Swan Sushi Seafood and Bar

Inspector's notes

Observed employee beverage container on prep table. Store beverages away from food, prep areas, and clean equipment. The beverage was relocated. Corrective Action: Corrected at time of inspection.

Inspector's notes

In sushi cold drawers, observed portioned cream cheese stored below raw fish, and observed flat of case of cucumbers stored below flats of raw, shell eggs in the walk-in cooler, 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 kitchen and sushi bar, observed damp wiping cloths on prep surfaces between uses. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Between uses, store damp wiping cloths in approved sanitizer. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Facility uses time as a control to monitor sushi rice observed at 119F; however, the time stamp was not recorded on the log. After instruction, the time was noted on the log. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three unlabeled chemical spray bottles. Maintain chemical containers labeled with common name. After instruction, the bottles were either emptied or labeled. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals Addl Notes: Observed chlorine concentration over 200pm in spray bottle that worker said is used on food contact surfaces. Maintain chlorine concentration between 50-100ppm. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the sushi bar, observed the three sushi cases without thermometers. Provide as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the bar, observed no sanitizer in the final rinse of the mechanical dishwasher; however, it was not in use at time of inspection. Repair the unit. Workers were instructed to wash wares and equipment in the kitchen dish machine or three compartment sink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Toilet in women's restroom runs continuously. Repair as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple open containers of miso paste with a carton of raw eggs lying on top in the walk-in fridge. 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 beef and raw shrimp in the refrigerated drawers in the rear of the kitchen at 47°F and 49°F, respectively. 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, foods had been in the drawer since the day prior. Drawer was found to have broken gasket preventing a seal on the drawer. PIC disposed of the beef and shrimp at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM was on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. *2nd Consecutive violation*

Inspector's notes

Dispenser nozzle at front bar had black organic matter growing on the inside. Food contact surfaces must be cleaned to a level that precludes dirt and mold. PIC cleaned the nozzle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer bucket in use at the warewashing area with 0ppm quat sanitizer. Further investigation found the automatic dispenser system dispensed 150ppm quat at 3-compartment sink. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Affected sanitizer bucket was removed and alternate sanitizer (bleach) was suggested to person in charge at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at time of inspection.

Inspector's notes

No CFPM onsite at time of inspection.

Inspector's notes

No parasite destruction form on site at time of inspection.

Inspector's notes

Observed rice wrapped in plastic wrap on sushi line that began cooling on 3/24 at a temperature of 79*F.

Inspector's notes

Observed metal pan in hand washing sink at dish washing area.

Inspector's notes

No chlorine of quat test strips in establishment at time of inspection.

Priority Foundation-5-205.11, Pf: 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.... Observed bar spoon in hand washing sink at front bar and push cart in front of hand sink near dish washing area. Person in charge informed all hand sinks shall remain accessible at all times and only used for hand washing. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source.... Observed shell stock tags from the last 90 days with no out dates when last shell stock was sold. Person in charge informed the date when the last Shellshock from container is sold or served shall be recorded on the tag or label. Discussed with person in charge they shall have the dates of when last shell stock is sold shall be on each tag. Correct By: Corrected At Time Of Inspection

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 and tuna above milk in walk in cooler. Person in charge informed raw products shall be stored below ready to eat foods at all times. Person in charge placed milk above raw tuna and salmon at at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage... Observed water softener draining into mop sink and mop sink began to overflow at time of inspection. Person in charge informed when water softener drains into mop sink shall drain at a rate fast enough to not overflow. Person in charge unclogged mop sink and cleaned sewage at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: 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.... Observed metal dish in hand washing sink at time of inspection. Person in charge informed that hand washing sinks shall not be used for anything besides hand washing. Person in charge removed metal dish at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 no date making on large tin of crab mix in walk-in cooler used for sushi, crab mix made yesterday morning over 24 hours before inspection . Observed squid in metal tin in front cooler with no date marking prepared on 11/17. Person in charge infomed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days.Person in charge added date markings to both items at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers... Observed spray bottle next to dish washing area where other chemicals are stored with pink liquid inside. Person in charge informed that Working containers used for storing POISONOUS OR TOXICMATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge explained that it was de-greaser. Person in charge labeled spray bottle at time of inspection. Correct By: Corrected At Time Of Inspection