Nikkei Grill & Roll

Inspector's notes

Observed no CFPM on site during the 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 the only handwashing sink in the kitchen blocked by empty plastic containers sitting on top of the sink. Informed person in charge (PIC) that blocking handwashing sinks makes it more difficult for employees to wash hands. PIC cleared the handwashing sink at time of inspection. 2nd REPEAT VIOLATION Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pasta in zip lock bags in the walk-in cooler with prep date 08/13. Informed person in charge (PIC) that RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Informed PIC that rice & pasta become TCS products after cooking, and as such, are subject to date marking requirements. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM on site during the 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 the only handwashing sink in the kitchen blocked by empty plastic containers sitting on top of the sink. Informed person in charge (PIC) that blocking handwashing sinks makes it more difficult for employees to wash hands. PIC cleared the handwashing sink at time of inspection. 2nd REPEAT VIOLATION Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw burger patties being stored in a zip lock bag in open rack shelving above salmon, tuna, and parmesan cheese 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. *2nd REPEAT VIOLATION Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pasta in zip lock bags in the walk-in cooler with prep date 08/13. Informed person in charge (PIC) that RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Informed PIC that rice & pasta become TCS products after cooking, and as such, are subject to date marking requirements. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no quat test strips at time of inspection. Quat is used in the 3-compartment sink. Informed person in charge (PIC) that test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection (08/31/26). 4-603.16 - Core: Rinsing Procedures Addl Notes: Observed 3-compartment sink set up as sanitize, wash, rinse. Person in charge (PIC) stated that the drain pipe for the "sanitize" compartment is not currently working properly, so they moved the "sanitize" function to the "wash" compartment. PIC put in a work order with the facility manager at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site during the inspection. Informed person in charge (PIC) that a CFPM is required to be on site during all hours of operations. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand towels/air drying provision by the handwashing sink in the kitchen. Informed person in charge (PIC) that air drying provisions must be provided so that employees will not dry their hands on their clothing or other unclean materials. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed handwashing sink blocked by food items such as sacks of potatoes and packaged pasta. Informed person in charge (PIC) that accessibility of a handwashing facility encourages timely handwashing from employees after contamination occurs. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken in the cooler drawers underneath the flat-top grill being stored behind raw salmon and above raw shrimp. Informed person in charge (PIC) that 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 spray bottle with blue liquid with no name or label on it. Informed person in charge (PIC) that all working containers used for storing chemicals taken from bulk supplies should be identified with common name to prevent the dangerous misuse of the contents. PIC corrected at time of inspection by labeling the spray bottle as soap water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple plastic containers put away as clean and stacked with moisture trapped in between. Informed person in charge (PIC) that all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.