Kura Sushi

Inspector's notes

Observed cooked eel meat in manufacturer's reduced oxygen packaging and labeled "keep frozen" thawing in an under-counter reach-in refrigerator. 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. PIC directed employee to remove eel from packaging during inspection. Corrective Action: Corrected at time of inspection. *THIRD CONSECUTIVE VIOLATION*

Inspector's notes

Observed masago (smelt roe) thawing in manufacturer's reduced oxygen packaging (ROP) in a reach-in refrigerator. The instructions on the packaging state "keep frozen." 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. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed condensate dripping inside the back of the lower compartment of the prep-style refrigerator closest to the kitchen entrance on the south side of the building. Food was stored to prevent contamination from condensate. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chlorine sanitizer solution concentration at in-use mechanical dishwasher was measured at 0ppm during inspection after priming the machine several times and replacing the sanitizer container. Ensure chlorine sanitizer solutions are maintained at 50-100ppm. Sanitation company adjusted machine and concentration of 100ppm was attained during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sides of salmon in manufacturer's ROP with instructions stating "keep frozen" thawing under refrigeration in a reach-in refrigerator. 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 numerous types of sushi fish prepped at ambient temperature and thawed scallops cooling in tightly-covered or wrapped containers in reach-in refrigerator. 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. Person in charge (PIC) instructed employees to remove cellophane wrapping and lids until items are cooled to 41'F. Items were within parameters for proper cooling times and temperatures. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee handle personal cellphone while cutting ready to eat fish at a prep station. Employee handled cellphone with no gloves and then handled clean utensils with out washing hands. The person in charge directed employee to wash hands. Discussed washing hands after engaging in activities that may contaminate the hands and immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. 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 storage racks and equipment carts stored in front of the hand wash sink by the dishwasher resulting in limited access to the hand wash sink. The person in charge moved the equipment out of the way to clear a readily available path to the hand wash sink. Discussed all hand wash sink areas must be maintained so at to be accessible at all times. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels or other hand drying provision at the hand wash sink by the back office or at the hand wash sink by the dishwasher. The person in charge refilled the dispensers with paper towels at each sink at the time of inspection. Discussed maintaining hand drying provision at all hand wash sinks at all times. 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 mechanical dishwasher operate with 0ppm chlorine sanitizer. The person in charge primed the sanitizer line but the mechanical dishwasher did not dispense above 25ppm chlorine sanitizer. The person in charge stated the dishwasher machine had been in use throughout the day and stated a work order would be placed for service. Establishment has a three compartment sink with quat-santizer that was set up for ware-washing at the time of inspection. Discussed manual ware-washing until the mechanical dishwasher has been serviced and dispenses chlorine sanitizer concentration of 50-100 ppm. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed a bowl of sautéed onions and beef with internal temperature between 110F - 117F in a hot holding display case by the tempura fryer. The person in charge stated the food items had been cooked and placed for hot holding approximately 45 minutes ago and discarded the food at the time of inspection. The person in charge determined the heating elements inside the display case had not been turned on. The person in charge turned on the heating elements an ambient temperature of 175F inside the case was later verified. Observed a plate of cooked eel with internal temperature of 65F - 69F under a heat lamp by a sushi prep station. The person in charge stated the food item had been placed for hot holding less than 2 hours ago and discarded the eel at the time of inspection. The person in charge determined the heat lamp was not working and directed employees not to place items for hot holding under the heat lamp until the unit has been serviced. Discussed TCS hot holding temperature of 135F or higher. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 plates of sushi a conveyer belt system that were under time as a control. Establishment has written time as a control policy but time tracking is automated and can not be readily verified. No records to indicate the time food items were placed on conveyor belt or duration of maximum time on the conveyor belt could be provided. Discussed creating and maintain readily available time tracking logs for the automated conveyer system. Discussed with the person in charge the food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. Correct By: Corrected At Time Of Inspection

Priority Foundation-8-103.12 (B), Pf: Conformance with Approved Procedures; HACCP records. 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/3978/Food-Variances. Observed establishment utilize a rice acidification variance process, but not maintain accurate logs with missing entries, or maintain a functioning pH meter. Establishment only had one pH meter that was visibly damaged and unable to calibrate or accurately determine known pH buffer solutions. Establishment was unable to demonstrate the 2 point calibration of the pH meter according to manufacturer’s instructions and verify the pH of the acidified rice during inspection. The pH of the acidified rice could not be verified to be 4.1 or less. Establishment did not maintain least two pH meters or spare batteries for both pH meters on-site during hours of operation as required. The person in charge established a time as a control policy for the rice and time marking system at the time of inspection. The person in charge stated new pH meters/test kits would be ordered. Discussed using time as control until establishment can meet all requirements to conform with HACCP plan and specialized process. Re-inspection for availability of two properly functioning pH meter will take place by 3/19/24. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. === Observed raw shell eggs being stored above raw shrimp inside reach in by tempura station. Notified PIC. PIC moved raw egg to bottom of unit. All raw animal foods shall be separated during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods to minimize cross contamination risks. 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. 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.==== Observed Cream cheese and raw fish with internal temp of 48-50f in front reach in. Observed Pork and hard boiled egg with internal temps of 47-49F in reach in by tempura station. Per PIC, items were placed in reach in 8 hours prior. Notified PIC(Person in charge). PIC discarded food items. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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. Correct By: Corrected At Time Of Inspection