Sushi Style

Inspector's notes

Employee placed raw cut salmon on a container in display glass reach in cooler in the bar, then removed the gloves and started wrapping the cut cream cheese without washing hands first. The cream cheese is an item that is used for vegetarian menu item as well. PIC trained the employee to properly wash hand between different tasks and wear gloves before going to preparing ready to eat food and employee did so. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fried shrimp tempura was observed hot holding at 120°F under the heat lamp. The Person in Charge (PIC) discarded the product per facility policy and replaced it with a new batch. The PIC then adjusted the setup by raising the food closer to the heat lamp to ensure proper hot‑holding temperatures of 135°F or above. Corrective Action: Corrected at the time of inspection.

Inspector's notes

*2nd Repeat* Observed bin of rice sitting on in back kitchen intended for fried rice order use holding 73*f degrees. Per PIC rice is left out until batch runs out. Discussed coming rice on a time control similar to sushi rice or keep it cold held inside fridge. Rice out of temp less than 4 hours and returned to walk-in fridge.

Inspector's notes

Observed large white bucket used for bleach rags with a chemical concentration of bleach over 200ppm. Test strip flashed white and partly black when testing. Bleach must be maintained between 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed front side back kitchen hand sink to have an electronic malfunction with the soap dispenser. Unable to dispense soap at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed butter, cut lettuce, and raw eggs over filled on left side cookline 50*f degrees. Items sent to walk-in to cool. Observed right side cookline prep fridge to be holding vegas rolls, pork belly, raw chicken, and edamame 48-57*f degrees. per PIC items were loaded inside fridge with-in the last 3 hours. Items sent to walk-in to cool. Unit found holding ambient air temp of 46*f, establishment has adequate refrigeration to discontinue use of unit until repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the walk-in cooler packages of tuna thawing in original reduced oxygen packaging, which is labeled with "Keep Frozen." Discussed with PIC that 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

Observed various scoops, spoons and tongs being stored in still water at 67°F. 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. Discussed with PIC storing utensils dry or with food if they cannot be kept in hot or running water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed current PIC does not have Certified Food Manager license onsite. Per PIC, they are a Certified Food Manager, and license is at alternate location. Obtain and keep onsite for verification, and ensure at least one person onsite during hours of operation is a Certified Food Manager.

Inspector's notes

Observed several TCS items (beef gyoza, raw and cooked shrimp, and tuna stuffed peppers) in reach in prep cooler holding at 54-60*F. Per employees, items had been in cooler since previous night and were discarded. Prep cooler was holding at 60*F - all TCS foods were removed and manager called for service at time of inspection - facility has adequate alternate refrigeration. Ensure all TCS foods are kept at 41*F or below - reviewed monitoring of temperatures.

Inspector's notes

Observed time as a control log for sushi rice pre-filled out for entire current day (filled out for 3PM-7PM time slot). Notified manager, and proper logging/tracking was reviewed with employees. Also noted shrimp tempura being kept out using time as a control, but not currently being tracked on time log ,with no start or discard time on container of tempura. Manager added times for shrimp tempura and will add to time log for time as a control. Ensure time as a control procedures are properly followed and documented.

Inspector's notes

Observed wiping cloth bucket of chlorine sanitizer at 0ppm. Also observed several damp wiping cloths on sushi prep counters, not kept in wiping cloth buckets between use. Employee properly remade bucket to proper concentration of 50-100ppm and instructed employees to keep cloths in buckets/off sushi counter when not in use.

Priority Foundation-5-205.11, Pf: 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. Observed sushi chefs in the front washing hands in the prep sinks. All hand washing must be done in hand wash sinks. PIC educated cooks to wash hands in the designated hand wash sinks. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed bucket of chlorine sanitizer with a concentration of over 100ppm. All chlorine sanitizers must have a concentration of 50-100ppm in order to properly sanitize. The PIC diluted the solution down to proper sanitizer concentration. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed spoons placed directly and in full contact with raw beef and raw chicken. Storage of utensils must be stored in such a manner that does not have direct contact between handles and the food itself. The chef removed the spoons from the containers. Correct By: Corrected At Time Of Inspection