Got Sushi

Inspector's notes

Observed raw tuna, raw salmon, raw whitefish, and cooked shrimp with an internal ambient temperature of 45-51*F. Per sushi chef, the items were transferred to the case < 2hours prior from an alternate functioning refrigerator. All TCS foods improperly cold held were relocated to an alternative refrigerator to be rapidly cooled. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fish display case along the long side of the sushi container with an internal ambient temperature of 51*F, tested with a min-max thermometer over the span of 30 minutes. Discussed having the unit serviced and ensuring that unit has the capacity to maintain proper cold holding temperatures below 41*F. Instructed staff to only use the functional display case until unit is properly adjusted and verified working. Corrective Action: Corrected at time of inspection. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged 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. Addl Notes: Observed rice in the cooling process in the walk-in with plastic wrapped over the container. Discussed ensuring that rice is cooled while uncovered in a shallow pan. Discussed the importance of cooling process and provided education to the kitchen staff regarding arranging containers in a way that promotes the cooling process. Rice was uncovered. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salmon, tuna, tofu and raw shrimp in sushi display cabinets holding at 45-48*F. Per sushi chef, fish was placed into cold holding about 2 hours prior. Manager voluntarily embargoed all TCS products out of temperature. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sushi display cases were observed to have an internal ambient temperature of 45-48*F, measured with a minmax thermometer after leaving door closed for 5-10 minutes. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Establishment had enough cooling capacities to continue operating safely. Manager moved sushi prep to the prep table and had fish stored in the cold wells. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. **Re-inspection required** Re-inspection scheduled for Monday, 6/23/25. Please have equipment serviced to functioning condition by 6/23/25. Contact inspector if service happens earlier, there are any delays, or if you have any questions. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed ROP salmon and tuna in standing cooler near sushi bar in the process of thawing. 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 water pitcher in waitstaff hand wash sink. Removed. Observed sushi chef prepare bowl of water in front handwash sink. Instructed chef to fill bowl at 3-comp. Chef corrected. Hand wash sinks must remain unobstructed and used only for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen staff contact and operate handwash sink with gloved hands and directly contact squid rings in a bowl of water for thawing. Discussed the need to do food processes in the 3-comp sink and not the hand wash sink due to the contaminating nature of the handwash sink. squid discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed white rice cooling from pervious day in a single door stand up reach-in fridge at 44-46*f degrees. Other TCS fridge items temped at 38*f degrees. Rice discarded.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 Cookline employee beginning to prepare customer plate with fried white crisps with bare hands. Employee was asked to discard crisps, and apply gloves. Corrected. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 main kitchen hand sink with no soap. Soap was stocked at time of inspection. Hand soap must be available at all hand sinks at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 Cooked chicken in top make line in kitchen holding 55*f degrees. All other food items in temp. Chef stated item had just been made. Chicken sent to walk-in to cool in a shallow pan. corrected. 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. Observed Unagi eel on rear side sushi case holding 61*f degrees. Brought to the attention of sushi chef and found case to be turned off. Chef stated item had been in case for less then 4 hours. Item sent immediately to walk-in cooler. Case turned on for use. Correct By: Corrected At Time Of Inspection

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 waiter pitcher for service half full in waitstaff hand wash sink. Manager removed and washed pitcher at time of inspection. Handwash sinks must be accessible at at all times. Discussed important of keeping items used to serve customer drinks out of hand wash sinks due to it being a highly contaminated surface. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed a head of iceberg lettuce in walk-in fridge with decayed and organic matter on exterior on surface of lettuce. Discussed the important of discarding food not acceptable for customer service. 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 Chemical dishwasher dispensing 0ppm of chlorine. After trouble shooting with Manager, it was found that dishwasher lines had no chlorine. Machine fixed and dispensed 50ppm of chlorine by end of inspection. All Chlorine dish units must maintain a concentration of 50-100ppm. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Observed cooked chicken and cooked rice without date marks in walk-in. Manager stated items were made the day prior. Kitchen staff date marked items accordingly. All items Both TCS and RTE must be dated the day of preparation. Correct By: Corrected At Time Of Inspection