Kura Sushi

Inspector's notes

Observed fully thawed fish in ROP packaging in a reach in cooler in the fish processing area. PIC stated they lack adequate refrigeration space to perform thawing under refrigeration overnight. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. 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. Advised PIC to provide an additional reach in cooler to aid in thawing fish. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple metal and plastic containers wet-stacked on the drying racks. PIC stated there is limited space for drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC had the containers separated to properly dry at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 20+ containers stored as cleaned on the ware drying rack with damp date mark stickers still attached to the container. Advised PIC stickers should be removed prior to warewashing to ensure the entire surface is properly washed, rinsed and sanitized. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee with gloved hands at the dishwasher rinse dirty dishes to be cleaned then put away cleaned dishes without removing their gloves and washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp and roe stored above RTE spicy sauce bags and an opened container of mayo. In the prep cooler on the sushi line, observed raw scallops, tuna and roe stored behind ready-to-eat foods. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tempura shrimp, salmon, sticky rice and RTE eel with internal temperatures ranging from 101-113*F on the lower shelf of a sushi prep table. Per the manager, the food was placed on time as a control at 10:30 am but was not marked with a disposal time. PIC stated the time controlled foods are made into sushi rolls within 2 hours. Sushi rolls are monitored on time as a control for 3 hours. Advised PIC that sushi prepared from fried foods on time as a control must be served or discarded within 4 hours from the time the oldest ingredient is placed on time as a control. Advised PIC to hot hold fried foods at 135*F or above to avoid the potential of overextending time as a control beyond the allotted 4 hours. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cold table closest to the restrooms, observed raw fish being stored above fresh produce. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels at sushi station handwash sink.

Inspector's notes

Sanitizer for dishwasher with a reading of 0ppm of chlorine.

Inspector's notes

Employee washing dishes handled the dirty dishware and then clean dishware without washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection.

Inspector's notes

The chlorine residual concentration detected on dishware after the final rinse was below 50 ppm. Repair prior to re-inspection scudeled for 9/13/24. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fried fish was at 85F-97F on the lower shelf of a sushi prep table. Per the manager, the food was on time as a control but was not marked with a disposal time. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

The establishment has a variance for acidifying the sushi rice. The ph of the rice was observed being tested by adding the acidified rice to a buffer solution and then testing that solution with a dropper. The approved HACCP procedures were reviewed with the manager. All procedures in approved variance/HACCP plan must be conformed to at all times. Corrective Action: 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. Raw Salmon was found stored above the cold air temperature of the cold table and was probed in the range of 45-46 degree F. , Manager stated that salmon was taken out of the back refrigerator about an hour ago for on going preparation at the line. Please keep all TCS food items at or 41 degree F. prior to place at the conveyor line. Item was returned to the inside of the line refrigerator at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Raw Scallops and Edamame observed being thawed under running water at 78 degree F. Coached manager to thaw all TCS items at or below 41 degree (walk in cooler for ice water). Manager using ice bath to thaw both items at time of inspection. Correct By: Corrected At Time Of Inspection