Zu Izakaya

Inspector's notes

Observed handwash sink in main kitchen with empty pitcher in sink, handwash sink in bar area had utensils in sink. Informed PIC that handwash sinks cannot be used for any activity that is not handwashing PIC moved items to 3-compartment sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee add ready-to-eat (RTE) garnish to customer meal with bare hands. 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. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee in dish area handling dirty dishes and then immediately handling clean dishes without washing their 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. Person in charge indicated they would train staff to wash their hands when necessary. Employee briefly washed hands at handsink for less than 5 seconds. Had employee properly wash hands at handsink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed existing shellstock tags out of chronological order and missing tags from most recent container. Establishment servers raw oysters. Per PIC, the most recent container of shellstock was depleted over the weekend. PIC could not provide shellstock tag at time of inspection. No additional shellstock was observed at time of inspection. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC obtained missing shellstock tags from supplier via email and put all shellstock tags in chronological order at time of inspection. PIC states they will print out and date shellstock tags not originally held. Discussed the importance of retaining and maintaining shellstock tags with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tray of raw tuna/fish stored above cooked meats/ready-to-eat (RTE) sauces on rack in walk-in. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Person-in-charge (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. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed raw tuna, mackerel, cooked egg, and sea urchin located in right cold reach-in unit at sushi bar at 48*F-50*F. Ambient air temperature of unit was minimum 46*F, verified via minimum/maximum thermometer. Per PIC, TCS items were placed in unit approximately 30 minutes prior. Observed tuna in left top display case at sushi bar at 45-49*F. Ambient air temperature of unit was minimum 34*F. Per PIC, TCS items were removed from walk-in and placed in unit 30 minutes prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed right lower reach-in at sushi bar with a minimum ambient air temperature of 46*F holding TCS foods. PIC relocated TCS foods to walk-in to rapidly cool. PIC stated unit will not be used to cold hold TCS foods until repairs can be made. Establishment observed to have adequate refrigeration. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sprayer nozzle next to dish machine leak from side of hose connection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw fish stored over cooked eel in the refrigerated prep unit in the sushi bar. Also observed raw chicken stored above heavy cream in the refrigerated prep unit on the cook line. Also observed raw unpasteurized whole shell eggs stored directly above cooked noodles in the refrigerated prep unit on the cook line. 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 the following ready to eat (RTE), time/temperature controlled for safety (TCS) foods with the following preparation/open date: American cheese (11/11) and cabbage kimchi (11/29). 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a maximum hot water internal temperature of 94*F had the hand sinks, prep sinks, 3-compartment sink, and dish machine in the establishment. Hot and cold water under pressure is required at all sink fixtures. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection. Failure to provide hot water at all fixtures may lead to suspension of operating permit. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed floor drain for dish machine and 3-compartment sink not draining; overflow grey water from these fixtures was running into a nearby floor drain in middle of the dish area. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to re-inspection on 12/13/24.

Inspector's notes

Observed employee in dish area handling dirty dishes and then immediately handling clean dishes without washing their 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. Person in charge indicated they would train staff to wash their hands when necessary. Guidance emailed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed strainer with black crusted on material on it. Also observed a slicer with oil residue on it. Person in charge indicated these items were clean because they were on the clean rack. All food-contact surfaces must be cleaned to sight and touch. Food-contact surfaces were properly washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottles with yellow, clear, and purple liquid. Person in charge indicated that the purple one was degreaser, and it was labelled; person in charge indicated they were unsure what was in the other two and discarded them. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed insect control device installed above a prep table. Insect control devices cannot be over food prep areas and must protecting food and equipment from dead insects/insect fragments. Establishment must move the device. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee in warewashing area pull a slicer out of the warewashing machine, spray it with the spray arm, dry it with a rag, and put it away on the clean equipment rack. Warewashing machine had measured chlorine concentration of 100 ppm. Person in charge informed food-contact surfaces must be properly sanitized after washing and rinsing. Employee put the slicer through the warewashing machine again. Corrective Action: Corrected at time of inspection. 4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed employee in warewashing area drying dishes off as soon as they came out of the warewashing machine. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Discussed with person in charge training staff is dish area to air dry dishes. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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 the following time/temperature controlled for safety foods with internal temperatures between 44*F - 47*F: raw bulgogi, cooked mussels, cooked clams, cooked rice, cooked fish cakes, and flavored butter. The person in charge indicated these foods had been in the unit for less than 1 hour and put them on a speed rack in the walk-in refrigerator to cool back down to 41*F and below. The measured ambient temperature of the unit was 50.3*F using a min/max thermometer. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 05/06/24. 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 the following time/temperature controlled for safety foods with internal temperatures between 45*F - 48*F: raw bulgogi, cooked mussels, rice noodles, and mashed potatoes. The person in charge indicated these foods had been in the unit for less than 2 hours and put them on a speed rack in the walk-in refrigerator to cool back down to 41*F and below. The measured ambient temperature of the unit was 44.0*F using a min/max thermometer. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. 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 the following time/temperature controlled for safety foods with internal temperatures between 45*F - 48*F: raw bulgogi, cooked mussels, rice noodles, and mashed potatoes. The person in charge indicated these foods had been in the unit for less than 2 hours and put them on a speed rack in the walk-in refrigerator to cool back down to 41*F and below. The measured ambient temperature of the unit was 44.0*F using a min/max thermometer. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 04/25/24. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-401.14 (A-E), P: Non-Continuous Cooking. 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/4616/25575/AMC-Toolbox---Cooking.>>>Observed chicken wings in refrigerated drawers under cookline and in walk-in cooler. Employee indicated they sous vide the the raw wings to 145*F overnight, cool them down, and then fry them to 165*F to order. Employee and person in charge informed that non-continuous cooking procedures must be written and be pre-approved by Maricopa County Environmental Services; they were also informed that the initial cooking step must not exceed 1 hour. Due to the wings being sous vide cooked at 145*F overnight (>1 hour) the wings were willingly discarded. Person in charge indicated they would consult with kitchen manager concerning whether or not they would like to create an approved procedure for non-continuous cooking or just cook the wings to 165*F during the first cook. Partially cooking raw animal products creates an opportune environment for the growth of spore forming, disease causing bacteria. Spore forming bacteria often produce toxins and both spores and toxins are incredibly difficult (if not impossible) to remove from food once they are created. Partially cooked animal products must also be stored below fully cooked/ready to eat products. If the establishment would like to continue partially cooking chicken they must reach out to the inspector to develop an approved partial cooking procedure. Guidance emailed. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.>>>Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labelled with the following preparation/open date: kimchi slaw dressing (containing cabbage kimchi; 08/22), pear mignonette (containing juices from cabbage kimchi; 08/30), and cabbage kimchi (no date, date could not be determined). Person in charge indicated all the dates were correct. Person in charge was informed that ready to eat time/temperature controlled for safety foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Kimchi containing cabbage is considered a RTE TCS food. Person in charge willingly discarded of the foods listed above. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed several cans of paint stored directly above unopened boxes of gloves used to handle food. Person in charge informed that food, food contact surfaces, and single use/single service articles must be stored away from or above chemicals to prevent contamination of these items from potential chemical spillage. Person in charge moved the paint so it was away from the gloves. Correct By: Corrected At Time Of Inspection