Nori Japan

Inspector's notes

In the walk-in cooler, observed packages of raw beef stored on the shelf above raw cabbage. At the cook top, observed butter being stored in the cooler drawer below two containers of raw chicken. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the right drawers under the cooktop, observed two container of raw chicken being stored in the top drawer above clean utensils and a container of butter in the bottom drawer. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large plastic container of cooked noodles in the walk in cooler with no date mark. Person in charge (PIC) stated items were prepared yesterday. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC updated date mark. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drink stored on prep table. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Corrective Action: Corrected at time of inspection. Bag of rice stored on the floor under dry storage shelf and container of food stored on floor in the walk-in.

Inspector's notes

Corrective Action: Corrected at time of inspection. Scoop stored in container of 88*F water and scoop stored in pan of raw chicken with handle in contact with the raw chicken. PIC reoved utensils to dishwashing and provided clean, properly stored. 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

Corrective Action: Corrected at time of inspection. Pan of raw beef stored on wire shelf in walk-in above carrots. 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. Scoops and spatulas used for raw chicken and raw beef stored on same tray, touching each other between use. Manager removed scoops to dishwashing and provided separate containers/trays for the scoops.

Inspector's notes

Corrective Action: Corrected at time of inspection. Food debris in and on chopper last used previous day, per manager. Manager had chopper cleaned and sanitized.

Inspector's notes

Corrective Action: Corrected at time of inspection. Spoon stored in a container of 57*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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Personal food stored on upper shelf in walk-in above food available for service. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee preparing food went through door, touching it, then returned to handling food without washing hands. Had employee wash hands.

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

No certified food manager 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: Correct prior to re-inspection 10/28/24.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils........Food debris and liquid inside meat mixer stored as clean. Manager washed and sanitized the mixer. Please maintain clean and ensure it is washed and sanitized at least every four hours when in use. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash.......Employee handled their phone then started to handle food without washing hands. Had employee wash hands.. Requested manager review required hand washing with the employees. 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-3-304.12 , C: In-Use Utensils, Between-Use Storage.....Scoop stored in container of 68*F between use. PIC removed scoop to dishwashing. Please store utensils properly between use to maintain clean, in running water, dry or in water above 135*F. Correct By: Corrected At Time Of Inspection