El Tataki Sushi

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk-in cooler, observed raw chicken stored over RTE broccoli and RTE firecracker sushi. Also observed spicy tuna (raw) stored directly atop RTE diced chicken. Discussed proper food storage parameters with PIC. 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 can of Hot Shot pesticide stored underneath the sink at the server station next to the restrooms. Discussed active pest control requirements with PIC. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the sushi line, observed cream cheese, crab mix, cooked beef, cooked chicken and cooked peppers in shallow ice baths (containers not submerged) and having internal temperature of 46-61*F. Person in charge states these foods were placed on the line less than 2 hours prior to the inspection except the cooked peppers which were voluntarily disposed of. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit or placed on deeper ice baths to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice that is under Time as a Public Health Control having an internal temperature of 76*F and with no time stamp. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

one of the kitchen handwashing sinks had no paper towels. The chef then installed paper towels. Always maintain paper towels at the handwashing sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

The bar's automatic dishwasher had no detectable chlorine residual. The gallon chlorine bottle had run dry. The bartender installed a new gallon of chlorine and checked- okay at 50 ppm Cl2. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a knife stored in the crack between two tables. Do not store utensils in areas that cannot be kept clean. Corrected by manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

The dumpster lids and the grease-bin lids were left open. Maintain closed at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed scoops and pitcher in hand sink in ice machine room behind bar, a bowl in the hand sink on the cookline, and a rag in the hand sink in the warewashing room. Discussed with employees hand washing facilities must be maintained in a condition that promotes handwashing and ensuring hand wash stations are used for hand washing only; storing items in hank sinks may prevent employees from using the hand sink and they may become contaminated by pathogens that maybe present in the hand sink. These items were removed from the hand sink. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed the establishment selling raw salmon in the form of sushi rolls. Person in charge indicated they do not have a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under §3-402.11. The invoice for the raw salmon had a message indicating "Warning, May contain parasite, please cook or properly freeze before consumption". An employee indicated they marinate the salmon in vinegar, lemon juice, and salt and freeze the salmon for 7 days; employee indicated they do not keep any records pertaining to the freezing of their salmon. The measured ambient temperature of the freezer they freeze the salmon in was -6.7*F using a min/max thermometer. Except as specified in paragraph (B) of §3-402.11 in the FDA Food Code 2017, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be frozen according to the temperature/time parameters specified in §3-402.11; the establishment must record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. The establishment must develop a way to record the freezing temperature and time prior to re-inspection. The establishment can also contact their salmon supplier and request a written agreement or statement stipulating that the fish supplied are frozen to a temperature and for a time specified under §3-402.11. Guidance emailed. Re-Inspection on 09/23/24.

Inspector's notes

Observed jalapenos with raw spicy tuna stored in a pan above ready to eat sauces in a refrigerated prep unit on the cookline. Also observed pans of raw spicy tuna and raw salmon stored directly above ready to eat krab mix in a reach in refrigerated unit on the sushi line. Also observed pan of raw fish roe stored above ready to eat seaweed salad in a different refrigerated unit on the sushi 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. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed dicer with purple food debris in the blades. Person in charge indicated the dicer had been previously cleaned. All food-contact surfaces must be cleaned to sight and touch. Person in charge moved the dicer back to the warewashing area to be rewashed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ice scoops for the ice wells behind the bar and in the expo stations with the scoops stored in the ice; the handles of the scoops were touching the ice. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge>>>Person in charge did not have a certified food protection manager certificate, the establishment had priority violations for 3-501.16(A)(2) and (B) and 3-302.11 (A1-2), and the person in charge was unable to answer questions concerning cold holding temperatures. The person in charge must be knowledgeable in food safety principles so that they can prevent conditions that may contribute to foodborne illness; they must also be knowledgeable in food safety principles so that they can recognize conditions that may contribute to foodborne illness and respond with appropriate corrective actions. The establishment must train/employ a person in charge who is knowledgeable in food safety principles prior to their next routine inspection. Correct By: Correct Prior To Reinspection

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 pitcher and scraper in hand sink for cook line. Discussed with person in charge hand washing facilities must be maintained in a condition that promotes handwashing and ensuring hand wash stations are used for hand washing only; storing items in hank sinks may prevent employees from using the hand sink and they may become contaminated by pathogens that maybe present in the hand sink. These items were removed from the hand ink 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 plastic wrapped partially cooked salmon stored directly on top of a hermetically sealed packages of cooked shrimp in a pan in the walk-in; the person in charge separated the partially cooked salmon and the cooked shrimp so they were in two separate pans and the raw salmon pan was stored below the cooked shrimp pan. Also observed pan of plastic wrapped partially cooked salmon and hermetically sealed raw yellow tail in a pan stored directly on a pan of imitation crab mix; the pan of raw fish was moved so it was stored below the imitation crab mix. Also observed pan of raw salmon stored directly above a pan of fully cooked chicken wings; the cooked chicken wings were moved to the top shelf and the raw salmon was moved to the bottom shelf. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. Storage chart provided at time of inspection. Correct By: 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 the following foods stored in ice baths on the sushi line with internal temperatures between 45*F - 50*F: shredded cheese, cooked chicken, cooked beef, imitation crab, and cooked shrimp. Person in charge indicated these foods had been there for 2 hours and they were moved to refrigerated prep units to cool back down to 41*F and below. It was determined the ice baths did not have a sufficient amount of ice to keep foods cold; discussed with person in charge setting up ice baths so there is enough ice and water to meet the food line of the pans. Also observed cooked chicken and cooked beef with internal temperature of 52*F - 54*F in a refrigerated unit on the sushi line; the measured ambient temperature of the unit using a min/max thermometer was 54.1*F. These foods were moved to the walk-in cooler to rapidly cool down to 41*F and below due to person in charge indicated they had been in the unit for less than 3.5 hours. 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-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 2 shallow metal pans of fried rice with internal temperatures of 95*F - 97*F stored at room temperature. Person in charge indicated they cooked this 35 minutes before inspection; person in charge was informed that the cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. Person in charge was also informed that when the foods hits 135*F they should use ice bath or refrigeration to rapidly cool the foods; the person in charge wrapped these foods in plastic, covered them with a lid, and put them in the walk-in cooler; person in charge was informed that these foods must be kept uncovered until they have fully cooled to 41*F. The covers were removed and the plastic was peeled back. Cooling guidance provided by email. CORRECTED. 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 cooked chicken and cooked beef with internal temperature of 52*F - 54*F in a refrigerated unit on the sushi line; the measured ambient temperature of the unit using a min/max thermometer was 54.1*F. These foods were moved to the walk-in cooler to rapidly cool down to 41*F and below due to person in charge indicated they had been in the unit for less than 3.5 hours. 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. CORRECT PRIOR TO RE-INSPECTION on or before 05/06/24. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.>>>Establishment has quaternary ammonium sanitizer but was unable to provide a method to test the quaternary ammonium for concentration. A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions must be available at the establishment to ensure that sanitizers are within an approved range. Re-Inspection 05/06/24. Correct By: Correct Prior To Reinspection

1) Provide a splash guard to the sushi bar prep sink, as discussed. Please ensure all splash guards gaps are caulked with silicone. :