Hashi

Inspector's notes

Observed right side sushi bar hand sink blocked by trash can and rice bin, left side sushi bar hand sink blocked by storage rack at the time of inspection. Maintained so accessible at all times and not used for other purposes than handwashing. PIC was instructed to relocate all items blocking handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection. *Second consecutive repeat violation.*

Inspector's notes

Observed raw tuna stored directly above RTE crab mix in the reach in fridge on the sushi line at the time of inspection. 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 right side sushi bar hand sink blocked by trash can and rice bin, left side sushi bar hand sink blocked by storage rack, and back of house line sink blocked by upright fan. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On sushi line, employee put on back brace then donned gloves to work with ready to eat fish without a proper handwash. Instructed employee on proper handwashing after contamination. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. 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

In top portion of cook line prep table cooler, in covered shallow container, fried shrimp with internal temperatures of 79*F-82*F. Per employee, shrimp was fried about 2.5 hours. Fried shrimp was discarded. See embargo form. Discussed proper cooling temperatures and methods of cooked TCS foods. Cooked TCS (time/ temperature control for food safety) foods are to be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On sushi line, in middle and far prep table coolers, TCS foods (raw fish, crab mixes, cooked fish) with internal temperatures of 52*F-58*F. Per employee, TCS foods are removed from prep table coolers overnight and placed back in coolers the next day at opening. TCS foods were placed in middle prep table cooler within normal time parameters. Instructed employee to move TCS foods (raw fish, crab mixes, cooked fish) to either walk in cooler, large chest cooler, or provide ice baths to rapidly cool foods back down to proper temperature. In far prep table cooler, raw fish was in cooler overnight. Raw fish was discarded. See embargo form. Ambient temperature of two cooler was 57.2*F, and 51*F, taken with inspector min/max probe thermometer. Repair company was called at time of inspection. Monitor TCS foods stored in prep table coolers until repaired. 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. At prep sink, faucet continuously running. Repair. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee touched personal computer, trash can then continued working with cooking equipment and utensils without a proper handwash after contamination. Instructed employees on proper handwashing when working with food and equipment. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. 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

On cook line, in prep table cooler, TCS foods (fried shrimp, raw chicken, cut cabbage, soft shell crab) with internal temperatures of 49*F-52*F. Per manager, TCS foods were removed from walk in cooler within normal time parameters. Fried shrimp, raw chicken, cut cabbage, and soft shell crab were placed in ice baths to rapidly cool back down to the proper cold holding temperature. Ambient air temperature was 53.9*F, taken two times, with inspector calibrated min/max thermometer. Discontinue use of prep table cooler until able to maintain proper cold holding temperature. 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

On cook line, handles and door fronts of prep table cooler, deep fryer and fronts of cook top with 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

At prep sink, faucet continuously running. Repair. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee uncovered personal drink and personal computer stored at prep table cooler. Employee moved uncovered personal drink and personal computer away from prep table cooler to prevent future contamination. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur. Corrective Action: Corrected at time of inspection.

Inspector's notes

At sushi bar handwashing sink, dirty container stored in basin of sink. Container was removed from sink. Maintain all handwashing sinks available for use and only for handwashing at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, back door opening to kitchen. Manager closed back door. Maintain door closed at all times to prevent entrance of pests. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee cutting onions then touched face several times, also touched trash can several times, then continued cutting onions, without a proper handwash after contamination. Instructed employee to wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required. Wash hands at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee hit onion peeler on inside of trash can several times then continued using peeler on onions without warewashing. Instructed employee to wash, rinse, and sanitizer peeler to continue with use. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ............At in use warewashing machine, no detectable chlorine sanitizer on dishware surfaces. After several attempts to prime machine, unable to obtain proper chlorine concentration. Discontinue use of warewashing machine until repaired. Use 3-compartment sink for all warewashing purposes. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Correct By: Corrected At Time Of Inspection

Core-6-202.13, C: Insect Control Devices, Design and Installation..........In back of kitchen, bug zapper situated over two chest freezers that store wrapped food product. Bug zapper was moved away from food storage. Discussed maintaining doors shut to prevent flying insects. (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. ..........At sushi bar, acidified sushi rice without proper time documentation. Per manager, sushi rice uses time as a public health control. Instructed manager to provide start and discard time stickers on sushi rice containers. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past t he point in time when the FOOD is removed from temperature control. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd