L and L fresh sushi habachi

Inspector's notes

The hand sink near the rice warmers had no soap and paper towels at time of inspection. Person in charge (PIC) supplied soap and paper towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. PIC provided soap 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: The hand sink near the prep sink was filled with soiled pans at time of inspection. Person in charge (PIC) cleared out the hand sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no parasite destruction or exemption/supplier information available at time of inspection. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection is scheduled for 09/09/2026

Inspector's notes

Observed a gallon size container of pest control spray near the storage rack. Person in charge (PIC) removed the pest control spray from the premises at time of inspection. 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

Observed a box of shrimp on the floor in the walk-in cooler. Person in charge (PIC) used a crate to lift the box at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a knife being stored between the wall and the cold-holding reach-in cooler. Discussed proper knife storage. Person in charge (PIC) put knife to 3-compartment sink. 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: Corrected at time of inspection.

Inspector's notes

Observed full-case raw chicken cardboard boxes and the plastic bag lining being re-used to store crab ragoons and individually packaged containers of sauces. Discussed using the plastic and stainless-steel food-storage containers. The boxes are not approved for re-use and cannot be properly washed, rinsed, or sanitized between uses. Person in charge (PIC) changed out the boxes for cleanable containers at time of inspection. PIC will discontinue the practice of re-using raw chicken cardboard boxes. Single-use food containers are intended for single-use and may not be re-used for storage of food. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.