Sushiko

Inspector's notes

***SECOND Consecutive Violation*** On sushi line, frozen fish thawing at room temperature. Employee moved plate of thawing fish to reach in cooler to continue the thawing process. All foods being thawed from frozen are to be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

***SIXTH Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At bar handwashing sink, sanitizer bucket stored in basin of sink. Sanitizer bucket was removed from sink basin. Maintain all handwashing sinks available for use at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, sitting on counter, cooked rice with an internal temperature of 89*F. Per employee, rice was prepared and maintained at room temperature <2 hours for use as fried rice. No time as a public health control is used for cook line cooked rice. Instructed employee to reheat rice to 165*F and maintain hot at appropriate temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.

Inspector's notes

In expo area, in glass front reach in refrigerator, cream cheese/ 55*F and cooked fish/54*F out of internal temperatures. Per employee, cream cheese and cooked fish were placed in refrigerator <4 hours. Cream cheese and cooked fish were moved to walk in cooler to rapidly cool back own to proper temperature. Ambient temperature of glass front reach in refrigerator was 48*F, taken with inspector min/max irreversible thermometer. Employee adjusted thermostat and ambient temperature of refrigerator dropped several degrees by end of inspection. Monitor ambient temperature to ensure proper cold holding temperatures of TCS foods. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***SECOND Consecutive Violation*** Throughout establishment, on cook line, in bar, at sushi line, cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***THIRD Consecutive Violation*** Unshielded light bulb in walk-in cooler. Provide shatterproof bulb or protective covering as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Fifth Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee handled ready to eat gyoza with bare hands. Employee discarded gyoza, washed hands and donned gloves to continue with task. See embargo form. 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

On sushi line, frozen fish thawing at room temperature. Employee moved plate of thawing fish to reach in cooler to continue the thawing process. All foods being thawed from frozen are to be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout establishment, on cook line, in bar, at sushi line, cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: ***Eleventh Consecutive Violation*** In expo area, blue painters tape on latching mechanism of the rice warmer and rusty shelving in kitchen prep cooler and wine cooler. Maintain surfaces in good repair that are smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Second Consecutive Violation*** Unshielded light bulb in walk-in cooler. Provide shatterproof bulb or protective covering as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A certified food manager was not present at the facility 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

In sushi area refrigerator and the walk-in cooler, observed raw seafood like scallops, salmon and tuna stored over ready-to-eat food like cooked fish and bottled sauces. 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. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sushi rice/74F that was not discarded from the previous day. (A new batch of sushi rice/115F was in the process of being prepared.) TCS foods being monitored by Time as a Control must be discarded within four hours. Staff voluntarily discarded the previous day's rice. Time Control procedures were reviewed with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed blue painters tape on latching mechanism of the rice warmer and rusty shelving in kitchen prep cooler and wine cooler. Maintain surfaces in good repair that are smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed unshielded light bulb in walk-in cooler. Provide shatterproof bulb or protective covering as needed. Recommend replacing with a brighter bulb. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A certified food manager was not present at the facility 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

No single use towels available at handwashing sink in the center server area. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Facility uses time as a control to monitor sushi rice being maintained at room temperature; however, the discard time was not noted on the the time control log. After instruction, worker noted the time on the log. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed blue painters tape on latching mechanism of the rice warmer and rusty shelving in kitchen prep cooler and wine cooler. Maintain surfaces in good repair that are smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. 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 two batches of sushi rice/115F being held at room temperature and only one discard time entry on the time control log. All TCS foods being held under time as a control were properly time stamped at time of inspection. Please review time as a public health control procedures with staff as needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed equipment in disrepair including damaged cabinetry,, rice warmer latch covered with duct tape, rusty interior base and shelving in cooler with sliding door and reach-in kitchen cooler, etc. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Inspector's notes

The person-in-charge at the establishment is not a certified food manager. 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

