Samurai Sam's

Inspector's notes

The manager is scheduled to take the exam this weekend. 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. 2nd repeat.

Inspector's notes

Observed the 3-compartment sink set up as rinse, wash, and sanitize. Please ensure the 3-compartment sink is set up as wash, rinse, and sanitize to efficiently remove enough food particles for a viable sanitizing step. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

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 a pitcher of sauce in the walk-in cooler with a mold-like substance. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build-up occurring in the walk-in cooler, on the walls, shelving racks, and fans. 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.

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 container of chopped garlic in oil mixture sitting at ambient temperature on shelf next to cookline at 77*F. PIC stated that garlic container had been opened prior to lunch service, more than 4 hours prior to inspection. Had PIC discard container. Garlic in oil is a TCS item and must remain at or below 41*F. TCS foods must remain at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed several open employee water bottles sitting on prep tables throughout kitchen where active food prep was taking place. Employees moved items at time of inspection. Employee drinks/foods must be stored in a way to prevent contamination of customer intended food, food contact surfaces, and equipment. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: 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. Observed employee actively washing dishes at time of inspection at three compartment sink utilizing chlorine for dish sanitation. Chlorine concentration was observed at less than 25ppm. Had employee add more chlorine and observed at 50ppm. Chlorine concentration must be between 50-100ppm for proper sanitation. PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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. Observed employee sanitizing dishes at three compartment sink in a chlorine solution and allowing dishes to stay submerged for less than 5 seconds. Discussed with employee that food contact surfaces must remain submerged in proper chlorine solution of 50-100ppm for at least 10 seconds for proper sanitation prior to allowing to air dry. Had employee re-sanitize dishes for at least 10 seconds at time of inspection. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Observed mechanical vegetable chopper with visible food debris on prep table across from three compartment sink. Employee stated that chopper had been used that morning and was cleaned after use. Had employee re-wash, rinse, and sanitize chopper. Dishes must be clean to sight/touch to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 pre-cooked noodles in walk-in at 58*F in large plastic tub wrapped/closed with a plastic bag. PIC stated that noodles had been left out at room temperature to separate and were placed back into walk-in approximately one hour prior to inspection. Also observed portioned, raw salmon in the cooling process in drawer unit under stove. Discussed with PIC that TCS items that are in the process of cooling should be left uncovered to allow maximum air transfer and in a cold holding unit designed to cool to ensure proper cooling parameters are met to prevent growth of pathogens. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed heavily water damaged wooden cabinet under customer self service soda machine. Also observed caulking of three compartment sink to have a black organic matter growth and to be in disrepair. Repair/replace areas so that they are smooth, easily cleanable, and prevent seepage of water. Correct By: Correct Prior To Next Routine Inspection