Sushi Crush

Inspector's notes

Observed cookline low drawers holding raw shrimp, raw beef, raw chicken, cabbage at 48-49*f degrees. Observed cookline over filled with wrapped cooked rice and spicy tuna poppers 48*f degrees. All items out of temperature less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of food debris and grease on the floor next to the fryer. Observed buildup of food debris below the drawers of the drawer refrigerators in the kitchen.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Establishment's only CFPM was not available onsite at time of inspection. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed squid salad with 8/1/2025 date mark in the sushi countertop refrigerator. Observed cooked vegetables with a 7/25/25 date mark in the bottom section of the prep cooler. After discussion with the person in charge (PIC) it was determined new date mark labels were not attached when the foods were removed from the original container or cooked. According to the PIC the squid salad was prepared on 8/11/25 and the vegetables were cooked on 8/13/2025.

Inspector's notes

On the black specials menu observed multiple raw/undercooked animal proteins with no asterisk present (disclosure method). Food items served raw/undercooked include tuna tartare, tuna orgasm, tuna tataki, dolpan biimbop (fried egg), chirashi bowl, salmon spoons, yellowtail ceviche spoons, tuna poke salad.

Inspector's notes

Observed sanitizer buckets used to store wiping cloths below the counter and below the grill with sanitizer concentration of 0 PPM.

Inspector's notes

Observed buildup of food debris and grease on the floor next to the fryer. Observed buildup of food debris below the drawers of the drawer refrigerators in the kitchen.

Inspector's notes

Observed chef touch the handwashing sink faucet in the kitchen and rinse off their gloved hands. Without fully washing their hands and changing their gloves, observed the chef continue food service and handle ready to eat foods.

Inspector's notes

Observed dark residue on the upper interior of the ice machine in the kitchen. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed ice machine cleaning frequency. Please the ice machine as frequently as necessary and prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No probe thermometer available onsite at time of inspection.

Inspector's notes

Observed a large bowl of raw chicken stored directly above packaged imitation crab in the walk-in cooler. Observed packaged raw pork directly above packaged gyoza in the walk-in cooler. No overhead drip/contamination observed.

Inspector's notes

Observed chef plate shredded cabbage with their bare hands. Observed chef slice and handle hardboiled egg and place garnishes such as raw mushrooms and spices in a bowl of already cooked/ plated ramen. Bare hand contact is not approved with ready-to-eat (RTE) food items.

Inspector's notes

Observed cream cheese puffs/ 50°F, cooked crab/ 48 °F, prepared sushi rolls/48 °F, cooked rice/ 52 °F, pork dumplings 53 °F, raw tuna/ 52 °F, and raw shrimp/ 52 °F in the small prep cooler across from the fryer.

Inspector's notes

No test strips observed onsite for quaternary ammonium sanitizer that establishment uses to sanitize food contact surfaces.

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. Observed raw beef stored directly above ready to eat cucumber salad in the walk-in cooler. Observed sushi rolls containing raw salmon stored directly above cooked tempura shrimp in the walk-in cooler. Observed unpasteurized raw eggs stored directly above ready to eat tempura sauce in the walk-in cooler. Raw animal foods should be separated and arranged during storage, preparation, holding, and display from ready to eat foods to prevent cross contamination. The raw animal foods were moved below ready to eat foods at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-6-202.15, C: Outer Openings, Protected Observed the back door propped open at time of inspection. No effective means to protect outdoor opening from pests were observed. Please keep outdoor openings closed unless the outdoor openings are protected against the entry of pests. Outer entrances were closed at time of inspection. Discussed ways outer openings can be protected such as air curtains or screens. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed two chef knives stored between prep coolers and shelf at time of inspection. Discontinue storing knives between walls, tables, or pieces of equipment. The knives were moved to the dish machine at time of inspection to be washed, rinsed, and sanitized. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. Observed raw salmon stored directly above cooked takoyaki in the lower level of the prep cooler across from the grill. Raw animal foods should be separated and arranged during storage, preparation, holding, and display from ready to eat (RTE) foods to prevent cross contamination. The raw salmon was moved to the lower shelf of the prep cooler at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed two chef knives stored in between a prep cooler and shelf. Discontinue storing knives between walls, tables, or pieces of equipment. The knives were removed from between the prep cooler and shelf at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. At time of inspection observed raw unpasteurized eggs stored above a container of raw sliced cucumber in the walk in cooler. Raw animals foods should be separated from cooked and raw ready to eat foods during storage, preparation, holding, and display to prevent cross contamination The raw eggs were moved above other raw eggs at time of inspection to prevent cross contamination. 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 shrimp tempura/ 73 F and cooked crispy rice/ 74 F stored at room temperature by the grill. According to the person in charge, the shrimp and crispy rice was cooked this morning around 10:30 AM and was cooling in the walk in cooler until it was removed from the walk in cooler 30 minutes ago and stored at room temperature. Please discontinue cooling at room temperature. The crispy rice and shrimp tempura was moved back to the cooler to continue the cooling process. Discussed hot holding shrimp tempura or crispy rice or utilizing 4 hour time as a control. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Establishment utilizes Quaternary Ammonium (Quat) sanitizer to sanitize their equipment, utensils, and food contact surfaces. The test strips had fallen in water prior to inspection, were dyed blue, and did not accurately measure the Quat concentration. Test strips that accurately measures the concentration of sanitizer in MG/L (ppm) of sanitizing solutions shall be available. Re-inspection to confirm test strips are obtained is scheduled for 8/11/2023. Correct By: Correct Prior To Reinspection