In kitchen reach-in refrigerator, observed vacuum packaged tuna labeled "Keep Frozen. Remove desired quantity of tuna from package and thaw under refrigeration." 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed equipment in disrepair including damaged cabinetry, damaged door gasket on kitchen reach-in refrigerator, rice warmer latch covered with duct tape, rusty interior base and shelving in cooler with sliding door and reach-in kitchen cooler, etc. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. 4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed peeling plastic wrap on reach-in Master Bilt refrigerator doors, and soiled plastic dairy crates being used for produce storage. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Remove the peeling plastic. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled surfaces including kitchen shelving, upper interior surface of microwave oven, the grill, and shelving in sushi area. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean and maintain as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled kitchen floors especially along walls and below equipment. Clean surfaces frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No detectable chlorine sanitizer observed in "in-use" mechanical dishwasher. Chlorine sanitizer replaced, machine primed and 50-100ppm chlorine restored. Wares were rewashed and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

In refrigerator/48F with sliding glass doors, observed TCS food including tofu, and seafood, holding at 48-49F. Maintain cold TCS food at or below 41F.All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed equipment in disrepair including damaged cabinetry, rice warmer latch covered with duct tape, rusty interior base and shelving in cooler with sliding door and reach-in kitchen cooler, etc. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Priority Foundation-2-101.11, Pf: Assignment; Person In Charge Present.....At start of inspection, the establishment did not have an assigned person-in-charge (PIC) on site. The PIC arrived and was instructed to always have an assigned PIC on site. 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 refrigerator/45F with sliding glass doors, observed TCS food including tofu, sprouts, seafood, etc holding at 43-53F. Maintain cold TCS food at or below 41F. Foods were within safe time holding parameters, per PIC, and were transferred to another refrigerator to cool and properly cold hold. Repair the unit as needed. Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring.....Observed one live cockroach on wall near restroom. Use a licensed exterminator to effectively eliminate the insects. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment.....Observed equipment in disrepair including damaged cabinetry, rice warmer latch covered with duct tape, Master Bilt reach-in freezer covered with peeling shrink wrap, rusty interior base and shelving in cooler with sliding door and reach-in kitchen cooler, etc. Maintain all equipment in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Core-6-101.11, C: Surface Characteristics-Indoor Areas.....Damaged and missing flooring and base coving throughout. Observed plywood covering grease trap repair in kitchen. Repair as needed, and maintain surfaces in good repair. Repeat Violations: 3rd,Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.....No cold, running water under pressure available at the mop sink faucet. Repair as needed. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-101.11, C: Surface Characteristics-Indoor Areas.....Damaged and missing flooring and base coving throughout. Repair as needed. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment.....Observed equipment in disrepair including damaged cabinetry, cracked bulk rice lid, rice warmer latch covered with duct tape, Master Bilt reach-in freezer covered with peeling shrink wrap, rusty interior base and shelving in cooler with sliding door, etc. Maintain all equipment in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.....Observed soiled surfaces including, sushi and kitchen cabinetry and shelving, shelving in refrigerators, metal seaweed paper containers, etc. Clean and maintain throughout as needed. 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.......In sliding door cooler/43.5F, observed TCS food holding over 41F including cream cheese/49-50F, salad greens/47F and tofu/49F. Maintain TCS food at or below 41F. All foods were transferred to another properly operating refrigerator. Repair/replace the unit prior to refilling it with TCS food. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use.....In lower cabinet in sushi area, observed a can of RAID Ant and Roach spray. Remove unapproved insecticides and use only licensed exterminators for pest control applications. The manager discarded the insecticide. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment...Large chest freezer is in disrepair with detached interior liner and exposed insulation fibers. Rice warmer latch covered with duct tape. Plastic pitcher in bulk rice bin is cracked and covered with duct tape. Food was removed from the freezer, and the plastic pitcher was discarded. Maintain all equipment in good repair. Repair/replace as needed. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.....No hot water available at the mop sink faucet. Make necessary repairs and provide hot, running water to the sink. Correct By: Correct Prior To Next Routine Inspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas.....Damaged and missing flooring and base coving throughout. Repair as needed. Correct By: Correct Prior To Next Routine Inspection