Yellowtail Sushi Sake

Inspector's notes

Observed a refrigerated preparation table front of house by sushi bar with multiple TCS items like cooked chicken (49°F), seaweed salad (51°F), diced mango (49°F), sliced fish (49°F), and sliced green onions (51°F) inside shallow metal containers. These food times were placed in cooler 3 hours ago per PIC. All Time Temperature Control for Safety (TCS) foods which had been in the unit for less than 4 hours were moved back to the main refrigerator back of house to rapidly cool. PIC will use deeper metal container to store products inside so it maintains 41°F or below at all times. Discussed cold holding requirements. Corrective Action: Corrected at time of inspection

Inspector's notes

SECOND CONSECUTIVE. Observed a chair with a rice cooker on top of it blocking the handwashing sink front of house by the bar sushi preparation area. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed a chair with a rice cooker on top of it blocking the handwashing sink front of house by the bar sushi preparation area. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed mechanical chlorine dishwasher back of house test at 0ppm on the food contact surface with chlorine test strips after cycle and re-priming. Chlorine sanitizer concentrations on the food contact surface shall be between 50ppm-100ppm. PIC was instructed to relocate all food-contact surfaces previously washed in dishwasher to the three compartment sink area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager to be present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the handwashing sink nearest the drink station without paper towels. Alerted the manager, who moved the paper towels over to the sink, at the time of inspection. Discussed maintaining soap, hot water, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to always be maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the main dishwasher with chlorine sanitizer measuring at 0 PPM. Staff confirmed dishes had been run through the main dishwasher today. The person in charge serviced the dishwasher, and then the chemical sanitizer started to dispense within the appropriate range (50-100 PPM). Staff to test the sanitizer strength on the first cycle of dishes. Reviewed sanitizer concentration requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the handwashing sink at the sushi bar with cooked rice blocking access to the basin. Alerted manager who moved the sushi rice at time of inspection. Discussed maintaining soap, hot water, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked clove garlic in oil (72°F), an opened jar of crunchy garlic in spicy oil (73°F), and cooked tempura shrimp (81°F) sitting out at room temperature. The manager stated the shrimp had been cooked less than 30 minutes prior to temperature measurements, and the jar and the garlic and oil mixture had been made at their opening this morning (less than 4 hours prior to temperature measurement). All TCS foods were moved into the cold holding units at time of inspection. Reviewed time-temperature control foods and discussed the importance of keeping high-risk foods cold. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Quat test strips were available on site at time of inspection. The operation used quat at the three-compartment sink. The manager ordered quat test strips while EHS was onsite. Establishment to only use the main dishwasher until they have their test strips and can verify that the automatic quat dispenser is set to dispense the correct concentration of quat, daily. Discussed the importance of routine checks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Obseved quat-based sanitizer dispensing out of an automatic dispenser at the three-compartment sink above 400 PPM. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Staff plan to dilute the sanitizer with water to the appropriate range 150-400 PPM until the automatic dispenser is serviced. Discussed sanitizer requirements with the manager. Corrective Action: Corrected at time of inspection.