Sushi Vibe

Inspector's notes

2nd consecutive violation: Operator was unable to present a copy of Time as a Public Health Control policy at time of inspection. Observed adequate time stamps for Sushi rice using time as a public health control. A written policy is required to be written and followed accordingly. A written policy shall be provided within 2 weeks from today's date. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed several containers for crab mixture stored in walk-in refrigeration in the cooling process and covered with clear wrap. Discussed with operator Time/temperature control for safety (TCS) food items that are prepared at room temperature shall be cooled to 41*F within 4hours and kept uncovered until cooling temperature is verified at 41*F or below. Operator proceeded to uncover TCS food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine in back measured 0 ppm available chlorine while in use during inspection. It was determined that the chemical bucket was empty, bucket was refilled and line was primed. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection. Third consecutive violation.

Inspector's notes

Sushi rice is maintained using time as a control, 4 containers were prepared but did not have any time stamp indicating when it was prepared. Rice had been prepared about 3 hours prior and was time stamped at time. Please ensure all food items maintained using time as a control have the preparation time recorded to ensure it is discarded within 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine behind bar measured 0 ppm available chlorine while in use during inspection. Sanitizer lines were primed and concentration was restored. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Probing food thermometer read over 10 degrees below 32 degrees F while being calibrated during inspection, thermometer was properly calibrated at time. Please ensure food temperature measurement devices are maintained in good repair and accurately calibrated. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available at time of inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Mechanical warewashing machine behind bar measured 0 ppm available chlorine while in use during inspection. Sanitizer line was primed and concentration was restored. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large piece of raw tuna which had been vacuum packaged in establishment being stored in lowboy cooler behind sushi bar, item was removed from packaging at time and vacuum sealer will no longer be used in establishment. Please ensure fish products are never re-packaged using a vacuum sealer, and other food item are not vacuum sealed for more than 48 hours (unless a variance is obtained for longer storage using reduced oxygen packaging). Corrective Action: Corrected at time of inspection.

Inspector's notes

Only available probing food thermometer in establishment was calibrated at least 20 degrees F below accurate temperature, thermometer was calibrated at time. Please ensure probing food thermometers are maintained calibrated and in good repair. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee handling raw chicken with gloved hands, employee then began handling vegetables and equipment without removing gloves or washing hands. Please ensure hands are washed after handling raw animal products or becoming otherwise contaminated. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employee washing hands by only rinsing one hand under running water, without soap. Instructed employee to remove both gloves, and scrub hands together with soap and water for at least 20 seconds. Please ensure hands are washed using soap and water, for at least 20 seconds. Correct By: Corrected At Time Of 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... Handsink at end of prep line was being used to store a large bucket during inspection, sink was cleared at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed two large ROP packages of raw fish thawing while still in packages in walk-in cooler. Informed sushi chef that all ROP fish must be thawed properly and opened/removed from package while thawing - follow proper thawing procedures. 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 pork gyoza and rolled sesame rice in reach in cooler a 50*F and 60*F respectively. Per employee, items had been placed in cooler several hours prior - rice was voluntarily discarded and gyoza was placed into walk-in cooler to rapidly cool down before re-service. Also observed raw fish (salmon, tuna), and raw tuna mixes in sushi display cooler at 45-48*F. Unit measured at 46*F at time of inspection with calibrated thermometer. Per sushi chef, sushi had been in cooler for less than 4 hours, and was moved to alternate cooler at time of inspection. Reviewed monitoring of TCS foods, proper filling of reach-in coolers, as well as proper cooling methods of wrapped, raw fish. Ensure all TCS foods are kept at 41*F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 several raw sashimi fish on paper menu for sushi missing asterisks to disclose that product is raw. Informed sushi chef - fix menu as needed so asterisks are provided and menu has proper disclaimer and reminder - provide corrected draft prior to re-inspection on 10/31. Correct By: Correct Prior To Reinspection