking place, and all plumbing must be maintained in good condition. Please repair and turn on water. A re-inspection will be conducted on 4/18/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed accumulation of trash and food debris underneath the front bar and underneath equipment and food storage areas in the back of house. Please deep clean and maintain clean to eliminate pest harborage conditions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Asked PIC to run dishwasher. When dishwasher was run and the dishwasher discharged the dish wastewater, the floor drain below filled beyond the flood rim and conveyed the dish wastewater onto the floor. The dish wastewater slowly drained afterwards. Spoke with PIC and discussed scheduling plumbing maintenance and discussed using the 3-compartment sink to do dishes instead of the dishwasher until the issue was resolved. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black organic matter on the scaffolding of the main ice machine in the kitchen. Explained to PIC that 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.

Inspector's notes

Observed buildup of food debris on outsides of equipment and throughout 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

Observed no food protection manager on duty. A food protection manager must be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink near dish area with no soap available. Hand sinks must be supplied with soap at all times to ensure proper handwashing is taking place. Soap was supplied at sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher dispensing 0 ppm of chlorine sanitizer in final rinse. Chemical dishwashers must dispense 50-100 ppm of chlorine sanitizer to ensure proper sanitization of food contact surfaces. Sanitizer container attached to dishwasher was empty. Container was changed at time of inspection and a concentration of 100 ppm was achieved. Corrective Action: Corrected at time of inspection.

Inspector's notes

**2nd repeat** Observed raw fish and crab sticks in left sushi case with internal temperatures ranging from 46*F-48*F when measured with a probe thermometer. According to chef, sushi had been in case for more than 4 hours. Fish was discarded at time of inspection (see embargo). All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can of ant and roach pesticide in kitchen. Pest control must be done by licensed and certified pest control companies only to ensure proper use and prevent contamination. Can of pesticide was removed from establishment at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed left sushi case with an ambient temperature of 51*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. A re-inspection will be conducted by 8/8/24. Corrective Action: Correct prior to re-inspection. 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: **3rd repeat violation** Observed cooked albacore tuna tightly wrapped in plastic in the left sushi case with an internal temperature of 55*F when measured with a probe thermometer. According to chef, tuna was cooked 1.5 hours ago and was briefly placed in a refrigerator on the sushi line before being placed in sushi case. All cooked food must be cooled in the walk-in to 41*F and below before being placed in cold holding units. Discussed cooling methods with chef. Tuna was moved to walk-in at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

**2nd repeat** Observed several fruit flies in the dish area and the dining room. Please maintain establishment free of pests prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed live roach crawling near left sushi case and observed live and dead roaches in traps near the sushi preparation area. Premises must be kept free of roaches and pests to prevent contamination of food and food contact surfaces. A re-inspection will be conducted on 8/8/24. Corrective Action: Correct prior to re-inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. - Observed hand sink at the sushi bar with chemical spray bottles inside. Hand sinks must be kept clear at all times and used for handwashing only. Spray bottles were removed at time of inspection. 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. 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 bacon stored above crab salad cups in the reach-in cooler on the cook line. Observed raw ground beef and steak above container of cucumber and carrot salad in the same cooler. All raw animal products must be stored below ready-to-eat foods to prevent contamination. Chef moved raw items below ready-to-eat items at time of inspection. 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 tofu, spicy mayo, and eel sauce in small refrigerator with internal temperatures of 48*F when measured with a probe thermometer. According to person in charge (PIC), all items had been in the fridge overnight. All TCS (time and temperature controlled for safety) foods must have internal temperatures of 41*F and below. TCS items were discarded at time of inspection (see embargo). Correct By: Corrected At Time Of Inspection

Repeat Violation 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 tuna in the sushi reach-in case with internal temperatures of 46*F-48*F when measured with a probe thermometer. According to chef and PIC, tuna had been taken out of the walk-in, prepped, and placed in sushi case about one hour prior. When food is taken out and prepped, it must be placed back in the walk-in to cool to 41*F or below before being placed in reach-in units. Reach-in units and sushi cases are not designed to cool foods down, only hold the current temperature of the food. Placing warmer items in sushi cases can also stress the equipment and cause it to fail over time. Tuna was removed and placed in walk-in to cool at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-501.13, C: Thawing - Observed thawed reduced oxygen packaged (ROP) raw fish in the walk-in in the original ROP packaging. All ROP raw fish must be removed from packaging, or have packaging cut open prior to thawing or immediately upon completion of thawing. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring - Observed fruit flies in the dish area and at the sushi bar near the soda gun. Please maintain premises free of insects and pests prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco - Observed employee beverage with lid above food prep area. Please ensure employee beverages are kept in designated areas separate from customer food. Beverage was moved at time of inspection. 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 salmon in the sushi bar cooler and fish in small bar refrigerator with internal temperatures of 52*F-56*F when taken with a probe thermometer. According to chef, items had just been prepped and placed in units. Discussed cooling prepped items in the walk-in to 41*F and below before placing in sushi bar holding units. Fish was moved to the walk-in to cool at time of inspection. 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........In the sushi bar reach-in, trays of raw salmon stored on wire shelf above ready-to eat peppers. In drawer cooler, container of raw salmon stored behind cooked fish. In walk-in, package of raw salmon stored in pan with ready-to eat food items. Employees moved 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

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. .........Tofu held on the counter over ice, not under time control per PIC, at 53*F internally. PIC stated tofu had been out for about three hours. Embargoed, PIC discarded. Reviewed time/temperature control requirements for TCS food with the PIC. 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

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. ......Two pans of cooked chicken in the cook line reach-in, made two days ago per employee, marked with a date mark that had expired four days before. Employee determined correct discard date and marked the pans. 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

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation......Sushi rice at the sushi bar, at 107*F internally and under time control per employee not marked with discard time and no written time control procedure available. Employee determined discard time and marked rice container. Provided time control guidance sheet with the report. 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

Core-3-501.13, C: Thawing....Vacuum-packed raw salmon thawed and stored in intact vacuum packaging in the walk-in. PIC had employee remove the raw fish from the packaging. Discussed requirements for proper handling of vacuum-packaged raw fish. Correct By: Corrected At Time Of Inspection