Bisutoro

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No hand towels available at handsink behind bar at time of inspection, sink was restocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: Handsink behind sushi bar was being used for storage of various tools and ingredients during inspection. Sink was cleared at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked onions and mushroom in steam table at prep line measured 99 degrees F internally. Item was reheated at time. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sushi rice is maintained using time as a control, but none of the sushi rice containers were labeled with time stamp during inspection. Rice had been prepared about 2 hours prior and was labeled at time. Please ensure all food items held using time as a control have the start time documented to ensure a timely discard. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sushi rice at the sushi bar with a timestamp of11am-3pm, and at the time of inspection it was 4:30pm. When holding time/temperature control for safety foods at room temperature, the food must be discarded after a maximum of 4 hours to prevent excessive bacterial growth. PIC voluntarily discarded the sushi rice. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build-up occurring in the hand sinks, underneath equipment of the back of house, and underneath equipment at the bar. 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.

Inspector's notes

Observed the employee on the sushi line use their bare hands to wrap fish during their prep. 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

Observed a pureed garlic confit at room temperature next to the grill on the cook line at 61*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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, the garlic confit had been out for 20 minutes. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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 a bottle of pineapple juice being stored in an ice well used for drinks, at the bar. Ice for consumption cannot be used to cool bottles to prevent contamination of the ice. PIC removed the bottle and had the ice burned. Correct By: Corrected At Time Of Inspection

Core-6-303.11, C: Intensity-Lighting Observed the walk-in lights are very dim, please replace the bulbs to ensure adequate lighting for cleaning and employee safety. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Arrived onsite and discussed status of pest control application for small flies with the GM. They stated they needed to contact a new pest control service and they are coming out to give a quote tomorrow. Reinspection has been extended to Tuesday, Aug 15. Please email the pest control invoice for small flies by Tuesday August 15th to the inspector. Correct By: Correct Prior To Reinspection,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. Observed two types of egg wash on the cook line by the tempura batter with an internal temperature of 72*F. Time/temperature control for safety foods should be cold held at 41*F or lower to prevent the growth of pathogens in the food. PIC stated the egg wash had been out since this morning, are from raw shell eggs, and voluntarily discarded them. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed more than 10 small flies in the ware-washing area. Please have the area serviced by professional pest control and email the invoice to the inspector by Monday August 7th. Correct By: Correct Prior To Reinspection