Tomo JS

Inspector's notes

Observed white organic matter on deflector of ice machine closest to grill line. Discussed cleaning procedures and frequency with person in charge. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple spray bottles containing chemicals without labeling throughout the bar. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Bottles were labeled with marker at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw fish in Reduced Oxygen Packaging (ROP) in the refrigerator for thawing. PIC stated the fish is stored here regularly, not just for immediate use. PIC stated it was recently thawed, so fish was immediately removed from ROP packaging. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. Discussed thawing less amounts fish at a time or removing fish from ROP packaging before thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of residue and food debris throughout the establishment, especially on high-touch areas. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 soap at the handwashing sink by the register between the kitchen and the sushi bar. The employee stated they had intended to replace the soap that morning but could not find the soap refill in storage. Soap was refilled at the time of inspection. Ensure handwashing cleanser is always available at handwashing sinks at ALL TIMES. 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. --Observed multiple items in the walk-in stored improperly. Raw shelled eggs were stored next to uncooked beef. Cooked chicken was stored next to uncooked chicken. Uncooked chicken was stored above ready-to-eat vegetables. Discussed protection from cross-contamination with proper food storage with the Person in Charge (PIC). Provided food storage guidance document. Food was rearranged to be stored in the proper order. Raw animal foods shall be separated by type based on minimum cook temperatures. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions --Observed grease hood with excessive buildup. Discussed need to increase frequency to prevent buildup with PIC. Ensure the grease hood is cleaned. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 handling ready-to-eat frozen mochi intended for immediate service with bare hands. Employee stated they had just washed their hands and did not know that they could not use bare hands to handle food after washing. Educated employee on bare-hand contact policies and procedures. Bare hands shall not contact exposed ready-to-eat foods with bare hands and shall use suitable utensils such as tongs, single-use gloves, dispensing equipment, deli tissue or spatulas. Discussed public health risks with Person in Charge (PIC). 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 buildup of residue on the soda nozzle at the bar. Discussed cleaning frequency and procedures with the PIC. Ensure equipment and utensils are cleaned at a frequency to prevent buildup. Surfaces of utensils and equipment contacting food that is not TCS food shall be cleaned: at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers Correct By: Correct Prior To Next Routine Inspection

Core-3-501.13, C: Thawing --Observed 15 packages of raw chicken placed on the rack above the prep sink at the time of inspection. PIC stated the chicken was defrosting and was going to be cut soon. Chicken was moved to the walk-in cooler. Discussed proper thawing procedures with PIC along with public health risks. Thawing can be done by the following approved methods: under refrigeration that maintains the food temperature of 41°F or less, completely submerged under running water less than 70°F, part of a cooking process, or thawed in a microwave oven and immediately transferred to conventional cooking equipment with no interruption in the process. Correct By: Corrected At Time Of Inspection