Yama Sushi & Asian Cuisine

Inspector's notes

Throughout kitchen, accumulation of food debris and residues on floors and along cove base, under prep tables and prep table coolers. Maintain clean. Physical facility is to be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At sushi bar, several employees returned from lunch, then donned gloves to start preparing ready to eat sushi without a handwash. In kitchen, employee touched clothing and face several times with gloves hands, then began handling cooking equipment and food storage containers without a proper handwash. Instructed all employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At sushi line, employee using bare hands on ready to eat green onions. Employee discarded onions. See embargo form. Discussed the use of gloves when handling ready to eat foods. 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

No hand drying towels in employee restroom. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: At sushi bar handwashing sink, dirty dishware stored in basin of sink. Employee removed dirty dishware from sink. Maintain all handwashing sinks clear and available for handwashing. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

At sushi line, no time documentation for sushi rice using time as a public health control. Employee provided start and discard time for sushi rice. Establishment unable to locate written time as a public health control procedures. Time control procedures were written at time of inspection. Instructed manager to post in office. 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 kitchen, cutting boards deeply scored. Resurface or replace cutting boards to make smooth and easily cleanable. 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

In kitchen, doors and inside of prep table coolers, walk in cooler and freezer doors, handles of microwaves, outside of warewashing machine, handwashing sinks, sides of cook tops and deep fryers with accumulation of food debris and residues. Maintain clean. 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

*2nd repeat* Observed kitchen line hand sink basin obstructed by cook pans. Items moved to the dish pit for cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

**3rd repeat** - Must attend county AMC class downtown at requested date. Observed cookline reach-in fridge stored raw shrimp over sliced cabbage and cut orange stored directly in contact with raw shell eggs. Items moved to appropriate separation at time of inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed ice machine shoot area with a buildup of organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed double prep sink next to walk-in leaking profusely. Discussed fixing by next routine with manager on duty.

Inspector's notes

Observed the certified food protection manager to not be on site at the time of inspection. Corrective Action: Correct prior to next routine inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Observed organic matter on the beverage dispensing nozzle in the bar area. Ensure food contact surfaces with non-TCS foods are cleaned at a frequency of at least 24 hrs to remove accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several containers of powdered spices on a prep table across from the storage racks to not have labels indicating the contents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee food and beverages stored on a prep table next to spiced used for kitchen operations. Observe employee food stored next to food used for restaurant operations in the walk- in cooler. Ensure employee items are stored in designated areas to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the certified food protection manager to not be on site at the time of inspection. Corrective Action: Correct prior to next routine inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Observed hot water faucet to be in disrepair at the handsink in the sushi station. Repair the faucet to ensure hot water is also able to be dispensed from the hand sink. Corrective Action: Correct prior to reinspection on 7/25/25

Inspector's notes

Observed packaged ready to eat shrimp stored below raw salmon and raw tuna on the storage rack in the walk-in cooler. 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. 2nd Repeat Violation.

Inspector's notes

Observed organic matter on the beverage dispensing nozzle in the bar area. Ensure food contact surfaces with non-TCS foods are cleaned at a frequency of at least 24 hrs to remove accumulation. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. Addl Notes: Observed cutting boards and knives used to cut raw fish at the sushi station to be cleaned using only a sanitizer towel and cleaned once daily as stated by the person in charge. At the time of inspection it had been past 4 hours of use and only cleaned with a sanitizer towel. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. The cutting boards and knife were removed and taken to the back and properly washed rinsed and sanitized. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed the can opener with soiled old food residue on the piercing blade and placed in the holder as clean on the prep table. PIC stated the can opener was clean. The employee then took the can opener outside to the mop sink and was starting to clean the can opener. The PIC was instructed to have the employee take the can opener to the 3- compartment sink to be properly cleaned and sanitized. Education was provided regarding proper cleaning and sanitizing and proper use of equipment to clean and sanitize. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chopped cabbage measured at 47F in the reach in cooler across from the cooks line. The person in charge indicated the food was in the unit for 1 hour.

Inspector's notes

Observed several containers of powdered spices on a prep table across from the storage racks to not have labels indicating the contents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee food and beverages stored on a prep table next to spices used for kitchen operations. Observe employee food stored next to food used for restaurant operations in the walk- in cooler. Ensure employee items are stored in designated areas to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk in cooler, observed raw eggs over raw noodles and raw squid over raw vegetables. In a reach in prep cooler in the kitchen, observed raw shrimp over raw vegetables. Manage had items rearranged in both coolers to be properly stored.

Inspector's notes

In the vegetable prep cooler on the sushi line, observed cooked eel at 50*F, cooked shrimp at 51*F, and cooked crab salad at 50*F. Per manager foods had been in there for approximately 3 hours. Foods were moved to the walk in cooler to rapidly cool.

Inspector's notes

Observed the low temp dish machine in the kitchen not in use at time of inspection. After running the dish machine two times, the chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall be between 50-100 PPM. The dish machine was drained, and the nearly empty sanitizer jug was replaced with a full jug. The dish machine was run again and tested at 100 PPM. Correct By: Corrected At Time Of Inspection, Repeat Violations: 2nd

Inspector's notes

Observed spicy tuna/ 55°F, raw tuna/ 54°F, and imitation crab/ 55°F in table top cooler furthest from the sushi bar entrance.

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed an unlabeled spray bottle by the three compartment sink filled with brown liquid. 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. Working containers are frequently used to convey cleaners/ sanitizers to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. After discussion with the person in charge it was determined the bottle was filled with grill cleaner/ degreaser. The bottle was labeled at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-204.112, C: Temperature Measuring Devices-Functionality No thermometers observed in sushi cooler displays or small glass reach in used to hold salad. A permanent temperature measuring device is required in any unit storing time/temperature control for safety food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed 41*F. In order to facilitate routine monitoring of the unit, the device must be clearly visible. Please obtain thermometers to place in the interior of any cold holding unit containing TCS foods prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the low temp dish machine in the kitchen not in use at time of inspection. After running the dish machine two times, the chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall be between 50-100 PPM. The dish machine was drained, and the nearly empty sanitizer jug was replaced with a full jug. The dish machine was run again and tested at 100 PPM. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. Observed food in the walk-in freezer being stored on the floor underneath the shelving. Food should be stored at least 6 inches off the ground. PIC rearranged the food onto the shelves. Correct By: Corrected At Time Of Inspection

Core-6-303.11, C: Intensity-Lighting Observed very dim lighting in the walk-in cooler. Please replace the bulbs to be bright to ensure employee safety and adequate cleaning. Correct By: Correct Prior To Next Routine Inspection