Yen Sushi

Inspector's notes

***Second Consecutive Violation*** On sushi rotating line, batches of prepared sushi without proper color dots and time noted on time control log. Employee provided dot color and time on time control log. Discussed the importance of following establishment written time as a public health control procedures. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** On sushi line, in use wiping cloths stored on in use cutting boards in between uses. All wet wiping cloths are to 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

At cook line handwashing sink, no hand drying towels available. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi rotating line, batches of prepared sushi without proper color dots noted on lids and new color dot for time not noted on time control log. Employee provided dot color on time control log and instructed employee to provide correct color dots on lids on sushi rotating line. Discussed the importance of following establishment written time as a public health control procedures. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizer above 100ppm in the wiping cloth bucket on the cookline at the time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels of 50-100ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, in use wiping cloths stored on in use cutting boards in between uses. All wet wiping cloths are to 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

At cook line handwashing sink, no hand drying towels available. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi rotating line, batches of prepared sushi without proper color dots noted on lids and new color dot for time not noted on time control log. Employee provided dot color on time control log and instructed employee to provide correct color dots on lids on sushi rotating line. Discussed the importance of following establishment written time as a public health control procedures. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, in use wiping cloths stored on in use cutting boards in between uses. Wiping cloths with 0ppm of chlorine concentration. Employee removed fan from wiping cloth bucket and added chlorine to bucket for a concentration of 50-100ppm. All wet wiping cloths are to 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

On cook line, in bottom portion of prep table cooler, sushi rolls/ 55*F and in two door reach in refrigerator, sushi rolls/ 51*F-56*F prepared <2 hours and cooling in shallow stacks of rolls and covered. Sushi rolls were uncovered to continue the cooling process. TCS foods are to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At sushi line handwashing sink, ice in basin of sink. Ice was melted at time of inspection. Person in charge will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, assorted sushi rolls with wrong lids marking proper time for time control. Per employee, wrong color of lids were placed on sushi rolls. Correct marked lids were replaced on sushi rolls on conveyer belt. Sushi rice uses time as a public health control without time documentation noted. Employee provided time documentation on sushi rice log sheet. Per employee, sushi rolls and sushi rice were placed out for service about 1 hour. Discussed the importance of following establishment written time as a public health control procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, deep fried shrimp/98*F-115*F and on sushi line, cooked scallop bake/ 88*F-100*F out of internal temperatures. Per employees, shrimp and baked scallops were prepared <30 minutes. Shrimp was re-fried and cooked scallop bake was re-heated to 165*F. Recommended to manager to use time control for fried shrimp and use all cooked scallop bake at each preparation. Maintain TCS (time/ temperature control for food safety) at a hot holding temperature of 135*F or higher at all times. 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. ..........On cook line, employee handling chemical bottles, touching clothing and hair, then donned gloves to work with ready to eat foods and food containers, without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing once contamination has occurred. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. 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. 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. .........On cook line, sitting on containers in top portion of prep table cooler, cooked chicken with an internal temperature of 51*F. Per employee, chicken was removed from reach in refrigerator within normal time parameters. Cooked chicken was moved to bottom portion of prep table cooler to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage ..........On cook line, at prep sink, employee working with open package of cream cheese with simple green spray bottle stored with spray nozzle on cutting board. Instructed employee to wash cutting board and chemical spray bottle was moved to separate area. Discussed the importance of separation of chemicals from food to prevent contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-501.13, C: Thawing ........In kitchen, in two door reach in refrigerator, thawing tuna in packaging. Per manufacture labels on packaging, tuna is to be removed from packaging when thawing. Instructed employee to remove thawing turn from packaging. Discussed the importance of following manufacture guidelines when thawing of fish. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.14, C: Wiping Cloths, Use Limitation ..........On sushi line, in use wiping cloths stored on in use cutting boards. Wiping cloth buckets were moved to provided chlorine sanitizer bucket at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 excessive organic matter buildup in the upper portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Correct By: Correct Prior To Next Routine Inspection

Core-3-501.13, C: Thawing Observed raw tuna portions in the upright cooler thawing in their original packaging. Person in charge instructed staff to remove from packaging and continue the thawing process. Discussed with person in charge that when thawing fish it should be removed from its original packaging. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Observed multiple Walmart grocery bags with cucumbers and lettuce heads stored in upright cooler. Person in charge stated that they had gone to store earlier for more produce. Person in charge instructed staff to remove from bags and store in proper containers. Discussed with person in charge that materials that are used to make single-service and single-use articles may not allow the migration of deleterious substances and shall be safe. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered Observed employee restroom with no covered trash receptacle available for sanitary napkins. Discussed with person in charge that all restroom that are used by females should have a covered trash receptacle available at all time for proper disposal of sanitary napkins. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals ..........On sushi line, in use wiping cloth bucket with chlorine sanitizer with a concentration of >200ppm. Instructed employee to dilute chlorine sanitizer to a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution to ensure proper concentration. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ..........On cook line, in use knives stored in between prep table and prep table cooler and ice scoop stored on ice machine. On sushi line, in use utensils stored in room temperature water in between uses. Ice scoop was moved to separate container, knives were move to cutting board, and water was discarded in utensils container on sushi line. Discussed proper storage of in use utensils in between uses, either on clean surfaces or in clean containers or in water >135*F or higher water or under running water. Correct By: Corrected At Time Of Inspection