Omoide Sushi & Noodle

Inspector's notes

Observed spoons in a metal bowl filled with water stored at ambient temperature in the sushi make station. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unlabeled soap container and sanitizer spray bottle. PIC labeled container and spray bottle at time of inspection. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef and raw chicken in prep table with internal temperatures of 52*F to 56*F. Person in charge stated that items have been in prep table for less than 3 hours. PIC moved items to freezer to rapidly cool down to 41*F.

Inspector's notes

Observed prep table to have an internal temperature of 58*F measured with min/max thermometer.

Inspector's notes

Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cook put tempura shrimp onto plate with spatula from deep fryer but tempura shrimp and cook proceeded to pick up RTE food item with bare hands. Observed another instance of cook setting aside cooked tempura shrimp and cooked gyoza with spatula onto foil cover by deep fryer and proceed to grab RTE food items with bare hands to be plated. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cabbage measured 55'F stored at ambient room temperature on food prep table located opposite of main standing refrigerator in kitchen. PIC stated food items have been out of temperature less than 4 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment observed using 4-hour time as a control for sushi rice, ready to eat rolls, and salad items. Observed sushi rice at sushi station with no time stamps. Also observed cut mixed greens and cut tomatoes use for salad stored at ambient air temperature with no time stamps. Sushi chef stated rice was put on time as control at 12:00 pm. Observed another batch of sushi rice being cooled in the back. Sushi chef stated food item will be used later and be time-controlled. Second sushi rice was made at 12:30 pm per sushi chef. Informed sushi chef that all items used with time as a control shall be marked with the start time when food was prepared since the 4-hour timer begins when food is brought out of refrigeration at 41'F or cooked to full above 135'F. All TCS foods being held under time as a control were properly time stamped at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaky faucet at handwashing sink located by prep cooler in the kitchen. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive accumulation of grease and food debris on side panels of equipment and on flooring under equipment. 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 certified food protection manager on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed to-go plastic bags with graphics being used to store RTE cut cabbages in the reach-in refrigerator located opposite of cookline. Cut cabbages were transferred to proper food grade containers at the time of inspection. Discussed the importance of storing food in proper food grade containers to prevent the migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy accumulation of food debris and grease on side panels of equipment on the cookline and on flooring around equipment in question. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the main prep cooler having TCS foods (such as cooked chicken, raw sprouts, cut cabbage) being stored in the unit while having an ambient temperature of 56*F using min/max thermometer. Person in charge states they had a technician come service the unit already but will call them again. 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. Please do not store any TCS foods in the unit until working properly. Reinspection will be conducted on 7/29/2024. Corrective Action: Correct prior to re-inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed raw beef, raw chicken, raw shrimp, egg rolls, raw pork, cooked pork belly, cooked chicken, cooked vegetable mix, hardboiled eggs, and raw shelled eggs having an internal temperatures of 48-52*F in the main prep cooler. Person in charge states all these foods were moved from the standing cooler 3 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the main prep cooler having an ambient temperature of 50*F using min/max thermometer. Person in charge states they will fix it as soon as possible. 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. Please do not store any TCS foods in the unit until working properly. Reinspection will be conducted on 7/18/2024. Corrective Action: Correct prior to re-inspection.

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use---In the back, observed 2 cans of pesticide (raid). Person in charge voluntarily disposed of the two cans at the time of inspection. Discussed the importance of not having any pesticide in the establishment due to all pest issues needing to be addressed by a certified applicator. 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.---In the cold holding unit below the sushi making station, observed several types of fish (salmon, tuna, scallops) having internal temperatures of 46-50*F. Person in charge states the unit and food items were checked less than 3 hours prior to inspection and had a good temperature (41*F or below). Employees moved all these food items to working cold holding units at the time of inspection and observed them drop in temperature appropriately. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.---The cold holding unit below the sushi making station was observed having an ambient temperature of 50*F. All TCS food in the unit that had been checked or placed in the unit less than 4 hours ago were placed in other working coolers at the time of inspection. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth on TCS foods. Please do not store any TCS foods in unit until it is working properly. Correct By: Correct Prior To Reinspection