Señor Sushi

Inspector's notes

Observed no certified Food Protection Manager on site at time of inspection.

Inspector's notes

Observed sliced tomatoes at 50*F, chicken wings at 44-45*F, packaged refrigerated noodles at 48*F in three door prep cooler across from grill area. Cold foods must be maintained at 41*F. Sliced tomatoes and noodles were embargoed and discarded. Chicken wings were returned to walk in cooler to cool back to 41*F Observed crab for sushi bar at 44*F. As per staff, the crab salad was placed in cooling drawer the day before. Crab salad was embargoed and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of sliced chicken in sushi cooling drawers with pull dates of 7/11/2026.

Inspector's notes

Observed dripping of grease or oil along vents of exhaust hood. Non food contact surfaces are to be cleaned at regular intervals to prevent build up of food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dripping of grease or oil along vents of exhaust hood. Non food contact surfaces are to be cleaned at regular intervals to prevent build up of food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified Food Protection Manager on site at time of inspection.

Inspector's notes

Observed no sanitizer at bar dish wash machine. Sanitizer to be at 50 ppm. Bar utensils and glasses must be washed at dishwash machine in restaurant until repaired. Reinspection to verify dish wash unit is in good working order to be completed on or before Friday July 24, 2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sliced tomatoes at 50*F, chicken wings at 44-45*F, packaged refrigerated noodles at 48*F in three door prep cooler across from grill area. Cold foods must be maintained at 41*F. Sliced tomatoes and noodles were embargoed and discarded. Chicken wings were returned to walk in cooler to cool back to 41*F Observed crab for sushi bar at 44*F. As per staff, the crab salad was placed in cooling drawer the day before. Crab salad was embargoed and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of sliced chicken in sushi cooling drawers with pull dates of 7/11/2026.

Inspector's notes

Observed prep cooler in kitchen across from grill area with an ambient temperature of 49*F. Equipment must be able to maintain food at 41*F or lower. Upon further investigating the fans and condenser had a layer of frost not allowing for air circulation. All Temperature control for safety foods were removed and placed in other coolers. Advised staff to thaw unit and restart to see if temperature can keep food at 41*F. Call repair company if this does not work. Will return to check refrigeration on or before Friday July 24, 2026 Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed dishwash unit in bar with 0 ppm chlorine based sanitizer. Sanitizer to be at 50 ppm. Person in charge contacted company for repair. Dishes to be washed at dishwash unit in kitchen until repaired. Advised person in charge to have staff check sanitizer at least when shifts start. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no discard time provided for sushi rice. When using Time as Control, documentation for when rice was removed from temperature control must be documented as well as the discard time on the container being used. Time was added to container for when to discard. Advised person in charge to discuss with staff proper time as control practices. Corrective Action: Corrected at time of inspection. Second Consecutive violation

Inspector's notes

Observed unclean card board on wire shelving in dry storage area unclean with spilled oils and sauces. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Base coving on wall behind and beside ice machine is missing. Brought to attention of person in charge to repair/replace. Facilities shall be kept is good repair so that they are easily cleanable. Corrective Action: Correct prior to next routine inspection. Second Consecutive Violation

Inspector's notes

Container of sushi rice that is held using time as a control did not have any documentation of when rice had been placed out. Per employee in sushi area, times for rice are documented on a spreadsheet but staff were unable to provide log for month of September. Instructed staff to start new log for sushi rice. 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

In small, single door cooler in kitchen a container of vacuum packaged fish was observed. Brought to attention of person in charge to have fish removed from packaging. 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

Base coving on wall behind and beside ice machine is missing. Brought to attention of person in charge to repair/replace. Facilities shall be kept is good repair so that they are easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Base coving on wall behind and beside ice machine is missing. Coving on wall beside 3-compartment sink is separated from wall. Brought to attention of person in charge to repair/replace. Facilities shall be kept is good repair so that they are easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk-in cooler containers of rice measured an internal temperature of 46-47'F. Per person in charge rice had been made the previous day and placed into cooler. As rice had not cooled properly it was embargoed. Reviewed with person in charge proper cooling methods. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment did not have any quat test strips available for sanitizer at 3-compartment sink. Provide quat test strips prior to reinspection. Corrective Action: Correct prior to re-inspection.

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Prepared sushi rice in back of kitchen on time as a control did not have any time indication of when rice had been made. Per person in charge rice had been made around 10AM. Instructed person in charge to add time sticker to container of rice. In sushi area a plate of fried shrimp were holding under time as a control per employee in sushi area. No indication of time shrimp were prepared. Instructed employee to time stamp shrimp. When using time as a control, the time that TCS food are taken out of temperature control shall be monitored and foods shall be used or discarded within 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

A strainer hanging on cooking equipment was heavily frayed. In sushi area a handheld citrus juicer had pain peeling off in interior area that comes into contact with food. Brought both items to attention of person in charge to discard. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Repeat Violation 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. ---Prep cooler in sushi area nearest entrance measured an ambient air temperature of 54.6'F with min/max thermometer. All TCS foods in cooler measured an internal temperature between 50-53'F. Person in charge will inform owner that cooler needs to be repaired. Establishment will place TCS items on ice temporarily. Ensure that cooler is able to hold TCS foods at 41'F or lower prior to reinspection. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation 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 --Prep cooler in sushi area had the following TCS foods measuring an internal temperature of 51.6'F-52.3'F: mayo based sauce, grilled whole peppers, raw tuna, raw shrimp, raw salmon, octopus, Vegas rolls, and shredded cheese. Per person in charge food was placed into cooler from walk-in cooler upon opening approximately 3 hours prior. Sushi employee created an ice bath to place TCS items into. Ambient air temperature measured 50.8'F with min/max thermometer. Establishment will temporarily use an ice bath until cooler is able to hold TCS foods at 41'F or lower. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. ---Prep cooler in sushi area nearest entrance measured an ambient air temperature of 50.8'F with min/max thermometer. Establishment will temporarily hold TCS items from cooler in ice bath until it is repaired. Ensure that cooler is able to hold TCS foods at 41'F or lower prior to reinspection. Correct By: Correct Prior To Reinspection

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 sushi area, prep cooler #2 had whole grilled peppers and mayo based sauce measuring an internal temperature ranging from 45-49'F. Per person in charge all food had been in cooler overnight. Ambient temperature measured 45.8'F with min/max thermometer. As food had been out of temperature more than 4 hours it was embargoed. Other working refrigeration is available nearby. Until cooler is able to hold foods at 41'F or lower do not use to cold hold any TCS foods. 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. ---Establishment has container of sushi rice for use in sushi prep area with no documentation of when it was placed out of temperature control. Sushi employee labeled container with time that it was placed out. Container of rice in in unlabeled sushi rice container was observed in walk-in cooler. Discussed with person in charge that as sushi rice uses time as a control it must be discarded after 4 hours and at end of night. Rice in walk-in cooler embargoed. Ensure that TCS foods that use time as a control have times documented that they are removed from temperature control and are used or discarded within 4 hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices ---Establishment not able to provided a probing thermometer and only has thermometer gun to use for measuring temperatures. Ensure that a probing thermometer (either digital or analog that measures from 0'F-220'F) is provided prior to reinspection. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods ---Several of the handwashing sinks in kitchen are separated from wall. Properly reseal backs of sinks to wall. Correct By: Correct Prior To Next Routine Inspection