Ezbachi Japanese Grill

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed thawed salmon in reduced oxygen package (ROP) in drawer cooler under grill. 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

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) observed at time of inspection. PIC reported they are working on getting certification. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shrimp, cooked chicken wings, cooked dumplings, and sushi salmon measured 44-49'F, stored on tray above fill line in sushi tabletop prep cooler. PIC stated food items had been in unit for longer than 4 hours. Discussed with PIC to avoid placing items above fill line as there is no air flow to maintain coldholding temperatures above fill line. All TCS foods improperly cold held were discarded by PIC at time of inspection. Comment: 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 raw shrimp, cooked chicken wings, cooked dumplings, and sushi salmon measured 44-49'F, stored on tray above fill line in sushi tabletop prep cooler. PIC stated food items had been in unit for longer than 4 hours. Discussed with PIC to avoid placing items above fill line as there is no air flow to maintain coldholding temperatures above fill line. All TCS foods improperly cold held were discarded by PIC at time of inspection. Comment: 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 "Salmon Tuna Bomb" with raw tuna as an active ingredient on sushi menu items with no consumer advisory present. Reminder statement observed present on menu but no advisory disclosure present for menu item. 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. Re-inspection scheduled on 04/28/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed establishment using chlorine sanitizer at 3-comp sink. PIC could not provide test strips for chlorine sanitizer at time of inspection.

Inspector's notes

Observed multiple containers of in-house churned garlic butter (62'F) being cooled in reach-in compartment of prep cooler located opposite of cooktop. Food item was prepped and placed in unit to be cooled less than 30 minutes prior, per PIC. Containers observed to be tightly wrapped with Saran-wrap as well (trapping heat). Informed PIC food is to be cooled uncovered in walk-in unit to ensure it meets proper cooling parameters. PIC removed wrapping off containers and moved containers to be cooled in walk-in unit at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spillage on flooring of walk-in freezer. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment did not have a Certified Food Protection Manger at the 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.

Inspector's notes

Observed an employee wash their hands after touching raw animal products but only washed their hands for a total time of less than 10 seconds. 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. Employee returned to properly wash their hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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. Addl Notes: Observed an employee grab raw shrimp, dispose of their glove, started touching utensils such as spatulas, grab to go bowl and salt shaker without washing their hands first. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed raw beef and shrimp being stored in a shelf above canned beverages and in house made butter mix. 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. 3RD REPEAT VIOLATION.

Inspector's notes

Observed a box of manufactured margarine/butter mix sitting in room temperature in which the box states this food product must be refrigerated at all times. Employee states the butter had been out since the night before and had an internal temperature of 87*F. 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. Establishment did not want to voluntarily dispose of the butter mix until getting confirmation from the distributor that the item is indeed TCS (Time/Temperature Control for Safety). Food item was placed on a true embargo. Discussed with person in charge about embargo procedures. Embargo food products shall not be sold, moved, or removed from premises without department approval. Reinspection will be conducted within 3 days. Corrective Action: Correct prior to re-inspection. . 2ND REPEAT VIOLATION.

Inspector's notes

Observed ROP salmon thawing in a cold holding drawer but still in the packaging. 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. 2ND REPEAT VIOALTION.

Core-3-501.13, C: Thawing --- Observed frozen raw shrimp being thawed at ambient temperature not fully submerged under running water at food prep sink. PIC submerged shrimp under running water at time of inspection. The following are approved: (1) Under refrigeration that maintains the food temperature at 41*F or less; or (2) Completely submerged under running water; Water must be 70*F or cooler; Water must have sufficient velocity to float off loose particles; Does not allow RTE thawed portions temp. Above 41*F; Does not allow Raw animal food thawed portions temp above 41*F, for more than 4 hours, (3) Part of a cooking process; Cooked as specified per code, (4) Keeping REDUCED OXYGEN PACKAGED (ROP) fish that bears a label that it is to be kept frozen until time of use in its ROP packaging in the thawed state. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-5-501.17, C: Toilet Room Receptacle, Covered --- Observed no covered receptacle in unisex bathroom. All women/unisex bathrooms must be provided with covered receptacle. PIC was instructed to have this fixed prior to next routine inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 packaged raw beef stored on top shelf above RTE food items in walk-in at time of inspection. Observed raw chicken stored above packaged raw beef items in walk-in at time of inspection. Observed pan of raw chicken on top drawer of chef base cooling equipment stored directly above pan of raw beef. Observed pan of raw beef on top draw of chef base cooling equipment stored directly above pan of raw vegetables and noodles. PIC moved all food items at time of inspection. Ensure food items are stored accordingly to proper food storage guidance to prevent cross-contamination. Provided proper food storage guidance chart via email. Correct By: Corrected At Time Of Inspection,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 raw chicken, raw beef, raw shrimp, TCS sauces made in-house, and cream cheese in walk-in cooler at temperatures 44-48'F. Unit had an ambient temperature of 50'F. PIC stated food items have not been out of temperature for longer than 4 hours as walk-in temperature was checked during prep at 10am and was below 41'F. PIC stated they were made aware of the walk-in high temperature around 11am by chef and had contacted technician to work on-site. Technician was working on site at time of inspection. PIC was instructed to move items to the freezer to ensure food items stay in temperature while unit was being worked on. Ambient temperature of the walk-in was measured at 41'F at end of inspection. Food items were temped at 38'F in freezer and PIC was informed that food items can be moved back into the walk-in unit. Coldholding TCS food items must be kept at temperatures 41'F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers --- Observed multiple unlabeled working containers containing degreaser at time of inspection. PIC labeled all containers at time of inspection. Working containers must be labeled with common names of chemicals to ensure all chemicals in a food establishment can be properly identified. 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 food debris and used sponges in handwashing sink located opposite of the cooking line. Discussed proper handwash sink usage and operation with PIC. Handwashing sinks must not be used for any other purpose than handwashing. PIC removed the sponges at time of inspection. 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 pan of raw chicken stored above covered pan of zucchini and RTE drinks; in walk-in unit. PIC rearranged food items in question to prevent cross-contamination; at time of inspection. Provided PIC with proper food storage guide via email. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered --- Observed no covered receptacle in unisex bathroom. Covered receptacles must be provided in all women/unisex bathrooms. PIC was instructed to fix this violation prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection