Azusa Ramen

Inspector's notes

Observed packages of thawed tuna in closed reduced oxygen packaging (ROP) in the short refrigerator on the sushi roll line. Discussed with PIC all ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed seaweed salad containers and large soy sauce containers with different dry products in the container. Discussed with PIC single-use food containers are intended for single-use and are not designed to be washed and be re-used for storage of food. Discussed to use food grade bags to line the containers or replace with containers designed to be washed and reused. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed menu with the consumer advisory statement. Observed several items serving raw or undercooked meats missing the disclosure star symbol. Discussed with person in charge (PIC) Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Add disclosure symbol to Yokohama, curry, Azusa black, Miso, Tonkotsu, extra topping: seasoned egg, Sushi deluxe, sashimi deluxe, Chirashi, Happy Hour: Salmon sushi 2 pc., salmon cucumber roll and rainbow roll. Corrective Action: Correct prior to re-inspection 9/3/26

Inspector's notes

Observed packages of thawed tuna in closed reduced oxygen packaging (ROP) in the short refrigerator on the sushi roll line. Discussed with PIC all ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed seaweed salad containers and large soy sauce containers with different dry products in the container. Discussed with PIC single-use food containers are intended for single-use and are not designed to be washed and be re-used for storage of food. Discussed to use food grade bags to line the containers or replace with containers designed to be washed and reused. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed several portions of meat stored in directly in white bags with red ink in the freezer. Discussed with PIC use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC took meat out of the bags and placed in food safe bags at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several single use containers such as the seaweed salad and sriracha containers with different sauces and dry product in the container. Discussed with person in charge (PIC) single-use food containers are intended for single-use and are not designed to be washed and be re-used for storage of food. Discussed to use food grade bags to line the containers or replace with containers designed to be washed and reused. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no covered bin in lady's restroom. Discussed with PIC P Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several single use containers such as the seaweed salad and sriracha containers with different sauces and dry product in the container. Discussed with person in charge (PIC) single-use food containers are intended for single-use and are not designed to be washed and be re-used for storage of food. Discussed to use food grade bags to line the containers or replace with containers designed to be washed and reused. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the sprayer arm at the three compartment sink to hang below the flood rim. Discussed with PIC a minimum of an inch of air shall be from the end of the sprayer arm and the flood rim. Fix prior to reinspection. Corrective Action: Correct prior to re-inspection on 4-20-26

Inspector's notes

Observed no covered bin in lady's restroom. Discussed with PIC P Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked pork, cut cabbage, Takoyaki, vegetable dumplings with temperatures between 49 to 50*F in the prep table at the time of inspection. Per cook, all items were placed into the prep table within 2 hours to inspection. All items were relocated to reach-in fridge to rapid cool at time of inspection. Discussed with person in charge (PIC) about cold holding temperatures. 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. Repeat violation (2nd consecutive). Corrective Action: Corrected at time of inspection.

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 cooked pork and takoyaki in a prep table closest to the fryers with temperature of 47 to 49*F. Per employee items were placed in cooler less than 2 hours prior and were moved to reach-in to cool at time of inspection. Observed montrey jack cheese, imitation crab mix, cream cheese, & cooked noodles in the reach-in closest the the back door with temperature between 47 to 49*F. Observed ambient temperature of the cooler to be at 45.5*F at time of inspection. Per PIC, all items were brought in from distributor less than 2 hours prior to inspection. Employee's moved items to another reach-in at time of inspection. Discussed with PIC about proper cold holding temperatures. All TCS foods must be maintained at a temperature of 41*F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 imitation crab in a deep container with a lid and a temperature of 47*F in the reach-in fridge near the back entrance at time of inspection. Observed prepped sushi rolls with temperatures of 48 to 51*F all individually sealed in plastic wrap at time of inspection. Employee removed plastic wrap from sushi rolls at time of inspection. Person in charge (PIC) removed lid from imitation crab container at time of inspection. Discussed with person in charge (PIC) about proper cooling methods and procedures at time of inspection. Provided cooling guidance documents at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 raw salmon stored above ready-to-eat (RTE) cabbage containers and wasabi in the reach-in at the sushi station. Employee moved salmon below the RTE food items at time of inspection. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd