Trapper's Sushi Co Avondale

Inspector's notes

In walk-in cooler, ROP fish was being stored in original packaging. Brought to attention of person in charge to remove fish from vacuum packaging. 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

Several pans stacked as clean had water fall from between them when pulled apart. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. *second consecutive Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Scoops for rice were being stored in room temperature water. Brought to attention of person in charge to remove from water. 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. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Several pans stacked as clean had water fall from between them when pulled apart. Brought to attention of person in charge who instructed staff washing dishes to allow pans to air dry. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed yellow organic material on deflector of ice machine. Person in charge Discussed with person in charge cleaning protocol and frequency. Food-contact surfaces were properly sanitized at time of inspection. All food-contact surfaces must be clean to sight and touch. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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 dishwasher machine unable to pull sanitizer. Chlorine level was observed at 0 ppm. Person in charge called repairman who stated they would visit same day. Advised PIC to sanitize all dishes through the three-compartment sink sanitization until dishwasher was repaired. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black dust accumulating and hanging off of ceiling vent directly above prep line. Discussed with PIC importance of keeping vents clean to sight and touch to prevent dust from contaminating product or equipment below. 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.

Inspector's notes

Observed organic matter on deflector of ice machine. Discussed increasing cleaning frequency with manager. Manager cleaned deflector at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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. Addl Notes: Observed dishwash machine with concentration measuring less than 10ppm. Also observed quat based sanitizer in 3-compartment sink with a concentration measuring less than 200 ppm. Manager called for service. Staff will manually add quat to sanitizing compartment and verify concentration of 200-400ppm until dish wash machine has been serviced and maintains a chlorine concentration of 50-100ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unlabeled spray bottle with yellow liquid next to 3-compartment sink. Per staff bottle contained bleach. Manager instructed staff to label bottle. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal pans stored as clean on rack next to dish wash machine with water pooled on the rims. Discussed importance of air drying with manager. Manager separated pans at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter on deflector in ice machine. Spoke with manager about monitoring and cleaning the ice machine regularly to prevent growth of organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dust on fan guards in walk-in cooler. Discussed increasing cleaning frequency to prevent accumulation of dust with manager. 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. Establishment did not have a Certified Food Protection Manager (CFPM) present during inspection. Please have a CFPM present during all operation hours. Provided handout with changes to Food Code. Corrective Action: Correct prior to next routine inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employee beverage stored on rack above clean pitchers. Employee beverages should be stored away from food contact surfaces to prevent contamination. Beverage was removed at time of inspection. Correct By: Correct Prior To Next Routine 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 quat based sanitizer in use at 3-compartment sink with concentration measuring less than 150ppm. Staff emptied sink and refilled using sanitizer dispenser; concentration measured less than 150ppm. Manager will call to have dispenser serviced. Staff will use chlorine based dish wash machine to clean dish ware until dispenser has been serviced. 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 tightly wrapped sushi rolls in prep cooler with internal temperature of 55°F. Per manager sushi was prepared about 2 hours prior. Manager will have staff unwrap sushi to facilitate rapid cooling. Discussed keeping sushi loosely covered until internal temperature reaches 41°F or below and then tightly wrapping. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed cases of food stored on floor of walk-in freezer. Discussed storing cases 6 inches from the floor to help prevent potential contamination. Correct By: Correct Prior To Next Routine Inspection