Kay Sushi Bar Asian Dining

Inspector's notes

***Second Consecutive Violation*** At in use main warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After several attempts to prime machine, unable to obtain correct chlorine concentration. Repair company was called at time of inspection. Discontinue use of warewashing until repaired and use provided 3-compartment sink or bar warewashing machine for all washing purposes. Discussed more frequent monitoring of sanitizer concentration, especially a start of day, after periods of inactivity, or exchanging out bottles of sanitizer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout establishment, cutting boards deeply scored. Replace cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Second Consecutive Violation*** At 3-compartment sink, chemical dispenser leaking water. At bar, handwashing sink not attached to wall. Repair chemical dispenser to prevent leaking and attach handwashing sink to wall. PHYSICAL FACILITIES shall be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee cleaning chef's knife inside sushi bar hand sink. Discussed not cleaning items inside hand sinks and only using hand sinks for hand washing. Knives cleaned at dish area Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main dish machine in use producing 0 ppm of chlorine sanitizer. After multiple cycles, dish machine tested between 50-100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical Quat dispenser for 3-comp leaking from apparatus and dispensing less than 150PPM of sanitizer. Multiple sanitizer buckets tested under 150ppm during inspection. Please repair to ensure proper calibration and function by next routine.

Inspector's notes

No employee present with food manager certification. Ensure employee with food manager certification is present during hours of operation. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, on magnetic knife strip, several knives with food debris on blades. Per manager, knives are to be stored as clean on magnetic knife strip. Knives were used last night and not warewashed today. All knives were moved to be warewashed and magnetic knife st6rip was warewashed. Discussed the importance of storing food contact surfaces clean. All food contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, salamander with accumulation of food residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Throughout establishment, in bar area, on sushi line, warewashing area, cook line with accumulation of food residues along cove base and under equipment. Maintain clean. Physical facility are to be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: On cook line, wall near prep table with dry wall crumbling. Repair wall. All floors, walls, and ceilings are to be maintained and repaired such that it is smooth and easily cleanable. Physical facility is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Fourth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Two separate employees returned from outside and did not wash hands; one employee handled bar equipment and plates for customers and another employee handled sushi line equipment, including cutting board and sushi rice containers. Instructed employees to wash hands when returning from outside and before handling food equipment. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, covered containers of raw chicken and raw shrimp stored over bottles of sauces and ready to eat uncovered vegetables. Employee moved containers of raw chicken and raw shrimp to bottom shelf to prevent future cross contamination. All raw animal proteins are to 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

At in use bar warewashing machine, no detectable chlorine sanitizer on dishware surfaces. After several attempts to prime machine, unable to achieve proper chlorine concentration. Discontinue use of bar warewashing machine and main kitchen warewashing machine will be used for all warewashing purposes. Repair company was called at time of inspection. Discussed more frequent monitoring of sanitizer solution at machines, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee using latex gloves with food product. Employee removed latex gloves and moved box out of food areas to prevent employees from using with food and equipment. Latex gloves are not approved for food handling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On sushi line, employee handling ready to eat vegetables with bare hands. Instructed employee to discard cut vegetables, wash hands, and don new gloves to continue with task. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, in main undercounter sushi cooler, TCS foods (raw fish, crab mixes) with internal temperatures of 45*F-49*F. Per employee, TCS foods were in sushi cooler within normal time parameters. Employee moved raw fish and crab mixes to walk in cooler and additional sushi cooler to rapidly cool back down to the proper cold holding temperature. Ambient temperature of sushi cooler was 46*F. Discontinue use of main undercounter sushi cooler until repaired. Repair company was called at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Main ice machine with accumulation of dark and light residues on inside top of ice machine and ice shield. After establishment closes for evening, ice machine will be deeply cleaned to remove all built up residues. Discussed more frequent cleaning of ice machine to prevent build up of residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At expo window, tempura fried shrimp/ 88*F and on sushi line, baked fish skin/ 98*F out of internal temperatures. Per employees, shrimp and fish skin were prepared <1 hour. Shrimp was discarded for quality and fish skin was cut and moved to cold holding for use at another time. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At hot food line at expo station, rice scoops stored in room temperature water. Water was discarded at time of inspection. 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.

PRIORITY VIOLATION-3-402.11, P: Parasite Destruction; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Observed mackerel on the menu. According to the parasite destruction sheets provided by person in charge, the mackerel and Spanish mackerel are not treated for parasites. Chef voluntarily discarded the product at time of inspection. Discussed with person in charge that when serving raw fish it must undergo a parasite destruction process which includes: Frozen and stored at a temperature of -20°c (-4°f) or below for a minimum of 168 hours (7 days) in a freezer; o Frozen at -35°c (-31°f) or below until solid and stored at -35°c (-31°f) or below for a minimum of 15 hours; or o Frozen at -35°c (-31°f) or below until solid and stored at -20°c (-4°f) or below for a minimum of 24 hours. Strict log must be maintained to support this process. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a 1 gallon of "household pesticide" under the counter in the men's restroom. Person in charge stated that they have a pest service and are not using the product. Person in charge discarded product at time of inspection. Discussed with person in charge that the only pesticides that should be used in the establishment are ones that are approved and applied by a professional service. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Observed cold table on cook line with an ambient temperature of 51*F. Cold table contained a variety of sauces, lemons, and raw shell eggs. Chef stated that the products had been stocked in cooler 30 minutes prior to inspection and were within proper temp ranges. Person in charge had Chef move product to walk-in cooler at time of inspection. Person in charge called for service at time of inspection. Discussed with person in charge that all refrigeration should have an ambient of 41*F or below when holding TCS foods. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed damaged gaskets on the cold drawers underneath the grill. Discussed with person in charge that all equipment should be maintained in good condition. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability In drink bar, FRP not yet installed on wall. As part of installation, also repair wall damage in bar under equipment. Provide FRP on walls to ensure a smooth and easily cleanable surface. When FRP is installed in bar area, ensure all drain lines still have air gaps at floor sink, and that soda lines are kept at least 6 inches off the floor. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ........At one of sushi bar handwashing sinks, leaking faucet. Repair before next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability ........In drink bar, FRP not yet installed on wall. As part of installation, also repair wall damage in bar under equipment. Provide FRP on walls to ensure a smooth and easily cleanable surface. When FRP is installed in bar area, ensure all drain lines still have air gaps at floor sink, and that soda lines are kept at least 6 inches off the floor. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. .............At two sushi bar handwashing sinks, dirty dishware stored in basin of sinks. Dirty dishware were removed from two handwashing sinks. Maintain all handwashing sinks available for use and for handwashing only. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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, in top portion of prep table cooler, cut leafy greens/50*F, dumplings/51*F and in bottom portion of prep table cooler, sticky rice/ 55*F out of internal temperatures. Per employee, TCS foods were in prep table cooler within normal time parameters. Cut leafy greens and dumplings were placed in ice bath to rapidly cool back down to the proper cold holding temperatures and sticky rice was voluntarily discarded for quality. Ambient temperature of prep table cooler was 48.7*F and 51.1*F, taken with inspector min/max irreversible thermometer. Discontinue storing of TCS foods in prep table cooler until repaired. 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

Repeat Violation Core-4-602.13, C: Nonfood Contact Surfaces ..........Throughout cook line, build up of food debris and residues on deep fryers and side of cook top, walls and machine in warewashing area. Hood vents with accumulation of grease residues. Maintain clean to prevent future residue build up. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd