Sushi La Plebada

Inspector's notes

On 7/23/26, observed cooked sushi rice out on counter without any holding equipment for temperature. PIC stated that the rice was replaced every 1.5 hours at most, as they leave it out to cool enough to make the sushi. 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. As of 8/4/26, Operator was still creating their time as control policy. Must provide written time as a control procedures prior to re-inspection by 8/14/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

On 7/23/26 unit did not have any commissary visit logs on site at time of inspection. Per MCEHC, Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department for a period of 30 days and should be available for review by the Department. As of 8/4/26, operator had not yet sent commissary visit logs. Corrective Action: Correct prior to re-inspection by 8/14/26.

Inspector's notes

CFPM was not present on site at 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

Upon entry hand sink was blocked by large rice tray used for the preparation of the sushi rolls. PIC relocated all items blocking handwash sink 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 (i.e. not blocked). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mozzarella cheese (55°F), cream cheese(48°F), cooked beef (60°F), raw chicken(53°F), crab/cream cheese mixture (54°F), cooked chicken (67°F), shrimp and vegetable gyoza (56°F) all reporting above 41°F at time of inspection. PIC had prepared/cooked the crab mixture, cooked chicken, and cooked beef within the past 2 hours. The mozzarella, cream cheese, gyoza, and raw chicken had all been placed on the unit after purchase roughly 5 hours prior. Employees could not verify when the items went out of temperature. 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 prepared within the last 2 hours that were improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Items that had been purchase 5 hours prior were discarded at time of inspection (mozzarella, cream cheese, gyoza, and raw chicken). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sushi rice out on counter without any holding equipment for temperature. PIC stated that the rice was replaced every 1.5 hours at most, as they leave it out to cool enough to make the sushi. 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. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed refrigerator at rear door entry holding at minimum of 53°F at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed mobile unit taking water from outdoor water connection of adjacent building to fill their freshwater tank. Per MCEHC, mobile food establishments shall not connect to water or wastewater systems except during servicing operations at a commissary or as approved by the Department. Instructed operator to obtain their water when dumping their waste at commissary. Corrective Action: Correct at once. MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: Unit did not have any commissary visit logs on site at time of inspection. Per MCEHC, Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department for a period of 30 days and should be available for review by the Department. Corrective Action: Correct prior to re-inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: PIC confirmed cooked chicken holding at 67*F in fridge was cooked 2 hours earlier and then placed in fridge to cool before making sushi rolls. The cooling of TCS items for cold holding is not permitted on mobile food units. Chicken was moved to time as control at time of inspection and time stamped to be discarded at the end of the 4 hour mark. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) onsite 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

-- Most recent commissary log for review is from April 2025. Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. ===Observed employee washing hands for less than 5 seconds and not using soap. Stopped employee. Directed appropriate steps and time on hand washing for 20 seconds. Notified Person In Charge (PIC). =====Employee observed not using soap to wash hands. Employee not washing hands for 20 seconds. 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. Priority Foundation-2-301.15, Pf: Where to Wash. ===Observed employee washing gloved hand at three compartment sink. Stopped employee. Reviewed that handwashing gloves is not possible. Have to take off gloves and wash hands at designated hand sink. Not three compartment sink. ======Employees washing their hands in a handwashing sink. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. ====Observed cooked Jalapenos at 118*F internal temperature with inspector thermometer. Notified Person In Charge (PIC). No establishment thermometer was present. Notified PIC that minimum temperature needs to be at 135*F. Directed PIC to reheat cooked Jalapenos to 135*F.===== Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. 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/4614/AMC-Toolbox---Hot-Holding. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working . =====Observed chemical spray bottle with green chemical liquid. Notified Person In Charge (PIC). Per PIC the chemical is simple green solution. Notified PIC to put chemical name on chemical spray bottle. ====Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices. ====At time of inspection no thermometer was available to measure internal temperature of cooked jalapenos. Notified Person In Charge (PIC). ====The facility does not have a probing food thermometer; and not readily accessible. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. ====Establishment is using chlorine bleach water to sanitize food contact equipment and areas. At time of inspection no test strips for chlorine were available. Notified Person In Charge(PIC). ===== Proper test kit is not present to measure chemical sanitizer concentration for the sanitizer that is being used 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. Correct By: Correct Prior To Reinspection