Yama Sushi

Inspector's notes

Observed counter height two door refrigerator in sushi prep area (furthest from server station) with an ambient temperature of 43-45*F (max min thermometer). Equipment must be maintained at a temperature that can keep food at 41*F. Product in refrigeration were at 42-43*F using a metal stem thermometer. Temperature control for safety foods were moved to other units until repaired. Equipment was unplugged and restarted. Observed internal ambient temperature to be at 37*F with max/min thermometer Corrective Action: Corrected at time of inspection. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Addl Notes: Observed chicken in sandwich prep cooler stored within area above food inserts and lid packed in ice. Chicken may not be stored on ice for use. Chicken was observed to be at 42*F using a metal stem thermometer. Food must be kept cold using a constant chilling method such as refrigeration. Chicken was moved to bottom portion of sandwich prep cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw meat stored in stagnant water to thaw.

Inspector's notes

Observed electric bug zapper type trap at sushi prep area. Best practice would be to have light source with sticky board to contain insects at trap. Pest control device was removed and operator will find new equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drinks on counter neer back prep sink, and on shelf along grill line. Employee food and drinks must be stored in an assigned break area. Drinks were removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottles with cleaners stored on same shelf as single use items. Cleaning chemicals must be stored separately and away from food, single use food containers and other utensils. Chemicals were placed with other cleaning supplies. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unclean vents (with grease) at exhaust hood over grill/wok line. Also at back wall above small cabinet type refrigerator across from fryer splashed with sauces.. Surfaces are to be cleaned at regular intervals to prevent build up old food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chemical dishwasher in kitchen and bar area measured a chlorine sanitizer concentration <50ppm. Chemical levels were checked, sanitizer was primed, and dishwashers run again multiple times with no change in sanitizer concentration. Person in charge will call company to service dishwasher. Establishment will temporarily sanitize equipment at 3-compartment sink until dishwashers are able to dispense chlorine sanitizer at 50-100ppm. Second consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chemical dishwasher measured a chlorine sanitizer concentration <50ppm. Chemical levels were checked, sanitizer was primed, and dishwasher run again multiple times with no change in sanitizer concentration. Person in charge will call company to service dishwasher. Establishment will temporarily sanitize equipment at 3-compartment sink until dishwasher is able to dispense chlorine sanitizer at 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

In kitchen, scoops for rice was being stored in a bowl of room temperature water. Person in charge removed utensils from water. Ice scoop at main ice machine was being stored directly top of machine. Person in charge provided cleaning container for store scoop. Ice scoops at soda fountain and in ice well at bar were stored with handles directly in contact with ice. Scoops were rearranged. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in cooler a package of raw pork was stored above raw fish for sushi. Also in wak-in raw shrimp was stored over cut and uncut produce. Employee rearranged food. TCS foods shall be stored in a manner that minimizes risk of contamination. Corrective Action: Corrected at time of inspection.

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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. ---In walk-in cooler a bin of raw chicken was being stored on shelf over uncut produce. No cross contamination observed. Brought to attention of person in charge who had staff rearrange. Food shall be stored in a manner that minimizes risk of contamination. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ---In walk-in freezer, packages of meat and bags of broth bones were being stored under shelves directly on floor. Person in charge had employee begin to move items off floor. Food shall be stored at least 6 inches off the ground to prevent contamination from the premises. Correct By: Corrected At Time Of Inspection