Sushi Time

Inspector's notes

Observed sushi rice in front with proper time stamp, but no time as a control procedure. Informed PIC that Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control. Written procedures were sent to PIC at time of inspection. Corrective Action: Corrected at time of inspection. *** 2nd Consecutive Violation ***

Inspector's notes

Observed ROP raw tuna defrosted inside original packaging (package had been opened already) inside front prep table. Per PIC, tuna had been defrosted inside original packaging in back reach in, then placed inside front prep table. Informed 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wet wiping clothes on top of front prep table and next to counter top with bar stools. Informed PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed acidified rice being kept at room temperature. PIC stated they use time as a public health control. Observed time stamp exceeding 4 hours. Additionally, establishment has no written procedures for time as a public health control. Informed PIC that stamps need to be timed for 4 hours exactly. PIC corrected at time of inspection. Provided guidance documents via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. PIC has paper stating that the training was completed but not the exam. Informed PIC that the exam must be passed to obtain the certificate. 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 purple cabbage and cucumber cooling from prep in the prep table covered with plastic wrap. Discussed with PIC that foods cooling should be uncovered to allow proper cooling facilitation. PIC uncovered the products at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw tuna fillets thawing under refrigeration in the reduced-oxygen packaging. Informed PIC that fish in ROP needs to be removed from the packaging fully before being thawed under refrigeration. PIC removed the tuna from the ROP at time of inspection. 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 a wet wiping cloth stored on the cutting board for sushi. Informed PIC that the wet wiping cloths need to be stored in a sanitizer bucket with an approved concentration. PIC placed the wiping cloth in the sanitizer bucket a time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed both of the establishment's hand sinks' hot water only reaching 74*F. Informed PIC that the sinks need to be supplied with water of at least 100*F within a minute of running. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection on 12/2/2024.

Inspector's notes

Observed black and brown organic matter on the underside of the lip inside the ice machine. Informed PIC that this area needs to be cleaned and continue to be cleaned at a rate which precludes the accumulation of organic matter and debris. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a can of flying insect killing spray on a shelf in the back of the kitchen. Informed PIC that pest control chemicals are not allowed in the establishment and if pest control services are needed, they need to be applied by a certified applicator. PIC removed the can from the premises at time of inspection. Discussed alternative control methods with PIC, such as fly tape for the back door. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash.........Employee passed through curtain door and put on gloves to handle ready to eat food. Employee handled raw fish then touched a lemon, cucumber and teriyaki crumbles (for shared use between non-raw and raw food), without washing hands. Reviewed required hand washing with the manager and directed manager to reserve the foods that were touched to be used only on raw fish items. 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. Correct By: Corrected At Time Of Inspection