Erickitoo Sushi CLN

Inspector's notes

Observe floor with excessive debris located underneath equipment's, and the sinks. Discusses with operator that the facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observe floor with excessive debris located underneath equipment's, and the sinks. Discusses with operator that the facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no commissary agreement at time of the inspection. Discussed with the person in charge that Mobile food establishments shall provide a commissary agreement to the Department upon request, at permit issuance or renewal, and as a part of the documents submitted during plan review for a new permit. Per the owner, they have a resturent and the commissary agreement will be email to the inspector. Corrective Action: Correct at once.

Inspector's notes

Observed brown water coming out from the hand-washing sink and the three compartments sink at time of the inspection. Per the operator, they had issue with the water tank earlier and it was repaired. Discussed with the person in charge that contaminants of various types may be introduced into a water system during construction or repair or other incidents. The system must be flushed and sanitized after maintenance and before it is placed into service to prevent contamination of the water introduced into the tank. Per the person in charge, they will flush the system prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observe floor with excessive debris located underneath equipment's, and the sinks. Discusses with operator that the facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no commissary agreement at time of the inspection. Discussed with the person in charge that Mobile food establishments shall provide a commissary agreement to the Department upon request, at permit issuance or renewal, and as a part of the documents submitted during plan review for a new permit. Per the owner, they have a resturent and the commissary agreement will be email to the inspector. Corrective Action: Correct at once.

Inspector's notes

Observed proportioned cooked onions with temperatures of 80*F on the 3-compartment sink at time of inspection. Observed cooked peppers stored on top of prep table with temperatures between 84to 92*F at time of inspection. Per PIC, all items were made less than an hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed proportioned cooked onions stored on 3-compartment sink with bleach on the same table at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple soiled wet wiping cloths stored on equipment and prep tables at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple deep grove marks in the cutting boards of the prep tables making it not smooth and easily cleanable at time of inspections. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Resurface or replace cutting boards prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bagged shredded cheese and prepared crab mix with internal temperatures as measured using a probe thermometer ranging from 46°F - 50°F inside of a prep top refrigerated unit. In discussion with the person in charge, the temperature of the food may have increased due to having the hinged top lid open and none of the food containers having lids. Discussed with person in charge to keep the top hinged lid closed when not in use and to consider getting lids for each of the food containers to help maintain food temperature. Discussed with person in charge to prepare crab mix in advance at the commissary kitchen and cool down to the appropriate cold holding temperature of 41°F or below prior to putting in the truck as it was discussed that the crab mix was prepared on the food trailer, which may have contributed to the food being 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife stored between the top of the prep top unit and a table unit on top of the prep unit in a spot that is not easily cleanable. Discussed with person in charge to store the knife in a clean, dry location. Person in charge removed the knife from the spot and grabbed a clean knife. 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 no commissary log available upon request. Please ensure that the mobile food establishment has the commissary log available at all times and maintained for a minimum of 30 days. Discussed with person in charge to ensure that they have the log and that is available upon request by an inspector. Corrective Action: Corrected at time of inspection.

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. Observe several items sitting in the hand washing sink. Discussed with operator that had washing sink shall be assessable at all time during operation and be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Operator corrected by removing items during the inspection. Correct By: Corrected At Time Of Inspection