Poke Wave

Inspector's notes

In the left cold table, observed 6 small metal containers of ahi tuna, spicy tuna, marinated salmon, salmon, spicy salmon, and shrimp with an internal probed temperature of 46-47 degrees F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Person in charge (PIC) stated items have been in unit under 2 hours. PIC relocated items to the walk in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked rice hot holding at 130*F internally.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cut cabbage at 48*F internally held, over ice under time control per manager, not marked with discard time and with no written procedure. Manager put out new cabbage and wrote time control procedure.

Inspector's notes

Corrective Action: Corrected at time of inspection. Thawed raw fish vacuum packaged in-house and held thawed. Embargoed, manager discarded.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked and raw fish in right cold table at 48*F to 50*F internally. Manager stated items had been in unit less than two hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Mayo-based sauces labeled for refrigeration in unit more than two hours were discarded. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Corrective Action: Correct prior to re-inspection 7/17/25. Right cooler holding TCS food 48-50*F, unit read 51*F on min/max thermometer at the time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Inspector's notes

Corrective Action: Corrected at time of inspection. Scoops stored in containers of 108-112*F water. Manager removed scoops to dishwashing. 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.

Inspector's notes

No food manager present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee wearing gloves touched their clothing. Employee picked something up off the floor then put on gloves to handle food without washing hands. Had employees wash 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Raw fish roe stored in walk-in above prepared cucumbers. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Shrimp, raw and seared tuna, raw salmon, scallops, octopus, edamame, tofu, corn, mixed greens and cream cheese in the left side serve line cold table at 47*F to 50*F internally. PIC stated some of the items had been out one hour, but old scoops had been put back into the new pans. Other items had been out more than two hours. Embargoed. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Corrective Action: Correct prior to re-inspection 4/30/25. Left side serve line cold table is holding TCS food 47-50*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Inspector's notes

Corrective Action: Correct prior to re-inspection 4/30/25. No probe food thermometer available at the time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection.

Inspector's notes

Boxes of cucumbers and other food items stored directly on the floor in the walk-in cooler and freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

Inspector's notes

Corrective Action: Corrected at time of inspection. Rice scoops stored in pans of 71*F and 77*F water. 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.

Certified food manager not present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

Corrective Action: Corrected at time of inspection.

Manager certification has expired. Please obtain current food manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens........Menus boards above the service counter have the consumer advisory asterisk symbol, indicating raw fish, also identifying cooked items with egg. Manager changed the symbol to be different for the raw and for the egg. 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/4125/Food-SafetyOperator-Resources. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use....Partially used spray can of Raid stored in the kitchen. Manager discarded. Please ensure only certified pest control is used. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing....Vacuum packed raw fish thawed in intact packages. Manager had the fish removed from the packaging to thaw. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.....Rice paddles stored in containers of 77*F and 83*F water. Manager removed paddles to dishwashing and stated they would be stored properly, dry or in water above 135*F. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance.........Front service line hand washing sink blocked, filled with several employee items. Employee removed personal items to restore access to the hand washing sink. Please maintain handwashing sinks easily available at all times. 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. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing....Vacuum-packaged raw fish thawing in intact package. PIC had fish removed from the packaging. Please ensure raw fish is removed from the vacuum package before thawing. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items......Boxes of to-go cups stored directly on the floor. Manager had boxes moved to proper storage, at least 6" above the floor. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash.......Employee doing general tasks put on gloves to handle food without washing hands. Had employee wash hands. 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. Correct By: Corrected At Time Of Inspection